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Cooking my first Tri-tip

Does anyone have any advice? It appears some folks marinate and some don't. Definitely want a good medium rare. Do you use wood chips, if so what kind. What temp do you pull at? Sorry to ask so many questions, but I spent good money on it and everyone raves about how good it is so I want some in my belly. I will post pics before, during and after the cook. Cheers
LBGE 2013 Located in Savannah, Georgia

Comments

  • I did my first last weekend. I used a Santa Maria style rub I found on here. It was good but too salty. I did a reverse sear and made a chimichurri sauce. The sauce really made it pop.
  • Just do a basic rub, KS, CBP, garlic and onion powder..throw some smoke on it indirect till 120 or so and reverse sear for about a minute per side. Let it set for a few minutes. Slice against the grain. Enjoy.
    Cherry Hill, NJ
  • AquacopAquacop Posts: 468
    SpanishMoon  - Did you use any wood?
    LBGE 2013 Located in Savannah, Georgia
  • AquacopAquacop Posts: 468
    Thanks SmokinOutBack, what kind of wood do you use?
    LBGE 2013 Located in Savannah, Georgia
  • Aquacop... put a @ in front of a user name and they'll get a notification that you've referred to them in a thread.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • GoatseggGoatsegg Posts: 108
    Does your recipe call for basting with RWV,garlic and OI? The classic Santa Maria version uses oak for the wood. I've done a bunch of TT and love to make stuff with leftovers. (Steak and cheese calzones are awesome) Btw, they are really nice with mesquite.
    -The Goat
    Marietta, GA
    XL BGE

  • AquacopAquacop Posts: 468
    @TexanOfTheNorth - great - thanks
    LBGE 2013 Located in Savannah, Georgia
  • AquacopAquacop Posts: 468
    @Goatsegg - thanks for the tips!
    LBGE 2013 Located in Savannah, Georgia
  • Aquacop said:
    @TexanOfTheNorth - great - thanks
    That's the ticket!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • AquacopAquacop Posts: 468
    @TexanOfTheNorth - I was always curious how everyone was doing that, thanks for the tip.
    LBGE 2013 Located in Savannah, Georgia
  • Marinate overnight in Worcestershire then Montreal steak seasoning, reverse sear.
  • AquacopAquacop Posts: 468
    @williamadamsesq - do you smoke or not
    LBGE 2013 Located in Savannah, Georgia
  • 1. Marinate 2-24 hours in your favorite beef marinade.
    2. Pat dry and season with something containing salt and pepper.  (I also like granulated garlic and dried parsley on it)
    3. Get egg holding steady at smoking temps for a reverse sear (200-300, indirect)
    4. Add your favorite kind of OAK wood chunks or chips for some smoke.
    5. Cook until 110-120 internal
    6. Take meat off.
    7. Raise egg to searing temps and remove platesetter.
    8. Sear each side until 5 to 10 degress under target temp.  I usually take off at 130 or so.
    9. Let is rest then slice AGAINST the grain.
    Enjoy!  Serve however you like.
  • R2Egg2QR2Egg2Q Posts: 1,652
    Lots of ways to cook tri-tip (direct, raised direct, sear/roast indirect, or reverse sear. My favorite way is indirect at 250-275 with Red Oak for smoke until IT hits 115. Pull & tent loosely while removing indirect piece and open it up for searing in 550+ temps for 1 min/side. I usually end up at 127-130 degrees. Don't overdo the sear or you'll fly past med rare. If you want to sear a little longer stop the indirect cooking at a lower IT.


    Watch the grain of the meat (it usually changes direction somewhat) and slice against the grain for the most tender pieces.


    If you want pics to go with the above, you can check out an old post of mine on tri-tip: http://www.eggheadforum.com/discussion/1143349/tri-tip-tutorial
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • GoatseggGoatsegg Posts: 108
    -The Goat
    Marietta, GA
    XL BGE

  • Low and slow direct to 125 internal, 20 min or so, pull it, cover with a piece of foil, fire it to 550 then a minute a side.
  • AquacopAquacop Posts: 468
    @williamadamsesq
    One last question, my tri-tip has a substantial fat cap on it, do you keep it on or remove it? Again, thanks for all the advice.

    Cheers

    LBGE 2013 Located in Savannah, Georgia
  • I trim it before hitting it with the Worcestershire
  • GoatseggGoatsegg Posts: 108
    @ Aquacop -I remove the fat, rub with the spice mix and return to the fridge fora out an hour before I cook it. The costco where I get the TT usually trims them pretty close, though.
    -The Goat
    Marietta, GA
    XL BGE

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