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.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Fillet tail steak and mushroom pizza, bourbon baked bean base sauce (with pics)

StormbringerStormbringer Posts: 1,466
edited November 2016 in EggHead Forum

I enjoyed a bowl of smoked bourbon baked beans at the weekend, paired perfectly with a juicy reverse seared rib-eye steak. What to do with the leftover beans though? I had planned to make a pizza during the week. A steak pizza for that matter.

In a moment of culinary creativity, SWMBO blended the remaining beans into a sauce as a passata substitute. It resulted in one of the best tasting meat pizzas that we had.

We used fillet tail for the steak ... no, I hadn't heard of it either. It's the end of the fillet, and really good value. It was rubbed with Dizzy Pig Cow Lick rub.

Pizza recipe => http://wp.me/p7qSlA-3fp
Bourbon baked beans recipe => http://wp.me/p7qSlA-35d
Big Green Egg pizza guide => http://wp.me/p7qSlA-2vj

The guide is just how I do it, I know that there are maaaaaaany other ways as well.

Pizza laid out and ready to go onto the Egg.


The obligatory steak close-up (this was the first one I made with minute steak):


Cooking on the Egg:


Checking the base is done ... yep:


Cut and slice being stolen whilst the photographer (SWMBO) was busy:



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.com
--------------------------------------------------------------


· Share on FacebookShare on Twitter

Comments

  • LegumeLegume Posts: 10,445
    holy crap!  genius, I love trying alternatives to more traditional tomato-based sauce, this sounds fantastic.
    · Share on FacebookShare on Twitter
  • paqmanpaqman Posts: 3,097
    Did you cook the baked beans?  I would be interested in the recipe.

    ____________________
    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
    · Share on FacebookShare on Twitter
  • jbreedjbreed Posts: 98
    nice work.  sounds and looks fantastic! looking into it more now
    Castle Rock, CO - always a Husker
    · Share on FacebookShare on Twitter
  • northGAcocknorthGAcock Posts: 13,982
    A beautiful job you did there.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    "For those of you in the cheap seats I’d like ya to clap your hands to this one; the rest of you can just rattle your jewelry!"
    John Lennon
    · Share on FacebookShare on Twitter
  • StormbringerStormbringer Posts: 1,466
    edited November 2016
    paqman said:
    Did you cook the baked beans?  I would be interested in the recipe.
     @paqman here you go:

    https://thecooksdigest.co.uk/2016/10/21/smokey-bourbon-baked-beans/


    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.com
    --------------------------------------------------------------


    · Share on FacebookShare on Twitter
  • StormbringerStormbringer Posts: 1,466
    @Legume thanks, this was partly inspired by the stuck in a rut thing recently, and someone else ... @SGH I think? ... did something with pizzas in a pie dish.
    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.com
    --------------------------------------------------------------


    · Share on FacebookShare on Twitter
  • SGHSGH Posts: 26,815
    Stormbringer said:
    @Legume thanks, this was partly inspired by the stuck in a rut thing recently, and someone else ... @SGH I think? ... did something with pizzas in a pie dish.
    I did a Stromboli experiment that turned out dynamite. 
    On a separate note, great looking pies ole buddy. 

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

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    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. 

    Just a man with a Muhle. 
    · Share on FacebookShare on Twitter
  • WeberWhoWeberWho Posts: 8,097
    Yes, yes, and yes!!!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • StormbringerStormbringer Posts: 1,466
    SGH said:
    Stormbringer said:
    @Legume thanks, this was partly inspired by the stuck in a rut thing recently, and someone else ... @SGH I think? ... did something with pizzas in a pie dish.
    I did a Stromboli experiment that turned out dynamite. 
    On a separate note, great looking pies ole buddy. 
    Not the one I was thinking of, but I found the stromboli thread, nice going. :triumph:
    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.com
    --------------------------------------------------------------


    · Share on FacebookShare on Twitter
  • Eggdicted_DawgfanEggdicted_Dawgfan Posts: 1,414
    Hell yeah! 
    Snellville, GA


    · Share on FacebookShare on Twitter
Sign In or Register to comment.
Click here for Forum Use Guidelines.