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Wino caveman tri-tip with fungus (pic heavy)
This almost never happens. First try on something just a bit different it it worked out. I'm particularly grateful after a stir-fry failure yesterday.
So I trimmed some fat from the "trimmed" tri-tip marinated it for 24 hours in shiraz, garlic and S&P. I didn't want a salty "brine" but I did want the salinity to exceed the meat so the meat would exchange water for wine (His first miracle). A tsp of kosher salt, 8 twists of the pepper grinder and three cloves of chopped garlic.
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Lots of toys to play with. I used the medium length shaft on the SR. It worked out great. Not necessary but still great.
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Out she comes shiraz purple:
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I used a chimney to start for across the box heat. Flopped her directly on the hot coals for 90+ seconds per side and a bit for the ends as well.
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She came out with a nice sear. Thermapen said mid 60's inside so not cooked yet. That's good.
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I pre-heated the SR, spyder/stone and 2Qt Dutch oven to 450. I previously turned a great cook to mediocre by heating Meg to temp and then putting in the AR. Big mistake. Steel and stone sucks up heat and throws everything off.
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So after pulling everything off for a minute or two I tossed in a bunch of apple chips. Instant smoke meant issues hooking up the grid sensor but after a minute or two it got done.
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I hadn't intended to switch from Bud to Red Tail so soon but the smoke made me do it.
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She came off perfect. It didn't take very long but don't ask me how long.
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Shrooms have given up their water over butter and now it's more shiraz, S&P and chopped fresh rosemary while meat rests.
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I told Wife I intended to pull it at 125, she insisted 124 so I pulled it at 123 and it came out great. Next time 121.
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Great meal, good day. It's always a good day when Meg does it right!
A couple notes:
Dome said 350 at one point and Mav grid said 432. A few quick adjustments got all in line. +1 for the Mav. I cooked this meat to grid, not dome.
Mav said meat was 124. A few pokes with the Thermapen found 99. Re-adjusted the Mav probe and finished just right. +1 for the Thermapen.
Happy grillin'
bob
Comments
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Wow, a cook to be proud of.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Looks great Bob, thanks! You have my nomination for "Thread Title of the Year"!"First method of estimating the intelligence of a ruler is to look at the men he has around him."
- Niccolo MachiavelliOgden, UT, USA
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Great post and pics.
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Very nice all around.
______________________________________________I love lamp.. -
I really need to find a tri-tip up hear in the NE one of these daysBx - > NJ ->TX!!!All to get cheaper brisket!
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Cooking a tri tip this weekend. I will definitely try your sear method. Thanks for sharingDunedin, FL
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Nice!!
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