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Dinner Recommendations? Help!
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Posts: 1,318
We have some guests coming over for dinner tomorrow.
I picked up a rack of veal, a crown roast, and some ground kobe beef.
The question is; which one should I cook for dinner? Any recommendations on the cook? And, any recommendations on sides?
Michael
I picked up a rack of veal, a crown roast, and some ground kobe beef.
The question is; which one should I cook for dinner? Any recommendations on the cook? And, any recommendations on sides?
Michael
Comments
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I'm curious. What's the point of ground kobe beef?
As for sides - I'm partial to sauteed spinach with garlic and parmesan or asparagus for veggies. For starch couscous or orzo. Maybe even a nice mushroom risotto. -
I got the ground kobe beef to try it out - I thought I'd use it to make up some burgers, some meat balls, some red sauce with ground beef for a pasta dish or maybe some sort of stroganoff.
I figure I have the choice of 3 different mains for dinner tomorrow. I'd like to pick one and try it out! I'm leaning towards the ground beef as it will be (could be) something different.
Michael -
Assuming there is a discernible flavor difference between ground kobe and ground beef I wouldn't think you would want to cover it up with sauces or seasonings or heavy toppings on a burger. The idea would be to make the beef itself the star of the show.
But that's just me. The only Kobe I've had has been in the form of steaks - so I really don't know what I'm talking about, just thinking out loud here to make everyone think I'm a jerk and picking on you (which I'm not, but I can see how it might look that way). Well, OK, maybe I am a jerk, but I'm most assuredly not picking on you. At least not on purpose. -
I agree with not covering up that great meat. Let it shine on it's own. Simple seasonings.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Think out loud all you want. I asked for recommendations and you're offering your recommendation. Point taken. No offence taken.
I will say that I had a burger in Vancouver last week and it was probably the most amazing burger I've had in my life. I wish I knew know how they made the ground beef. Although there were lots of toppings on the burger, the flavours all seemed to work together. I will concede that the burger could have stood on it's own.
Just saying.
Michael -
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Michael,
I would go with the veal rack but that is just me. Starsky's?
SteveSteve
Caledon, ON
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You know how I love to offend Canadians
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i've had ground kobe sliders.... excellent. basically saves you the chewing. :laugh:
cooked more than rare is criminal. like putting an ice cube in red wineed egli avea del cul fatto trombetta -Dante -
i find you're not so much a jerk as you are an asshat, or thimbled!cked egli avea del cul fatto trombetta -Dante
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Starsky's - absolutely - the butcher made up a crown roast for me and brought a rack of veal out at the same time insisting that I try it.
If you were to go with the veal - how would you cook it? would you use a sauce? what kind? side recommendations? Oh what the hell - do you just want to come down here and cook it - I'm sure you'll do a better job than I? Ha! Ha!
Michael -
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Stuffed Kobe beef burgers with bacon, red onion and blue cheese. Smooshy buns with lettuce, tomato, no condiment really necessary! Enjoy the day :-)
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words hurt, you know.
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I didn't ask but it looks white to me.
F.Y.I. - they've started to carry a bunch of beef from the Beretta Ranch.
Michael -
I would treat it as a prime rib. If it is white I would definitely go no higher than 275* indirect. Make sure you space off a drip pan do you dont burn the drippings. If you want to get fancy, you can crust it with panko and parmesan. I wouldn't do anything but salt and pepper myself. Do a reduction of beef stock or veal and add the stuff from the deglazed drip pan. Roasted garlic mashed potatoes with sour cream. Cut the rack into chops and lay the chop on the mashed. Circle the plate with the gravy. Call me if you want.
SteveSteve
Caledon, ON
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I am probably late to this party, however we like crown roast of pork, thanks to YB hooking us several years ago. Beautiful meal and presentation dish.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=636653&catid=1 -
Thanks Richard...
That's a big crown..I like the candy store too!
Michael -
Thanks Steve!
Michael -
No problem. I noticed today that Knorr Swiss is selling concentrated liquid stock, no veal but you could use beef stock and chicken broth combined. Zehrs.
Steve
Caledon, ON
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