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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Whole Sirloin

Orio KidOrio Kid Posts: 87
edited November -1 in EggHead Forum
Just tossed a 10# whole sirloin on the egg. I used some roto roast that I was finally able to find. It has been marinating for 36 hours in some Alegero sauce.
I have my fingers crossed!
Jake

Comments

  • ZipZip Posts: 372
    orio kid,[p]I guess it is kind of late at this point, but a sirloin tip that is available at most supermarkets is actually a piece of the round and not the sirloin. It is mostly lean and can dry out if overcooked. We have used these in the restaurant for BBQ Beef, but you can't take them much higher than 145º unless you really mop 'em.[p]Please post how it turned out.[p]Zip
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