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:

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.


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.

Curry butter pulled lamb & Indian spiced cauliflower (PICS!)

TheToastTheToast Posts: 291





After my previous thread where I said I didn't know what to cook on my BGE any more I made the above. I've done lamb before and it sometimes dries out on the outer, but this time I wrapped it loosely in foil and after 1hr at 160c and 8hrs at around 110-120c it was amazing and pulled really nicely. After this I may now try and foil pork butts because I find they can dry out on the outside too. 

I also put a spicer cauliflower in for a few hours which was amazing - love a roast cauli!

Comments

Sign In or Register to comment.
Click here for Forum Use Guidelines.