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

Tale of Two Tri-Tips

briwald
briwald Posts: 103
in EggHead Forum
Picked up two tri-tips from our local Wild Fork.  Seasoned on with a Cajun blend (picked up at local Ace), the other with Bearded Butcher Black.  If you've not heard of the Bearded Butchers, you need to hop on over to You Tube (https://www.youtube.com/@TheBeardedButchers).  Excellent ideas to be found there. The Black is based on coffee and molasses. Low-n-slowed over indirect heat to 120 degrees, then brought the egg up to 500 to sear.  Couldn't believe how juicy they turned out. 
Maitland, FL
XL BGE since 2019

· Share on FacebookShare on Twitter

Comments

  • TechsasJim
    TechsasJim Posts: 2,179
    Love the tri tip!   

    Well done man
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
    · Share on FacebookShare on Twitter
  • Grogu
    Grogu Posts: 125
    I’d be pleased to be served either. Nicely done.
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 34,081
    That is how the $$ shot should be presented.  Great finish.
    Which rub did you prefer?
    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.
    · Share on FacebookShare on Twitter
  • shtgunal3
    shtgunal3 Posts: 5,874
    Whoa!!!!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

    · Share on FacebookShare on Twitter
  • dmourati
    dmourati Posts: 1,295
    Thats amazingly close to how I cook my tri tip. We must be onto something here.
    Plymouth, MN
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 34,081
    Yep-whatever method you guys are using definitely works.  Great finish right there @danhoo.
    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.
    · Share on FacebookShare on Twitter
  • dmchicago
    dmchicago Posts: 4,516
    briwald said:
    Picked up two tri-tips from our local Wild Fork.  Seasoned on with a Cajun blend (picked up at local Ace), the other with Bearded Butcher Black.  If you've not heard of the Bearded Butchers, you need to hop on over to You Tube (https://www.youtube.com/@TheBeardedButchers).  Excellent ideas to be found there. The Black is based on coffee and molasses. Low-n-slowed over indirect heat to 120 degrees, then brought the egg up to 500 to sear.  Couldn't believe how juicy they turned out. 
    Whoa. That looks fantastic. 
    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
  • KimberlyO
    KimberlyO Posts: 48
    Briwald, forgive the rookie question did you sear with the lid open? These look wonderful by the way!
    O'Fallon, MO - LBGE 2015
    · Share on FacebookShare on Twitter
  • briwald
    briwald Posts: 103
    KimberlyO said:
    Briwald, forgive the rookie question did you sear with the lid open? These look wonderful by the way!
    Nah, two minutes on each side, grill closed. I do want to try the whole caveman thing and sear directly on the coals at some point.  So far, I've been too chicken to try it. 
    Maitland, FL
    XL BGE since 2019

    · Share on FacebookShare on Twitter
  • briwald
    briwald Posts: 103
    lousubcap said:
    That is how the $$ shot should be presented.  Great finish.
    Which rub did you prefer?
    Loved both of them, just completely different flavor profiles.  I would give a slight edge to the cajun just because I like a little zing, but the black has a wonderful dark "manly" flavor.
    Maitland, FL
    XL BGE since 2019

    · Share on FacebookShare on Twitter
  • Photo Egg
    Photo Egg Posts: 12,134
    briwald said:
    KimberlyO said:
    Briwald, forgive the rookie question did you sear with the lid open? These look wonderful by the way!
    Nah, two minutes on each side, grill closed. I do want to try the whole caveman thing and sear directly on the coals at some point.  So far, I've been too chicken to try it. 
    No reason to change!
    Some of the best looking tips I’ve seen.
    Thank you,
    Darian

    Galveston Texas
    · Share on FacebookShare on Twitter
  • danhoo
    danhoo Posts: 699
    I tagged on to @briwald post, but I'll recommend the CGS drop spider and HD stainless grid. 

    I put the drop spider under the PS woo and it's ready AND hot for a finish sear.


    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820 |  WSM 22 | 
    · Share on FacebookShare on Twitter

Categories