Found Some Tri-tips

Griffin

Down here in Dallas, I don't often....ok never...see tri-tips at the store. I don't usually go to Albertson's, but yesterday I had to in order to find something that Kroger wasn't carrying. And lo and behold I found tri-tips! $4.99 a lb for Choice.....is that good? Anyway, I bought one to cook up this week or this weekend. Sooo....any recommendations? I've only cooked them once (when my Mom found them)and they were pretty good, but not spectacular. So I am looking for ideas for marinades or rubs that I should try. And any other tips for how to do them on an egg. Thanks in advance.

FlaPoolman

about $1 a pound more than around here but still not a bad price. I keep it simple with the spices and pull at 120° if your looking for something different search for Morro Bay Rich's recipe it's gotten great reviews here

Richard Fl

As Pat said, Morro Bay Rich is a killer recipe. Enjoy!

http://eggsbythebay.com/Recipes.html

Griffin

That sounds like a very good start. One question, being new to egging, How do I bring the temperature quickly back down to 350-400 after being at 600-700? I think I read to shut the bottom vent completely? Do I open up the lid at that time? or do I keep it shut and close the top vents? I always seem to have a hard time bringing it back down.

One more question, what is usually served with tri-tip?

Richard Fl

Take the meat off the BGE after the sear, shut the bottom vent and put the ceramic lid on top and wait 15-20 minutes. You can open the BGE a few times to let the heat out and that will help the temp drop. Cover the meat with some foil and it will be fine.

Here is one I did a few years back and still do them the same way.

Beef, Tri-Tip, Richard Fl


INGREDIENTS:
2 2 Lbs Each Tri-tips
EVOO
"Rub It Raw" Santa Maria Style BBQ Rub
Grilling Sauce:
1/2 Cup Red Wine Vinegar
1/2 Cup[ EVOO
1 Tbs Garlic Powder
1 Tbs Fresh ground Black Pepper




Procedure:
1 Sprinkled EVOO on tri-tips and then heavly coated with the rub on both sides. Set covered in glass dish in refrigerator for 6 hours. Took out about 2 hours before cook and left on counter to come to room temperature.
BGE:
1 Got the large BGE up to 650°F direct and seared the tri-tips 3 minutes per side. pulled off the BGE and tented with heavy duty aluminum foil. Set the BGE up for indirect with plate setter legs up and shut down vents until the temperature of BGE got to 400°F about 20-25minutes. The internal temperature was about 98° F when pulled and 109°F when placed back on the BGE. Placed tri-tips back on and marinated about every 5 minutes until it reached 125°F internal. Pulled and let rest for 15 minutes. Final internal temperature was 135°F. Medium
2 The sauce used to cook was from "Morro Bay Rich" recipe for Santa Clara Tri-Tip. Thanks! http://eggsbythebay.com/Recipes.php


Preparation time: 30 minutes

Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2007/10/24

ResQue

Traditionally, Mac and cheese and pinquito beans are served along side. Here is a link:

http://lospadrescounty.net/et/smbbq.html

LoveHandles

I've been buying mine from a restaurant in my town. You have to buy a whole bag (about 15-16 lbs) but they are nice, nice. Make sure to buy untrimmed ones with all the fat still attached. Thats what makes them so good. You can always cut the fat off after the cook.

3Pedals6Speeds

My favorite Tri Tip recipe. Family prefers to just about everything but T-Rex Steaks.

http://www.biggreeneggsperience.com/TriTip.html