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Wino caveman tri-tip with fungus (pic heavy)

BaysidebobBaysidebob Posts: 489
edited September 2012 in Beef

This almost never happens.  First try on something just a bit different it it worked out.  I'm particularly grateful after a stir-fry failure yesterday.

So I trimmed some fat from the "trimmed" tri-tip marinated it for 24 hours in shiraz, garlic and S&P.  I didn't want a salty "brine" but I did want the salinity to exceed the meat so the meat would exchange water for wine (His first miracle).  A tsp of kosher salt, 8 twists of the pepper grinder and three cloves of chopped garlic.

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Lots of toys to play with.  I used the medium length shaft on the SR.  It worked out great.  Not necessary but still great.

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Out she comes shiraz purple:

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I used a chimney to start for across the box heat.  Flopped her directly on the hot coals for 90+ seconds per side and a bit for the ends as well.

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She came out with a nice sear.  Thermapen said mid 60's inside so not cooked yet.  That's good.

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I pre-heated the SR, spyder/stone and 2Qt Dutch oven to 450.  I previously turned a great cook to mediocre by heating Meg to temp and then putting in the AR.  Big mistake.  Steel and stone sucks up heat and throws everything off.

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So after pulling everything off for a minute or two I tossed in a bunch of apple chips.  Instant smoke meant issues hooking up the grid sensor but after a minute or two it got done.

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I hadn't intended to switch from Bud to Red Tail so soon but the smoke made me do it.

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She came off perfect.  It didn't take very long but don't ask me how long.

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Shrooms have given up their water over butter and now it's more shiraz, S&P and chopped fresh rosemary while meat rests.

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I told Wife I intended to pull it at 125, she insisted 124 so I pulled it at 123 and it came out great.  Next time 121.

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Great meal, good day.  It's always a good day when Meg does it right!

A couple notes:

Dome said 350 at one point and Mav grid said 432.  A few quick adjustments got all in line.  +1 for the Mav.  I cooked this meat to grid, not dome.

Mav said meat was 124.  A few pokes with the Thermapen found 99.  Re-adjusted the Mav probe and finished just right.  +1 for the Thermapen.

Happy grillin'

bob

 

 

 

 

 

 

 

 

 

 

 

 

My actuary says I'm dead.
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Comments

  • Wow, a cook to be proud of.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • BotchBotch Posts: 2,817
    Looks great Bob, thanks!  You have my nomination for "Thread Title of the Year"!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • Great post and pics.
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  • nolaeggheadnolaegghead Posts: 12,415
    Very nice all around.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • tazcrashtazcrash Posts: 1,847
    I really need to find a tri-tip up hear in the NE one of these days
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • yzziyzzi Posts: 1,785
    Cooking a tri tip this weekend. I will definitely try your sear method. Thanks for sharing
    Dunedin, FL
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  • Nice!!
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