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
Sirloin tip roast
Babyray
Posts: 250
Started a sirloin tip roast 6#. Seared at 400 deg. for 20 min. per side in v-rack in drip pan with less than an inch of water in pan. Thought to let the temp of Egg drop to 230 and then supposedly cook for about another hr. until internal temp was about 140 for med. when I got temp. down to 230 the int. was already at 140 when I inserted the probe, but upon cutting into the roast (which I hated to do)it looked like it was still very, very rare. I am still cooking at 230, but internal says 141. (this internal with wrapped cord leading to the thermometer sitting on table next to BGE has been very reliable in the Past) Any suggestions?? Thanks, Ray
Categories
- All Categories
- 183.1K 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