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.

TriTip A Caveman Would Appreciate

BoxerpapaBoxerpapa Posts: 989
edited 10:14AM in EggHead Forum
Been in Tennessee for a week and a half enjoying hotel food. I will NEVER eat chicken again ( :sick: ). When I came home, I couldn't wait to have cereal for breakfast, and did my Raisin Bran taste good. Any hoot, couldn't wait to fire the BGE for basic TriTip, caveman style:

Put directly on the coals for that unique sear of 3 minutes per side
Resting while the Egg cools down to roasting temperature. Applied onion powder, garlic pepper, salt and paprika
All done and ready to be sliced
All sliced up. So tender, flavorful and juicy. Why can't hotel food be this good?


  • loco_engrloco_engr Posts: 3,673
    Dayum! Yer making me hungry again!
    Great cook!
  • HossHoss Posts: 14,600
    Dat's a PURTY TriTip! :)
  • TurkTurk Posts: 114
    Looks great. What was the weight and how long did you roast it. What temp did you pull it?
  • It was about 2 pounds. Roasted for about 20 minutes until it reached an internal temperature of 125. Rested 10 minutes before I sliced. Blackberry camera doesn't do justice for what the actual product looked like. One of the better TriTips I cooked.
  • TurkTurk Posts: 114
    Thank you. It looked great. I think I will try one tomorrow.
  • SoCalWJSSoCalWJS Posts: 356
    Good lookin' Tri tip Rich!

    Haven't tried it directly on coals - may give that a shot.
  • thechief96thechief96 Posts: 1,908
    I've never done tri-tip that way. Looks quite good. :) Tri-tip is one of my favorites.
    Dave San Jose, CA The Duke of Loney
  • MickeyMickey Posts: 17,590
    Why the spice on after the sear? WIll the sear on coals kill/burn it if on first?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Looks Damn good to me Richard

  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Ohh yes the old Caveman. I haven't done a nice ribeye like that in some time. Well done. ;)
  • LobichoLobicho Posts: 557
    I don't know what type of hotel you go to...
    but they serve me that kind of foot even for breakfast....


    Man it looks so tasty....

  • RipnemRipnem Posts: 5,511
    Brilliant!!! :woohoo:
    This was last nights cook up at deer camp.
  • Adam,

    Get any?



    Caledon, ON


  • RipnemRipnem Posts: 5,511
    I was the only one to kill anything. A Grouse. Snow storm and deer just didn't move. Nice 10" of fresh snow was sweet.
  • LDDLDD Posts: 1,225
    that looks great!

    I'm amazed that on the coals, it doesn't get "overly charred"

    I'm going to have to give this technique a try
    context is important :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.