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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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Baltimore pit beef!

Between a rerun of Man vs Food and @tjcooley posting on baltimore pit beef.  I had to try.  The pics below say it all.  Seared it on the coals, then put it indirect at 275 the rest of the way to 135 IT.  Family loved it.  Tiger Sauce was 1/2 cup mayo, 1/2 cup prepared horseradish, and 2 tbs ground mustard(had some kick).  Threw the onions on the last 20 minutes of the cook. 


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LBGE
Zionsville, IN
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Comments

  • Yeah, that does look pretty darn good. What cut of beef is that?

    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • brianwdmnbrianwdmn Posts: 359
    Gorgeous!
    Marietta, East Cobb, GA
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  • TjcoleyTjcoley Posts: 3,422
    Looks fantastic!  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • EggucatorEggucator Posts: 184
    @black_badger It's a 3lb top round. On a side note.  Eat it all on the first run.  It did not reheat well. 
    LBGE
    Zionsville, IN
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  • Black_BadgerBlack_Badger Posts: 912
    edited October 2013
    Thanks @Eggucator. What about cold? Like roast beef from a deli counter. How did you reheat ?
    Finally back in the Badger State!

    Middleton, WI
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  • TjcoleyTjcoley Posts: 3,422
    I reheat with some beef broth, in a covered pan in a 350 degree oven. Totally different taste, but still a great sandwich.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
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