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

What if someone likes their roast more well done??

I've picked up a 5.5lb sirloin tip roast for a dinner party tomorrow and can't wait to smoke it slow. I realize with this cut, it's so lean that taking it higher than 135° it risks drying out, but my father, is one of those well done type of people. Over the years I've got him almost OK with medium-well. Now what is the best way to turn a perfectly cooked hunk of meet into a not totally ruined well done piece? In the past I've taken some and put it in hot au jus to heat it more, but I feel like I'm boiling meat. Any other ways people use?
LBGE + others I hope - Sudbury, Ontario


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