Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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!

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

First Thermapen cook - Santa Maria Tri Tip

This cook was a great workout for my new Thermapen. Tri Tips (choice) were on sale at Ralph's so I got a couple. Cooked in the Santa Maria style. For the rub I used kosher salt, pepper, onion and garlic powder, oregano, and thyme. As my prime rib on Christmas came out great with the reverse sear method I used it for the second time on these. Cooked at about 275 degrees indirect with oak chips for smoke. When the first one hit 119 degrees internal I pulled it. The second one took a bit longer and I pulled it about 10 minutes later at 115 degrees internal. I let them rest for about twenty minutes, removed the plate setter, opened the vents, and prepared for the sear. I only seared for about five minutes total but it got the job done. During the sear the dome temp jumped to over 700. As I've been taught well on this site, I carefully burped and tried to open slowly before removing the roast. Probably not slowly enough as I still got a pretty good fireball. Pretty exciting. At any rate I let rest a bit longer. The first roast was 128 degrees internal when I carved. It came out really good. Medium rare except at the very edges. The other one was a bit rarer as expected but also great. These pics should help tell the story.

When I was done and my sons were devouring the tri tip I threw on a few chicken breasts that I rubbed with some left over rib rub and brushed with Stubb's original. I also had a well deserved Cuba Libre in my complimentary Bacardi insulated glass. 
LBGE - July 2012
Valencia, CA
·

Comments

  • Black_BadgerBlack_Badger Posts: 1,021
    Damn, that looks great. Feeling inspired to cook a tri-tip now, haven't explored that yet (on the Egg, cooked hundreds of them in the pre-egg days...). Nice pics.

    B_B
    Finally back in the Badger State!

    Middleton, WI
    ·
  • Looks awesome! great job!  Crust formed and a good pink color throughout.

    How long did you let it rest before slicing?
    ·
  • jfarleyjfarley Posts: 145
    I rested the first one about 20 minutes before the sear. The second came off about ten minutes later so it got about 10 minutes before the sear. After the sear roast 1 rested another 15 before slicing. Roast 2 went at least 30 before I sliced. It then quickly made its way to the freezer.
    LBGE - July 2012
    Valencia, CA
    ·
  • Dyal_SCDyal_SC Posts: 2,592
    Looks delicious! Nice job!
    ·
  • ChubbsChubbs Posts: 5,462
    Hard to beat tri-tip. Well done. I like throwing DP's Raising the Steaks on mine.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
    ·
  • SmokeyPittSmokeyPitt Posts: 6,892
    Looks great.  I can see the super-fast thermapen definitely prevented you from overcooking those tri's! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    ·
  • EggcelsiorEggcelsior Posts: 11,417
    Looks great. Do you like that silicone cover? I have thought about getting one after nearly letting it slip onto coals/ into water.
    ·
  • jfarleyjfarley Posts: 145

    Thanks everyone. Eggcelsior, I probably would not have bought the cover but Thermaworks was throwing it in as an incentive. I do like it though and am glad it has it. The grip is firmer so drops should be less, and then even if I do (and trust me I do) it should help absorb the shock.

     

     

     

    LBGE - July 2012
    Valencia, CA
    ·
Sign In or Register to comment.