Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Seeking Tri Tip Guidance
Thanks in advance for the tips.
Comments
-
Tri tip is one of my favorite cuts. I usually TRex mine. Get egg to 600+ and sear a minute it two each side onto spider and CI grid. Pull and cover on foil- it will continue to cook slightly. Brig egg down to 400 or so and finish until medium rare.
I use Dizzy Pig Raisig the steaks on mineColumbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Always had luck this way - turns out great.
Tri Tip Roast Seasoning
1 1/2 tablespoons table salt
1 tablespoon granulated garlic
1/2 teaspoon dried parsley
1/4 teaspoon black pepper, medium grind
1/4 teaspoon Accent (MSG)
Pat the tri-tip dry with paper towels and apply a heavy sprinkling of seasoning all over the meat. There's no need to do this hours before cooking--season right after you start the fire in the cooker and let the meat sit at room temperature until you're ready to cook.
Chop the parsley or crush it between your fingers to make it small enough to mix well with the other ingredients. Combine all ingredients and mix thoroughly.
Tri Tip Roast
Adjust vents to maintain a cooking temperature of 350-375°F.
Cook the meat raised direct on one side for about 15 - 20 minutes, then turn it over and cook to an internal temperature of 125-135°F, depending on the doneness you prefer.
When the meat hits the target temperature, place the grate right over the hot coals in the charcoal bowl and sear the roast for about 5 minutes, turning several times to ensure even browning.
After searing, remove the meat to a platter, cover with foil, and allow to rest for 10 minutes before slicing thin across the grain.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
I like to marinade in chimichurri for a few hours. I use a recipe from my weber recipe book. Lots of good ones online as well.
-
Sea salt, black pepper, garlic power, paprika....450-500....sear drop temp .... Finish off medium rare.......
-
I'm doing Tri-tip tonight. First one on the BGE, but have done them before. It is marinading in Italian Robusto dressing right now. I plan on doing it raised direct for 15-20 min. per side @ 375ish. we will see how it goes.
-
I do tri-tips ofter! One of the family favorites! I sear for about 3 min each side at 700, then cook indirect at 375 degrees - 400 degrees til I hit 130 internal temp. SWMBO and the teenage girl like it more medium than medium rare.
I use a seasoning called Spade L Ranch. I've tried may other rubs and marinades, but I always go back to Spade L for tri-tip. Spade L Ranch is available here in So Cal at various supermarkets next to the meat counter.
I know I need to try the reverse sear method one of these days, but it's hard to deviate from something that's worked well for me in the past! Maybe this weekend...
Large BGE, Medium BGE, Kamado Joe Jr, 36" Blackstone Griddle Blackstone Tailgater and Roccbox owner/operator from Los Angeles -
@Cooper772 - Good luck. I was worried about my tri tip because of the appearance when I seared it but after my 10 and 6 year old girls ate every bite I felt pretty good. Best of luck
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum