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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Smoked & Reverse Seared Tri-Tip
joshpounds90
Posts: 38
in Beef
Decided to grab a tri-tip from the grocery store after seeing a few different slow smoked versions on here. Started with a basic rub of salt, pepper & garlic powder.
Brought the BGE dome temp. to 225°F and smoked the tri-tip until it was 135°F internal.
Wrapped it in butcher paper and let it rest in my Yeti for nearly two hours while I drove to pick up my fiancée from work. When we returned home, I unwrapped it and reverse seared it in a smoking hot cast iron pan on the stove...probably for about three and a half minutes per side, just until the internal temp. began to rise again.
Then let it rest for two minutes before slicing against the grain. Could not have turned out better to be perfectly honest. Moist and tender and flavorful and just the right amount of smoke. Highly recommend the tri-tip!
Brought the BGE dome temp. to 225°F and smoked the tri-tip until it was 135°F internal.
Wrapped it in butcher paper and let it rest in my Yeti for nearly two hours while I drove to pick up my fiancée from work. When we returned home, I unwrapped it and reverse seared it in a smoking hot cast iron pan on the stove...probably for about three and a half minutes per side, just until the internal temp. began to rise again.
Then let it rest for two minutes before slicing against the grain. Could not have turned out better to be perfectly honest. Moist and tender and flavorful and just the right amount of smoke. Highly recommend the tri-tip!
Brooklyn, NYC - medium BGE
Comments
-
That looks spectacular. I like the way you managed your time and the cook.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Bravo!! That is perfection.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
That is a great cook and result right there. Congrats on the cook...Nailed it. Can't be your first tri-tip rodeo...
General location??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. -
lousubcap said:That is a great cook and result right there. Congrats on the cook...Nailed it. Can't be your first tri-tip rodeo...
General location??Brooklyn, NYC - medium BGE
Categories
- All Categories
- 183.1K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum