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High Temp Tri Tip

tacodawgtacodawg Posts: 335
edited 2:35AM in EggHead Forum
WOW.. Thannk you Rich. I followed your cook routine for the tri tip.. up to 650.. off.. cool to 400 then to internal temp. I pulled at 130.. I like my meat more on the rare to medium rare side. I did a different rub but this was the most moist and tender tri tip I have ever had. I will try your recipe for the next one. photo-4.jpg

Thank you again for sharing along with all you other eggheads.. this is my third cook I am hooked


  • Morro Bay RichMorro Bay Rich Posts: 2,227
    Its like you have one foot in the tarbaby. You can never pull it out now that you are hooked. :)
  • FluffybFluffyb Posts: 1,815
    Nice looking cook. I've been eating/cooking tri tip all my life and MBR's method is the best I have found.
  • smbishopsmbishop Posts: 1,959
    Feeling lazy, do you have a link?
    Southlake, TX, Cowhouse Creek - Gatesville, TX
  • tacodawgtacodawg Posts: 335
    Thank you again I met you at Eggs Bay The Bay Eggfest. It was very amazing to see all the different foods cooked. I will try your recipe soon, your style and temps made it turn out great. I am trying my first pork butt tomorrow night. My neighbors are starting to look forward to my new adventures. Next up is to try pizza.
  • smoky bsmoky b Posts: 648
    Wow that's a great looking steak!
  • tacodawgtacodawg Posts: 335
    If you go to Eggs By the Bay web site it is listed in their recipes. I am pretty new on this site not sure how to do the link thing yet.
  • smbishopsmbishop Posts: 1,959
    Thanks! Bookmarked!
    Southlake, TX, Cowhouse Creek - Gatesville, TX
  • elzbthelzbth Posts: 2,075
    Looks perfect to me! :laugh: Glad to hear that you are "hooked" - these eggs are something else, aren't they? ;)
  • tacodawgtacodawg Posts: 335
    I have been grilling for a long time smoking on an off set for the last 4 years.. The EGG is awsome.. doing pulled pork tomorrow night.. The people on this board are what make it the best..
  • Morro Bay RichMorro Bay Rich Posts: 2,227
    To do a link: click on the "URL" button in the boardcode line followed by your link address and close by clicking the same "URL" button again.
  • Chuck222Chuck222 Posts: 67
    Looks like you have this one down to science. Well done, or should I say medium rare?

    Chuck L.
  • I do it pretty much the same, but don't put it back on the Egg (indirect) until i have it down near 300. Keeps me from overshooting, and also keeps it from cooking too much while sitting on the counter while I eat the 1st portion.
  • LobichoLobicho Posts: 557
    it looks awesome!!!
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