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

Sirloin is Marinatin'

Cajun Posts: 147
edited November -1 in EggHead Forum
Last weekend, I picked up a pack of Sirloin from Costco. Two big steakes about an inch to an inch and a quarter thick.[p]Put one in the freezer for later...[p]The remaining steak(s) were put in the fridge in wine, pineapple juice, sugar, and steak seasoning. I vacuum sealed the concoction and am turning it daily. When I get the beef on da egg, it will have been in the sause for five days, in the fridge, like I said, turned every 24 hours.[p]I will let you know how they turned out. Anything I should have done differently??????[p]Protrude on