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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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BGEBrianBGEBrian Posts: 24
edited 4:20AM in EggHead Forum
ok. I have a 5# tri-tip roast. how should I cook such a monster? slow and low or normal? how long is it gonna take to get to 135?[p]cooking it for tomorrow evening. HELP???


  • Hi BGEBrian,[p]While I have not done one on my egg yet, Tri Tip is one of my specialties. I usually rub them and marinate overnight. I sear them over high heat and then complete them at a lower temp. Using a Weber or Gas Grill, I simply move the meat to the indirect section of the grill. You may want to look up the “Trexing” method in the archives discussed here. You basically get your egg real hot, (500+) and sear your meat to create your desired crust. Remove the meat, cover and let it rest until your egg temp lowers to the 350 range. Put your meat back on and cook until done. Using my old tools, this took about 40 to 50 minutes all told.[p]If you are curious, you can find my recipe at the below link.[p]Cheers,[p]BP in SD

    [ul][li]Bryans's Blackened Tri Tip[/ul]
  • BGEBrianBGEBrian Posts: 24
    BP,[p]thanks for the recipe and advice. I will try your method! I have put the rub on and will let it marinate tonite, so it is ready for a Sunday afternoon BGE.
  • BGEBrian,[p]You are welcome. Mango-Papaya Salsa goes well with the blackened tri tip. If you are going to add smoke, I suggest staying away from fruit woods for this recipe.[p]Good luck and have fun.[p]BP in SD
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