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Char Grilled Tri Tip

fiver29
fiver29 Posts: 628
in EggHead Forum
I'm still on a char grilling kick.  Can't help it!

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Strongsville, Ohio

Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
[I put this here so everyone knows when I put pictures up with a blue egg in it]

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Comments

  • SoCal_Griller
    SoCal_Griller Posts: 516
    Looks great!. So how are you char grilling?
    Simi Valley, California
    LBGE, PBC, Annova, SMOBot
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  • fiver29
    fiver29 Posts: 628
    Here's my recipe:

    1 part worcestershire sauce - regular, not any variant or low salt variety
    1 part Wishbone Italian Dressing - again, regular, not any low fat/or any other goofy variety
    1/2 - 1 part Bicardi Rum

    I put it in the wet marinade overnight in the fridge.  Flip it half way through for good measure to make sure both sides get some love.  For this recipe I used only 1/2 part of the rum.  Didn't want to part with more.  So that's 1 cup each of the first 2 to 1/2 cup rum.  You can adjust to your liking.

    I get my large egg ready for direct cooking.  While it heats up I pull the meat out of the fridge.  Ideally it sits out (still in the marinade) at least an hour.

    Once I scrape the grate and it passes 600* I close the bottom vent completely and open the grill.  At this point you will get some sparks flying.  That is normal.  About 5 minutes or so the fire calms down and you have a nice fire in there going.  Looks like my first picture above.  

    I now put the roast on the grill and I leave the lid up.  5 minutes a side and you will have a nice char crust on the meat.  I do this 5 minutes each side the first time with the lid up.

    Then I close the lid and leave the daisy wheel off completely and open the bottom vent just a smidge.  Maybe a 1/4 inch or so.

    I flip every 5 minutes and check the internal temp with a thermapen each time.  When its past 150* I pull it for a 10 minute tented rest.  Then slice against the grain and you get the last picture above.

    Enjoy!
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    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • SoCal_Griller
    SoCal_Griller Posts: 516
    Yeah, that's how I did it on my gasser, lots of compliments. But with the egg I have been reverse searing and the results were not as good. The only thing I did different on the gasser was after the sear I would go indirect with little heat to 350 and roast from there. But switching the to indirect from 500 direct sounds, well interesting. Thanks for the info.
    Simi Valley, California
    LBGE, PBC, Annova, SMOBot
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