Something Different

Unknown

Went to a cookout yesterday. Much to my delight, the host had a BGE and he was cooking "pit beef" on it. He quartered 2 40 pound top rounds. He slid 2 stainless steel spears (rods) into 3 hunks of the beef, going against the grain. He removed the BGE grid and did not use it whatsoever. He placed 4 inches of lump into the egg. [p](Throughout the day he would add more lump as needed. As more guests arrived, he would would go from 4 inches of lump to 6 or 8 inches to increase the cooking temp and speed up the cooking.)[p]He placed the rods with the speared meat onto the BGE. The rods were maybe 4 feet long and easily rested on top of the opened egg. The top remained opened all day. He used 2 rods for stability and turning of the meat. (Can't turn well with just one rod.) He turned the meat every 5 minutes or so. It took an entire 3 hours of cooking thought before the outside of the meat was cooked enough for eating and slicing.[p]As guests approach with rolls or rye bread, he would slice the meat right then and there on the egg. As he sliced, the outside meat went from well to medium to rare. And he just keep on cooking and slicing for the entire day. And the meat was awesome.[p]He went through almost 20 pounds of lump but I gotta tell you that the meat was awesome.

Puj

ThunderThud,[p]You basically described the "Gaucho BBQ" method. Great taste, great eats.[p]Puj

DavidR

ThunderThud, it reminds me of certain restaurant we have in town. Fantastic idea for the Eggtoberfest!

[ul][li]Fogo De Chao[/ul]