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 at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Hoisin garlic Teriyaki tri tip on the salt block
I froze the tri tips for about 30 minutes then sliced them into about 1/4" or so slices and put them through 2 cycles in the quick marinator food saver container and then sucked all the air out and left them in the fridge overnight in the vacuum. I used the Soy Vay brand Hoisin Garlic mixed with Very Teriyaki. I slowly warmed the stone up to 450-500 degrees and seared each side for 30 seconds or so. These come out so tender and the more that are cooked on the stone the better they turn out. You can see that some are darker than others that is not burnt that is the previous drippings reliquifying and adding more flavor. Only downside is my stone will need a clean burn.