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Tri-Tip Eggcellence

dmchicagodmchicago Posts: 3,095
Love the Tri-Tip.

Reverse Sear Magic.


Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

Large BGE.

"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX

Comments

  • erniemcclainerniemcclain Posts: 505
    I'm drooling.  Great job.

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

  • StillH2OEggerStillH2OEgger Posts: 3,321
    That it is some good-lookin' tri-tip right there. Nice work!
    Stillwater, MN
  • carrda04carrda04 Posts: 83
    I love reverse-seared tri-tip on the BGE. This nailed it perfectly!
    LG BGE
    Camp Chef 2xburner

    Twin Cities, MN
  • bucky925bucky925 Posts: 1,959
    That's some strong work there Dennis !

    Be careful when following the masses. Sometimes the M is silent.

  • dmouratidmourati Posts: 1,067
    Sorry to resurrect an old thread but dome temp and times for the indirect portion and for the sear please?
    Mountain View, CA
  • SGHSGH Posts: 28,086
    dmourati said:
    Sorry to resurrect an old thread 
    Somethings are definitely worth resurrecting and this is definitely one of them 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • SGHSGH Posts: 28,086
    dmchicago said:

    This beckons to my inner slob. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • dmchicagodmchicago Posts: 3,095
    dmourati said:
    Sorry to resurrect an old thread but dome temp and times for the indirect portion and for the sear please?
    I think it’s around 300 Until 125 for the reverse and 500 for the sear. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • dmouratidmourati Posts: 1,067
    edited June 2020
    I wound up with a weird but good cook yesterday on my tri tip. I setup for an indirect fire and was going for 375. I put some Albukurky Red and salt on the tri tip and let it hang out in the fridge. Added some post oak and put the tip on at around 350. I went inside and hung out for a while. When I came back, the Egg was already at almost 500 and the meat was done. This was a small 2 pound tri tip and about 45 minutes. I usually don't get a fire that hot when an indirect setup.

    I took out the CGS spider and small stone and it burned through my glove just a bit. I flipped the tri tip over and got some color on the other side.

    The meat was definitely on the well done side. Probably 170. It was really juicy and delicious.

    Hot and fast and indirect. That's a weird combo.
    Mountain View, CA
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