We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
Reverse Sear Pit Beef ,,,YAHOOOOO, Good Stuff!
<p />Nature Boy made it look so good I had to try it. Rubbed it down with Dizzy Pig Cow Lick and left it in the fridge overnight. I smoked it at 225 for about 3.5 hours to an internal of 140. It didn't take long on the small egg. Then I let the Guru puff the fire up to about 500 for a good sear. This roast was not 4 sided, more like a sirloin tip. 3 sides to sear. Here's a pic before the sear.[p]Jimbo[p]
Spartanburg, SC - 1 Large, 1 Small, 1 MiniMax and a Mini. I may have a problem...