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Congratulations you'll love your Egg even mooreA31unit said:Just bought my first Egg in a large. Put it together and did a whole 6 lb chicken for a break in @350. Everything went well thanks to all the good tips I got here!!!!! I had a gasser so I'm new to charcoal but now I am so happy I did it.
After lighting my coal I was able to creep up on 350 and fine tune to stay there! This thing is really accurate with being able to hold temp.
chicken turned out great using Dizzy Pig raging River rub.
i am learning and already am considering some changes for next time to get the skin a bit more crispy. I cooked to 165 in the breast. Juiciest chicken I ever made! I wanna do ribs for the first time ever soooo bad. I can't wait. I have been bit by the bug!
SoCalTim said:Growing up in Santa Maria - this is how we did it, sans the Big Green Egg ...
Ingredients : Granulated Garlic - Lawry's Seasoned Salt, course black pepper, olive oil.
No measurements needed, use enough to cover the meat. First, I rinsed the tri tip off with water and dry with paper towels. Second, rub the oil all over the meat. The olive oil helps the spices stick to the tri tip. Third, sprinkle on the seasonings. Start with the garlic, get a lot on there. This is the base ingredient to a perfect tri tip. Next, add the seasoned salt, finally the pepper.
In the next phase, the grilling process is just as important as the ingredients. Authentic tri tip is grilled directly over high heat with red oak coals. I don't have a tri tip bbq, so I use my egg to duplicate the process.
For true Santa Maria style, I use chunks of red oak.
I forward sear my tri tip. I get my egg to about 600-650 degrees. 6 minutes, flip then an additional 5 minutes. I make sure the sides get seared also - nice and black.
Next step is to pull the tri tip, the temp of the meat will be approx 95 degrees - right on target. I then add the plate setter, at this time the temp will have dropped below 400 degrees ... target temp is approx 350.
My target temp is approx 135 ... so i flip the tip at about 120. The finished product is amazing, the seared bark keeps the inside of the tip sooo tender, I know alot of people like their tip in the 115 range, so make adjustments accordingly.