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stew ?

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henapple
henapple Posts: 16,025
in EggHead Forum
what's the best meat for stew?
Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Stew meat
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • fishlessman
    fishlessman Posts: 32,818
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    what kind of stew, beef, pork, sausage, chicken. sausage meatball stew is great, italian sausages already have the herbs and spices added
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • henapple
    henapple Posts: 16,025
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    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 
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  • Village Idiot
    Village Idiot Posts: 6,959
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    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


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  • fishlessman
    fishlessman Posts: 32,818
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    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 maine

    you can lead a fish to water but you can not make him drink it
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  • henapple
    henapple Posts: 16,025
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    the recipe only calls for 1.25 hrs
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Cook the meat for 1.75 hours, then add it to the stew.  Duh ....
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • henapple
    henapple Posts: 16,025
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    dang you're cranky this morning...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • cortguitarman
    cortguitarman Posts: 2,061
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    Hapster's Guiness beef stew is awesome.
    Mark Annville, PA
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  • henapple
    henapple Posts: 16,025
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    that's it... I'm outta here.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Village Idiot
    Village Idiot Posts: 6,959
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    henapple said:
    that's it... I'm outta here.
    No!  If that's the way you're going to take my expert advice, I'M outta here !  :-w
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    Can you imagine the stew you could make using "rib eyes" --- WOW !
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  • henapple
    henapple Posts: 16,025
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    that's where I'm leaning
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple
    henapple Posts: 16,025
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    VI....... on yer moped?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Village Idiot
    Village Idiot Posts: 6,959
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    henapple said:
    VI....... on yer moped?
    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.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • nolaegghead
    nolaegghead Posts: 42,102
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    It ain't complete until you get the "Hello Kitty" custom graphics package from Toys-R-Us.
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,102
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    @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..
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  • hapster
    hapster Posts: 7,503
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    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/
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  • Little Steven
    Little Steven Posts: 28,817
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    henapple said:
    that's it... I'm outta here.

    Outa dammit outa

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
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    henapple said:
    that's where I'm leaning
    Don't do it man! Tender meat dissolves in stew. You need an exercized muscle

    Steve 

    Caledon, ON

     

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  • Botch
    Botch Posts: 15,511
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    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.  
    _____________

    "The reason I go out with young men is because men my age or older — well, now they’re all dead."   

         -Cher


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  • caliking
    caliking Posts: 18,732
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    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.
    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.

    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 2013
    A happy BGE family in Houston, TX.
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  • Little Steven
    Little Steven Posts: 28,817
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    caliking said:


    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.
    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.

    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.
    Are you allowed to say that on a family forum?

    Steve 

    Caledon, ON

     

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  • caliking
    caliking Posts: 18,732
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    Little Steven said:
    Are you allowed to say that on a family forum?
    I think so... as long as we're still talking about collagen.

    Wait, that didn't sound right either...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • henapple
    henapple Posts: 16,025
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    damn, I need a cigarette... and a nap.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Botch
    Botch Posts: 15,511
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    :))
    _____________

    "The reason I go out with young men is because men my age or older — well, now they’re all dead."   

         -Cher


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  • Little Steven
    Little Steven Posts: 28,817
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    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

     

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  • GA_Dawgs
    GA_Dawgs Posts: 273
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    I like using short ribs. I also found just a point at the store once and used that in chili and it was great.
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  • Chubbs
    Chubbs Posts: 6,929
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    I usually throw in some cat and squirrel thighs
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Foghorn
    Foghorn Posts: 9,852
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    Little Steven said:


    henapple said:

    that's it... I'm outta here.
    Outa dammit outa

    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

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