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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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Snowing? - No problem - use it to keep the Tito's chilled

TjcoleyTjcoley Posts: 3,422
The weathermen got it wrong.  It was supposed to stop snowing early afternoon, so planned a tri tip for dinner.  Snow/sleet/rain/hail continued into the evening, so I rigged up a 'keep dry' device I can use until the Sunsetter is fixed.  Seasoned up a tri tip, cooked direct at 400 until IT reached 125, then did a reverse sear for a few minutes.  Sliced up real nice and was as tender as can be.  And the snow on the Egg shelf kept the Tito's chilled despite the 400 degree Egg. Good dinner.
__________________________________________
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA
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Comments

  • EggcelsiorEggcelsior Posts: 11,410
    Good guy mother nature keeping the drink cold!
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  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Nice, I'm finishing off a handle ot Tito's as we type
    LBGE
    Go Dawgs! - Marietta, GA
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  • Plano_JJPlano_JJ Posts: 448
    That Tri Tipper is looking nice. It was 81 here today and I'm lovin it
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  • JscottJscott Posts: 174
    Nice job on the tri-tip AND the snow/rain rigg.
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  • daffy1909daffy1909 Posts: 454

    looks good,acually great!! ive never done tri tip, any suggestions? rub, temps, time, sauce ? that sort of thing,

    :D
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  • SmokeyPittSmokeyPitt Posts: 6,884
    Through rain, sleet, snow, or vodka shortage.  Oh wait...maybe not that last one.  Good job!  Tri looks perfect.


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

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  • TjcoleyTjcoley Posts: 3,422
    daffy1909 said:

    looks good,acually great!! ive never done tri tip, any suggestions? rub, temps, time, sauce ? that sort of thing,

    :D

    I season with:

    1 1/2 tablespoons table salt

    1 tablespoon granulated garlic

    1/2 teaspoon dried parsley

    1/4 teaspoon black pepper, medium grind

    1/4 teaspoon Accent (MSG)


    Direct at 375 - 400.  Turn after 10 minutes or so.  

    Take to IT of 125, then drop down just above the coals to sear for a few minutes.


    Slice thin against the grain

    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Melhill3Melhill3 Posts: 35
    18˚today but it's sunny....  time to cook on the BGE!


    Using a combo of hickory and applewood to smoke a pork butt for dinner tonight.
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  • SpringramSpringram Posts: 420
    ha ha ha ha .. it was 73* here in Spring, Texas (just north of Houston. I know ....I am a bad man. BUT I will get my comeuppance this summer ....

    Springram
    LBGE and Mini
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