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Rookie BGE Cook: Tri Tip
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I'm brand new to the forum and have one dog/burger cook under my belt using my new XL BGE.
The plan is 6-4-2 parts of cracked pepper kosher salt and granulated garlic. Grill direct at about 350-400 to a med rare on iron grates.
I don't have any red oak wood.
Any suggestions on:
fat cap up/down
wood selection
rub
Im uber excited with typical rookie enthusiasm.
The plan is 6-4-2 parts of cracked pepper kosher salt and granulated garlic. Grill direct at about 350-400 to a med rare on iron grates.
I don't have any red oak wood.
Any suggestions on:
fat cap up/down
wood selection
rub
Im uber excited with typical rookie enthusiasm.
Comments
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No expertise here but welcome!! The experienced folks will help ya out. Good luck!Sandy Springs & Dawsonville Ga
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Here's how I do tri tip ... http://eggheadforum.com/discussion/1182260/santa-maria-tri-tip-on-the-big-green-egg-heavy-pictures/p1I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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cut the fat cap off because it is the hard nasty fat anyways and it wont render that fastHermosa Beach CA
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Beautiful crust!Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Depends on who you are serving it to^^^^^^^^^^^^^^^^^. Not everyone likes it bloody. Great job brother.Jbomar said:Shoulda pulled it sooner.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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Looks like a winner to me! Great job!Sandy Springs & Dawsonville Ga
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@SoCalTim how do you get your temps down on that forward sear? I have accidentally let the egg get to 500 or so waiting to warm, and it seems like it takes FOREVER to get the temps back down to normal. Great looking Tri Tip by the way!
LBGE -
Great job @Jbomar !
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@eggsurance_agent .. after you pull the tip, you'll add your plate setter, after you do, you'll see the temp drop dramatically to about 325-350. I have never had an issue.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Looks delicious.
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Thank u! I didn't technically sear mine, just direct heat at 350 and kind let it rise up to 400.eggsurance_agent said:@SoCalTim how do you get your temps down on that forward sear? I have accidentally let the egg get to 500 or so waiting to warm, and it seems like it takes FOREVER to get the temps back down to normal. Great looking Tri Tip by the way!m mmm
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