Tri Tip, Bread, Corn Casserole, and Peaches

R2Egg2Q · August 2012

I put a tri tip on the Small Egg (cooking indirect to start) and I had my 4 QT CI dutch oven in the Large Egg baking some artisan bread:

The bread was done and pulled. I'm no baker by any stretch of the imagination but I was happy with this:

The tri tip reached about 112-115 IT and I pulled it for a brief rest while I got the Large Egg up to high heat. We have some really sweet white corn on sale this week so I used the corn off of 1 1/2 ears instead of all canned corn and put it into a corn casserole. Into the Small went four Lodge CI mini servers filled with corn casserole at 350 degrees. There's one server barely visible under the 3 (sitting on the cooking grid from my Mini Egg):

While the corn casserole was cooking, I quickly seared the tri-tip on the Large and set it aside to rest and seared some white peaches drizzled with some white balsamic vinegar:

In the last few minutes of the corn casserole cook I added some shredded medium cheddar cheese (to 3 of the 4 as I couldn't easily access the divided mini-server that was under the other 3). The casserole came off the Egg:

Sliced up the tri-tip:

The peaches got a whipped cream, powdered sugar, vanilla extract filling into the center and another light drizzle of white balsalmic. Plated and served:

It was a nice meal and topped off a day of overeating with my wife & MIL. Thanks for looking!

Brownie · August 2012

Nice looking meal, I need to start baking bread more after seeing your post.

Griffin · August 2012

Great looking meal. Care to share that corn recipe?

MikeP624 · August 2012

Pretty awesome looking cook.

Did my first tri-tip this weekend. It was pretty good. Need to try to some bread/baking on the egg.

R2Egg2Q · August 2012

Thanks guys!

Sure, the corn recipe is a Paula Deen recipe:

1 (15 1/4-ounce) can whole kernel corn, drained - I used some sweet local corn from a cobb instead
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese

Directions

In a large bowl, stir together the corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole.

Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted. (I don't think I was that generous as my wife was watching and cautioned me to not overdo the cheese).

It was tasty but next time we might cut back a little on the butter.

Tri Tip, Bread, Corn Casserole, and Peaches

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