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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Learning to Smoke

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  • Re: Tri-Tip and Veggies

    I cook tri tip all the time (grew up in CA). I've done them, direct, indirect, sear first, reverse sear. My favorite. Indirect at 250 or so until about 110 and then reverse sear. Pull at your desired temp. Tasty meal. I like to do an easy board sauce with tri tip. EVOO, chopped jalapeño, cilantro, garlic, salt and pepper. (Any herbs work, whatever you like). Combine on your cutting board, put the finished tri tip on top, slice against the grain and mix all your pieces in the sauce/juice mixture. Tasty.
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  • Re: Friday Chuckie

    Here's a plated pic., together with leftover chili from last nite. The tacos were tasty, and wifey was happy, so success! I will try a different flavor profile next time, but for now, I'm gonna enjoy the effort. Thanks for all the ideas and encouragement. Cheers.
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  • Re: Weekend Egg Activities...

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  • Re: Weekend Egg Activities...

    Just grilled mahi mahi, asparagus, and beets. One filet had EVOO, garlic powder, salt and pepper. The other had Memphis Dust (it was awesome). Yummy dinner.
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  • Re: First tri tip

    Don't know anything about the mini, but I love cooking tri tip.  I use the same homemade rub (brown sugar, cumin, chili powder, paprika, nutmeg, garlic powder, salt and pepper) I use for ribs and butts. Recently,  I have been doing the reverse sear bringing the temp to about 115 before pulling for the sear. Last time I think I used raised indirect at about 275.  

    After the sear, I cut the tri tip on top of a board sauce.  Sauce is simple; olive oil, fresh thyme (dried works too) cilantro, diced jalapeño and a little salt and pepper. Be creative, use flavors you like.   Coat each slice in the sauce/juice mixture and enjoy. 
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