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Pepper Stout Beef -- didn't mess it up this time!
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Theophan
Posts: 2,654
Last time, my first attempt (Incredibly Stupid Pepper Stout FAIL), I messed up and put the dutch oven in the Egg at the right temp but over a direct fire instead of indirect, and it burned on the bottom. It was still delicious, but I was more careful this time, though I confess that I did the braising part indoors. (I know, I know...) The fragrance INDOORS was so smoky every time I lifted the lids I was almost worried I got too much smoke on the beef, but after braising it was all good. They only had small chuck roasts, so to get 8 lbs worth (what I needed for a family gathering) I had to smoke 4 of them:
I did the braising indoors, and I couldn't fit them all in one casserole, so I had to use two:
I often don't get much of a smoke ring, but boy, I sure got some heavy red color on the outside this time!
I did the braising indoors, and I couldn't fit them all in one casserole, so I had to use two:
I often don't get much of a smoke ring, but boy, I sure got some heavy red color on the outside this time!
Comments
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I would hit that hard.
Looks great!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
Nicely done!
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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Definitely nailed the cook. Congrats on getting back on the horse and bringing it home. Most eggcellent. BTW- photo shots are magazine quality. You thoroughly erased the demons. Outstanding. My invite still in the mailLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Good looking cook. I'll try that sometime soon!Maryland, 1 LBGE
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Thanks, everybody! I felt so stupid last time, it really did feel good to try it again and get it right this time. My wife insists it tasted amazingly similar the first time, but I was glad that this time it went the way I had intended. Maybe another time I'll try doing the dutch oven in the BGE, but the braising was so easy, and the temperature control so precise indoors, and there was PLENTY of smoke on that stuff so I really don't think braising it in the Egg would have added anything. We'll see.
Thanks again! -
One of my favorite cooks to do on the Egg. Yours looks fantastic. Enjoy!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Those look outstanding. The color is magnificent.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Theophan said:I really don't think braising it in the Egg would have added anything.
Congrats on nailing the cook - wherever you finished it.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
It looks perfect. I agree that for the braising step if it is covered it won't make a difference on the egg or oven. I would do it on the egg in the summer just so I don't heat up the oven.
To be honest I don't really see much advantage in using a dutch oven either. A disposable foil pain covered with foil works just fine, and is much easier to clean up.
What size drip pan are you using under the chuckies? It looks like a perfect fit.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
That looks absolutely gorgeous - and like a lot of work and clean-up.Ex LBGE owner and current BGE liker
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Wow that looks incredible, great job!
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dope. Looks awesomeXL & MM BGE, 36" Blackstone - Newport News, VA
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SmokeyPitt said:It looks perfect. I agree that for the braising step if it is covered it won't make a difference on the egg or oven. I would do it on the egg in the summer just so I don't heat up the oven.
To be honest I don't really see much advantage in using a dutch oven either. A disposable foil pain covered with foil works just fine, and is much easier to clean up.
What size drip pan are you using under the chuckies? It looks like a perfect fit.
And here's the "drip pan" -- a "cookie sheet" that's about 15"x10 1/2, and they do work perfectly for me in my Large (I have to use something else in my Medium):
I feel sort of guilty using them, though. Once or twice when I forgot I'd run out, I made a "pan" out of regular old aluminum foil, and it worked just fine and I wound up throwing away a lot less perfectly good metal. I should probably just use foil. It's just so darn easy to grab one of these and throw it in. -
Looks wonderful Theophan!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Really nice job!Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
Excellent!!! Really!!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Yum....that looks good.Large, small and mini now Egging in Rowlett Tx
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Much joy was found right there. Congrats on a beautiful S Beef.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Now I know what I'll be doing with the chuck roast I've been trying to figure out what to do with.
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