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Tri tip

BGEbubbaBGEbubba Posts: 3
New to the forum but eggin for 10 years. Looking for tri tip suggestions

Comments

  • BattlebornBattleborn Posts: 1,167
    I prefer a simple seasoning of S&P, garlic powder, onion powder and Worcestershire. Reverse sear to a rare/medium rare. 
    However, @YukonRon posted a marinated tri tip earlier today that looked amazing. I will try that this weekend.
    Las Vegas, NV
    LG BGE, off-set smoker & various Weber's 
  • bgebrentbgebrent Posts: 19,726
    Welcome. The search bar on the upper right is your friend.  I prefer SV at 130 for 2 hours before searing. 
    Sandy Springs & Dawsonville Ga
  • CornholioCornholio Posts: 557
    I like marinating tri-tip in Scott’s Monterey Mesquite sauce or sometimes I’ll just pour some Worcestershire, S&P, chopped garlic, cayenne pepper in a bag and let sit for several hours. 

    For the cook I prefer reverse sear.

  • GregWGregW Posts: 1,965
    I work with a guy that cooks tri tip regularly. He spent a lot of time in California. I plan on cooking a tri tip this coming weekend and I asked him what he seasons it with. He quickly replied that he uses and recommends a seasoning that is made in California. The name is Pappys Choice.
    I placed an order for 3 -32 Oz jars tonight . 1 for me a 2 for him.
    Pappy's Choice appears to have a huge fan base in California.
    I can't wait to give it a try.


    Birmingham, AL
  • Photo EggPhoto Egg Posts: 9,541
    Tri Tip is great with a Sous Vide start
    Thank you,
    Darian

    Galveston Texas
  • fishlessmanfishlessman Posts: 25,141
    this is probably my favorite   crying tiger


    DSC_0082jpg

    marinade: says 1-4 hours
    2 tbls soy
    1 tbls fish sauce
    1 tsp sugar
    some chopped green onion

    roasted tomato chili sauce:
    6 thai chilis
    1/2 cup chopped onion
    1/2 cup fish sauce
    3 cloves garlic
    16 cherry tomatoes
    1/3 cup lime juice
    4 tbls sugar
    2 tabls pakak hot curry
    bunch of chopped green onions

    when the egg got up to about 500, put the chilis in and roasted til they were starting to char but not black,maybe a minute, took them out and added onion and whole tomatoes and did the same thing. let egg climb up for searing temps while back inside tossed some garlic into a dry pan for a half minute on med, added the pakak paste (this paste needs to be cooked according to the label) added a little water to avoid burning, then everything into a food processer. allow to cool, go cook steak


    but this ones really up there as well

    this one i do alot but i cut the salt in half

    EGGFEST 2006-2007-2008-2009-2010
    Santa Maria Style Tri-tip
    Richard Miller aka Morro Bay Rich
    Morro Bay, CA


    2 (3 pound) tri-tip roasts
    Basting Sauce, recipe follows
    Seasoning Salt Mixture: recipe follows

    Seasoning Salt Mixture:
    2 teaspoons freshly ground black pepper
    2 teaspoons white pepper
    2 teaspoons cayenne pepper
    1 teaspoon onion powder
    4 tablespoons granulated garlic
    6 tablespoons salt

    Mix together all ingredients in a small bowl

    Basting Sauce:
    ½ cup red wine vinegar
    ½ cup garlic-infused vegetable oil

    Whisk together vinegar and oil in a small bowl.

    Coat both sides of the tri-tip roasts with the seasoning mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature. Sear each side of the tri-tip at 600 to 700 degrees for 3 to 4 minutes each. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. During this cool down period I usually toss in a couple of oak chunks. Put tri-tip back in the BGE and cook to an internal temperature of 126 degrees for medium rare, basting with the sauce every 5 to 10 minutes. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes. Cut into ½” slices against the grain.

    This recipe is from Foodnetwork.com’s website. It is titled “Santa Maria Style BBQ” Oakwood Grilled Tri-tip. It is as close to authentic Santa Maria tri-tip as I have been able to find.


  • blind99blind99 Posts: 4,535
    Haven’t posted for awhile but figured I would tonight... tritip post coming up...
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • dmouratidmourati Posts: 586
    this is probably my favorite   crying tiger


    DSC_0082jpg

    marinade: says 1-4 hours
    2 tbls soy
    1 tbls fish sauce
    1 tsp sugar
    some chopped green onion

    roasted tomato chili sauce:
    6 thai chilis
    1/2 cup chopped onion
    1/2 cup fish sauce
    3 cloves garlic
    16 cherry tomatoes
    1/3 cup lime juice
    4 tbls sugar
    2 tabls pakak hot curry
    bunch of chopped green onions

    when the egg got up to about 500, put the chilis in and roasted til they were starting to char but not black,maybe a minute, took them out and added onion and whole tomatoes and did the same thing. let egg climb up for searing temps while back inside tossed some garlic into a dry pan for a half minute on med, added the pakak paste (this paste needs to be cooked according to the label) added a little water to avoid burning, then everything into a food processer. allow to cool, go cook steak


    but this ones really up there as well

    this one i do alot but i cut the salt in half

    EGGFEST 2006-2007-2008-2009-2010
    Santa Maria Style Tri-tip
    Richard Miller aka Morro Bay Rich
    Morro Bay, CA


    2 (3 pound) tri-tip roasts
    Basting Sauce, recipe follows
    Seasoning Salt Mixture: recipe follows

    Seasoning Salt Mixture:
    2 teaspoons freshly ground black pepper
    2 teaspoons white pepper
    2 teaspoons cayenne pepper
    1 teaspoon onion powder
    4 tablespoons granulated garlic
    6 tablespoons salt

    Mix together all ingredients in a small bowl

    Basting Sauce:
    ½ cup red wine vinegar
    ½ cup garlic-infused vegetable oil

    Whisk together vinegar and oil in a small bowl.

    Coat both sides of the tri-tip roasts with the seasoning mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature. Sear each side of the tri-tip at 600 to 700 degrees for 3 to 4 minutes each. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. During this cool down period I usually toss in a couple of oak chunks. Put tri-tip back in the BGE and cook to an internal temperature of 126 degrees for medium rare, basting with the sauce every 5 to 10 minutes. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes. Cut into ½” slices against the grain.

    This recipe is from Foodnetwork.com’s website. It is titled “Santa Maria Style BBQ” Oakwood Grilled Tri-tip. It is as close to authentic Santa Maria tri-tip as I have been able to find.


    Those both sound amazing. Thanks. Silly me, I've only done straight up Tri Tips without such marinades/sauces. I will have to try harder next time.
    Mountain View, CA
  • BGEbubbaBGEbubba Posts: 3
    Thanks everyone. Mine says tri tip roast. Same thing?
  • CornholioCornholio Posts: 557
    BGEbubba said:
    Thanks everyone. Mine says tri tip roast. Same thing?
    Yessir. 
  • CornholioCornholio Posts: 557
    All of this tri tip talk got me craving one, just finished one up with some corn and mushrooms on the side.  


  • BGEbubbaBGEbubba Posts: 3
    Looks great. I missed pics on mine but it was great. Had some chopped with tacos and some sliced with horseradish sauce
  • Jameson19Jameson19 Posts: 338

    Agreed on tri tip. Smoked this one tonight with Bovine Bold, raised indirect at 300° 
    Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang, beautiful 2 year old daughter and a hot wife... 

    Las Vegas, Nevada!
  • blind99blind99 Posts: 4,535
    @jameson19 steak looks awesome... tell me about that ice cube.... do they scratch the glassware?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Jameson19Jameson19 Posts: 338
    edited July 29
    The ice cube is a frozen rock, limestone I think but I could be wrong. I keep them in the freezer and they chill one shot. I got it at the local liquor store.

    No scratching the glass 
    Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang, beautiful 2 year old daughter and a hot wife... 

    Las Vegas, Nevada!
  • EagleIIIEagleIII Posts: 345
    Tri-tip is not all that easy to find in "Hotlanta".  I used to live in CA and it was EVERYWHERE....Atlanta, not so much!
  • CPARKTXCPARKTX Posts: 2,085
    Tri-tip is a great cut of meat...our favorite is Santa Maria style.
    LBGE & SBGE.  Central Texas.  
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