Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Best Tri-Tip???

Citizen QCitizen Q Posts: 484
edited 5:40AM in EggHead Forum
I've largely ignored the subject of tri-tips over the years being that they just weren't readily available around here. Found one last night and it followed me home so now I need to know the best way to cook one. Thanks in advance for any ideas.[p]Cheers,
Sean

Comments

  • tach18ktach18k Posts: 1,607
    Citizen Q, I like doing mine slow @250 dome to 125 internal, then rest it while the Egg comes to sear temps, then sear. I never had a bad one.

  • BajaTomBajaTom Posts: 1,269
    IMG_0488.jpg
    <p />Citizen Q,
    I like to season my tri tips with S&P and garlic salt. Grill at around 450 to an internal temp around 135/140. Make sure to slice thin across the grain. Good luck, Tom

  • bobbybbobbyb Posts: 1,349
    Citizen Q,
    I have tried the method at the link several times and like it.[p]I also use the following basting sauce and serve with this salsa.
    Basting Sauce[p] ½ cup red wine vinegar
    ½ cup garlic-infused vegetable oil[p] Drizzle oil slowly into vinegar, whisking rapidly. Brush on meat as soon as you put it
    on the grill.[p]
    Santa Maria-Style Salsa[p] 3 medium fresh tomatoes, chopped
    ½ cup finely chopped celery
    ½ cup chopped green onions
    ½ chopped sweet onion
    2-3 cloves garlic, minced
    ½ cup finely chopped California green chiles
    ½ cup snipped cilantro
    1 Tbl. red wine vinegar
    dash of Worcestershire sauce
    pinch of dried oregano, crushed
    few drops of hot pepper sauce[p] Combine all ingredients in a bowl. Cover and let stand for one hour to blend flavors.
    Makes 3-½ cups.[p]
    Bob

    [ul][li]Santa Maria Style[/ul]
  • Citizen Q,
    Here's a link to the way I prepared it for last year's Eggs-by-the-Bay Fest. I cooked 8 of them and not one person complained.

    [ul][li]Morro Bay Rich's Santa Maria Tri-tip Recipe[/ul]
Sign In or Register to comment.
Click here for Forum Use Guidelines.