Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Beef Rump on the BGE??

transversalInactivetransversalInactive Posts: 376
edited 1:04PM in EggHead Forum
While not known as the tenderest of cuts, I've always thought it was one of the tastiest. However, it is one of the few things I've never seen discussed here.....

Any input? Cooking time and temps? Good/bad choice? Tips? I'm all ears.


  • Richard FlRichard Fl Posts: 8,248
    Beef, Roast, Rump, Thirdeye

    I mix some beef broth, Wooster and some canola oil or melted butter and inject them about an hour before putting on a 375° Egg. Around 130° I pull them, rest and slice against the grain.


    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Thirdeye, 2006/09/24
  • Does it come out tender??
  • Richard FlRichard Fl Posts: 8,248
    As long as you keep it around 125-130 and then rest. I like to slice the next day after a rest in frig.
  • Gotcha, Richard. Is it a quick cook? How long a pound?
  • Richard FlRichard Fl Posts: 8,248
    Hour hour 1/2 or so depending on size. cook to temp not time.
  • Thanks for the info, Richard. I apprciated the input. Take care.
Sign In or Register to comment.
Click here for Forum Use Guidelines.