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First Tri-Tip, need a little help.

yellowdogbbqyellowdogbbq Posts: 306
I was at the Westside Market this afternoon and bought a 1.5 lb Tri-tip.  I was thinking of keeping it simple with salt and pepper then doing a reverse sear (roast to 115 then sear 2 minutes a side).  Is this a good plan?  Thanks for the help.
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Comments

  • stevesailsstevesails Posts: 951
    Sounds good to me
    XL   Walled Lake, MI

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  • Good plan on the cook but I would do it santa Maria style. Salt pepper garlic powder and paprika. Don't be afraid to season it really well. You slice it thin so it can take more spice. Be sure to slice it correctly. http://m.youtube.com/watch?v=gmxHmuV4vTU

    I use this recipe from amazing ribs
    http://amazingribs.com/recipes/beef/santa_maria_tri-tip_steaks.html
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  • I just discovered the tri tip and am now a bit obsessed with it. So flavorful
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  • Thanks for the help everyone, @s_austin_egger I'm going to try the amazingribs.com recipe.
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  • SkiddymarkerSkiddymarker Posts: 6,184
    You can season with whatever you like, this cut accepts the rub very well if done an hour or so before cooking. The key is carving it correctly, great link from @s_austin_egger
    For reverse sear, I use a CI pan on gasser side burner or Ci grid on the fire ring. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • hondabbqhondabbq Posts: 998
    I do direct at 400f. And season how I feel that day. Sometimes it's any DP seasoning. Sometimes just S&P. never have had a bad one

    Winnipeg, Manitoba.

    Sledder, Quadder, Rock and Roller, Big Green Egg Smoker.

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  • Judy MayberryJudy Mayberry Posts: 1,584
    This is my go-to fast beef roast. 1-1/2 lbs isn't very big and it cooks quickly. I never have to sear it because it comes out nicely seared if you watch and flip it at the right time.

    Raised direct at 325° or 350°, and flip in about 15 minutes. I think it's done within half an hour, and because the middle is so thick your IT can read over 140° and it will still be rosy pink after a little rest. 
    Judy in San Diego
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  • td66snrftd66snrf Posts: 751
    1.5lb is pretty small so it shouldn't take too long. I like to trim the fat and silver skin but if it still has the fat cap I like to leave it on and cook it with the fat cap down. As far as carving start at the small end and cut it as thin as you can. Hope this helps.
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • NibbleMeThisNibbleMeThis Posts: 2,246
    I've done it a couple of different ways.  Either way you go I think you'll like it.  I had a hard time finding tri-tip until Costco moved into Knoxville two years ago.  Now I can find it at a few locations around town.  

    Reverse sear

    I do it like you but I like to take mine to a higher internal temperature and a shorter sear time only because tri-tip rubs tend to feature black pepper prominently and black pepper does not taste good when scorched.  Reverse Seared Tri-Tip
    image

    Raised Direct
    I like this method because it kind of mimics how a Santa Maria grill raises the meat up higher.  I guess if you like you could start or finish by searing on the main cooking great and doing the rest of the cooking on the raised grid, which would be even more similar, since they use a wheeled rig to raise and lower the cooking grate during the process.   Green Chile Rubbed Tri-Tip
    image
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  • henapplehenapple Posts: 12,816
    @NibbleMeThis‌ ...Good to see you on here. Nice pixs.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • NibbleMeThisNibbleMeThis Posts: 2,246
    @henapple - Thanks!  I had a special project that required my full attention for the winter but that's over and I actually have free time again! 
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  • aemaem Posts: 114
    I did a Tri Tip today.  Sous Vide at 145F for 3.5 hours.  Finished on the Egg for a nice crust.  Very tasty.  Fairly tender (particularly since it was a select cut).  I wonder if a little longer or a little cooler would end up more tender.
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