We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Venison Neck Roast Prep ???
I have been given a Venison Neck Roast and asked to cook it on the Egg. I have no idea how to prepare this piece of meat. The windpipe/bone is in the roast. I've searched the web for instructions on how to prepare to no avail short of using a crock pot.
Should I remove the windpipe/bone? Should I do it Lo & Slo? (I did one other Venison Roast Lo & Slo which came out good.
Any advice will be appreciated.