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Made me some Deli Roast Beef

BoxerpapaBoxerpapa Posts: 989
edited 3:34PM in EggHead Forum
All rubbed with Red Eye Express and garlic peppper

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Added mesquite

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All done and ready to be cooled before it goes through the slicer

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Ready for workday roast beef sandwiches and french dip later this week

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Comments

  • HossHoss Posts: 14,600
    OOOOOHH-WWEE! DAT looks YUMMEE!What cut is it???
  • Roast beef looks great. That looks like one nice slicer. Must come in real handy.
  • Roast beef looks great. That looks like one nice slicer. Must come in real handy.
  • Carolina QCarolina Q Posts: 11,829
    Same question here. What cut? I can never seem to get mine to come out like that.

    And I really gotta get a slicer!!!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • cookn bikercookn biker Posts: 13,407
    Looks really really good!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  •  
    Not enough "o's" in looks goooood.

    I've done ham, chicken and turkey but not beef. I have got to give this a try. Love he deli sandwiches.

    Kent
  • Spring HenSpring Hen Posts: 1,564
    I'm with the rest of them....what is the type of meat??? Looks good....
    Judy
    Covington, Louisiana USA
  • Sorry, meant to post the cut too. It was on a raised grid, direct with dome temperature of 275. Cooked to an internal of 128 degrees
  • HossHoss Posts: 14,600
    EGGCELENT! Thanks! :)
  • Carolina QCarolina Q Posts: 11,829
    Boxerpapa wrote:
    Sorry, meant to post the cut too.

    haha... and the cut is??? :lol:

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • eye of the round :silly:
  • elzbthelzbth Posts: 2,075
    Good looking beef! What was the internal temp when you pulled it? Definitely something I would like to try.
  • How long was the cook and what temps, for some of us rookies. Good looking beef
  • Did you salt and pepper 24 hours ahead of time? America's Test Kitchen says that this is one of the best cuts if you s&p 24h ahead an cook as you did.
  • No, I did not S&P 24 hours ahead of time. It was a last minute thing. In fact, I didn't even use any salt in the seasonings. Just plain old Red Eye Express and garlic pepper. Good to know for the other roast I have in freezer to prep. 24 hours ahead of time.
  • I think it took around three hours. 275 dome, direct on a raised grid to an internal temperature of 128. coulda gone to 125, but not a big deal.
  • I cooked it until 128 internal. Great, easy cook and the outcome is awesome.
  • Eye Of The Round
  • Yes, indeed you need to make this. You forgot to mention pastrami.
  • Thanx
  • Yes, the slicer does come in handy, but I only use it a couple times a year. It was well worth the purchase
  • DrZaiusDrZaius Posts: 1,481
    I have wanted to do a deli roast beast for a while and now i might just try it. Thanks
    This is the greatest signature EVAR!
  • Do you think this would work with a Serloin Tip Roast?
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