Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Wood fired sirloin tip well underway

Nature BoyNature Boy Posts: 8,295
edited November -1 in EggHead Forum
Thanks JJ for the idea. I haven't been this excited in a while.
Got me a real nice fire goin with some hickory, maple and oak branches from the woods. Added some big pieces of taste o texas mesquite chunks (8 inches x 4inches x 1 inch.) Man that stuff burtns hot!! Seared the 4 pound tip on 2 sides (seared very quickly!). [p]Removed the meat to a plate, added some more wood and let that get going good and to get a nice coal base. Set up a drip pan with water (they had water in caveman days), and added the extended grate, sirloin tip on top, and closed the bottom vent to 1/2 inch. Immediately got a good dose of smoke when I slowed the airflow down. Cruising along steadily now, smoke even whisping out of the hole where the BGE thermometer used to proudly sit.[p]If I had to guess, I'd say dome temp is up there pretty good right now, but will slowly drop until next time I have to add wood. My clothes smell like I am camping. This is GREAT!!!![p]A hardy caveman "uuuuugh" to all.
NB

DizzyPigBBQ.com
Twitter: @dizzypigbbq
Facebook: Dizzy Pig Seasonings

Comments

Sign In or Register to comment.