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Rump Roast w/ Sourdough Bread

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SciAggie
SciAggie Posts: 6,481
in EggHead Forum
I started the day with some sourdough bread. No knead method rising for about 16 hours, proofed for almost two.


I started a four pound rump roast on the egg @225; seasoned with some generic bbq rub and extra black pepper.

I let the roast go until it reached an internal temperature of about 160 degrees. Then I put it in stoneware with carrots, onions, mushrooms, potatoes, garlic, S&P, some beef broth and red wine. I started marinating in the wine at this time as well.

Covered all this with the cloche. I'll let it ride until it probes tender. Stay tuned for the finish. 

Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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  • Tinyfish
    Tinyfish Posts: 1,755
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    Looking good.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,542
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    That will be a winner !
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • SciAggie
    SciAggie Posts: 6,481
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    Dessert is going in the oven. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    Roast was great.

    Dessert was good too!

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • cook861
    cook861 Posts: 872
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    great looking meal 
    Trenton ON 1 mbge for now
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  • EggDan
    EggDan Posts: 174
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    I'd love to hear more about how you made that bread. Very nice job ... Everything looks fantastic!
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