Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about 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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