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
SV + Egg = great Tri-Tip
Options
Black_Badger
Posts: 1,182
Probably the best tri-tip I've made this year. Started frozen then mostly, but not completely thawed (on countertop for ~3 hrs). 4 hrs in SV at 129F then pulled out and trimmed. Usually I'd trim before the SV, but these tri-tips I've been getting come very nicely vacuum sealed from the meat shop and I have a lot of problems with my FoodSaver. After trimming way the fat cap (very easy after SV) I hit it hard with John Henry Mojave Garlic and let it rest for a bit before searing. Seared very hot and fast (over 700F) on a grid with the Woo as close to the coals as possible. Great crust, great flavor, great texture. Sliced like butter. We did have some leftovers that ended up as french-dip sandwiches the next night and they were out of this world!
One of my favorite cooks, will certainly do it again!
One of my favorite cooks, will certainly do it again!
Finally back in the Badger State!
Middleton, WI
Middleton, WI
Comments
-
WOW, that looks good! Each post like this makes me closer to pulling the trigger on getting an SV setup.Victoria, TX - 1 Large BGE and a 36" Blackstone
-
Looks amazing, I did something similar with a brisket and loved it too. Time for a chamber sealer
canuckland -
Looks like you hit a homerun with that one. Nice work!!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Great lookin beef there brother Badger!Sandy Springs & Dawsonville Ga
-
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Yum! That will be my next SV cook!
-
Hard to argue with that!! Home run!!_______________________________________________XLBGE
-
Wow, looks great!
-
Geez that's a great looking tri tip. Nice work!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
That has to be one of the best I've seen. Excellent.
-
Awesome - I love SV tri tip, and those pics remind me why.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
-
That's a great looking piece of protein. Tri tip is one of my favorite cooks.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX
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
- 313 Health
- 293 Weight Loss Forum