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!
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BENTE,[p]Well, I just started looking on the forum for about this exact same thing, and somebody else is already asking![p]I just ate at a restaurant wher I had some of the best tri tip ever. They say 15 HOURS @ 140. Oven was an "Alto-Shaam", which …
Was definitely going with mesquite, with a bit of Oak. I always thought that once the exterior of the meat reached a certain temp, you couldn't get as much (any?) smoke flavor into the meat, hence the desire to start low.
RIBS 4 U,
I'll second that.[p]If you want a preseasoned, uncooked tri-tip at Costco, try Bill Baily's Santa Maria style tri-tip. Also, look for thicker ones that have a "tip" (triangular) rather than the ones that are more rectangular.[p]I've had r…
Saw your original post on this one and thought I'd give it try myself. Picked up a package at Costco yesterday and am planning on cooking tonite. Just wondered if you ended up basting/mopping (and if so, with what - looked in the fridg…
Great suggestion! Clipped a couple of sprigs of rosemary off and threw them in a pot with the basalmic and let it simmer. The smell just kept getting better and better. Threm some kosher salt and cracked pepper on the steaks and worked that i…
That sounds good! Got a ton of rosemary growing in the yard, and a variety of Basalmics (love the stuff!). I think I'll make some just to see how it turns out, and try it if it comes out OK.
The Naked Whiz,
Yeah, that's my fallback if I'm not certain of what I'm going to do. I've done a couple of long cooks (butt & brisket up to almost 18 hours), thought I'd check and give this a try if I'm comfortable with the procedure.
I'm interested in the smoking method, but have some questions.
What temps do you aim for when smoking? Is the Hickory too strong? About how long for the smoking part? Direct/indirect? Any need for liquid and/or drip pan for flare-ups?
You're right! It came out fantastic! (Thanks TNW)
I cut it, oiled it, then used a combo of rubs (Prudhome, The Keg Cajun, and Mansmiths Dry Fire), Ccooked at 350 for about 55 min, then closed it down for about 7-8 more.[p]Results: inc…
Now I'm getting confused. It held at about 158 for better than an hour, then dropped to 156 for about an hour and a half. it went back up to 158 for a little less than an hour, and seemed to climb right before my eyes to 163. I figured i'd br…
My dome temp has been between 220-250 throughout the biggest part of the cook (started a little hot at 300 1/2 hour into the cook, took almost an hour to get the temp back down), so I'm hopeful it's the plateau.[p]Lookin forward to pullin som…
I used an estimate of 15-20 min/lb and worked backward, allowing for time to get the egg to drop and stablize.[p]The longer you sear, the more you aim at 15 min/lb. Use a Polder or instant read to confirm temps.[p]As far as the temp goes…
I just did my "experimental" Prime Rib a week and a half ago. Results were good, but I am planning on modifying a little next time.[p]I started with an 8 pounder (no bones) from Costco, and used "Keg spice" on it. I fired up the Egg to about …
Thanks for the response, it all makes sense, and I shall give it a shot.[p]Question for tonight, I'm doing some filets, and was planning on the high temp/sear, then dwell, technique.[p]I want to get dome temp up around 750+ initially. Should …
That's a pretty big piece of meat for Chateubriand. I've bught a couple of the cryovaced (sp?) ones from Costco. I usually cut 2 filets off of each end for steaks or fondue. I use the center section for the actual Chateaubrinand. I try to …
What about searing it at a higher temp(say 500-550) for about 15 min. then dropping the temperature back to 250 the rest of the way? (That's how I usually do my prime ribs, and they come out very tasty). That might seal the juices and gi…
Thanks for the info. I live out in California, in a somewhat rural area. My "local" BGE is a BBQ Galore 60+ miles away, with a very limites supply of accessories for the Egg. I'm hoping for a specific dealer willing to ship, or a web site.[p]
Thanks for the link! I've got the meat marinading (but I had to improvise on a couple of ingredients). I'm only going to marinade it for 8 hours due to time constaints. I'll let you know how it turns out.