Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Direct and indirect simultaneously

KingerKinger Posts: 147
edited 6:38AM in EggHead Forum
I am wondering if anyone has tried to cook a large piece of meat (like a tri tip roast). With half the meat direct and the other half indirect. I love to get that nice char crust on the outside and my wife prefers to not have the char. We often have tri tip steaks and this is easier to accomplish different finished products but we both prefer to have our tri tip as a whole roast. Would it be as simple as just putting some foil around one half when I sear it? Or perhaps some sort of small ceramic mass placed under one half of the meat?[p]JNK
Sign In or Register to comment.
Click here for Forum Use Guidelines.