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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Santa Maria Tri-Tip

CPARKTXCPARKTX Posts: 712
edited July 2013 in EggHead Forum
I was disappointed with my last Tri-Tip, so I was extra careful on temp control this time. Did reverse sear at 325 grate until 125 IT, pulled, and seared a couple of minutes, pulling at 135 IT. Let rest 10 minutes.

Very pleased with results: tender, juicy and flavorful. I liked the spices and could really pick out the subtle flavor s from the Balsamic in the baste.

Served with simple tomato salad and fresh berries. Sorry, no plated photos.
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LBGE & SBGE.  Central Texas.  

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