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Tri Tip suggestions

I got some Tri Tips from costco.  Does anybody have some suggestions?  I've never made these before just wanted to give it a try.
I thought about rubbed with EVO and 50/50 mix salt&pepper with red oak smoke like brisket?

Comments

  • WolfpackWolfpack Posts: 1,953
    Tri tip normally grilled hot and fast like steak to medium rare. Reverse sear a good option too
    Greensboro, NC
  • ChubbsChubbs Posts: 6,701
    Look up Trex method. Works for me. Sear both sides on high heat. Pull and put on plate covered in foil. Lower egg temp to 400. Put back on egg until your ideal internal temp.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • claybrnclaybrn Posts: 31
    Chubbs said:
    Look up Trex method. Works for me. Sear both sides on high heat. Pull and put on plate covered in foil. Lower egg temp to 400. Put back on egg until your ideal internal temp.
    I agree with Chubbs.  I rub mine down with steak rub and cook just like a steak.  Sometimes I'll finish on a raised grid just to give me extra time to finish the rest of the sides.  
  • R2Egg2QR2Egg2Q Posts: 1,652
    I'm in the reverse sear camp but it is pretty versatile in ways to cook it. Here's how I cook them: http://eggheadforum.com/discussion/1143349/tri-tip-tutorial

    Check the label on the package and see if says "blade tenderized" and then suggests cooking it to a minimum of 160 degrees. Costco out here is blade tenderizing their tri tips which I'm not crazy about because of reports like this: http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm. I like my tri tip med rare so no blade tenderized tri tip for me.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • EggcelsiorEggcelsior Posts: 12,624
    R2Egg2Q said:

    I'm in the reverse sear camp but it is pretty versatile in ways to cook it. Here's how I cook them: http://eggheadforum.com/discussion/1143349/tri-tip-tutorial



    Check the label on the package and see if says "blade tenderized" and then suggests cooking it to a minimum of 160 degrees. Costco out here is blade tenderizing their tri tips which I'm not crazy about because of reports like this: http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm. I like my tri tip med rare so no blade tenderized tri tip for me.

    I don't think Costco is tenderizing themselves. I believe it happens to the primal cuts at the processor's and is distributed that way. They are one of the few that actually make the consumer aware. I would ask at your local meat counter or find a Butcher who doesn't.

    I agree on the tenderizing avoidance. I would die if I got my wife or daughter sick from that. Me? Meh.
  • nemonemo Posts: 106
    Thanks for the info on blade tenderizing...didn't realize that there was such a process.  Will be vigilant in the future.
    Fairview, Texas
  • rsmith193rsmith193 Posts: 219
    I will smoke it for about 2 hours after putting a rub on. After in comes out of the smoke finish it off on the ci grate until medium rare. Slice thin and placed on a small roll.
    I'll be doing 18 f o 25 of the tomorrow, at the Red White and Boom in Ahwatukee, Az.
  • Here's how I did tri tip over the weekend. I've done both trex and reverse sear and I prefer the reverse. I like adding a simple board sauce and then cutting the tri tip over the sauce. Lately I've used EVOO, thyme, cilantro, jalapeño, garlic, lime juice, salt and pepper. http://eggheadforum.com/discussion/1153997/sunday-tri-tip#latest
  • jaydub58jaydub58 Posts: 2,036
    For not only a good cooking process, but also a killer rub, go www.eggsbythebya.com.  Click on "recipes", and check out Santa Maria Style Tri Tip.  I just don't do it any other way.  The best, IMO!
    John in the Willamette Valley of Oregon
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