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Saturday night tri-tips.

transversaltransversal Posts: 719
edited 1:08PM in EggHead Forum
These things are getting to be a Saturday night regular on my Egg. Using my CGS spider and small CIG, I gill'em to about 135 internal, rest them about 15 minutes, slice and serve them. They are absolutely delicious and I think they beat the taste of a strip and are a lot more economical. I apologize for no plated pics, but we were starved when they came off.



  • Le Oeuf VertLe Oeuf Vert Posts: 512
    Nice looking hunks of meat.
  • transversaltransversal Posts: 719
    Mark, I think they are one of the best beef values at the butcher's counter. They really came out well. I haven't had a bad one yet.
  • RRPRRP Posts: 19,364
    Jack, the other nice thing about a tri-tip - especially where a family is involved - is with the varying thickness. One piece of meat most often has every level of doneness to suit people. The thick will be medium rare to the thin being well done and varying points in between!
    L, M, S, Mini
    Dunlap, IL
  • transversaltransversal Posts: 719
    True, Ron. Such was the case last night. And by the way, everyone.....and I do mean everyone.... really seems to enjoy the Cow Lick as a seasoning. It just seems like the perfect complement to the beef. We had the tri tips with some creole tomatoe salads last simple as it sounds, it was one of the most memorable meals that I can remember in many a moon. Hope all is well your way, friend.
  • tacodawgtacodawg Posts: 335
    If you go to Eggs by the bay web site. There is a recipe there here you put the tri tip on at 550-600. Sear pull it off let it rest and put it back on as the egg cools off. Cook to temperature. Unbelievable.
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