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

Knocked a beef roast out of the park tonight (pics)

Rubbed a Boneless beef shoulder roast with Texas Wild Cooked indirect low and slow, at 250 to 160 internal temp. Removed from egg and combined it with chopped onion, green bell pepper, red bell pepper, potatoes, jalapeño, kosher salt, pepper, and about 1/2 can of beef broth. Covered it with foil, put back on egg, cranked up the egg to 350 and let her fly to 205 internal. Removed from egg and let it sit covered for 30 minutes. Also made some of my famous stuffed peppers with jimmy dean maple sausage, creme cheese, red peppers, Gouda cheese and cheddar cheese with a sprinkle of rub. This was a great meal and it took about 6 hours start to finish. imageimageimageimageimageimageimageimageimageimageimage
Dave - Austin, TX

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