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Dutch Oven roast beef on my egg!

ShawnShawn Posts: 356
edited March 2012 in EggHead Forum
Well today I made a roast beef in my duct oven on the Egg and it was some yummy!
image
Full recipe can be found here:


Happy Grilling!
Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com

Comments

  • Mike8itMike8it Posts: 468
    Looks good!!!
  • What does the Egg add to a roast in a dutch oven that a traditional oven doesn't provide? Forgive me if this appears to be a stupid question, but it appears baking (pizza excluded) on the egg isn't much different then a traditional method. Just thought I'd ask.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

  • ShawnShawn Posts: 356
    Its the fun of cooking outside in the fresh air that the oven doesn't provide!  
    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
  • Mike8itMike8it Posts: 468
    I have also heard that when you sear the meat before braising in the Dutch oven it will impart a grilled flavor. I have also heard that if you add some cherry or apple wood it will take on a slight smokey flavor. I need to try it to find out!!!
  • Doc_EggertonDoc_Eggerton Posts: 5,007
    Looks good.  Come the fall and cooler weather I am going to be doing more like that.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • ShawnShawn Posts: 356
    wife wanted roast and only had a couple hours!

    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
  • stikestike Posts: 15,597
    lid off, you'll get smoke.

    lid on, at the very least you'll have more stable temps than an electric oven can provide.  not sure that'sa big deal for a D.O. cook.  for me, it's the smoke
    ed egli avea del cul fatto trombetta -Dante
  • meat73meat73 Posts: 139
    So you go ahead and leave the lid off the entire time you cook or just part of it?  Think I will try tommorow night
  • Created a pot roast at some friends WI lake home this weekend - they are new eggers. They decided to leverage the egg's ability to hold the temperature for about 5 hours and left the top on the dutch oven.  While the pot roast was unbelieveablly good, i would have probably gone without the lid at least for a period of time for some charcol flavor - that's also why I have the egg - again the meal was awesome.  Here's a couple of pics.

    Elmer Fudd

    Minneapolis / St. Paul. Large & Mini
  • ShawnShawn Posts: 356
    Nice! good job!
    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
  • stikestike Posts: 15,597
    i leave the lid off for smoke but not throughout the whole cook.  sometimes the DO is used tlid-on
    ed egli avea del cul fatto trombetta -Dante
  • ShawnShawn Posts: 356
    thanks for the tip strike!
    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
  • so any traditional recipe will do? Such as bottom round, beef broth, water salt pepper, onions, carrots, potatoes, and finish with burgundy wine?
  • ShawnShawn Posts: 356
    Yes Hungry! Also don't forget to add a little bit of smoke flavor by leaveing the cover open!
    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
  • RicklesssRicklesss Posts: 391
    Looks good.  Come the fall and cooler weather I am going to be doing more like that.




    Cooler weather??!! Where do you live, anyway??

    I'm looking forward to not having this "cooler weather"..

  • ShawnShawn Posts: 356
    I am in the Halifax area of Nova Scotia of Canada! 
    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
  • I did cook it and it turned out great! I added beef stew seasoning which made it very yummy. Frankly the only issue is I seasoned the veg with rock salt and then as afterthought added the stew seasoning Tad salty. Have become sensitive to salt so I detected it but wife did not. I am going to do this more often but with different cuts of meat, pork and fowl.

    One thing that was nice is that I sliced the beef roast and put it back in the liquor. Really tender!
  • ShawnShawn Posts: 356
    nice!
    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
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