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
cross-rib roast?
got the ads for tomorrows supermarket sale. They're offering cross-rib roasts for $1.67/lb, which is about as cheap as i've seen beef in any cut in a long time. This has got to be one tough chunk of chuck, probably designed for a braising, any thoughts/attempts to dry roasting it on an egg?
Comments
-
currdog,
how big is it, if its big enough it would probably make good pulled beef. ive also never seen that name before, is it part of the clod or chuck roll
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman, it's cut across the ribs from the Chuck with part of the Clod (shoulder) attached. Good pot roast = good pulled beef
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum