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.

Balsamic Glazed Beef Loin

BillHillBillHill Posts: 109
edited 12:08AM in EggHead Forum
I plan on this for dinner tonight. Should I put the glaze on at first then season? Should I season then glaze towards the end? Or.... just use the glaze as a dipping sauce? The vinegar I reduced with a little garlic, bay leaf, and honey. It turned out very thick. I plan on going raised indirect around 275-300ish.

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