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Beef Wellington

Snake River Farms filets dry brined for 5 house, then added cracked pepper, Dijon mustard and seared in Solidteknics cast iron 60 seconds per side.

Then handed over to Kathy who made stuffing with mushroom duxelles & foie gras, then wrapped in puff pastry.

Then I took it out side on the Big Green Egg indirect heat. Was enjoying too many adult beverages and overcooked it a bit more than i would like but it still got eaten.

We make a great indoor/outdoor cooking team.
1 Large BGE & 1 Mini-Max BGE (Smokey & the Bandit) +  1 custom Challenger cart for their home. Kick Ash Basket & Igrill2, and cast iron inside for finishing reverse sears.

Comments

  • Cookbook_ChipCookbook_Chip Posts: 1,234
    Man that looks good. I need to try it!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • johnnypjohnnyp Posts: 2,902
    Dude. That rocks
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • Top shelf. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • HibbyHibby Posts: 605
    Really looks impressive. Never have had foie gras 
    I cook. I eat. I repeat. Thornville, Ohio
  • ronw9471ronw9471 Posts: 112
    Man, that looks good!
    Parrish, FL

    My Photo Website: www.ronwooldridgephotography.com

    XL Big Green Egg
  • shtgunal3shtgunal3 Posts: 4,005
    SumBitch!!!! Dat looks good!!!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • dopeydopey Posts: 159
    Then I took it out side on the Big Green Egg indirect heat. Was enjoying too many adult beverages and overcooked it a bit more than i would like but it still got eaten.

    Understandable.  I've ruined several meals due to the same indulging of adult beverages.... 

    I might have a drinking problem though.. Oh well.
    What I do when I'm black out drunk is none of my business...

    John Central CT
  • pgprescottpgprescott Posts: 10,521
    Pretty darn cool! Bravo !!!
  • Looks great.  Kudos, it's not easy to make a beef wellington.  Lots of components!  Consider dry aging the fillet for a couple of days (reduces the moisture) and then searing it on all four sides, then let it cool before putting the wellington together.  I wouldn't have the confidence to finish it on the egg.  Excellent!!
    D'you think I could interest you in a pair of zircon-encrusted tweezers?

    Newtown Square, PA
  • That's a bold cook on the Egg - looks great!!!
    Memphis, TN 
  • kbr718kbr718 Posts: 69
    Awesome! One of my favorites! Never been brave enough to try making it myself--may have to give it a whirl!
    LBGE Chicago, IL
  • FoghornFoghorn Posts: 6,473
    Outstanding.  You do indeed make a great team.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Photo EggPhoto Egg Posts: 7,900
    Giving you an A+ for effort but only a 7 out of 10 score for charring Kathy's pastry...get the bottle under control buddy.lol
    Thank you,
    Darian

    Galveston Texas
  • We've done something like that (think it was a recipe from Cooks Illustrated) for Christmas Eve, where everyone got to wrap their own mini-Wellington and apply the egg wash. Tasty stuff.
  • I think kathy brushes in butter as opposed to egg wash.
    1 Large BGE & 1 Mini-Max BGE (Smokey & the Bandit) +  1 custom Challenger cart for their home. Kick Ash Basket & Igrill2, and cast iron inside for finishing reverse sears.
  • lousubcaplousubcap Posts: 16,770
    Never should have looked at this before my simple lunch.  Great cook and result.  Way to move outside the comfort zone and bring it home.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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