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Mediterranean Tri Tip

YukonRonYukonRon Posts: 16,792
Marinated for a couple hours, in my Mediterranean recipe. Cooking to 140°F IT, we will see what happens.
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky

Comments

  • Ozzie_IsaacOzzie_Isaac Posts: 14,855
    YukonRon said:
    Marinated for a couple hours, in my Mediterranean recipe. Cooking to 140°F IT, we will see what happens.
    What is this Mediterranean recipe you speak of, kind sir?
    If it is worth doing, it is worth overdoing.

    Proud and vocal Vegan.  I don't see why an animal should lose their life, just so you can have a snack.

    In a country such as this, where there are fruits, grains, and nuts in abundance, how can one think that he must eat the flesh of dead animals?
  • northGAcocknorthGAcock Posts: 15,056
    Should be a big winner as always Ron. Looks Gawjus before it goes on. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • Ozzie_IsaacOzzie_Isaac Posts: 14,855
    Should be a big winner as always Ron. Looks Gawjus before it goes on. 
    I confuse your Avatar with @AnothaStolenGenrator 's avatar.
    If it is worth doing, it is worth overdoing.

    Proud and vocal Vegan.  I don't see why an animal should lose their life, just so you can have a snack.

    In a country such as this, where there are fruits, grains, and nuts in abundance, how can one think that he must eat the flesh of dead animals?
  • Should be a big winner as always Ron. Looks Gawjus before it goes on. 
    I confuse your Avatar with @AnothaStolenGenrator 's avatar.
    We are cawnekkted in more ways than you no.
  • YukonRonYukonRon Posts: 16,792
    Pulled at 140°F IT. Meant to grab it at 135°F IT. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 16,792

    Fed four tonight. Worked out ok.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • lkapigianlkapigian Posts: 9,060
    YukonRon said:

    Fed four tonight. Worked out ok.
    Beauty, watch that grain change 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker

  • dmchicagodmchicago Posts: 3,801
    Love Tri-Tip. Need to get one going soon. 

    Looks great YR. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • calikingcaliking Posts: 16,790
    Looks good from over here! What did you serve it with?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Ozzie_IsaacOzzie_Isaac Posts: 14,855
    Looks great, as @Ikapigin says, watch the grain.  Well done tri-tip is not bad if you cut cross grain.  It also changes toward the end.  I love medium tri-tip diced up cross grain and treated like carna asada.
    If it is worth doing, it is worth overdoing.

    Proud and vocal Vegan.  I don't see why an animal should lose their life, just so you can have a snack.

    In a country such as this, where there are fruits, grains, and nuts in abundance, how can one think that he must eat the flesh of dead animals?
  • CorvCorv Posts: 154
    Can you tell us about the Mediterranean recipe?
    Thanks!

    Somewhere on the Colorado Front Range
  • YukonRonYukonRon Posts: 16,792
    Sorry, been off line for a bit. I will find the marinade recipe I used and will post it soon.

    Thank you for the kind words,

    @caliking I served with Mexican Street Corn On The Cob and Bleu Cheese/sriracha coleslaw. We had a  2014 Merlot which went  surprisingly well with the meal. Merlot always tastes different after your first bite of food, seems to weave in nicely.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 16,792
    Recipe for the marinade:
     3 Garlic cloves minced
    1 TBS Worcestershire Sauce
    2 TBS Dijon Mustard
    1/4 cup Balsamic Vinegar
    1/2 cup of Soy Sauce
    1/4 cup of EVOO
    1 TBS White Sugar
    2 TBS Onion Powder
    1TBS of Coarse Ground Black Peppercorns
    2 tsp dried Thyme
    1 tsp dried Rosemary 

    mix well, pour into bag, add meat, make sure the marinade covers the meat, set in fridge overnight, until ready to cook. Allow time to get to room temp, I used oak to smoke it with. Choose whatever you want.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • SonVoltSonVolt Posts: 3,188
    edited June 23
    YukonRon said:
    Pretty good.


    Looks like you may be slicing with the grain. 

    EDIT: Nevermind, I should have kept reading as others had already chimed in. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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