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

Venison Roast

Unknown
Unknown
edited November -1 in EggHead Forum
Well, did my first roast on the BGE today. Did a Venison roast, stuffed with apples, slivers of garlic on the outside, wrapped in bacon, coated with a medium spicy rub. Cooked in a V-Rack for two hours over shiraz wine, coals at 350. Meat temp was 150 when I pulled it off. I had wanted to pull it at ~140, but had to be away from home at a meeting, and it was 150 when I got back home. [p]The roast was Very Good! Moist, tender, tasty. All enjoyed it. [p]Complemented the meat with rice pilaf, and eggplant done on the BGE as well.[p]I'm ready to go at it again![p]
· Share on FacebookShare on Twitter

Categories