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

sliced rump roast

fishlessman
fishlessman Posts: 34,568
edited November -0001 in EggHead Forum
100_0584.jpg
<p />i wanted to cook this one at 325, egg wouldnt hear of it, i didnt argue and it cooked at 340 dome. 1.5 hours in the sink with hot water to warm the center up to about 88 degrees, roasted directly on a raised grill and then a quick sear at 900 degrees. almost as tender as a prime rib, but better flavor. 35 minute cook time for a 3 pound chunk
fukahwee maine

you can lead a fish to water but you can not make him drink it
· Share on FacebookShare on Twitter

Comments

  • jerseymatt
    jerseymatt Posts: 112
    fishlessman,[p]That looks soo good! I am going to try that one for sure.
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    fishlessman,[p]This hot water bath seems to be turning out some good looking beef, I've been real satisified. It even worked good on some lamb chops.[p]I need to try it on pork, and I'm really wondering about Polish sausage or brats. I sometimes simmer them in water before grilling and just curious if heating them in a bag would accomplish the same thing but keep in more flavor? What do you think?[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • Clay Q
    Clay Q Posts: 4,486
    fishlessman,
    Lookin good. I'll be roastin up more rump in the near future. I don't know what is better, warm meat or cold the next day. Yesterday the last of my roast was used up on top of salads and in sandwiches.... man, I like that. I had quite a bit of smoke on this meat, hickory and beef go together so well.
    I have yet to do a sirloin roast in the egg....might try that next time.
    · Share on FacebookShare on Twitter

Categories