Joviander Lendenstück vom Big Green Egg

slow as follows: 120°C, convEGGtor, drip pan, stainless steel grid.

Remove the membrane from the rump if necessary. Score the fat cap in a crosshatch pattern and sprinkle the meat with sea salt.

Place indirectly in the Big Green Egg at 120°C until a core temperature of 47°C is reached.

Remove the convEGGtor with grid and drip pan and place the cast iron grill grid directly.

Bring the Big Green Egg to 250°C and grill the piece of meat 4 times for 2 minutes each, creating a diamond pattern on each side.

Then wrap the meat in aluminum foil and let it rest for 5 minutes.

Slice the meat and sprinkle with freshly ground pepper from the mill.