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:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

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.

CW's Back to Basics Challenge - Update

sprintersprinter Posts: 1,188
edited 1:30PM in EggHead Forum
Well See Dub, the meat has been chosen and its chosen strictly for the challenge that it will pose, not for the fine texture and marbeling that the meat provides. I've chosed a Pot Roast of all meats, one of the toughest, grittiest, sinnewiest pieces of meat that I could think of. So, on to the challenge, nothing but some charcoal, the egg, my spices, and a fork. No recipes, no cheat sheets, no whimpy thermometers, no brines, no nothing. This is fun. My goal is to break it to its knees, break every fiber of its being so it comes crawling back to me, begging to be set free, begging for a.........bun? Who knows where this may go.........[p]Troy


  • Nature BoyNature Boy Posts: 8,508
    CW presented the challenge, and it looks like you are jumping in with both feet! May the force be with you.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • Char-WoodyChar-Woody Posts: 2,642
    sprinter, that is do you do that?? Looking at my lable here, (I got this yesterday afternoon) and it says "Beef Chuck Pot Roast" "Boneless" 3.75 lb. and cost a whopping $1.99 per lb. Cheapest, scrungiest, toughest chunk of beef I could find.[p]Lets whip it!! We go were no man has tread before..almost![p]Mine gets stomped on tomorrow!! Today I cut wood for a new cupola.
    Good Luck...C~W

  • SmokeySmokey Posts: 2,468
    sprinter,[p]Now this is good reading and I hope it becomes good eating as well! Looks like you are ready to run the gautlet and I have the utmost (sp?) confidence in you! [p]Ra, Ra, Ra! Go Sprinter, Go Sprinter, Go Sprinter (your cheering section)![p]Smokey
  • sprintersprinter Posts: 1,188
    Char-Woody,[p]WWWWWWWWHHHHHHHHHHHHHHOOOOOOOOOOOOOOOOOOEEEEEEEEEEEEEEEEEEE!! Great minds think alike.[p]Let the games begin!!!!!!!!!!!!!!![p]I think mine will be Saturday or Sunday, already have plans for the week. Might try and sneak it in though. Good luck!!![p]Troy
  • sprintersprinter Posts: 1,188
    Smokey,[p]I'm not even sure this is actually BEEF that I have based on the appearance of it. There appears to be a few strange marks on it, kinda like whip marks where the jockey was hitting it?.....hehehe Got it on sale at Kroger, buy one get one. There were a LOT of them in the case, wonder why?[p]We'll see. I'll do my best.[p]Troy
  • sprinter, No nothing huh?; how about no grill? Seriously, there was a guy (I forgot who) posted on the forum about a year or so ago that steak turned out great on the egg when flopped directly onto the hot burning lump (reminds me of an Elvis song). I've never had the stones to try it out, but with the price of p-roast, what the heck?

Sign In or Register to comment.
Click here for Forum Use Guidelines.