Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 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.

Steak and Taters

Found a little treat at the local H-E-B tonight and figured we could whip something up. 

Wagyu Picaña, roared tri color potatoes, asparagus with Asiago, lemon zest, and garlic, and chimichurri. 



I salted it an hour before I seared it

then threw it in the freezer for 30 min so I could render the fat cap without cooking the steak





Rendering the fat cap on inverted grill grates 



Fat caps rendered



Blast seared for 1:30 a side



The chimi (above) 

 Below is chimi as board sauce, steaks left to rest over the chimi, and a little
mor spooned over the top










It was good.
Keepin' It Weird in The ATX FBTX

Comments

  • BattlebornBattleborn Posts: 2,672
    My shrimp tacos seem inadequate after seeing this. 
    Las Vegas, NV



  • then threw it in the freezer for 30 min so I could render the fat cap without cooking the steak
    Super neat technique. Where did you pick that up? What proteins and cuts do you use it for?

    Gorgeous cook. 
  • Ozzie_IsaacOzzie_Isaac Posts: 14,086
    Geebus man.  You have clearly out grown us.  That is farkin phenomenal.
    If it is worth doing, it is worth overdoing.

    Some Eggs, some Weber stuff, the occasional Traeger, and various other things that make flames and hold coals.
  • Photo EggPhoto Egg Posts: 11,384
    Absolutely beautiful…!!!
    Thank you,
    Darian

    Galveston Texas
  • ColbyLangColbyLang Posts: 2,045
    Love this cook. Even more because I just ordered 2 picana from SRF
  • johnmitchelljohnmitchell Posts: 5,944
    This is pure magic from start to finish!!!! Great post.
    Greensboro North Carolina
    When in doubt Accelerate....
  • alaskanassasinalaskanassasin Posts: 5,675
    Good living man. We are going hard in the paint on some asparagus too.
    South of Columbus, Ohio.

    "It’s very possible I’m doing it all wrong, haven’t watched any videos, but I’m happy with the ones I make."
      - @Legume

  • YbabpmutsYbabpmuts Posts: 93
    Damned that's sweet .... every single picture.

    Never heard the term "board sauce" before.  It's better than the term "under my meat sauce", which is probably what I would have gone with. 

    Ybabpmuts 
  • lousubcaplousubcap Posts: 25,909
    Dang.  Hit that cook right outta the park.  Great pics and the $$ shot...
    Better to be lucky than good with that steak find.  You hover around HEB much??   :#
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • calikingcaliking Posts: 16,424
    I'd hit that!

    Love the technique for rendering the fat cap. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • dbCooperdbCooper Posts: 1,317
    Just great, all the way around!
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 22,013

    then threw it in the freezer for 30 min so I could render the fat cap without cooking the steak
    Super neat technique. Where did you pick that up? What proteins and cuts do you use it for?

    Gorgeous cook. 
    Thank you! I just thought up the freezer trick on the spot last night. The fat cap was really thick on one of them so I figured it would cook the steak before I could get it rendered properly. I thought if I started really cold, I would have a better chance to get it right. It worked. 
    Keepin' It Weird in The ATX FBTX
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 22,013
    My shrimp tacos seem inadequate after seeing this. 
    Tacos are never inadequate 
    Keepin' It Weird in The ATX FBTX
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 22,013
    Geebus man.  You have clearly out grown us.  That is farkin phenomenal.
    You have clearly out grown us. 

    Never! 
    Keepin' It Weird in The ATX FBTX
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 22,013
    lousubcap said:
    Dang.  Hit that cook right outta the park.  Great pics and the $$ shot...
    Better to be lucky than good with that steak find.  You hover around HEB much??   :#
    Janell never goes in anymore. She always does curbside. I like going in. Never know what you are going to find :).

    I have also learned, being in a very busy tourist area, Fridays are insane at our HEB. All the tourist come in on Fridays and stock up for the weekend, HEB loads the meat counters with great stuff on Thursdays in anticipation of the masses coming in to drop their hard earned cash on a great cut of meat. 
    Keepin' It Weird in The ATX FBTX
  • lousubcaplousubcap Posts: 25,909
    BTW- the Fredricksburg HEB is the only HEB I have been in.  That was June 2019 during the brief tourist part of the brisket bender.  That meat department is impressive.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • lousubcaplousubcap Posts: 25,909
    Crushin' it right there.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • YbabpmutsYbabpmuts Posts: 93
    I had to give up my salsa vault in the great tomato deficit of the last century. Three little old wrinkled Italian women were banging on my door with a pitchfork and one had a phallus shaped thing that looked like an obscene french rolling pin. It was scary. One can only guess that you knew how to fight off a rolling pin. Good for you sir, and your salsa vault.

    Ybabpmuts 
  • smbishopsmbishop Posts: 2,943
    Fantastic cook, your posts are always so inspiring!
    Southlake, TX, and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 22,013
    edited May 14
    lousubcap said:
    BTW- the Fredricksburg HEB is the only HEB I have been in.  That was June 2019 during the brief tourist part of the brisket bender.  That meat department is impressive.  
    For being in a small town, we are really lucky to have such a great store. They aren’t all like this. Most of the small town stores don’t get too far away from the basics. 

    being able to grab wagyu steaks, great wine, cheese, and produce in a town of 10,000 people is a luxury for sure. 
    Keepin' It Weird in The ATX FBTX
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 22,013
    smbishop said:
    Fantastic cook, your posts are always so inspiring!
    I think I missed my calling as a menu writer for overpriced restaurants. It really is just steak and taters after you remove all the fluff. 
    Keepin' It Weird in The ATX FBTX
  • YbabpmutsYbabpmuts Posts: 93
    Wait ... you used fluff? I didn't see it and I live really close to the fluff factory. I think at this point most of my nose ears now have fluff in them, you should smell the trees around here, and everything else, come to think of it... It's like fluffapalooza 24/7. I have three cousins that wear charcoal underpants on their faces. They hate sweets apparently. I'm not saying it's related .. what I'm saying is this .... If you do take away all the fluff ... please take me with you AND the fluff.

    Ybabpmuts 
  • calikingcaliking Posts: 16,424
    lousubcap said:
    BTW- the Fredricksburg HEB is the only HEB I have been in.  That was June 2019 during the brief tourist part of the brisket bender.  That meat department is impressive.  
    For being in a small town, we are really lucky to have such a great store. They aren’t all like this. Most of the small town stores don’t get too far away from the basics. 

    being able to grab wagyu steaks, great wine, cheese, and produce in a town of 10,000 people is a luxury for sure. 
    HEB's MO is to know the neighborhood they're operating in, and customize some portion of their inventory accordingly. 

    Different stores around here can really vary (in a great way). And, they've really stepped up their beef game in recent years. A new store opened up right by work, on the feeder road to get back home, so I'm excited about the potential. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • loco_engrloco_engr Posts: 5,280
    simply beautimus cook!
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    moved to Lansing, KS 1/19/2022
    Lrg 2008
    mini 2009
    XL 2021
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • ThatgrimguyThatgrimguy Posts: 4,450
    Awesome cook!! Looks great!
    XL, Small, Mini & Mini Max Green Eggs, KJ III, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s
  • lkapigianlkapigian Posts: 8,893
    Nailed it as always !! 

    ( avatar is creeping me out lol )
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker

  • northGAcocknorthGAcock Posts: 15,013
    Found a little treat at the local H-E-B tonight and figured we could whip something up. 

    Wagyu Picaña, roared tri color potatoes, asparagus with Asiago, lemon zest, and garlic, and chimichurri. 



    I salted it an hour before I seared it

    then threw it in the freezer for 30 min so I could render the fat cap without cooking the steak





    Rendering the fat cap on inverted grill grates 



    Fat caps rendered



    Blast seared for 1:30 a side



    The chimi (above) 

     Below is chimi as board sauce, steaks left to rest over the chimi, and a little
    mor spooned over the top










    It was good.
    Got to believe it was way better than just good. 
    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
Sign In or Register to comment.
Click here for Forum Use Guidelines.