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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Tri tip ?
Philicious
Posts: 346
Can someone give a quick an dirty setup for a 2lb tri tip. I have it marinated. Just need temp and raised or not.
Born and raised in NOLA. Now live in East TN.
Comments
-
I'll be interested in the answers Phil. My husband was raised in Cali, and apparently Tri tip is a big deal there. He's now with me in MO, and pork steaks are the signature bbq food here. Would be nice to make him a nice tri tip but I dont want to jack it up.
-
Me..... 400-425?.... Turn when crisp....tAke off when crisp.... Should still be RED !!?
-
Pics too please if you can, that would be nice. Would like to see what it's supposed to look like.
-
when i get one i sear both sides @500/600 dome then more it to the cool side of the grill to finish . i normally do them in my XL and divide the fire box in half with fire bricksLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
-
Treat it like giant steak. Either Trex it or reverse sear.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
Tri tip is pretty flexible in how you cook it. Some go raised direct, some indirect, some sear at the start, some don't sear at all, and some sear at the end. Most folks cook them to med-rare or medium at most.
My favorite way to cook them is reverse sear. Here's a little tutorial on how I cook them: http://eggheadforum.com/discussion/1143349/tri-tip-tutorial
Make sure you slice against the grain for the most tender slices. Tri tip is pretty flexible in how you cook it. Some go raised direct, some indirect, some sear at the start, some don't sear at all, and some sear at the end. Most folks cook them to med-rare or medium at most.
My favorite way to cook them is reverse sear. Here's a little tutorial on how I cook them: http://eggheadforum.com/discussion/1143349/tri-tip-tutorial
Make sure you slice against the grain for the most tender slices.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Raised indirect at 400 until internal temperature is 135, then pull the plate setter and reverse sear for 5 minutes each side. Be sure to carve against the grain (it runs in 2 different directions). We like ours on the medium side of medium rare.
-
Hey @bakoque, are you from Bakersfield?
Finally back in the Badger State!
Middleton, WI -
Yes sir, Black_Badger. Bakersfield, CA.
-
On indirect at 400Born and raised in NOLA. Now live in East TN.
-
-
DoneBorn and raised in NOLA. Now live in East TN.
-
I'll be in Bakersfield in a few weeks. Dinner at you all's place?
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
Great job...looks like you nailed it!Just a hack that makes some $hitty BBQ....
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum