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

StormbringerStormbringer Posts: 1,580
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
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Comments

  • LegumeLegume Posts: 11,127
    holy crap!  genius, I love trying alternatives to more traditional tomato-based sauce, this sounds fantastic.
  • paqmanpaqman Posts: 3,313
    Did you cook the baked beans?  I would be interested in the recipe.

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  • jbreedjbreed Posts: 98
    nice work.  sounds and looks fantastic! looking into it more now
    Castle Rock, CO - always a Husker
  • northGAcocknorthGAcock Posts: 14,523
    A beautiful job you did there.
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

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  • StormbringerStormbringer Posts: 1,580
    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
    --------------------------------------------------------------


  • @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
    --------------------------------------------------------------


  • SGHSGH Posts: 27,424
    @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. 

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  • WeberWhoWeberWho Posts: 8,536
    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
  • SGH 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
    --------------------------------------------------------------


  • Hell yeah! 
    Snellville, GA


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