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Tri Tip and Split Chicken Breasts

cazzy
cazzy Posts: 9,136
edited September 2012 in EggHead Forum
It's been a while since i've egged, but I guess I still am able to stumble to good results.  This was the best tri tip i've made as previous versions were good, but slightly under-seasoned.

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Just a hack that makes some $hitty BBQ....

Comments

  • Looks great.
    Be careful, man! I've got a beverage here.
  • nolaegghead
    nolaegghead Posts: 42,102
    looks perfect and juicy
    ______________________________________________
    I love lamp..
  • Wow, How long, What Temp. it looks perfect!!!
  • R2Egg2Q
    R2Egg2Q Posts: 2,136
    Looks really good Cazzy!
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • cazzy
    cazzy Posts: 9,136
    Thanks guys!

    @Bumm39 I seared at around 600 using the spider and a cast iron grid. I don't sear by time, I sear till I have the color I'm looking for. It worked out to about 4-5 minutes if I was estimating...longer than norm due to volume.

    After searing, I pulled meat and set up the adjustable rig direct at its highest level which put the grid a few inches above the felt. *Added cherry chips. It only took about 5 minutes for the egg to come down to 400, but I held the tri tip longer than normal so I could get a head start on the chicken. I let the tri tip roast (didnt flip) with the chicken till it reached 134. Again, don't really cook by time but it probably took about 30 minutes to reach temp. I let it rest for about 10-12 minutes in a foil tent before slicing.

    **I heavily seasoned the tri tip with kosher sea salt and DP Red Eye Express.
    Just a hack that makes some $hitty BBQ....
  • Thanx, will try very soon.