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Steak, Guinness and Cheese Pie

Ross in VenturaRoss in Ventura Posts: 7,233
edited 6:16PM in EggHead Forum
I wasn't going to post this because I used Filo dough instead of puff pastry, but it was so good I had to.

Fired up the Egg with platesetter legs up 2 hrs. before the cook @350*. DO with all the fixings .
Cooked for 2.5 hrs. with the lid off until the brisket was tender.



My wife Jackie fixed the Filo dough the best she could, I should of talked to her before I went to the market. She said the next time she would make the Puff Pastry.
Back into the Egg for 40 min.

Served with peas, this was a wonderful meal that we will do again real soon.


Thanks for looking



  • AnnaGAnnaG Posts: 1,104
    That looks like it would hit the spot tonight... Kinda cool here tonight... Very nice looking cook!!! :)
  • HossHoss Posts: 14,600
    GOODGOSHAMITEE! I wanna be you IF I grow up!!! B)
  • 2Fategghead2Fategghead Posts: 9,623
    Ross and Jackie, That is a very interesting cook. It looks very tasty. The two of you are always into cooking something very good. Thanks for all of your posts. You inspire me and often times make it easy for me to copy cat your cooks. Tim ;)
  • Thanks Anna, that 2.5 hr. cook in the Egg with the lid of the DO off, made it wonderful.

  • Thanks Hoss, don't you dare grow up!

  • Thanks Tim those were very kind words.

  • cookn bikercookn biker Posts: 13,407
    Great idea Ross!! Looks great!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Man that looks good. The weather is starting to get a little cool and I think that would make a perfect dish on a cold weather night. Very nice.
    Everyday is Saturday and tomorrow is always Sunday.
  • Little StevenLittle Steven Posts: 28,817

    Very nice. Put about a pound of kidney in there and I'll be there in five hours.



    Caledon, ON


  • Thanks Molly, it was very tasty

  • Thanks, I'm sure you well enjoy it

  • Thanks Steve, I was working on a film In London (If its Tuesday this must be Belgum) 1968 and the Cater served Steak and Kidney Pie,I didn't like it. Do you have a recipe for it or just add it what I have?

  • Little StevenLittle Steven Posts: 28,817

    Same idea as yours without any vegetables except onions. Kidneys have to be really well cleaned and soaked in multiple changes of water. It was always a special treat when I was growing up.



    Caledon, ON


  • Thanks Steve, I'll give it a thought

  • Little StevenLittle Steven Posts: 28,817

    Lot of people just don't like organ meat. I'm not one of them. :laugh:



    Caledon, ON


  • Steve
  • BeliBeli Posts: 10,751
    Ross, reminds me of one of my favourites while studying in the old continent Beef Wellington, loved your cook.Jackie is an artist, but of course you must know this already.
  • BeliBeli Posts: 10,751
    Ross in my experience the perfect or not so perfect cleaning of the kidneys makes all the difference in the taste
  • Thanks Beli for all your support of my post. I have a real winner wife with Jackie

  • Hey, Do you by any chance have a recipe for a great guinness stew? We were recently in Ireland and had some really great stews, but have no idea how to make them. We have an old recipe that seems to come out sort of bitter.
  • I'm sorry I do not

  • Richard FlRichard Fl Posts: 8,244
    Does this help?

    Beef, Stew, Guinness, Smokin' Stogies

    2 lbs Beef chuck steak cubed to 1 inch (you can use mutten as well)
    4 16 Ozs Cans Guinness (2 for the stew, 2 for you
    1 1/2 Tbs vegetable oil
    1 cup chopped (large chop) onions (I use Sweet Mayan)
    1 clove garlic chopped
    1 cup mushrooms if you like, not required
    1 Tbs black pepper
    1 tsp kosher salt
    1 cup beef stock
    1/4 cup flour
    2 bay leaves
    2 cups carrots, chopped or quartered
    2 cups chopped (1 inch size) potatoes, starchy ones
    2 Tbs chopped parsley
    2 Tbs Penzey's Fox Point Seasoning (use 2 teaspoons each Thyme, Marjoram, Sage as an alternative)

    1 Dredge the beef through flour as a skillet or CI Dutch Oven is heating, use the oil to brown the beef on all sides in small batches. Transfer to Crock insert (what I am going to try on the Egg) or place in a bowl. When all the meat is done, add the garlic and onions and just about 1/4 to 1/2 cup of the broth in the skillet or DO, heat on med lo and scrape the leavings. Return the beef to the DO or leave in the crock and add the skillet scrapings/onions and add 2 cans of Guinness, drink the other two. Place in 230-250* egg indirect. (the rest can be done in either DO or insert or even in a conventional crock pot) Let it simmer for 1 hour in just the Guinness. Then add the rest of the stock, veggies and herbs and slow cook it for 2-3 hours, it should thicken on it's own, if not make a rue of flour and beef stock and add it. If it gets too thick, add some more stock. Enjoy with some Irish Brown Bread or Soda Bread. I learned the recipe from a close friend in Ireland and have modified it slightly with the Penzey's spice. If you are not familiar with them, they have a great web site to order from. I am lucky as they have a store near me in Philly. Enjoy

    Recipe Type
    Beef, Main Dish

    Recipe Source
    Source: BGE Forum, Smokin' Stogies, 2010/09/10
  • That sounds really tasty. Thanks.

    I'll have to see if I can get a dutch oven .... although, I think my Le Creuset will work fine.
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