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.

Great Tri Tip

HBmoaiHBmoai Posts: 11
edited August 2012 in Beef
So we live in southern California so we're fortunate enough to have a steady supply of tri tip at our disposal. Over the last several years, I've experiemnted with several different methods, and in the last year or so I think that I have a pretty darn good method going for tri tip and the prep is pretty easy. I start with a tri tip and trim as much fat as I can from the meat. I liberally cover the meat with garlic infused olive oil. I let this sit in a ziplock in the fridge for a couple hours. I remove the meat and rub it with a 1/2 and 1/2 mix of south seas Tri Tip seasoning and golden brown sugar. While the steak's sitting at room temp I bring the egg up to about 350 and adjust the vents so its steady at about 300. I set it up for an indirect cook, throw it on and monitor the steak until its internal temp is 130. At this point, I pull it, let it sit for about 30 minutes to let the juices redistribute and slice against the grain. I'm pretty biased, but personally, I think this is a great method for tri tip. It also doesn't hurt that most the time its about $3.50 lb in our neck of the woods.
Sign In or Register to comment.
Click here for Forum Use Guidelines.