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.

Wino caveman tri-tip with fungus (pic heavy)

BaysidebobBaysidebob Posts: 489
edited September 2012 in Beef

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.


Lots of toys to play with.  I used the medium length shaft on the SR.  It worked out great.  Not necessary but still great.


Out she comes shiraz purple:


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.



She came out with a nice sear.  Thermapen said mid 60's inside so not cooked yet.  That's good.


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.


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.


I hadn't intended to switch from Bud to Red Tail so soon but the smoke made me do it.


She came off perfect.  It didn't take very long but don't ask me how long.


Shrooms have given up their water over butter and now it's more shiraz, S&P and chopped fresh rosemary while meat rests.


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.


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'














My actuary says I'm dead.


  • Wow, a cook to be proud of.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • BotchBotch Posts: 6,332
    Looks great Bob, thanks!  You have my nomination for "Thread Title of the Year"!  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • Great post and pics.
  • nolaeggheadnolaegghead Posts: 26,658
    Very nice all around.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • tazcrashtazcrash Posts: 1,852
    I really need to find a tri-tip up hear in the NE one of these days
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • yzziyzzi Posts: 1,793
    Cooking a tri tip this weekend. I will definitely try your sear method. Thanks for sharing
    Dunedin, FL
  • Nice!!
Sign In or Register to comment.
Click here for Forum Use Guidelines.