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:
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.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
recommendations for roast
Options
krobertsmsn
Posts: 655
I am new to all of this...I would like to try a roast on my egg tomorrow. What method (indirect/direct, raised etc) should I follow? Please suggest any recipe you find noteworthy. I will also be doing chicken legs.
LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
Rome, GA
Comments
-
roasts are always indirect, otherwise they'd be very big steaks. you might do a portion of the cook direct, but you don't need to, and you will get a brown crust vs. blak grill marks by simply doing it in one indirect cook
what kind of roast are you doing?
ed egli avea del cul fatto trombetta -Dante -
stike who just happens to be best friends with many notables (Justin included) will not steer you wrong. Check out his avatar!
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Depends on the type of roast, Chuck roast is a lot different then standing rib roast. My pulled beef Chuck roast turned out nicely by:5 lb. Chuck Roast
Redeye Redmeat rub
250 degrees indirect for 5 hours (internal temp 160)
Place in pan, add beef broth, cover with foil
Back on egg for 1 – 2 hours until internal temp is 200
‘Let rest
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
It's a bottom round. I usually do chuck in the crockpot. I wonder if this will dry out too much? I guess we'll see!LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
-
it will only be dry if you overcook, but stop short of it being pullable.
do you want pullable beef, or a sliceable roast?
in a crock pot,m you think it isn't dry because there's probably a bunch of other liquid in there adding back moisture after it falls apart.
ed egli avea del cul fatto trombetta -Dante
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum