Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Clay's Pulled Beef for a weekend in Michigan

Our marina does an annual mid-winter get together in South Haven, MI for their Ice Breaker Festival.  I'm bringing Clay's Pulled Beef.

 

Started prepping the Egg at 6:30 this morning, and the meat was on by 7:15.  I'm doing two 5 lb. chuck roasts indirect over a foil-covered platesetter and a pan of Guinness.  It's windy and snowing here in Indiana, but the DigiQ is doing a fine job of keeping the grid at 250.  (I've closed the damper down on the Pit Viper fan by about half.)

After 3 hours on the grill, the meat is at 113 degrees IT. 

 

It's gonna be a good weekend!

 

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