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Tri Tip-OMG!!! (pictures)

GeorgiaBornGeorgiaBorn Posts: 178
edited 6:57PM in EggHead Forum
So, I was watching Man vs Food a few nights ago and my hero Adam Richman was in San Diego at a BBQ joint. The owner there is famous for his BBQ Tri-Tip. Drooling while I was watching this, set the course for my next BGE challenge.

I went to see my butcher today at Publix and asked him for a tri-Tip. For those of you that don't know, tri-tip is a cut of beef from the bottom sirloin. It is a small triangular muscle, usually 1.5 to 2.5 lbs. My butcher buddy cut me one fresh. It weighed in at 2.3lbs.

Honestly fellas (and ladies), it was the most amazing BBQ I have yet to cook on my Egg and I have done just about every BBQ imaginable. It literally melted in my mouth and from start to finish, it only took about 2.5 hours. Here's the recipe I used. I highly recommend you get a tri-tip immediately and try this.

1) Apply rub to both sides and refrigerate for several hours
2) Bring BGE to HOT (650-700)
3) Sear both sides of tri tip for 3 minutes each side
4) Remove and wrap with foil.
5) Cool BGE to 300. Add wood chips and set up for indirect cooking. I soaked my wood chips in a mixture of guava juice, yes guava juice and water for about 2 hours.
6) Put tri tip on for 30-45 minutes until internal temperature reaches 130 degrees (medium rare). I used a remote thermometer and took it off at exactly 130. I also basted about 3 times with BBQ sauce.
7) Rest for 10-15 minutes in foil
8) Slice against grain and serve

It came out a perfect medium rare and was oh so tender. The sear in the first step carmelized the rub I put on it and gave it a really nice crust. I sliced it about pencil thickness. I also added a bit more rub to it before I put it back on the Egg for the final 30 minutes. Mine came up to temp in about 30 minutes.


This is a picture of the tri-tip after removing it from the fridge.

TriTip001.jpg


This is a picture of the tri-tip after the initial 3 minute a side sear

TriTip002.jpg


This is a picture after removing it from the BGE when the internal temp was 130 degrees

TriTip003.jpg


This is a picture after slicing. Perfect medium rare.

TriTip004.jpg


Another picture of the sliced tri-tip and the rosemary garlic bread I served it with. Didn't do the bread on the Egg :(

TriTip005.jpg

Comments

  • HossHoss Posts: 14,600
    Looks TASTEE!
  • LovenbrauLovenbrau Posts: 307
    Looks awsome, Tri tip is on my list. Great looking pictures.
  • Looks fantastic, love a good tri-tip.
  • chrisnjennchrisnjenn Posts: 534
    Thanks for the pics and the specific directions on what to do. Looks really good. I put this on my recipes to do list.
  • TurkTurk Posts: 114
    Looks good and I will go there probably next weekend. I have a stupid question. Did you keep it in the foil until done or didyou put it back on nude?
  • Judy MayberryJudy Mayberry Posts: 1,923
    iBeautiful pictures of a fantastic cook!

    Now I live in San Diego and I've never heard of anyone famous for their tri-tip. Can you remember any names? I really keep tabs on that kind of stuff.

    Judy
    Judy in San Diego
  • thechief96thechief96 Posts: 1,908
    Morro Bay Rich's recipe is the talk of the town.
    Dave San Jose, CA The Duke of Loney
  • Big'unBig'un Posts: 5,909
    Great looking tritip! Do you deliver?
  • There are no stupid questions! Yes, I put the tri-tip back on the Egg nekkid. No foil!

    Also, the Man vs Food episode in San Diego where I saw the tri-tip was at Phil's BBQ.

    Here is a partial video of that portion of the show:

    http://video.yahoo.com/watch/7653592/20328893
  • Nice job

    Ross
  • Judy MayberryJudy Mayberry Posts: 1,923
    That is so funny. Phil's has been a great success and even opened another place as well. People flocked there. I gave it two tries and I have to say they served the worst BBQ ribs I've ever had. Awful sauce. Awful meat. Poorly cooked.

    Maybe the tri-tip is the exception and I will try just for that.

    Judy in San Diego
    Judy in San Diego
  • Judy,

    I would highly recommend you hit the happy hour here. Best is La jolla

    Roppongi Restaurant and Sushi Bar
    Place page
    875 Prospect Street
    La Jolla, CA 92037
    (858) 551-5252
  • Looks great, got to give it a try.
  • KMagnusKMagnus Posts: 114
    That looks fantastic!

    Great that you picked up an idea/initiative from a show and acted on it. Usually, good things happen when you take that route. Looks like this one was no different.

    And thanks for putting in all your steps.
  • FiretruckFiretruck Posts: 2,678
    the meat looks good but the subject line... :pinch:
  • OMFG=Oh My Freakin Gosh! hehe
  • Photo EggPhoto Egg Posts: 5,965
    Still not funny. HeHe
    Thank you,
    Darian

    Galveston Texas
  • THANKS for the stroke. Sure inflates one's ego.
  • Mr HollowayMr Holloway Posts: 2,034
    Great looking cook.
    Just found a new butcher, and picked up my first tri tip. Look forward to trying this :)
  • Hey guys. Apparently my subject line offended a few of you. Certainly that was not my intention. I was just pretty blown away by this latest cook I did and wanted to share it. I really wasn't aware that acronyms would actually offend people. Please accept my sincerest apologies.
  • Mark0525Mark0525 Posts: 1,230
    I wouldn't worry about it. Food looks great. You're allowed to be excited about good food. I have to try one of those some day.
  • That looks awesome. I'm going to have to try that instead of brisket. Thanks for the recipe and pics.
  • Much easier cook than brisket and about 1/5th the time! I've done a few briskets LoneStar and none of them could hold a candle to my tri.

    The way I saw this eaten on Man vs Food was when the tri-tip was done, it was sliced pretty thin and a good handful of it was put back on direct heat and covered with BBQ sauce. The guy then tossed and turned it on the grill until the sauce was slightly carmelized. He then put it on a kaiser roll.

    I ate it straight up. Didn't want all that bread but next time I will definitely try the kaiser roll.
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