It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
TRI-TIP Input (OMG Jeeves!)
Ok, so Jeeves is up to no good again...
Doing about 3 Tri-tips for a cul-de-sac party.
I've done a couple before and I've read Ugly's Recipe along with all the others.
There are a number of different 'cooking' and 'until internal temp' times/temps.
I understand this is NOT science, but I don't want to OVERCOOK it.
My Plans -
24-36 Hours before, marinade (I'm using a Vacuum method)
Get my egg up to 350 (dome temp), use OAK or PECAN chunks
Sear all sides on my IR gasser
Move over to Egg and good till internal temp of thickest portion reaches 130°
Wrap in AF and REST (in cooler)
Cut diag across grain..
I'm not making sandwiches - do you think FRENCH bread 'bites' would be good?
Have a safe and happy weekend!