When roasting on the EGG, food is not directly exposed to the flames and heat of the fire. Rather, a shield such as a Drip Pan or convEGGtor is placed beneath the food to deflect the heat. Food is cooked by convection heat – actually the heated air – and radiant heat, which reflects off the coals, side walls and dome.
Roasting is best for larger cuts of meat such as turkeys, chickens, roasts and hams, which take longer to cook. In general, use this method to cook anything thicker than two inches or with a bone, such as chicken pieces; otherwise, the exterior may be charred before the interior is cooked through. One exception to this would be bone-in steaks, such as T-bone or porterhouse, which are best grilled directly over the fire. Roasting is also a great technique for vegetables and large fillets or whole fish.
While roasting is possible on other types of barbecue grills, because of the insulating properties of the ceramics and the elliptical design of the EGG, food cooks much faster, with even browning and moister results. In addition, once the dampers are adjusted to the desired temperature, the all-natural charcoal fire will burn steadily for many hours without requiring frequent tending or replenishing.
Want all-over crispy skin or an even crust on your poultry or roasts? Use the Vertical Roaster or a Roasting Rack to lift your meat up above the juices. Using a Drip Pan is ideal for roasting pork or beef roasts or whole chickens. Place the Drip Pan directly beneath food to catch drippings to make a delicious pan gravy.
Holidays gatherings are more memorable when you roast turkey, lamb or ham on a Big Green Egg. The moisture retention and superior cooking qualities produce the most flavorful roasts, braises and stews you’ve ever tasted. Get ready for the applause!
