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.

Sirloin

BabyrayBabyray Posts: 250
edited 5:08AM in EggHead Forum
Thinking about cooking a sizeable sirloin about 1 to 1 l/2 in thick. How about the time and temp? Also a marinade if necessary.[p]Thanks[p]Ray Price

Comments

  • Babyray,
    I'm planning on doing something similar, a 3lb 3" thick sirloin roast. This is a first time thing for me, but I'm going to fire up Humpty to 600° and sear each side for about 4 minutes, then close down the vents to 350° and shoot for an internal temp of 135-140°. Not sure how long it'll take, time wise. For a marinade I usually use a 50/50 mix of soy sauce and Lea & Perrins with a healthy dash of granulated garlic. But since this is a 'xperiment, I'm just going to go plain with no marinade. Well let you know how it turns out.

Sign In or Register to comment.
Click here for Forum Use Guidelines.