Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

How to cook a tri-tip

AronAron Posts: 170
edited November -1 in EggHead Forum
I was at the store yesterday and picked up a 2lb tri-tip that is about 1.5" thick. It is one of those pre-marinated ones (I usually don't get those, but this one looked too good to pass up--Carne Asada flavor) and I plan to make tacos or enchiladas. Just wanted some suggestions on the best way to cook the tri-tip. Should I T-Rex it (my gut feeling says to do that)? If so, what are the sear times per side and then approximate times per side at 400 after the 20 minute rest? What about just a straight direct cook? Or should I do it indirect like a roast?


  • I sear at 650 close to the lump about 90 seconds/side and rotating 90 degrees after 45 seconds. Then roast at 400 until I reach 125 internal. Be sure to slice aginst the grain.



  • We sear direct just like a steak and get a good bit of char, then raised grid until 120 internal (temp will rise in the rest). Still direct, but raised. Allow to rest at least 15 minutes, as that's a pretty good sized hunk of cow. ;) Good luck! Great piece of meat. ;)


    (Edit...Ooops!! That is a pic of a hangar!! Looked like tri tip in the little pic in PB...but same method....can't find the tri tip pic) :whistle: Sorry... :S
Sign In or Register to comment.