Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340


CampCookCampCook Posts: 157
edited November -1 in EggHead Forum
I was inspired by the tri-tip posts last week. Did one tonight (sorry, no time for pics) I made a paste of dijon and minced garlic. Smeared the roast up good about an hour before the cook. At 250 dome waited for 125 internal then after 15 minute rest, I seared. Then thin sliced acrost the grain. Great flavor. Definitely will do it again.
Served with butter sauted mushrooms and garlic with wine finish, buttery carrots with macadamia nuts, and salad.[p]Room for improvement. I need to get my sears more even. I left the GURU pushing the flames for this one. I got some hot spot burns and other places with little crust.

Sign In or Register to comment.