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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

New Year’s Eve tri-tip.

New Year’s Eve tri-tip.  
Reverse seared. Pulled at 118 after the slow pecan smoke. Seared hot and fast just above the coals. 


And washed it down with this:

Also served but not shown, Garlic rosemary potatoes and a loaf of crusty bread.

Happy New Year everyone!!   
--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------

Caliking said:   Meat in bung is my favorite. 

Comments