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
stew ?
henapple
Posts: 16,025
what's the best meat for stew?
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
-
Stew meat__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
what kind of stew, beef, pork, sausage, chicken. sausage meatball stew is great, italian sausages already have the herbs and spices added
fukahwee maineyou can lead a fish to water but you can not make him drink it -
VI... thanks. doing @Hapster Guinness. cost isn't a problem on this one... just want it tender.Green egg, dead animal and alcohol. The "Boro".. TN
-
Chuck roast is very tender if you cook it for 3 hours or so. I think I'd cut it in chunks, sear it, then cook it in the liquid until tender.__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
i would go with the chuck roast too, the chuck eye roast is very clean, no grissle. or change it up and use leg of lamb which goes great with a guiness stew
fukahwee maineyou can lead a fish to water but you can not make him drink it -
the recipe only calls for 1.25 hrsGreen egg, dead animal and alcohol. The "Boro".. TN
-
Cook the meat for 1.75 hours, then add it to the stew. Duh ....__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
dang you're cranky this morning...Green egg, dead animal and alcohol. The "Boro".. TN
-
-
that's it... I'm outta here.Green egg, dead animal and alcohol. The "Boro".. TN
-
No! If that's the way you're going to take my expert advice, I'M outta here ! :-whenapple said:that's it... I'm outta here.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Can you imagine the stew you could make using "rib eyes" --- WOW !
-
that's where I'm leaningGreen egg, dead animal and alcohol. The "Boro".. TN
-
VI....... on yer moped?Green egg, dead animal and alcohol. The "Boro".. TN
-
Puleeese ! It's a pink Vespa ! Mickey sold it to me as a Toyota concept vehicle. VERY expensive, but he said it would turn heads.henapple said:VI....... on yer moped?__________________________________________Dripping Springs, Texas.Just west of Austintatious -
It ain't complete until you get the "Hello Kitty" custom graphics package from Toys-R-Us.
______________________________________________I love lamp.. -
@henapple - chuck works well....slow cooker until it's tender. Don't boil the crap out of it, it gets dry (even though it's submerged). Like, 170F liquid until the collagen breaks down.
It would be interesting to try rib-eye....that would probably benefit from minimal cooking.
______________________________________________I love lamp.. -
I made a batch this week and used some veal stew meat, super tender...
This was a non egg cook however; so my .02 might not be worth that
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
henapple said:that's it... I'm outta here.
Outa dammit outaSteve
Caledon, ON
-
Don't do it man! Tender meat dissolves in stew. You need an exercized musclehenapple said:that's where I'm leaning
Steve
Caledon, ON
-
The last stew I made I used a 7-bone roast (it was on sale). I seared it on the Egg, let it cool and then cut it up and added to the stew (can't remember how much longer it cooked). It worked well.
“All you need in this life is ignorance and confidence, and then success is sure.”
- Mark Twain
Ogden, UT, USA
-
I made beef stew with ribeyes last weekend. Loved how the stew tasted, but I think I let the steaks smoke for too long, so they were a little more dry than I would have liked. SWMBO thought the stew was terrific. I had sauted/browned some of the trimmed fat with a hunk of meat on it at the very start, and I think I found this piece in the stew this morning (the meat, not the fat) - it was the most tender piece in the whole pot. So if I were to use ribeyes again, I would probably brown or sear the meat in the pot instead of trying to smoke it.nolaegghead said:@henapple - chuck works well....slow cooker until it's tender. Don't boil the crap out of it, it gets dry (even though it's submerged). Like, 170F liquid until the collagen breaks down.
It would be interesting to try rib-eye....that would probably benefit from minimal cooking.Get some lamb or veal shanks too, and do an osso buco type of thing. The stew will get this sexy silky mouthfeel from the rendered collagen.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Are you allowed to say that on a family forum?caliking said:
I made beef stew with ribeyes last weekend. Loved how the stew tasted, but I think I let the steaks smoke for too long, so they were a little more dry than I would have liked. SWMBO thought the stew was terrific. I had sauted/browned some of the trimmed fat with a hunk of meat on it at the very start, and I think I found this piece in the stew this morning (the meat, not the fat) - it was the most tender piece in the whole pot. So if I were to use ribeyes again, I would probably brown or sear the meat in the pot instead of trying to smoke it.nolaegghead said:@henapple - chuck works well....slow cooker until it's tender. Don't boil the crap out of it, it gets dry (even though it's submerged). Like, 170F liquid until the collagen breaks down.
It would be interesting to try rib-eye....that would probably benefit from minimal cooking.Get some lamb or veal shanks too, and do an osso buco type of thing. The stew will get this sexy silky mouthfeel from the rendered collagen.Steve
Caledon, ON
-
I think so... as long as we're still talking about collagen.Little Steven said:Are you allowed to say that on a family forum?Wait, that didn't sound right either...#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
damn, I need a cigarette... and a nap.Green egg, dead animal and alcohol. The "Boro".. TN
-
) “All you need in this life is ignorance and confidence, and then success is sure.”
- Mark Twain
Ogden, UT, USA
-
That was sort of my point. Moist cooking techniques are generally used for tougher pieces of meat. Dammit...did I say moist? Shut my mouth
Steve
Caledon, ON
-
I like using short ribs. I also found just a point at the store once and used that in chili and it was great.
-
I usually throw in some cat and squirrel thighsColumbia, SC --- LBGE 2011 -- MINI BGE 2013
-
Outa dammit outaLittle Steven said:henapple said:that's it... I'm outta here.
In Canadian that's "oota"
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
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum