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Car Wash Mike, try mixing burger with Italian Sausage. When almost done add some good sauce and top with Mozz or Provolone cheese [p]Due to sausage content, rare is NOT advised. At least 150°-160° internal.
jake42, make sure the cut is USDA Choice or higher (Prime). Anything less and you can resole your Birkenstocks with it. It is great on the grill. Also, marinate for Kabobs and as Chef Will mentioned, good for Fajita's. Makes a great Texas Grill Sand…
ScottinKC, I use a simple recipe of 50/50 Dales Sauce and Apple Juice. Works fine for me. Others will chime in with their fav's....one below already Yes, I think an injection makes a Brisket and a Butt better.
Grillicious, Top Sirloin is the most economical and most tender without marinating the h*ll out of it. Can be found at Sam's/Costco/etc cut into steaks....you just need to chunk it yourself. A 'quick flavor' marinade helps, but is not necessary.
Tractor, you grill it direct. Just keep your eyes on it and don't let it over cook. Turn often. In the pic below, I'm doing it direct w/ my crab stuffed portabello's above it on the extended cooking rack.[p]