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Any "tips" on cooking tri-tip?

Doctor EvilDoctor Evil Posts: 23
edited 3:45AM in EggHead Forum
I am going to grill tri-tip for the first time on my BGE. Anybody have any tips?


  • Doctor Evil,
    I basically T-rex them, but do a forum search for morro bay rich and tri tip and you'll find a link to his tri-tip page. [p]Ed

  • Doctor Evil,[p]Check the attached. I have cooked it twice for the Eggs by the Bay Eggfest and once for the PNW Eggfest. No one has complained.
    [ul][li]Santa Maria Style Tri-tip[/ul]
  • Doctor Evil,[p]Trex 'em, or Eggs-by-the-Bay 'em -- but don't let internal rise to more than 130 before ya pull and foil 'em![p]Yeah -- I dry rub 'em and wrap 'em overnight first.[p]Enjoy![p]~ Broc

  • tach18ktach18k Posts: 1,607
    Doctor Evil, I do mine low and slow, dome at 250 indirect setup till the inside temp is about 125, I remove from the Egg and rest foil covered about 15 minutes, I let the Egg to get to about 500 and then sear the Tri-tip.

  • Doctor Evil,[p]Tri-tip is perhaps my favorite thing to prepare on the egg, and it gets rave reviews. After a light coating of olive oil, I dry rub with a mixture of sea salt, black and red pepper, parsley, garlic, scallions, and a pinch of chili powder. [p]Cook direct at about 350 degrees for 10-12 minutes per side, then remove from egg and immediately wrap in foil and let "rest" for 15 minutes. Slice thinly, and find a great horseradish sauce, and you'll be loving dinner. Easy, delicious and fast. I do like to use mesquite wood in the egg for this. [p]I have found over the last year that I really like "smoking steaks" at about 350 degrees rather than the inferno method. FWIW.

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