We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
1st Tri-tip cook question
I'm going to cook my first Tri-tip steak tomorrow afternoon and was curious if there are any preferred recommendations for cooking it on the egg. Should I cook it with the platesetter or without? 350 degrees or 450 degrees?
What temp should I pull it off the egg at? 145? My wife normally likes her steak to resemble a hockey puck but I'm guessing this meat wouldn't be very pleasant if it was cooked that much. Is it supposed to just be sliced like a brisket?