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

I need help -- twice!

PRobinsonPRobinson Posts: 74
edited November -1 in EggHead Forum
I need help for two cooks. I am ready to do a sirloin tip roast per Char-Woody's (1/23/2000) suggestion - 350 degrees till internal temp of 140 degrees, then in foil for another 1 - 1 1/2 hours. My question is, is this direct or with firebricks? Are there any other suggestions for a sirloin tip roast? I have already used mustard and JJ's rub.[p]I have also already prepared a batch of GWF's black bean chili. Two questions - should I wrap the dutch oven in foil (just the outside? or down to the chili on the inside?). Also, is this simmered with or without the top on the dutch oven?[p]As you can see, I am already to cook, but a little unsure. Thanks for any advice.

Comments

Sign In or Register to comment.