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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Report on Grillin' Weekend

CajunCajun Posts: 147
edited November -1 in EggHead Forum
Friday evening, put some filets and a venison roast in the fridge marinating for the weekend. The filets had seasoning and virgin olive oil, while the venison has some bottled marinate injected with seasoning and virgin olive oil on the exterior.[p]Saturday morning, put the meat in the freezer for about 45 minutes, put the egg at 300 degrees, misquette (sp?) chips on the coals bringing the egg to 200 degrees, and smoked both for about 45 minutes.[p]Removed the filets and had the venison roast on a rack in a tin foil pan and left it at 200 to 225 for about 6 hours. It was about a three pounder when I started.[p]Crusty outside, tender as all heck inside.[p]Sunday, put the fillets on about 500 degrees with more smoke and chowed down like crazy.[p]This newbie loves me egg[p]Cajun


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