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tri-tip

Robert JohnRobert John Posts: 8
edited 9:28AM in EggHead Forum
Tonight was my first cooking experience on the egg. I cooked merinated chicken thighs but was reading the C degrees scale with the chicken inside instead of the F scale....crispy chicken!

Tommorrow I will be cooking an already marinated tri-tip weighing 3.3 pounds. I plan to sear it at ~500 degrees for two to three minutes on each side and then cook it at 300 degrees for the appropriate time. Should I take it off the grill after searing it so the temperature in the egg can come down or just damp the egg down with the tri-tip inside?

Comments

  • Mike in AbitaMike in Abita Posts: 3,302
    Why not reverse that? Cook it at 300 till it's 125 then pull it and crank up the egg and finish at 600 till the outside looks the way you like.
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