Double Flame + Green Egg = Extreme Roast Beef!
Over the Easter week end the Rethinking Fire Tour found us at Caledonia State Park in Pennsylvania. We spent the week end hiking and grilling in the beautiful spring weather. I also attempted something new: Smokeless Firepit: Extreme Roast Beef!
One of the projects that I attempted was to make a 4 pound beef roast using a Double Flame fire pit, with the help of a Big Green Egg MiniMax! It was a team effort and the result was the best roast I have ever eaten. Here is what I did:
First, I gave the roast a healthy rub with McCormick Garlic and Herb seasoning AND a Garlic and Herb rub.
Then, I made a very hot hardwood fire on the Double Flame Smokeless Fire Pit using natural oak. The grill was right down against the flames, and I seared the roast for about 1 minute per side.
After the roast was seared on all sides, I transferred it to the Green Egg which was already resting at an even 250 Degrees. I added hardwood chips that I cut from some local hardwood branches.
After smoking the roast for an hour and a half, I wrapped it in tinfoil and left it in until the internal temperature was 140 degrees.
A slice of the finished product (we were too hungry to take great pictures)! The Double Flame gave the roast a deep sear at an estimated temperature of 1200 degrees, and the Egg finished it off beautifully. Three of us campers ate the entire 3.4 LB roast in one sitting (: