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

frustration leads to success

Options
edg1
edg1 Posts: 86
edited November -1 in EggHead Forum
Hi All,

After my last few posts about having problems getting up to temp, I went for a tri-tip for dinner tonight. SUCCESS! Even my wife liked it.

I got a 2.5lb tri-tip, and I applied John Henry's East Texas Mojave Garlic Pepper rub. Since I knew that I would be out of the house for a bit, I cooked it low & slow, mesquite at 250f. When I got home almost 90 minutes later, the BGE was up to 300f, and the meat was 130f. Another 20 minutes and it was at 145f.

Perfecto! as my daughter would say.

DSC_7783.jpg

It is now sliced up for sandwiches in the fridge, awaiting tomorrows lunch.

Later,

edg

Comments