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Pit beef was good, but...
the onions were the star of the show...started with about 3 pounds of "peeled knuckle" that was sliced thin...
Couple of large onions...sliced part way through with a pat of butter in each slice, then topped with a spoonful of beef bullion paste (and some more butter)...
Onto the Egg indirect at 375 to 400...after about 40 minutes add a generous splash of red wine (Merlot this time) and stir up the onions...
after about another 40 to 45 minutes ready to come off...
Didn't take a picture of the serving, but imagine a soft roll topped with copious amounts of sliced beef then topped with several spoons of onion goodness...makes a great open faced sammie meal!
Have a GREAT day!
Jay
Brandon, FL
Comments
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Awesome! Adding that to my list to try.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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Looks delicious, Jay! Looks like you'll have for later as well. I always call those my make ahead meals - not left overs!Re-gasketing America one yard at a time.
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That onion looks so good!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Wow those look awesome!
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Love that combo... Onions look great!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Bravo......I am looking forward to Vadila season.....great option right there.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
That looks and sounds awesome, I am going to have to give that a try.Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Morning Ron (RRP):
This cook was actually done last Sunday and there weren't many leftovers as our son, D-I-L & 3 grandsons helped eat most of it...I did have just enough left for a small sandwich for lunch this week.
Thanks all...easy recipe and great tasting too!
Have a GREAT day!
Jay
Brandon, FL
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Don't forget the tiger sauce next time!
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Man those onions look awesome. Did you do the Pitt beef on the egg as well? I've been meaning to try that...with Tiger sauce of course!A Lonely Single Large Egg
North Shore of Massachusetts -
Morning Robo2015:
Beef was done on the Egg also...not sure what "Tiger sauce" is though...the beef was two pieces one rubbed with DP Raising the Steaks & the other with DP Game On.
Have a GREAT day!
Jay
Brandon, FL
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Wow, the onions look delicious, Jay.Happily Egging since 1996, still egging on my original large BGE, along with 6 other Big Green Eggs of assorted sizes.
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Nice cook, Jay. I use onions quite a bit, but I've never cooked them with bouillon paste. Looks delicious!!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
SSN686 said:
Morning Robo2015:
Beef was done on the Egg also...not sure what "Tiger sauce" is though...the beef was two pieces one rubbed with DP Raising the Steaks & the other with DP Game On.
A Lonely Single Large Egg
North Shore of Massachusetts -
A Lonely Single Large Egg
North Shore of Massachusetts -
I had that type of sandwich in MD and they serve it with that sauce...so good. Although, with those onions of yours I'm sure you don't need anything else!A Lonely Single Large Egg
North Shore of Massachusetts -
What did you do for the beef? Never made it before. I've done a lot of chuck roasts for pulled beef, tri-tips / flank / flap for phillies, but want to try something for more traditional pit beef or roast beef sandwiches.
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Robo's recipe is pretty good. I add a bit of old bay/JOs or creole seasoning. Let it sit for a few hours in the fridge as well.@stlcharcoal, pit beef is traditionally made with bottom or top round. I like to use sirloin roasts or sirloin cap roasts as well.
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I use a 18-20# whole top round when I make my pit beef.SE PA
XL, Lg, Mini max and OKJ offset
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