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TRI-TIP Input (OMG Jeeves!)

JeevesJeeves Posts: 461
edited November -1 in EggHead Forum
BOO!

Ok, so Jeeves is up to no good again...

Doing about 3 Tri-tips for a cul-de-sac party.

I've done a couple before and I've read Ugly's Recipe along with all the others.

There are a number of different 'cooking' and 'until internal temp' times/temps.

I understand this is NOT science, but I don't want to OVERCOOK it.

My Plans -

24-36 Hours before, marinade (I'm using a Vacuum method)
Get my egg up to 350 (dome temp), use OAK or PECAN chunks
Sear all sides on my IR gasser
Move over to Egg and good till internal temp of thickest portion reaches 130°
Wrap in AF and REST (in cooler)
Cut diag across grain..

I'm not making sandwiches - do you think FRENCH bread 'bites' would be good?

THANKS all
Have a safe and happy weekend!

Comments

  • Grandpas GrubGrandpas Grub Posts: 14,226
    "BOO" is right. Glad to see you back.

    While you were gone did you get hit in the head with something.

    I just saw above you are going to use a IR Gasser, what's the matter with the egg. :laugh:

    Good to see you back.

    Kent
  • citychickencitychicken Posts: 484
    i sear mine on my mini then transfer to my large with 350 dome temp. i suppose you don't have the mini, so you sound good to go on the ir gasser.

    i like to take the tritip of at 125 and wrap in double foil and allow to rest for 30 minutes. this usually yields an internal temp of 130-135 or a medium rare tritip.
  • FluffybFluffyb Posts: 1,815
    Being a So. Cal girl, I've been cooking tri-tip my whole life. But once I tried Morro Bay Rich's method, that was it. As I told the man himself last weekend, it is my "go to" way of preparing tri-tip, whether for guests or just us.

    EGGS BY THE BAY EGGFEST 2006-2007
    Santa Maria Style Tri-tip
    Richard Miller aka "Morro Bay Rich"


    2 (3 pound) tri-tip roasts
    Basting Sauce, recipe follows
    Seasoning Salt Mixture: recipe follows


    Seasoning Salt Mixture:
    2 teaspoons freshly ground black pepper
    2 teaspoons white pepper
    2 teaspoons cayenne pepper
    1 teaspoon onion powder
    4 tablespoons granulated garlic
    6 tablespoons salt

    Mix together all ingredients in a small bowl

    Basting Sauce:
    ½ cup red wine vinegar
    ½ cup garlic-infused vegetable oil

    Whisk together vinegar and oil in a small bowl.

    Coat both sides of the tri-tip roasts with the seasoning mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature. Sear each side of the tri-tip at 600 to 700 degrees for 3 to 4 minutes each. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. During this cool down period I usually toss in a couple of oak chunks. Put tri-tip back in the BGE and cook to an internal temperature of 126 degrees for medium rare, basting with the sauce every 5 to 10 minutes. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes. Cut into ½” slices against the grain.

    This recipe is from Foodnetwork.com’s website. It is titled “Santa Maria Style BBQ” Oakwood Grilled Tri-tip. It is as close to authentic Santa Maria tri-tip as I have been able to find.

    I usually cook this on a Large BGE and find it take 1 hour and 10 minutes from the time I strike the match to taking the tri-tip out of the BGE.
  • citychickencitychicken Posts: 484
    i agree with you. morro bay is my recipe of choice for the tritip also.
  • BevoBevo Posts: 179
    Jeeves,

    I thought you had fallen off one of the decks at the Texas Eggfest and had never been seen again.

    I try to pull my tri-tips at 125*, using my green Thermapen to check the internal temp. Thanks again and enjoy your weekend.
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Hi Mike,

    Happy 4th, man! I would recommend cooking the tri-tips to 125° internal, but you may prefer them a bit more cooked than that. Hope you're doing well.

    Take care!
  • JeevesJeeves Posts: 461
    Hey bro - yeah I figured a little lower since it will continue to cook a bit.

    Have a happy and safe 4th!
    Thanks!
  • JeevesJeeves Posts: 461
    Yeah - it was HOT and they ran out of BEER!

    I went back to the house, then out to our MUD's BBQ Fest. The team one multiple awards and BEST OVERALL - they invited me to go to their next event! Oh, we hung out until 4 in the AM.

    Ok, that's a 2nd on 125 - I'll go with it.

    Thanks!
  • JeevesJeeves Posts: 461
    Hey Fluffyb...

    Yeah, I know all about the SoCal thing. My neighbor (moved from SD) in 1997 is the one that told me about tri-tip ever since he moved. At that time, Austin had NO idea what tri-tip was.

    Well, eventually, HEB received enough inquires about it as I noticed it appear on the shelf. I called him, and, needless to say, he was in heaven when I brought him a couple tips home...

    Thanks - that is one of the recipes that I reference.
  • JeevesJeeves Posts: 461
    Thanks much.

    Yep - I've been dealing with the mini/small/med choice for about 9 months now. Some say the mini isn't worth it - only good for camping/rv, etc. Some say that for the cost difference between the small and a medium, I should go for a medium. I'm still undecided - ARG!
  • JeevesJeeves Posts: 461
    Hey Kent - well, if I was hit over the head - it was about 5 years ago when the Egg was still new to the industry and I ended up buying a $3k gasser.

    I've done tri-tips before, and yes, I'm a little lazzy, so I get the egg to 350, do the searing on the gasser, then toss right over to the egg.

    Oh, I'm also still a little to fry my gasket - I need to order my Rutland!
  • SmokeySmokey Posts: 2,468
    Great to see ya pop in. Where ya been man??

    Oh, BTW, tri-tip makes a great "French dip" sandwitch!!

    P1010010-2.jpg
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