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Weekend Tri-Tip

Capt FrankCapt Frank Posts: 2,578
edited 12:15PM in EggHead Forum
Cooked a Tri-tip Sunday evening.

Marinated in Dale's Sauce [a soy based sauce that has been a favorite of mine for years for beef and pork], coated w/ black pepper and garlic :)

Seared 4min/side
5140500049_6d3b5a8433.jpg
PA310001 by Capt Frank1, on Flickr

Roasted to 120 internal
5141105708_cb5ee2827f.jpg
PA310002 by Capt Frank1, on Flickr

Resting, Looks Good!
5141106632_c181598c7e.jpg
PA310005 by Capt Frank1, on Flickr

Perfect :P
5141107632_5a2cf61c8e.jpg
PA310008 by Capt Frank1, on Flickr

Plated w/ some mushrooms, baked potato, brocoli and fresh baked bread :woohoo:
5140503779_4a718814b0.jpg
PA310009 by Capt Frank1, on Flickr

It was great, thanks for looking :)

Comments

  • Hello.
    ,

    I have been wanting to try the tri-tip. What temp do you gook it at? About how long did it take? It looks wonderful! Make me hungry! Thanks in advance!

    Rich
  • Capt FrankCapt Frank Posts: 2,578
    Thanks, I seared 4 min/side with the vents wide open on my small, then took the roast out and shut the vents down to just slivers [what would give me about 250 dome for a lo&slo] inserted the probes and put the meat on the raised grid, and put it all back in the egg. So far I have spent about 15min total, the roast time was another 45min, so about one hour start to finish, then let the meat rest another 15min before slicing :)
  • thebtlsthebtls Posts: 2,300
    Nice tt capt. Keep on egging
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
  • WessBWessB Posts: 6,937
    Back in your hole where you belong...quit messin with the webmasters..
  • 2Fategghead2Fategghead Posts: 9,623
    Frank you've gone and done it. I love the looks of your sear and now I have to go to bed hungry and I just ate. :P

    Cindy and I use to mix equal parts soy sauce evoo then you fav spices and halve lemon or lime squeezed and tossed in the ziploc. Mix it up and put in you meat of choice.
  • SoCalWJSSoCalWJS Posts: 377
    that looks delish!
    South SLO County
  • Capt FrankCapt Frank Posts: 2,578
    2Fategghead, try the Dale's sauce sometime, it is available in most supermarkets and comes in a low sodium blend. I think you will like it :)
  • 2Fategghead2Fategghead Posts: 9,623
    Capt. Frank, I recently purchased a bottle of high sodium and used some of it on chick thighs. I like it but, the sodium is up there. I will try the low sodium next time. I think my concoction is somewhat similar. Thanks, Tim
  • Capt. Frank, doesn't the drip pan turn it into an indirect cook?

    I cook mine on the Small with raised direct at about 325° and it only takes about 20 minutes or so to cook just like yours in the center.

    The tri-tips we get here in San Diego aren't as uniform as yours; there is a narrower, flatter end attached to the plump part, like you have.

    Judy
    Judy in San Diego
  • Hawg FanHawg Fan Posts: 1,308
    Nice looking tri-tip. One of the things that I've learned about tri-tip is to save all the juices that you can. The au jus is great on a slice of tri-tip.

    Any road will take you there if you don't know where you're going.

    Terry

    Tulsa, OK
  • krickskricks Posts: 244
    That looks like one happy Tri-tip! Job well done!
  • Capt FrankCapt Frank Posts: 2,578
    Judy, you are right of course, the drip pan makes the cook indirect but I wanted a good sear, so my initial dome temp was around 650 or so for a total of eight minutes, then pull the meat, close down the vents, stick in the Woo ring w/ drip pan, install the probes, and put the meat back on with the pan. The pan collects some of the drippings and helps knock the intense heat off of the roast.
    I am sure your method works just fine, but you can't get a sear at 325 and you can't collect any "au jus" either, so it just depends on how you like your meat. :)
    Thanks for the reply B)
  • Capt FrankCapt Frank Posts: 2,578
    Tim, the Low Sodium has a green label. Try some on a steak sometime. I marinated this roast for a couple of hours, but 30 min is plenty for a steak or chop, and I will rub a little into burgers just before grilling. :)
    And yes, your concoction is very similar :cheer:
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Frank. I'll get a bottle of the low sodium next time and give it a try. Tim ;)
  • Egg JujuEgg Juju Posts: 658
    Tri-tip looks delicious and the marinade sounds good too! Nice...
    Large and Small BGE * www.quelfood.com
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