Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Simple Deli-Style Roast Beef

Local supermarket had a bogo on bottom round so I picked up a couple so I could do some deli-style roast beef.  Light dust of s/p, cooked indirect at 300 until internal was 125.  Foiled and tossed in the fridge.  Manual slices but came out pretty decent.  Also made the Aaron Franklin BBQ sauce.  Had a nice tangy sweet flavor but I found the onion to be a bit prominent, so I'll cut back next time.  I substituted chipotle chili powder as it was all I had on hand; also felt it was heavy on the butter, will most likely cut that in half on the next run.

001.JPG 875.4K
002.JPG 782.4K


  • Solson005Solson005 Posts: 1,911
    That looks really good!  =P~
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • SkiddymarkerSkiddymarker Posts: 8,347
    edited May 2013
    Pretty nice for manual slicing, mine would have pieces of finger or thumb in it. Enjoy your deli lunches over the next week!
    We often freeze the sliced meat in 2 sammie sizes, packed with a tablespoon of au jus. Using a Food Saver bag, can be thawed in hot water to keep its texture,  makes for a quick out of freezer to the table meal. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Charlie tunaCharlie tuna Posts: 2,191
    That came out very nice, i have to try that soon !
  • ParallelParallel Posts: 433
    Very nice. I would have never thought to try that with a bottom round as I would have thought it to be tough. That looks nice and tender.

    Every time my elbow bends my mouth flies open.
  • EddieK76EddieK76 Posts: 415
    Wow that looks so good!   I'll be right over for some sandwiches.
  • Mattman3969Mattman3969 Posts: 8,047
    That would be awesome with some horseradish!! Def goin on my list


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • GriffinGriffin Posts: 7,673
    Nice. I thought there was too much butter in the sauce as well.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    WOW, now I'll be looking for a bottom round. That looks good. How long did it cook?
    Go Dawgs! - Marietta, GA
  • r270bar270ba Posts: 763
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • WOW, now I'll be looking for a bottom round. That looks good. How long did it cook?
    Thanks and not sure on the exact time as I was using a old Maverick 73; when it hit 125 internal, I pulled, foiled and threw in the fridge.  Doing another one this afternoon :)
  • bccomstockbccomstock Posts: 338
    edited May 2013


    Wow.. I'm going to have to do this.. Might be a good chance to use my Phil Robertson Cajun Marinade to make some cajun deli roast beef.  A little horseradish.. Mmmm..
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Basically Dead Blog:
Sign In or Register to comment.
Click here for Forum Use Guidelines.