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
mollyshark
Posts: 1,519
Have an absolutely gorgeous sirloin tip sitting here (about 3-4 lb) and was pondering on marinating the devil or rubbing it or what. It's for tomorrow night. Tried to check the archives, but they won't speak to me (they rarely do!). Any good thoughts on this one?[p]mShark
Comments
-
MollyShark,
Like grampa always said, it's already dead, dont kill it again when you cook it, good lean meat, pull at 125-130 and serve it med. rare, for those that don't like the look of rare meat do the aujus dip trick and it looks well done
Jon
-
Jon,[p]"do the aujus dip trick and it looks well done"[p]Good idea![p]Carl T
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum