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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Tri-tip

BJaxBJax Posts: 3
Planning on doing one with an espresso-chipolte rub.  I have done it low & slow previously with mixed results... Suggestions on cooking method?

Comments

  • bicktravbicktrav Posts: 449
    Did a tri tip steak earlier this week using the Trex method. Just salted the exterior, charred it with a sear around 800, then dropped to 400 and threw in some mesquite chunks to finish it off. pulled it at 125 internal. Turned out fantastic.
    Southern California
  • TjcoleyTjcoley Posts: 2,961
    Tri Tip Roast Seasoning 3 tablespoons salt 1 tablespoon granulated garlic 1/2 teaspoon dried parsley 1/4 teaspoon black pepper 1/4 teaspoon Accent (MSG) Dry the roast with paper towels and apply a good amount of seasoning all over the meat. Let the meat warm to room temperature until you're ready to cook. Direct cook at 375 one side for about 10 minutes, then turn it over and cook to an internal temperature of 125-135°F, depending on the doneness you prefer. Same technique should work with your expresso chipotle rub.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
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  • BJaxBJax Posts: 3
    bicktrav said:
    Did a tri tip steak earlier this week using the Trex method. Just salted the exterior, charred it with a sear around 800, then dropped to 400 and threw in some mesquite chunks to finish it off. pulled it at 125 internal. Turned out fantastic.
    Pretty much how I planned on tackling it
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