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.

Corned Beef on Egg

JeevesJeeves Posts: 461
edited 4:59PM in EggHead Forum
Anyone doing Corned Beef on the egg or plan to?

If so, tips/recipe/help...

Just thought I would put it out there.

Comments

  • Richard FlRichard Fl Posts: 8,213
    Here is one. I was in Ocala and had been looking forward for several weeks for his hungry man breakfasr. I even helped light his 3 or 4 eggs went roaming around and got back in line when the breakfast was ready. I was behind the last serving. Looked and smelled great and was told it tasted eggtastic. I don't know if he ever did the corn beef. He was a very busy man.

    Beef, Brisket, Corned, Celtic Wolf

    I am going to make a few of these at Ocala..


    INGREDIENTS:
    On a piece of aluminum foil:
    Place one to two decent chunks of Corned beef.
    One medium new or red skin potato cubed.
    One medium onion cubed
    One medium carrot chunked, or several baby carrots.
    Two or three slices of butter
    Salt and pepper.
    Fold up the foil to make a pouch.
    Cook indirect at 350 for one hour




    Recipe Type
    Beef, Main Dish

    Recipe Source
    Source: BGE Forum, Celtic Wolf, 2007/03/08
  • Therese a cooking show on the
    radio in Los Angeles, a Guy called up and said that he sears the corned beef then cooks normal. It sounds intriguing, what do you think?
    Ross
  • JeevesJeeves Posts: 461
    Yeah, like a tri-tip....

    I guess I should try that..
    a light coating of oil and a hint of DP, room temp, sear, then smoke indirect like a normal brisket..
  • JeevesJeeves Posts: 461
    Yeah, like a tri-tip....

    I guess I should try that..
    a light coating of oil and a hint of DP, room temp, sear, then smoke indirect like a normal brisket..
  • FidelFidel Posts: 10,172
    I did one today, following thirdeye's "wet pastrami" method.

    It has cooled and I tested a slice and it is amazingly tasty and tender. More tender than a brisket taken to 170 should be.

    I can't wait to slice it up tomorrow for St. Patty's dinner.
Sign In or Register to comment.
Click here for Forum Use Guidelines.