Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Tri tip

Sear and indirect till done


Reverse sear?

Got my first one going on in about an hour




  • r270bar270ba Posts: 763
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • SmokeyPittSmokeyPitt Posts: 7,868
    Yes...and Yes. 

    Seriously- I have done both ways and they both turned out great.  I can't really declare a clear winner. 

    I used this recipe both times:

    I used olive oil instead of vegetable oil.  When I did the reverse sear, I brushed on the basting sauce after the sear (while it rested). 

    Highly recommend oak chunks if you can find them. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • U_tardedU_tarded Posts: 1,368
    Here's my opinion if you care to listen. Reverse sear if either a you want smoke or b you marinated. Thiscgivescthe marinade time to dry out a bit so it doesn't run off and burn during the sear. If going with just a rub you can cook high heat direct raised like 400ish or you can trex it.
  • Plano_JJPlano_JJ Posts: 448
    Reverse kills it if you ask me. Awesome
  • nolaeggheadnolaegghead Posts: 17,922
    I cooked one on Tuesday.  Around 450 direct until 115-120.  Did raised direct.  Takes a while - mine was about 2.5" thick and it gets thicker as you cook.  Carve like a london broil - so you don't get a lot of bark in each bite.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • MrCookingNurseMrCookingNurse Posts: 4,386
    Thanks guys! Here goes


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