Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Tri tip..... I think

First off I'm posting this to document my learning experience and possibly help someone else. This is not to show off a cook by no means.


Ha ok now that that's off my chest. I posted a picture of some cuts of beef on butcher paper with names on them. One was a loin tip roast and I was directed toward something like a tri tip. Set it out last night for supper tonight.

Doesn't look anything like some I've see.


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Red eye express and a touch of Jamaican firewall. Let it sit out while got eggs ready.


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I went with a mixture of tips from y'all and did 3-4 min a side as hot as the large would get. I don't have anyway of going lower than grate. I should have taken fire ring out and went a little lower.

Currently I'm one thermo down, so after I checked and it was over 600

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Photobucket Pictures, Images and Photos

Moved to the small which was set up indirect at 450


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Oops how'd that get there! Had some deer sausage appetizers.


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Photobucket Pictures, Images and Photos

Photobucket Pictures, Images and Photos



Ten min a side got me almost to 125.


Did about another 5 min after that.


Photobucket Pictures, Images and Photos

Photobucket Pictures, Images and Photos


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LBGE & SBGE (big momma and pat)

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