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note to Mac in NC

char buddychar buddy Posts: 562
edited 7:49AM in EggHead Forum
Don't give up on stew beef on the BGE.[p]Get a cast iron dutch kettle and a copy of Sublime Smoke by Chreyl Jamison and Bill Jamison and try their BBQ Beef Bourguignon page 162.[p]I have a ton of beef in the freezer and I too was trying to do something with stew beef. I tried beef stew their way and I'm never doing a beef stew indoors again. [p]If you'd rather not spend the dough on the book, just give me a holler here on the forum and I'll reprint the dang thing for ya. [p]BTW their recipe calls for cooking the stew indoors for two hours then moving it outdoors for another hour or two. Horse feathers. I did the whole thjng on the BGE at 300 for three hours. [p]Check out the back cover of their book. They've got a small BGE hanging out with his weber pals.


  • char buddy ,[p]Thanks for the encouragement, CB. After owning my EGG for three years now, I was bound to screw up somethng. I'll swing by the library and check out "Sublime Smoke". I have "Smoke & Spice" and the question came to mind after reading a recipe for "Southwest Stew on a Stick" (pg 125) Didn't have any tender beef and was hoping I could compensate with the stew meat. Next time, I'll stick to the recipe. Cheers!! Mac
  • SpinSpin Posts: 1,375
    char buddy ,[p]I recommend the burgundy recipe in the January 2001 Cooks Illustrated. Uses chuck roast and pinot noir and is excellent when cooked on the Egg.[p]Spin
  • Mac in NC ,
    I got Sublime Smoke as a gift and traded it in for Smoke and Spice. Sublime was a little too fancy for my tastes. Smoke and Spice was more my speed.[p]By the way - I mowed through that bag of Maple Leaf you gave me - good stuff! Thanks again.[p]Have a great holiday![p]Jonathan

  • Spin,[p]Hey dude, how you been?[p]I gots to check out the Cooks Illustrated version. I going through a beef stew phase.
  • Cornbread Willy,[p]Hey dude!! Glad to hear that you liked it. If you swing back through Raleigh, let me know. I still have some left in my Private Reserve. By the way, my wife really enjoyed the wine. She carried it to a Christmas party where it was enjoyed by several of her co-workers. Alas, none for me. I had to work... Have a good one, John
  • RhumAndJerkRhumAndJerk Posts: 1,506
    char buddy ,
    Try a combination of Beef Shank and Chuck. Shank really has a big beef flavor but really takes a long time to make it tender.

  • RhumAndJerk,[p]and I have lots of shank.
  • char buddy ,[p]Oh..Behave![p]StumpPowers...International Stump of Mystery..Yeah Baby!
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