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Firing up a tri tip tomorrow

IrishDevlIrishDevl Posts: 1,390
edited March 2012 in EggHead Forum
Have a tri tip in my freezer for a while now, thawing tonight and cooking tomorrow.  I assume nothing special about the cook, if missing anything please let me know.
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Comments

  • travisstricktravisstrick Posts: 4,821
    I did one with DP Red Eye. Loved it.
    Be careful, man! I've got a beverage here.
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  • IrishDevlIrishDevl Posts: 1,390
    Just let it loose on the grill or tried a T-Rex?  I assume just a 4 hundo on the grill works until about 125-130, no?
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  • travisstricktravisstrick Posts: 4,821
    Yep. I seared the death out of mine then lowered to about 4 untill 130. It was the best lunch meat I've ever had. 

    Be careful, man! I've got a beverage here.
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  • IrishDevlIrishDevl Posts: 1,390
    So you did a modified T-Rex?  I will give it a good sear and then a 400 til done.  Thanks my handsome man.  
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  • travisstricktravisstrick Posts: 4,821
    Thanks, I'm trying a new skin cream.
    Be careful, man! I've got a beverage here.
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  • LitLit Posts: 3,838
    Hot tub an then sear till 122-125.pull and wrap.
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  • IrishDevlIrishDevl Posts: 1,390
    I never hot rubbed anything yet, not sure how exactly.
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  • I like slicing my Tri Tips about an 1 1/2inch slices,Marinate in a teriyaki sauce and grill to absolute perfection. This is how we do it in Cali.
    LET'S EAT
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  • biznorkbiznork Posts: 112
    What tweeve said. That recipe is amazing.
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  • biznorkbiznork Posts: 112
    My favorite thing to eat period
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  • gte1gte1 Posts: 376
    I agree, good recipie, but skip the basting part.
    George
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  • IrishDevlIrishDevl Posts: 1,390
    How do I hot tub?  Temp etc...  The tri-tip is in a vacuum bag and can easily be put in a bath, just need to know how long, temp etc...  Please... Thx
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  • LitLit Posts: 3,838
    Put the vacuum bag in 100-110 degree water for a hour. You will have to add hot water several times to maintain the temp. This should bring your internal temp to 70 or so degrees so you don't have to cook as long. I usually sear on the spider both sides and then throw the woo in and cook raised direct till it hits 122-125 for medium rare. Don't cook past 128 internal cause once you foil wrap and rest it will one up 5 plus degrees and medium tri tip is tough.
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  • JalopyBobJalopyBob Posts: 171
    Keep it simple. I slice mine to 1-1/4 or 1-1/2" then cook it like a steak. Some celery salt, black pepper, and bits of garlic and your good to go. You don't need to hot tub, or trex or any thing else. Simple cut. Simple cook. Great taste.
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  • GatoGato Posts: 766
    This is on my to cook list. I've never cooked one period. It's time!
    Geaux Tigers!!!
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  • IrishDevlIrishDevl Posts: 1,390
    the vacuum bag wasn't so vacuumed afterall.  Jalopy, cut is about 1.5 now, so will hit the grill after I finish smoking the bacon - stuck at 127 now.  Looking forward to it.   
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  • IrishDevlIrishDevl Posts: 1,390
    So I must say I enjoyed it.  Definitely need to cut it properly for tenderness, but would definitely get it again.  Good steak to have in the freezer I think, easy to prepare and cook.  
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  • travisstricktravisstrick Posts: 4,821
    I just baught one about an hour ago. Its going on tomorrow
    Be careful, man! I've got a beverage here.
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  • thechief96thechief96 Posts: 1,908

    I do my tri tip as follows: Sear down low with a sprider and a cast iron grid at around 400 dome and then raise to the felt line with my extender and roast until 123-125 let it rest for about 10 minutes.

    This way I don't have to wait for the temp in the egg to drop after the sear.

    Dave San Jose, CA The Duke of Loney
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