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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

bottom round roast

edited November -1 in EggHead Forum
need recipe for bottom round roast


  • Todd,
    I'm assuming it's about a 5# roast. Not exactly Prime Rib, but it certainly can be good.[p]I season with my normal steak seasonings....use whatever you would normally use. My choice is Garlic Pepper and Lawrey Salt. Simple, but it works.[p]I heated Mr. Egg up, and allowed the dome to fully warm. Then I brought the fire up to sear the roast. After searing the roast, I put the roast on indirect over a drip pan (loaded w/Marsala wine or red wine, onions, garlic, mushrooms, hot peppers, herbs and spices) I allowed the dome temp to drop to 250 and cooked it @ 250 to an internal temp of 140-145 depending upon how red or pink you like it. This is about a 2.5 to 3 hr process. I don't go wild with the smoke, I like the taste of the beef, rather than "smoke."[p]Let it sit for 10-15 minutes before carving and it should "work." The "drippings" can be cooked down on the stove and used for anything...gravy, au jus, BBQ sauce, dips (cream cheese +??) whatever comes to mind.[p]Good luck![p]Mike in MN

  • Todd,
    My post on this scrolled off the forum, but as I remember, I had a 3.5 pound roast. I coated it liberally with Dizzy Pig Steak Rub, wrapped in saran wrap and let it sit for about 4 hours. I then just roasted it at 350 for about 1.5 hours until the insides got to 125. Let is rest about 10 minutes and sliced. It was a nice medium rare inside. I smoked the living daylights out of it with hickory and it came out great.[p]TNW

    The Naked Whiz
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