Roast in the Egg?????

Uncle Phil

Usually do our roast in the oven. Potatoes, carrots and onions all around the roast in a glass container at 325 for a couple of hours. Thought about doing this on the egg tonight. Any suggestions? Indirct? Glass dish...I am lost and hungry on this one, but I am confident that my fellow-eggors will have the right answer.[p]Uncle Phil

Unknown

Uncle Phil,[p]A defining moment in my culinary life occured when I realized the egg can cook anything my kitchen oven can.
The ceramic mass is the key. Especially with the platesetter.
It holds the heat and can roast, sear, bake and slow cook.
If you think of the egg as an old world brick oven, the sky's the limit.

Crab leg

Uncle Phil,
If I am not mistaken, Mad Max and Stike have some good ideas about how to do this. Just kidding. Hope you enjoy your roast.
Seth

mad max beyond eggdome

Tater,
you said that so well. ..it's certainly my mantra. ..if anything, i think it makes a lot of french and italian recipes taste like the way they were probably originally intended. . .things like french provencal stews (my julia child beef/potato/onion/cheese recipe in particular)and soups like minestrone, are so enhanced by the egg, its unbelievable. ..

Unknown

Uncle Phil,
My curiosity is piqued. Why did you feel you had to post your question three different times? It certainly wasn't a slip of the finger on the button.[p]Pete[p]

Mark Backer

Sespe Pete,[p]He probably hit refresh at the post page. No harm, no foul...

Eggecutioner

mad max beyond eggdome,[p]What eggactly is "Your" Julia Child french provencal stew?[p]Is that posted somwhere?

Unknown

Mark Backer,[p]Tis True![p]Pete

mad max beyond eggdome

Eggecutioner,
here's the link. .. probably may favorite dish of all time, made only better by the egg. ..
[ul][li]http://www.biggreenegg.com/archives/2003/messages/96153.htm[/ul]

QBabe

Uncle Phil,[p]On the glass dish...DON'T use one! Unlike cast iron dutch ovens or Le Creuset bakeware, pyrex can and will crack in an egg. It can be pretty bad.[p]I do a pot roast in my lodge dutch oven that is fantastic.[p][p]Use another dish and whatever seasoning you usually use with it and you'll have a fantastic meal. I like oak and cherry with beef, but whatever is your preference will do fine. [p]Tonia
:~)

Bordello

QBabe,
Damn that looks good, I love the color the carrots bring into the meal. Thanks about the heads up on the pyrex, I just did a zucchini cake type thing and did use pyrex but won't anymore.
Cheers,
New Bob

Clay Q

QBabe,
Hey, that looks delicious! Cast iron for me too. It soaks up heat like a sponge and cooks evenly. I havent had the courage to use my Le Creuset in the egg but my Lodge camp ovens work great. Got a big Potjie Pot for stone soup I'm gonna try on the egg some day.
Clay

mad max beyond eggdome

Clay Q,
don't be afraid to use your le creuset in the egg... works great, and is much better than cast iron for anything acidic (tomato sauces/soups, chili, etc) . .. and it cleans up easy. . .here is my ox tail stew after about 5 hours in the egg. .. .[p]

Banker John

QBabe,
Wow, that looks fantastic. Would yo uplease share your recipe? Mindy saw the picture and may decide on that for Mother's day.[p]Imagine that, a meal on the egg for Mother's Day!?! THat would be a treat for me![p]Banker JOhn