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tri-tip cooking

Robert John
Robert John Posts: 8
edited November -1 in EggHead Forum
I want to sear a merinated tri-tip at around 500 degrees on each side for 2-3 minutes and then cook at 300 degrees. After searing do I have to take the meat out of the egg till the temp comes down to 300 or can I leave the meat in the egg and just damp it down?

Comments

  • Boxerpapa
    Boxerpapa Posts: 989
    I usually take mine off and let the temperature if the Egg come down while the meat is resting. Then put it back on at a little higher temperature, say 350-375 until the internal reaches 138. Let it sit for about fifteen minutes then slice. In fact, that's what I'm having for dinner tonight.
  • I cook mine just like Boxerpapa does with a TRex style sear, a 20 minute rest and roast to finish. I prefer mine a little more medium rare and pulled this one at 126 just like Morro Bay Rich suggest in his recipe below.


    IMG_0995.jpg


    Santa Maria Style Tri-tip
    Richard Miller aka Morro Bay Rich
    Morro Bay, CA


    2 (3 pound) tri-tip roasts
    Basting Sauce, recipe follows
    Seasoning Salt Mixture: recipe follows


    Seasoning Salt Mixture:
    2 teaspoons freshly ground black pepper
    2 teaspoons white pepper
    2 teaspoons cayenne pepper
    1 teaspoon onion powder
    4 tablespoons granulated garlic
    6 tablespoons salt

    Mix together all ingredients in a small bowl

    Basting Sauce:
    ½ cup red wine vinegar
    ½ cup garlic-infused vegetable oil

    Whisk together vinegar and oil in a small bowl.

    Coat both sides of the tri-tip roasts with the seasoning mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature. Sear each side of the tri-tip at 600 to 700 degrees for 3 to 4 minutes each. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. During this cool down period I usually toss in a couple of oak chunks. Put tri-tip back in the BGE and cook to an internal temperature of 126 degrees for medium rare, basting with the sauce every 5 to 10 minutes. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes. Cut into ½” slices against the grain.

    This recipe is from Foodnetwork.com’s website. It is titled “Santa Maria Style BBQ” Oakwood Grilled Tri-tip. It is as close to authentic Santa Maria tri-tip as I have been able to find.

    I usually cook this on a Large BGE and find it take 1 hour and 10 minutes from the time I strike the match to taking the tri-tip out of the BGE.
  • Thank you Tom C. for the detailed response; I can't wait to try it. This forum is fantastic for BGE beginners.