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I live in Memramcook, New Brunswick located in Eastern
Canada. I’ve owned a Large BGE since we’ve moved here in the
valley, and I have been enjoying it through all of our four beautiful seasons,
and with even more food groups and temperature levels. I am about to attempt my
biggest challenge yet and I am seeking your collective advice in putting together
a successful culinary experience.
Context: I had asked the youngest of my brothers, if successful at hunting moose last season, to save me the biggest roast he could for a “cooking challenge”. And here I am, looking for tips and input on my way to slow-cooking a 15 pounds Canadian moose shoulder roast for an upcoming family gathering at a hockey tournament.
I am compelled to mention here the fact someone suggested this type of “project” would be best achieved through using a La Caja China Roast Box… I’ve made it a personal mission to prove otherwise and I welcome any help I can get in the process!!!