Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.


edited 4:27PM in Beef
IngredientsTwo Tri Tip Roasts
One bottle of Italian Dressing
One bottle of Balsamic Vinegarette Dressing
Hickory Chips
 InstructionsPlace Tri Tips in double Ziploc gallon bag. Pour enough Italian dressing to adequately cover Tri Tip Roasts. Pour approximately 1/2 to 3/4 cup of Balsamic Vinegarette dressing into bag. Mix thoroughly to cover meat. Refrigerate for at least 2-3 hours.
Place soaked hickory chips in a pierced foil pouch and add to grill just before adding meat. Place marinated Tri Tips on BGE at 225 degrees and cook meat until internal temperature reaches 135 degrees. Remove Tri Tips from BGE and immediately cover and seal with aluminum foil. Remove extender grid. Raise BGE temperature to 450 - 475 degrees and sear Tri Tips for 4 to 4 1/2 minutes on each side for medium rare. Remove Tri Tips from grill to dinner plate and cover with aluminum foil to rest.NotesServing suggestion: Serve with mashed potatoes and steamed broccoli with butter and cheddar cheese.Number of Servings: 6Time to Prepare: 3 hours
Sign In or Register to comment.
Click here for Forum Use Guidelines.