First Cook

Villager

Got my large last week and was really nervous about my first cook. I'd bought a 5# sirloin tip roast at a great price, and couldn't find a single reference to this kind of meat in the recipe books or here on the forum.

I forged ahead anyway planning to cook somewhere between 250 and 275, indirect, on a roast rack with an inch or so water in the drip pan.

After several up and downs in temp, thought I had it stabilized at about 275, so wife and I went to lunch. Meat had been on about an hour by that time at temps ranging from 330 or so down to 250.

When we returned about two hours later, the Egg was at 360 dome and I figured I had toasted the roast. Roast's internal was at 168!

Could not believe when I got it in the kitchen that is was dripping some juice...crust was great, flavor was wonderful, and the meat was incredibly tender.

What a wonderful introduction to the world of Big Green Egg cooking!

Can't wait to see how good it is when I do it right!

"Sparky"

Glad that it went well Welcome to the club.It just takes a little time to figure out temp control.Good luck,

Unknown

Take an hour or two NOW and load your Egg with lump. Play with the temp control using the bottom vent. Sneak up on your target temp ie: if your target is 350º as the temp rises begin to close the bottom vent in small increments starting around 275º - 280º. It only takes a little nudge with your ash tool to begin to see the temp slow. Wait. Nudge more if necessary. Take your time and remember, the time you spend on learning what your Egg can do and how to control it will pay off in the near future big time. You may want to visit The Naked Whiz' site for more detail and a different slant on the same subject.

Again, the more time you spend now will limit your frustration in the future. Good luck

Villager

Good idea!

I'll do that today.

Thanks.