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3 lb. Tritip?
CDizzle1975
Posts: 7
in Beef
I just rubbed a 3 lb. Tritip with Pappy's rub. I am looking for guidance on how to cook on my large BGE. I usually cook raised direct, in general. Thinking maybe a reverse sear? Also looking for methods that promote an even cook so that the wide and narrow end cook consistently. All thoughts welcome...thanks!!!
Comments
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What a monster!
Definitely reverse sear. I go to 95 degrees before searing.
Please show us the results.Large Egg, PGS A40 gasser. -
Won’t help you today, but sous vide is your best option for an evenly cooked tri tip. Raised direct at lower temp is your best bet now.
Welcome to the forum as well. -
Thanks, guys!!!
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I 2nd the sous vide suggestion. Only way I do tri tip now. This was a picanha, not altogether different in terms of differing thickness throughout the meat.
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Wow that's an even cook
I'm going raised direct at 225 to 100ish IT then direct sear at 500 for 2ish minutes per side
Before pic attached -
I recommend the Harter House method. You won't go wrong with this method. I also use a very heavy application of the Pappy's.
The tri-tips that can be ordered online from Harter House are excellent. They have a fat cap on them. This helps protect them during the flaming inferno part of the cook.
https://www.youtube.com/watch?v=9mPKnv1uiP0
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Thanks, Greg. As a Missourian, that's required viewing for me!!!
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Welcome aboard and enjoy the journey. Above all, have fun.
Nothing to add to the tri-tip discussion.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
It may be too late, but depending on your crowd, you may want to keep the thin end in the coolest part of the grill during all phases of cooking. This minimizes the difference in doneness between that part and the bigger, thicker portion.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Welcome CDizzle, can't wait to see finished cookFort Wayne Indiana
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Finished attached
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Now that is bringing it home. Congrats on nailing the cook.
Rolling in hot right there!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Can't get any better than that!
Be careful when following the masses. Sometimes the M is silent.
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Bravo
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Need help my ass!!!! That's perfect!XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
IG --> matt_86m -
Fantastic Job!! Tri tips are one of my favorite cooks latelyLG BGE
36" Blackstone
Weber Genisis
Cold IPA on tap! -
Thank you for all of the insight and compliments! For the record, I let the marinaded Tritip chill in the fridge for about an hour, then pulled it out and aired it out on the counter for about 45 minutes. It was smoked (fat cap up) raised direct at ~240 for 50 minutes. It temped to 125ish IT pretty consistently throughout. I then seared direct at 500 for ~3 minutes on the top side and 2 minutes on the bottom side. It rested for a good 30 minutes (longer than expected due to various reasons) before slicing. I imagine the wide end (sliced above) was about 133-135 IT and the narrow end 141-143 IT based on the way it sliced/chewed, etc.
I am consistently surprised at how little IT increases on reverse sears, in general. -
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The pics look like you are almost slicing with the grain, next time make sure to slice across the grain and it will be even more tender. The cook looks good and nice sear.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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came out nice. I like reverse sear, usually with some smoke. Sous vide and sear is great too, usually a little more tender, but I like the Smokey reverse sear best myself.Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.
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Chop that up for tacos.
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@billyray
Thank you for the feedback. Won't that make the slices really long, though?
Thanks to all for the comments. Off to roast a chicken... -
Check this video. The grain runs 2 directions on a tritip
https://www.google.com/search?q=how+to+slice+tritip&rlz=1C1CHBF_enUS886US886&oq=how+to+slice+tritip&aqs=chrome..69i57j0l7.5092j0j8&sourceid=chrome&ie=UTF-8
XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
IG --> matt_86m -
I dont think there is anything better than a smoked tri tip
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