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My first Tr-Tip
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Maria's Touch
Posts: 81
My first tri-tip on my new egg. 
seared and resting
on cutting board
ready to be served
plated
seared and resting
on cutting board
ready to be served
plated
Comments
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Beautiful
Walt -
Looks quite tasty! Great photographs...
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Very nice Maria!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Thanks a lot. I was quite nervous doing this - cuz my new Redi-Check remote thermometer was showing a very high temp even before I put it on the grid after it rested. So, I was doing it by feel. :S
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That's how you should cook, in my opinion. I've bought the maverick but still fall back on me and the grill.
Trust the egg! Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Very nice. Tri-tip is one of my favorites.
Nicely plated too.Dave San Jose, CA The Duke of Loney -
Thanks a lot. There goes my diet! :( :(
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tri tip is a great cut, and the egg is a great grill
Seems ya got a great combo
What was the internal temp ? -
that's a tasty looking meal. is that corn white?context is important
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Maria's Touch, Your Tri-tip looks very juicy. I like my rad ash es with salt. Looks like you ate very good. Thanks, Tim
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That looks just right to me Maria
Ross -
I think I am an egger now !!!! :P
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Yeah, that was white - very moist. Did it on the egg after I took out the tri-tip and let it stay there @ 350 for about 20 min.Removed the silk first and re-covered with the husk. took some jalapeno and anaheim peppers from the garden and toss it there as well.
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With just my husband and myself, there were leftovers. I just saw on the forum about a stew - I think I'll do that with the rest of the meat.
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Thanks, Ross. Without the forum, I wouldn't know what to do with the egg!!
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Internal temp? I just bought a Redi Check/Maverick remote thermometer. I put the probe in after the meat was seared and rested. I had it set for 126 degrees. However, the read out went on going higher and higher to about 178 and cancelled the operation and re-stuck it in. Same thing. I was getting really frantic so I got a regular thermometer and it was reading very low. finally, gave up and just did it by feel. I think I will invest in a thermopen instead.
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I would highly recommend a Thermapen. I have had mine for a couple of years now and it had made a big difference in the consistency of my cooking.
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Thanks. I will order my thermapen today. My problem is - what color should I pick???!!! LOL! :blink:
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looks great!
get the yellow thermapen. -
Black is the fastest. :woohoo:
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