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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Dinner last night...
SSN686
Posts: 3,500
Morning All:
I started with a 6# eye of round cut into two pieces that went about an hour at 350 direct (internal about 125 when removed)...
those went through the slicer after cooling...
Also did six Vidalia onions with butter & beef bullion, just on the Egg...
These went for a couple hours before being ready for topping the beef...
No plated pics though, but it was GOOOOOOOOD!
I started with a 6# eye of round cut into two pieces that went about an hour at 350 direct (internal about 125 when removed)...
those went through the slicer after cooling...
Also did six Vidalia onions with butter & beef bullion, just on the Egg...
These went for a couple hours before being ready for topping the beef...
No plated pics though, but it was GOOOOOOOOD!
Have a GREAT day!
Jay
Brandon, FL
Comments
-
XL & MM BGE, 36" Blackstone - Newport News, VA
-
Morning johnnyp:
Thanks...keep that boat going!Have a GREAT day!
Jay
Brandon, FL
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum