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.

Tri-Tip juices

BamaEGGBamaEGG Posts: 170
edited 3:15AM in EggHead Forum
I cooked a 2.5 lb tri-tip the other day for my wife and parents. I T-Rex'd 2 minutes per side then brought the temperature down to 350 on a indirect set-up and cooked to an internal temp of 130. I wanted it medium rare. When done I let it sit for several minutes then cut it for dinner. The texture was perfect. The taste was perfect. Each cut was perfectly done. The only problem was the large amount of red juices that filled all of our plates after we each got our cut. Now for me this wasn't a huge deal but for my dad who likes his steaks a little more done I could tell he didn't like the site of all that red juice.

What can I do in the future to keep this from happening?

Comments

  • BrocBroc Posts: 1,398
    Double-wrap in HDfoil, wrap in towels and keep warm in the oven [not a heated oven] for at least 30 minutes... preferably longer.

    Give the juices time to redistribute.

    You'll still have some juices... but you'll solve some of your problem.

    Tri-tip is my favorite cut

    ~ Broc
  • Well, the easiest thing would be not to let him see it.
  • I like to cut them up into steaks and Trex. Did one as roast it was good to.
Sign In or Register to comment.
Click here for Forum Use Guidelines.