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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Boneless chuck roast

brewcityegger
brewcityegger Posts: 94
in EggHead Forum
I must admit it has been months since I have been on the forum and I have to kick the habit and get back on the horse so to speak. That being said, last night I got out Adam Perry Lang's "25" and made one of his recipes. The recipe called for a boneless rib eye roasts, but I substituted a 3lb boneless chuck roast instead. It started with a seasoning paste, cooked at around 375-400 until it had an internal temp of 130, basting every 10 minutes with an "herb brush", pulled it off the grill, added a garlic herb mixture, and then back on the grill until it hit 135. I let it sit for 10 minutes then we enjoyed it. I also included a picture of my little slice of "eggin" heaven.
· Share on FacebookShare on Twitter

Comments

Categories