Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
In deferance to Eggcelcior. (The new boss) Osso Buco
Little Steven
Posts: 28,817
in Beef
Comments
-
Yes sir! Dat sure is a purty plate. You need to come to Brisket Camp, by the way.
-
Dayum Steven!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
That's a cook that's on my list. I'd tear into that.
-
-
Don't forget to suck the marrow out. Umami heaven.
-
Very impressive sir!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
-
That's a purty cook.
Love the osso bucco
Eggcelsior said:
Dude is a pro at that. From what i hear anywayDon't forget to suck the marrow out. Umami heaven.[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
-
I'd tear into that.. Great cook!
-
Scrumptious! I love Osso Buco but haven't cooked it. Time to get my arse in gear.L BGE, XL appetite
Cape Coral, FL -
Coulda fooled me (again)The Cen-Tex Smoker said:Same as the old bossSteve
Caledon, ON
-
-
-
I HAVE to do this cook. Always been one of my favorites but never made at home. Thanks for sharing!!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Thanks folks,
Just a note on the cook. I don't cover the pot in the egg so the dish gets a bit of wood flavour.Steve
Caledon, ON
-
The liquid gets nice and dark too. Good trick to stew in a cast iron or porcelain dutch oven is to keep the lid off. stir the liquid and rinse off the dried and deep brown cooked stuff that gets on the walls of the DO. That makes for great color and concentrated flavorLittle Steven said:Thanks folks,
Just a note on the cook. I don't cover the pot in the egg so the dish gets a bit of wood flavour.[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Wow, I'm impressed! I just figured the egg at lower temps is kind of like a dutch oven anyway. But alas it isn't a stew it's a braise and while both are moist cooking environments the meat is fully submerged in the liquid in a stew and only partially in a braise.Darby_Crenshaw said:
The liquid gets nice and dark too. Good trick to stew in a cast iron or porcelain dutch oven is to keep the lid off. stir the liquid and rinse off the dried and deep brown cooked stuff that gets on the walls of the DO. That makes for great color and concentrated flavorLittle Steven said:Thanks folks,
Just a note on the cook. I don't cover the pot in the egg so the dish gets a bit of wood flavour.Steve
Caledon, ON
-
not my point.Little Steven said:
Wow, I'm impressed! I just figured the egg at lower temps is kind of like a dutch oven anyway. But alas it isn't a stew it's a braise and while both are moist cooking environments the meat is fully submerged in the liquid in a stew and only partially in a braise.Darby_Crenshaw said:
The liquid gets nice and dark too. Good trick to stew in a cast iron or porcelain dutch oven is to keep the lid off. stir the liquid and rinse off the dried and deep brown cooked stuff that gets on the walls of the DO. That makes for great color and concentrated flavorLittle Steven said:Thanks folks,
Just a note on the cook. I don't cover the pot in the egg so the dish gets a bit of wood flavour.
whether stew or braise, if you want to condense the liquid, give it color, you can rinse off the darker stuff that forms on the walls, like deglazing.
i am not debating your cooking method or saying it is a stew, a pancake, or like a microwave oven
just saying. you want extra color and flavor? use the liquid to rinse the browned stuff from the walls of the vessel. the darker stuff comes off, the liquid that rinsed it will in turn darken, and there you go.
not like osso bucco is difficult or anything
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
-
i am not talking about the definition of a braise or stew.
i was using the example of a stew ALSO
you fixate on one word instead of actually understanding the concept. not my problem.
my point holds true for stews, braises, etc. anything cooked in a vessel.
that was my point \
i never called your precious braise a lowly stew
i offered a trick for deepening the flavor of the liquid
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
-
Cat fight!
-
beautiful cook Steven
Large, small and mini now Egging in Rowlett Tx
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum