Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

pssst...here's a bit of advice...

RRPRRP Posts: 15,558
edited 8:57PM in EggHead Forum
don't ever hot tub a tri-tip! Talk about a pos tasting piece of beef! I even tried to mask it with some favorite rubs etc! Trust me! It was fresh and from a trusted butcher shop but that was HORRIBLE! yuck yuck yuck - gotta go brush my teeth! :sick:
Ron
Dunlap, IL
·

Comments

  • HossHoss Posts: 14,587
    AW Man,That BITES! :( Thanks for the tip.
    ·
  • jaydub58jaydub58 Posts: 1,615
    Wow, that really sucks, Ron.
    Especially when Santa Maria Tri Tip is just plain wonderful.
    Sorry to hear this.

    :sick:
    John in the Willamette Valley of Oregon
    ·
  • DeckhandDeckhand Posts: 318
    I've experimented with Sous Vide tri tip... with varied results. I've gone as long as 72 hrs in 135° water (It fell apart when I tried to slice it) but had excellent (though somewhat inconsistant) results from shorter times in the water. 24 hrs has given some tender, tasty results when followed by a short sear. I don't sear at as high a temp as I would a steak...but 90sec per side seems to give good results.
    ·
  • thirdeyethirdeye Posts: 7,428
    9b42260f.jpg

    Hmmmm, that sounds weird. What was the taste like, or not like? Did it take too much of the salt during the warming? Did you add other seasonings before grilling?

    After the CI article came out the first thing I hot tubbed was a London broil (since that was the featured cut), then a ribeye and then a tri-tip. The photo above is of the tip end. I've done a few over the years, but usually stick to steaks or chops due to the container size, plus I like to cook tri-tip at barbecue temps rather than grilling temps.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    ·
  • BordelloBordello Posts: 5,926
    Greeting ThirdEye,
    Now I have tri tip at high temps and low so I'm wondering what temps you like??

    Thanks for any info,
    Bordello
    ·
  • thirdeyethirdeye Posts: 7,428
    I'll cook them in the 250* - 275* range (raised direct), rest, then do an end sear on them.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    ·
  • RRPRRP Posts: 15,558
    Wayne, as for seasoning I applied a little kosher salt and some DP Shakin the Trees rub right before going onto a 600° fire. I've been hot tubbing and then searing my steaks for the last few years and never have I experienced this awful taste - I don't know what it's called but there is some off taste - at least to me - when beef has been cooked and then reheated. I can't stand the reheated taste and that's what this thing did!

    Guess I better try the roast and reverse sear next time, but it may be a while before I get on that horse again!
    Ron
    Dunlap, IL
    ·
  • transversaltransversal Posts: 719
    thirdeye.....what temp do you cook tri-tips at?
    ·
  • transversaltransversal Posts: 719
    Thanks 3rdeye........I gotta try that, alto I have no problems with the way mine are coming out now. But, I'm alwyas open to trying tips from the masters. Thanks.
    ·
Sign In or Register to comment.