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Teriyaki Tri Tip Steak lunch today.

With Turmeric Rice, Rice Steamed Vegetables and Charred Romaine Lettuce Heart. On the BGE large. The first time hat I have cooked on the grid.image
teri.jpg 876.7K
LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

Comments

  • grege345grege345 Posts: 3,515
    edited February 2014
    Great lunch and great picture
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • AquacopAquacop Posts: 476
    Love tri tip
    LBGE 2013 Located in Savannah, Georgia
  • YEMTreyYEMTrey Posts: 5,545
    Nice looking cook!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • DMWDMW Posts: 12,119
    Can I come have lunch at your place?
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • GriffinGriffin Posts: 7,650
    DMW said:
    Can I come have lunch at your place?
    x2. Looks tasty and healthy.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Excellent - like the turmeric rice, great colour. 
    What did you do to the tri-tip - sauce after, marinate? SWMBO likes Teriyaki, usually I sauce after for her but would like something different. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Chris_WangChris_Wang Posts: 1,253
    Very nice!

    Ball Ground, GA

    ATL Sports Homer

     

  • chashanschashans Posts: 418
    Excellent - like the turmeric rice, great colour. 
    What did you do to the tri-tip - sauce after, marinate? SWMBO likes Teriyaki, usually I sauce after for her but would like something different. 
    Tri-tip was marinated overnight with a "from scratch" Teriyaki Sauce and the cooked and served without any addition sauce. It retained very nice Teriyaki flavor.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • chashanschashans Posts: 418
    Griffin said:
    DMW said:
    Can I come have lunch at your place?
    x2. Looks tasty and healthy.
    Sure...any time!
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • chashanschashans Posts: 418
    DMW said:
    Can I come have lunch at your place?
    Sure, anytime!
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • Dyal_SCDyal_SC Posts: 4,691
    Now that is one good lookin' lunch!  I eat grilled boneless skinless chicken breast and veggies everyday for lunch during the workweek.  :(  
  • @chashans - will try the overnight marinade, share your from scratch recipe? Mine is pretty simple (got it from the Mom of a Japanese student who stayed with us years ago)

    60ml soy sauce

    120ml water

    120ml rice wine

    2.5ml ground ginger

    2.5ml garlic powder

    75ml packed brown sugar

    15-30ml honey

    30ml cornstarch

    60ml cold water

    Directions:


    Mix all but cornstarch and 60ml cold water in a sauce pan and begin heating.


    Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.


    Heat until sauce thickens to desired thickness.


    Add water to thin if you over-thick it :).

    Delta B.C. - Move over coffee, this is job for alcohol!
  • chashanschashans Posts: 418
    @chashans - will try the overnight marinade, share your from scratch recipe? Mine is pretty simple (got it from the Mom of a Japanese student who stayed with us years ago)

    60ml soy sauce

    120ml water

    120ml rice wine

    2.5ml ground ginger

    2.5ml garlic powder

    75ml packed brown sugar

    15-30ml honey

    30ml cornstarch

    60ml cold water

    Directions:


    Mix all but cornstarch and 60ml cold water in a sauce pan and begin heating.


    Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.


    Heat until sauce thickens to desired thickness.


    Add water to thin if you over-thick it :).

    Mine is similar. I don't measure it anymore so here is approximate:

    1 Cup soy sauce
    1/4 cup sherry wine or vermouth
    2 tbs brown sugar
    4 cloves garlic
    1 tbs fresh ginger (skin removed)
     
    Mortar and pestle the brown sugar, garlic and ginger together.

    Add the soy sauce.

    Add the wine or vermouth.

    I usually kick it up with some mortared fresh Thai pepper or Sriracha sauce. This time I tried
    Szechuan pepercorns. To taste.

    Marinate!

    Tip: avoid using a blender (incorporates too much air), use a mortar and pestle.

    :)


    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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