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
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!