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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Mediterranean Tri Tip

Options
YukonRon
YukonRon Posts: 16,989
in EggHead Forum
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
· Share on FacebookShare on Twitter

Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,038
    Options
    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?
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
    · Share on FacebookShare on Twitter
  • northGAcock
    northGAcock Posts: 15,164
    Options
    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
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,038
    Options
    northGAcock said:
    Should be a big winner as always Ron. Looks Gawjus before it goes on. 
    I confuse your Avatar with @AnothaStolenGenrator 's avatar.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
    · Share on FacebookShare on Twitter
  • AnothaStolenGenrator
    AnothaStolenGenrator Posts: 287
    Options
    Ozzie_Isaac said:
    northGAcock said:
    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.
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 16,989
    Options
    Pulled at 140°F IT. Meant to grab it at 135°F IT. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 16,989
    Options

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

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 10,759
    Options
    YukonRon said:

    Fed four tonight. Worked out ok.
    Beauty, watch that grain change 
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • dmchicago
    dmchicago Posts: 4,516
    Options
    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
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 18,731
    Options
    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.
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,038
    Options
    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.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
    · Share on FacebookShare on Twitter
  • Corv
    Corv Posts: 365
    Options
    Can you tell us about the Mediterranean recipe?
    Thanks!

    Somewhere on the Colorado Front Range
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 16,989
    Options
    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
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 16,989
    Options
    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
    · Share on FacebookShare on Twitter
  • SonVolt
    SonVolt Posts: 3,314
    edited June 2022
    Options
    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 
    · Share on FacebookShare on Twitter

Categories