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.

recommendations for roast

krobertsmsnkrobertsmsn Posts: 648
edited July 2012 in EggHead Forum
I am new to all of this...I would like to try a roast on my egg tomorrow. What method (indirect/direct, raised etc) should I follow? Please suggest any recipe you find noteworthy. I will also be doing chicken legs.
LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
Rome, GA

Comments

  • stikestike Posts: 15,597
    roasts are always indirect, otherwise they'd be very big steaks. you might do a portion of the cook direct, but you don't need to, and you will get a brown crust vs. blak grill marks by simply doing it in one indirect cook

    what kind of roast are you doing?


    ed egli avea del cul fatto trombetta -Dante
  • lousubcaplousubcap Posts: 16,173

    stike who just happens to be best friends with many notables (Justin included) will not steer you wrong. Check out his avatar!

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • TjcoleyTjcoley Posts: 3,528
    Depends on the type of roast,  Chuck roast is a lot different then standing rib roast.  My pulled beef Chuck roast turned out nicely by:
    5 lb. Chuck Roast

    Redeye Redmeat rub

    250 degrees indirect for 5 hours (internal temp 160)

    Place in pan, add beef broth, cover with foil

    Back on egg for 1 – 2 hours until internal temp is 200

    ‘Let rest

    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • krobertsmsnkrobertsmsn Posts: 648
    It's a bottom round. I usually do chuck in the crockpot. I wonder if this will dry out too much? I guess we'll see! 
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • stikestike Posts: 15,597
    it will only be dry if you overcook, but stop short of it being pullable. 

    do you want pullable beef, or a sliceable roast?

    in a crock pot,m you think it isn't dry because there's probably a bunch of other liquid in there adding back moisture after it falls apart.


    ed egli avea del cul fatto trombetta -Dante
Sign In or Register to comment.
Click here for Forum Use Guidelines.