Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Tri-Tip with Mango Salsa . . . Not my recipe (but was delicious!)

EggineerEggineer Posts: 30
edited November -1 in EggHead Forum

Tri-Tip with Mango Salsa[p]

Ingredients:
1 beef tri-tip roast

Lime-Honey Glaze:
2 tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon salt

Mango Salsa:
1-1/2 cups chopped mango
1/2 cup chopped plum tomatoes
2 jalapeno peppers, seeded, finely chopped
2 tablespoons sliced green onion
2 tablespoons fresh lime juice
1 tablespoon chopped fresh parsley
1 tablespoon honey

Instructions:
1. Combine glaze ingredients in small bowl. Combine salsa ingredients in medium bowl.
2. Place tri-tip on grid at 360F (~400F Dome), indrect with platesetter, smoke with cherry or other preferred wood. Brush with glaze during last 10 minutes.
3. Remove roast when instant-read thermometer registers 140°F for medium rare; 155°F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise to 145°F for medium rare; 160°F for medium.) Carve across the grain into thin slices. Serve with salsa.

This recipe was shamelessly stolen/modified from the www.beefitswhatsfordinner.com website. But it was very good and very easy. It took about 45 minutes to cook to medium in the center of the Tri-Tip.

Comments

Sign In or Register to comment.