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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our
Smoking Basics Publication
. For delicious recipes, try Justin Moore’s
, Greg Bate’s
BBQ Dr. Pepper Chicken
, Bobby Flay’s
or Dr. BBQ’s new
Maple Brined Pork Chops
. Need dessert? Finish off your meal with some
. Get ready for some fun summer happenings!
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Santa Maria Style Tri-Tip
Seared 3 minutes a side at 600 degrees
Then up in the dome at 400 degrees till internal temp reached 128
Rested for 10 minutes and served it with roasted potatoes and fresh green beans. Quite tasty!
That looks very familiar. I had tater tots with beens. Damn this recipe is great. Looks great and tastes better. Great minds cook alike.
I gotta cook me some tri-tip!
Large, Small, and a LOT of Eggcessories! Southlake, TX
I just love that recipe and firing one up tomorrow.
You nailed that one.
Loved it Terry, Congratulations!!
What a coincidence!!! I have a 1.6 pound tri-tip thawing for tomorrow night's simple feast! The reason I love this cut is my wife likes her beef cooked medium and I like rare to medium rare. No other cut I know of allows these degrees of doneness in the same slab of "inexpensive meat"!
Rouses in Gulfport?
I think you NAILED IT!
I live close to Memphis,TN and CANNOT find tri-tip.Guess I need to learn what cut it is called around here and make my own out of a primal. :blink: Yours looks VERY TASTEE!
Rouses in Gulfport?
that's perfect. the last time i got winn dixie to slice me two "tri tips", they brought me something that looked just like tri tip but was as tough as shoe leather.
Can't imagine anything much better than Santa Maria style.
John in the Willamette Valley of Oregon
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