Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
TREX top Sirloin
James
Posts: 232
I'm doing my first real TREX method sirloin tonight. I've done several cuts before, that were semi-trex, but I never let it rest 20 minutes or followed the exact temps.[p]Tonight I have a 3.5 pound Top Sirloin. It looks to be about 3 inches thick. I'm following closely the TREX method, and taking pictures of everything. Right now, I am in the resting period waiting for the egg to cool to about 400.[p]The meat looks SOOOOO good, I can hardly resist slicing into it, and eating some (I like it rare), however, I will wait.[p]I'll post a pictorial when I am finished..[p]
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum