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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
It's Friday ..... What's on your egg??
Options
RoundTowner
Posts: 125
Tri-tip....corn
Comments
-
My first try at a tri-tip and Rosemary potatoes.
-
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
-
that looks good!!
-
how u gona do the tri-tip? i like to put some fruit somke on it at about 300 or so for about 10min, then let the heat go to bout 424-450 to med. rare? good luck!
-
The cover. It is raining.
-
600 3/3 then 350 till 125. Just put back on @ 350 smells great :woohoo: going for a rare-mid rare.
-
umbrella:
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
corn about to come off.......
-
No egg for me tonight. Lazy.
Pasta, steamed broccoli, diced tomato, s&p, evoo and Locatelli Pecorino Romano (thanks, zip - good stuff!!). :woohoo:I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Morning RoundTowner:
Nothing at the moment...but did just finish eating some fried rice with meat from the beef ribs done last Sunday...no pictures tonight, but here are a couple from rice done last September...
and a close up of that rice...
I'm sure you enjoyed your tri-tip & corn as much as we enjoyed the rice!Have a GREAT day!
Jay
Brandon, FL
-
RoundTowner
I had really good intentions for chicken breast in a tajine. It's just too damn cold to go out there. The oven is warming the kitchen up nicely though.
SteveSteve
Caledon, ON
-
Bout to pull off the tri-tip
-
Just got done eating. Have to say it had an awesome flavor but was very tough. Cooked to 130 and let rest for 15. Not sure if it wasn't cooked right or just a bad piece of meat. Have 2 more in the freezer so will give it a couple more tries. Will post pics shortly.
-
Here are the pics. Looks great, just wish I didn't have to use a steak knife :(. Maybe I undercooked??
-
Slice it thinner and against the grain next time.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Molly. I did cut across the grain I think? Thinner might have made a difference
-
2 butts
3 rack of ribs
16 chicken thighs
And on a deadline for tomorrow -
as long as it didnt walk away....looks good
-
Wishing you the best Gene! Impress those judges!!
-
Did not get on line last night but cooked a couple of Prime strip steaks last night. YUM
-
That's not undercooked to my taste
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum