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
Love finding a sale
Photo Egg
Posts: 12,110
Comments
-
I’ve never seen a collection of tri tips like that. My Whole Foods occasionally has them ( pretty unheard of here) and they’re about 14:bucks a pound. I still buy them when I see them.XL BGE, Large BGE, Small BGE, Weber Summit NGMemphis
-
4TheGrillOfIt said:I’ve never seen a collection of tri tips like that. My Whole Foods occasionally has them ( pretty unheard of here) and they’re about 14:bucks a pound. I still buy them when I see them.Thank you,DarianGalveston Texas
-
My Publix carries Tri Trip. Sadly for some reason, they always remove the fat cap. I prefer a substantial fat cap, it protects the meat from the fires of H**L that I use for cooking them. I utilize the Inferno method.
-
@GregW - Tri-tip is the perfect cut for the reverse sear and caveman finish (w/o the fat cap). You should give it a go-run around 250*F on the dome for 45-50 minutes til 120*F internal. Get the hot lava lump bed going and around 1 minute/side and you are there. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
@lousubcap, I will give your method a try. It is a lot easier to find Tri-Tip that has been trimmed.
-
That’s a score!
seems like it’s been raining tritip here in TX lately. Good for us:)#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
GregW said:@lousubcap, I will give your method a try. It is a lot easier to find Tri-Tip that has been trimmed.A traditional fat cap, California style Tip is roasted over medium heat and flipped as needed, and basted. This way your not burning off all the seasoning rub.
I find a super hot sear burns the rub and can give it a bitter taste. If your just going basic salt, flame away.Thank you,DarianGalveston Texas -
caliking said:That’s a score!
seems like it’s been raining tritip here in TX lately. Good for us:)Thank you,DarianGalveston Texas -
@Photo Egg a friend that turned me onto Tri-Tip lived in California for a number of years.
He learned the Inferno method there, he referred me to youtube to learn the method.
https://www.youtube.com/watch?v=PNVhZUyTzL8
They really turn out well, but do need a fat cap for a successful cook.
I am going to try your method on the next Tri-Tip I cook. -
nice snag Darian!aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
GregW said:@Photo Egg a friend that turned me onto Tri-Tip lived in California for a number of years.
He learned the Inferno method there, he referred me to youtube to learn the method.
https://www.youtube.com/watch?v=PNVhZUyTzL8
They really turn out well, but do need a fat cap for a successful cook.
I am going to try your method on the next Tri-Tip I cook.
But the “traditional” California Tri Tip cook is not blistering hot. It’s medium direct heat, flipping and basting. Your YouTube video is just an alternative. Anyone can post a video. If you prefer this, great. But you only need enough heat to obtain caramelization and crust of your rub on the beef without burning the **** out of your spices.Thank you,DarianGalveston Texas -
supermarket here takes the added step and steaks them all, bastards. theres one butcher that carries them, trimmed like yours which i like and im betting they are 18/20 a pound this year
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:supermarket here takes the added step and steaks them all, bastards. theres one butcher that carries them, trimmed like yours which i like and im betting they are 18/20 a pound this year
Also like finding a nice Point on sale.
Thank you,DarianGalveston Texas -
I can say the Tri-Tips that Harter House sells online are excellent quality.
https://harterhousemeats.com/products/our-famous-36-ounce-tri-tip
They are currently $24.99 each
I believe I have been told that if you order a quantity of 10 or more the shipping is free.
If anyone has difficulty sourcing Tri-Tip locally, I highly recommend Harter House.
I also recommend giving @Photo Egg 's cooking method a try. -
I'm also in the slow smoke until 120 internal finished with a reverse sear camp.
Its been some of the most consistent cooks I've done.
current: | Large BGE | Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
sold:| PitBoss pro 820 | WSM 22 |
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