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!"
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!!!
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
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.
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!
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0 • Off Topic Disagree Agree Likelid 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
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0 • Off Topic Disagree Agree LikeCreated 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
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0 • Off Topic Disagree Agree LikeCooler weather??!! Where do you live, anyway??
I'm looking forward to not having this "cooler weather"..
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