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Cherry smoked braised beef short ribs in a red wine and port reduction

StormbringerStormbringer Posts: 1,710
edited May 1 in Beef
Cooked this last weekend in the large Egg to showcase smoking meat in the Egg to a friend. He was mightily impressed. Dusted with some of @Nature Boy's Redeye Express and smoked direct for 3 hours, then braised in a red wine and port sauce. Full recipe in the link below:

https://thecooksdigest.co.uk/2021/05/01/braised-beef-short-ribs-with-red-wine-sauce/

@lousubcap @Buckwoody Egger @FarmingPhD @kl8ton this is what I showed you guys at zero dark thirty this morning. @CPFC1905 another short rib recipe for you. :D

Dusted with Redeye Express:


Smoking in the large Egg:


After 3 hours and ready to go into the sauce:


In the casserole dish to braise:


Finished and plated:


Thanks for looking!
Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
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Comments

  • johnmitchelljohnmitchell Posts: 5,708
    That looks fantastic 
    Greensboro North Carolina
    When in doubt Accelerate....
  • FoghornFoghorn Posts: 8,611
    Dude.

    or 

    Mate.

    That's all I've got.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • paqmanpaqman Posts: 3,592
    Damn!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • JohnnyTarheelJohnnyTarheel Posts: 6,363
    Outstanding!!
    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"
  • lousubcaplousubcap Posts: 23,466
    Looks even better thru clear lens!  Incredible!
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • StormbringerStormbringer Posts: 1,710
    Cheers folks. @Foghorn either is acceptable. 😉
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


  • gmanrvagmanrva Posts: 325
    Oh my!
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
  • StillH2OEggerStillH2OEgger Posts: 3,240
    Oh man, does that looks good!
    Stillwater, MN
  • CPARKTX2CPARKTX2 Posts: 157
    Beautiful. Great cook 
  • Fantastic looking cook! Wow.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • Nature BoyNature Boy Posts: 8,674
    Gorgeous cooking sir. Thanks for sprinkling our stuff on your hard-earned food!
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • nolaeggheadnolaegghead Posts: 36,597
    Fan-farage-ing-tastic!
    Politicians Are they even CAPABLE of eating food - Daily Star

    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • StormbringerStormbringer Posts: 1,710
    Gorgeous cooking sir. Thanks for sprinkling our stuff on your hard-earned food!
    @Nature Boy cheers! SWMBO had an idea to sous vide the next set. I've not actually tried sous vide with your rubs, I assume they will work, do you have any specific advice on using DP rubs with sous vide?
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


  • JohnInCarolinaJohnInCarolina Posts: 20,011
    Shazam!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The other ahole

    Living large in the 919
  • Nature BoyNature Boy Posts: 8,674
    Gorgeous cooking sir. Thanks for sprinkling our stuff on your hard-earned food!
    @Nature Boy cheers! SWMBO had an idea to sous vide the next set. I've not actually tried sous vide with your rubs, I assume they will work, do you have any specific advice on using DP rubs with sous vide?
    Cheers! My only advice is to make sure the sous vide is only part of the cooking process. You can season before hand, but once out of the bath and the bag you'll want to put some fire to the food to build up your flavor crust. Happy cookin'! Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • calikingcaliking Posts: 15,203
    Bravo, sir! Bookmarked.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • StormbringerStormbringer Posts: 1,710
    edited May 4
    Gorgeous cooking sir. Thanks for sprinkling our stuff on your hard-earned food!
    @Nature Boy cheers! SWMBO had an idea to sous vide the next set. I've not actually tried sous vide with your rubs, I assume they will work, do you have any specific advice on using DP rubs with sous vide?
    Cheers! My only advice is to make sure the sous vide is only part of the cooking process. You can season before hand, but once out of the bath and the bag you'll want to put some fire to the food to build up your flavor crust. Happy cookin'! Chris
    @Nature Boy thanks, that's exactly what I was planning on doing. Sous vide for 24 hours at 165F and then smoke for 3-4 hours to bring the IT up to 195F (or until it's ready).  I think I'll need to refresh the rub at this point as well.

    This would be for a cook without the full braising sauce, however I anticipate enough liquid coming out of the sous vide bag to combine with red wine, port and some thinly sliced onion to create a delicious jus. Possibly a bit of cider vinegar in there too.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


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