Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

Sunday's Garlic Studded Tri Tips

lilwootylilwooty Posts: 214

Sunday I was asked to do tri tip for the in laws 55th wedding anniversary.  Decided to stud them with garlic cloves this time.

After slicing the cloves into slivers and inserting them in the meat, I hit them all with raising the steaks rub.

Last time I did tri tip, I grilled them raised direct on the XL, but this time I did not go raised.  Direct at about 400 degree dome temp.

The smaller ones were pulled after 20 minutes on each side.  130 degrees int. temp.  The bigger ones stayed on another 5 minutes.

Sorry no plated shots.  I had to pack them up and transport them to the party, but everyone raved about them.  I got 3 kisses and a marriage proposal.  The ladies liked them too!  Hah! JK




Living Large and XL


  • That is the way I made them for the first couple of years I made tri-tips. The garlic slivers give it a delicious flavor throughout. Now I make it short and sweet with a Santa Maria rub, but you've just given me a nudge to get "chef-y" again.
    Judy in San Diego
  • lilwootylilwooty Posts: 214
    I really like the garlic slivers too. It reminds me of when I was growing up, my mom would always do sirloin roasts that way. To me the fresh garlic adds a flavor profile that you just can't get from granulated garlic. A little time consuming but worth it from time to time.

    Living Large and XL

  • Black_BadgerBlack_Badger Posts: 1,103
    Yep, that reminds me of the good old days (like last year, haha). Did you cut into the tri tip to put in the garlic, or just brute force them in?

    Finally back in the Badger State!

    Middleton, WI
  • lilwootylilwooty Posts: 214
    @Black_Badger ; I sliced the cloves into spears and took a knife and poked into the meat and then give the knife a little twist to open a small pocket, then stuff the spear in.  I put one about every 3 inches apart or so.  I see you are from SoCal so you probably know your way around a tri tip.  I am from NorCal.

    Living Large and XL

  • jaydub58jaydub58 Posts: 1,825

    Well, then you're closer to me than @B_B is.

    But you're both safe! 

    John in the Willamette Valley of Oregon
Sign In or Register to comment.