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

Need help with a COW !!

Bamabob
Bamabob Posts: 246
edited November -1 in EggHead Forum
Yesterday the wife came in with a 12½# 'whole beef round/sirlon tip roast' that she found on sale.I cut it into 3 hunks it looks pretty lean one the inside and could be tough if not EGGed right. I would greatly appreciate any and all suggestions.Now gotta go put on a butt thats been ready to go for about a week (or two). Thanks Bob
· Share on FacebookShare on Twitter

Comments

  • Unknown
    Unknown
    Bamabob,
    If you over cook it, it will be tough.
    If you enjoy steak well done this not a cut
    that you will be happy with.
    I remove silver skin and smoke at 225 to 250º.
    We mop early and often. Once the internal temp reaches
    125 130º it time to come off.
    Jim[p]
    · Share on FacebookShare on Twitter

Categories