Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Saturdays Cook

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Comments

  • bookswbooksw Posts: 234
    Wow that looks amazing.  I have seasoned mine and am planning on cooking it later today.  Right now I am smoking trout.  I took pics but am having trouble posting them- I will have to reread the directions...  What is that pan thing you are using to catch the drippings?  I was planning on just spreading aluminum foil on the plate setter.

    Charleston, SC
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  • It's just a cast iron skillet.
    Clanton, Al LBGE
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  • I kept it simple: strip steaks and grilled veggies!
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  • bookswbooksw Posts: 234
    I finished the trout and then brought the egg up to 700 with the cast iron grate and seared one ribeye (I had it in my freezer since Aug).  Now I am bringing the temp down to 300-400 ish before putting on the rump roast.  I just covered the platesetter with foil- adding the plate setter after a steak sear really helps bring the temp down!!  My plan is to cook the roast, then shut down the egg while I go out for some errands and the roast sits.  Then come back and open the egg back up, cook some salmon that has been marinating, then finish the rib eye off along with some sliced peppers and onions.  What a wonderful day with my big green egg!  I want to slice the roast after it has been refrigerated overnight.  I have a mandolin and have used it in the past pretty successfully to slice turkey breast so I am going to try it on the cooked refrigerated rump roast.

    I have a cast iron skillet- did it actually collect usable liquid?  Have you ever tried it unwrapped? 
    Charleston, SC
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