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
I have a local butcher that ties a tri-tip in string webbing. Last time I did this, I just marinated it and put it on the egg at 350 dome temp. until internal temp was 135. It was great. I was going to do the same this time but I've been reading so much about cast iron dutch oven cooking that I would like to give this a try. Haven't done anything in a dutch oven yet and I don't want to spoil this good piece of meat. Any suggestions as to how I should do this or should I just make it like I usually do?