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Roast on the EGG???

I've just recently purchased an Egg and everything I have cooked so far has been wonderful. I was looking at cooking a roast (on the Egg instead of in the crock pot) and was curious if anyone had any good recipes I may try?

Comments

  • lndnbroil2.jpg
    <p />Debonya,
    I happened upon a 4 pound London Broil, Angus Beef, for $5 at the local Harris Teeter a while back. Here is a pointer to how I cooked it. Click on "Beef" and you'll be taken to the link to the recipe:[p]TNW

    [ul][li]The Naked Whiz's Recipe Page[/ul]
    The Naked Whiz
  • The Naked Whiz,[p]I loved your "Special Instructions". One msut keep the pup's happy, too! Talk about spoiled rotten. No wonder they are man's best friend![p]What's the menu for the weekend?[p]I gave one of the twins the day off yesterday. Did some baked 'taters, Atomic Buffalo Turds, scallops and steak last night. Started a 6 lb. butt at noon today. Just lit the other one up for dinner tonight - some yard bird that has been in the "sauce" for 24 hrs and some fish - tuna.[p]Just finished watching the Nascar boys do their thing. Now some college football. The other half and both kids got tagged by Mr. Sandman about an hour ago.[p]So, it's just me and the Egg's (the Egg's and I ?) and my 'quiet key' keyboard! :)[p]Great weekend![p]LVM

  • ChuckChuck Posts: 812
    beep.jpg
    <p />Debonya,[p]Although not the most popular I have had good results with eye rounds. I oil and rub them and then egg them over a drip pan at 350* until 130* internal. Good luck.[p]Chuck <><

  • LasVegasMac,
    Well, yesterday, I invented the 3/1.5/1 method of cooking ribs. It was supposed to be 3/1/1.5 according to Tim M's site, but I got confused and mixed up the numbers, so I guess that means I invented a new method. They were very good, sprinkled heavily with Dizzy Dust and then half were sauced with Bone Suckin' Sauce and half were left dry. The dog got a lot of that too! After the ribs were done, I put a brined turkey breast on. We ate some of that today. I dang near ran out of lump last night. When I checked this morning, there wasn't much left. Sort of like when you land your plane late at night and then check the tanks the next morning and find you had a thimbulful of gas left. Close call! [p]Today, I'm performing another one of my experiments. I'm using Maple Leaf briquettes to see how they will do on an overnighter. I started them up at noon and we'll see how long they go. It's a shame not to be cooking anything but I didn't have a butt and curiosity just ate at me a bit.[p]Tomorrow, I'm predicting steaks and something new and unusual which I'll reveal if it turns out. [p]TNW

    The Naked Whiz
  • The Naked Whiz,[p]It's a shame not to be cooking anything but I didn't have a butt and curiosity just ate at me a bit.[p]Along the lines of the Nascar TV ads asking, "How bad do have it?"[p]TNW - you got it real bad![p]LVM[p]
  • The Naked Whiz,
    London Broil is a tough piece of meat which absolutely needs to be marinated over night in something like Italian dressing or in a 50-50 mixture of hot sauce and red or white vinegar. No matter whose recipe you use, olive oil by itself will NOT tenderize a London Broil. [p]Cook the the London Broil just like you would a steak.[p]And ALWAYS cut it on a bias. Otherwise you gonna ruin it.

  • Tim MTim M Posts: 2,410
    The Naked Whiz,[p]Keep tring.[p]I have said for years that you can leave the ribs in foil for upto 2 hrs if need be. I have done them at:[p]2-1-1.5
    2.5-1-1
    3-1-1
    3-1-1.5
    3-1.5-1
    3-2-1
    3-.5-1
    2.5-1-.5[p]Maybe more that I can't think of. [p]Tim

    [ul][li]Tim's[/ul]
  • nikkignikkig Posts: 514
    ThunderThud,
    We have cooked 6 or 8 london broils, and I have NEVER marinated them. Ours always come out tender and juicy. All I do is season, then cook at 650-700 for three minutes per side and dwell to 140.[p]~nikki

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