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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Crying Tiger (and Pig and Cow)

The Cen-Tex Smoker
The Cen-Tex Smoker Posts: 23,179
edited December 2015 in EggHead Forum
I love crying tiger- the Thai steak with the magic tangy, salty Jeow (sauce). Still have a little work to do on the Jeow but this is as close as I've been to hitting it out of the park. The steak was a 45 day dry aged ribeye and the pig was a 48 hr SV belly seared on the egg. Steak was out of this world. Belly was a little over but some of it was really good too. This was some trim off some bellies I did for bacon and were very lean for the most part. It was more like pork tenderloin. There were some fatty bits though (pictured) and they were crazy good. Next time I'll cut some off the main belly and use that exclusively. 

















Dog had a good night too:


Keepin' It Weird in The ATX FBTX
· Share on FacebookShare on Twitter

Comments

  • saluki2007
    saluki2007 Posts: 6,354
    That is one kick ass looking steak pre cook and post cook
    Large and Small BGE
    Central, IL

    · Share on FacebookShare on Twitter
  • blind99
    blind99 Posts: 4,974
    looks great!  I recently had belly done with a quick brine, then cooked as a confit, then seared - comes out really excellent.  Great balance of tenderness and crisp edges.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    saluki2007 said:
    That is one kick ass looking steak pre cook and post cook
    It was one of the best I have ever had. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    I've been reading up on Thai cooking this week. That looks incredibly good!
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    blind99 said:
    looks great!  I recently had belly done with a quick brine, then cooked as a confit, then seared - comes out really excellent.  Great balance of tenderness and crisp edges.
    I'm still working on the belly thing. My issue is I've always just used the trim instead of center cut belly. I had a few center cut pieces in this batch and those were clearly what this is supposed to be. The others were good but definitely not the gooey crispy goodness that they fatty pieces were. I'm going to get a few berskshire bellies Friday and I will definitely save a nice piece of that to do some SV and braise stuff with.


    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • blind99
    blind99 Posts: 4,974
    Excellent, I bet those berkshire bellies will be really nice.  I'm guessing you'll get some great results with it - please post them!  If time (and wife) allow, I'll try the brine and confit method. For those of us poor souls without a SV it might be a good solution. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,780
    Dude, i don't know about the tiger, but this looks so good it makes me wanna cry.

    Extra credit for presentation too!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    theyolksonyou said:
    I've been reading up on Thai cooking this week. That looks incredibly good!
    I would imagine this would hardly qualify as true Thai cooking. It's pretty simple. The Jeow is interesting though. We made our own rice powder which, although super simple, I don't think would be on most people's radar.



    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179

    blind99 said:
    Excellent, I bet those berkshire bellies will be really nice.  I'm guessing you'll get some great results with it - please post them!  If time (and wife) allow, I'll try the brine and confit method. For those of us poor souls without a SV it might be a good solution. 
    They are good. $8.99 per lb but well worth it. Twice as thick as RD bellies and much better flavor. These were RD bellies. Still pretty good but the Berkies are better.
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    Yeah, I was mainly reading/watching more traditional, but a lot of the same flavors with the lime and cilantro, etc....
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,584
    looks great, crying tiger steaks are about as good as it gets.  dont know if i would have the guts to put the 45 day dry aged steak in the fish sauce marinade though =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • blind99
    blind99 Posts: 4,974
    The Cen-Tex Smoker said:
     
    They are good. $8.99 per lb but well worth it. Twice as thick as RD bellies and much better flavor. These were RD bellies. Still pretty good but the Berkies are better.
    I made bacon with "fancy" pork belly.  I showed a guy who works in the meat business the end result and the first thing he said was "You got good belly there - where's it from?"  He does wholesale meat and said for that quality of meat, retail of 9$/lb was spot on.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    fishlessman said:
    looks great, crying tiger steaks are about as good as it gets.  dont know if i would have the guts to put the 45 day dry aged steak in the fish sauce marinade though =)
    I definitely gave that some thought. The marinade was actually just dark soy. oyster sauce and a little sugar. It was pretty balanced and didn't over power the steak at all. The fish sauce was in the Jeow

    I actually got this steak on sale for $9.99 per lb! They are $29.99 now so I probably wouldn't use it in this recipe- although it was crazy good. Melty, buttery goodness.
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179

    theyolksonyou said:
    Yeah, I was mainly reading/watching more traditional, but a lot of the same flavors with the lime and cilantro, etc....
    that is on my radar too. Love the flavors.
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,584
    The Cen-Tex Smoker said:
    fishlessman said:
    looks great, crying tiger steaks are about as good as it gets.  dont know if i would have the guts to put the 45 day dry aged steak in the fish sauce marinade though =)
    I definitely gave that some thought. The marinade was actually just dark soy. oyster sauce and a little sugar. It was pretty balanced and didn't over power the steak at all. The fish sauce was in the Jeow

    I actually got this steak on sale for $9.99 per lb! They are $29.99 now so I probably wouldn't use it in this recipe- although it was crazy good. Melty, buttery goodness.
    bet its similar in flavor, my recipe is in the costco tritip thread, nobody noticed that the pic isnt tritip =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • GATraveller
    GATraveller Posts: 8,207
    Doesn't look like there's a snowballs chance in hell of getting that bone back.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    fishlessman said:
    The Cen-Tex Smoker said:
    fishlessman said:
    looks great, crying tiger steaks are about as good as it gets.  dont know if i would have the guts to put the 45 day dry aged steak in the fish sauce marinade though =)
    I definitely gave that some thought. The marinade was actually just dark soy. oyster sauce and a little sugar. It was pretty balanced and didn't over power the steak at all. The fish sauce was in the Jeow

    I actually got this steak on sale for $9.99 per lb! They are $29.99 now so I probably wouldn't use it in this recipe- although it was crazy good. Melty, buttery goodness.
    bet its similar in flavor, my recipe is in the costco tritip thread, nobody noticed that the pic isnt tritip =)
    I'll check that out. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    edited December 2015

    GATraveller said:
    Doesn't look like there's a snowballs chance in hell of getting that bone back.
    he's small but no chance he was giving that thing up. It's been a long while since he's had one like that. He stripped that thing down to the nub. He was so happy. It was hilarious to watch him. Every time we walked by he would lay on top of it or turn his back so we wound't take it. 

    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    John, you are the man!
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • cazzy
    cazzy Posts: 9,136
    Your cow is very holy!  Great cook man!

    Just a hack that makes some $hitty BBQ....
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    Brother Tex, sometimes words are just not enough:

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    I can dig it!! though I don't fully understand what all went down here.  I need to try some Thai food. Never had anything but an awful rendition of pad thai.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    Wow!  Looks and sounds delicious!!
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Thatgrimguy said:
    I can dig it!! though I don't fully understand what all went down here.  I need to try some Thai food. Never had anything but an awful rendition of pad thai.
    This is a pretty simple way to start out. The steak is easy and the Jaew just takes finding one you like. 

    This one was:

    • 1/2 cup fresh juice from 6 to 10 limes
    • 1/2 cup Thai fish sauce
    • 2 teaspoon sugar
    • 2 tablespoons finely-chopped fresh cilantro leaves
    • 2 tablespoons finely-chopped green onions ( i used 50/50 shallot/green onion)
    • 1 1/2 tablespoons toasted rice powder(see note above)
    • 1 tablespoon dried red pepper powder
    • Tablespoon of Dark Soy sauce
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • texaswig
    texaswig Posts: 2,682
    Looks killer. So you just save a little for sauce. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    texaswig said:
    Looks killer. So you just save a little for sauce. 
    That is all sauce. The marinade was dark soy, sugar, oyster sauce. Would do hoisin over oyster next time. You drizzle the sauce over after its cooked and I like to eat as a lettuce wrap. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter

Categories