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Since we're sharing tri tips

blind99blind99 Posts: 4,934
Local butcher always carries nice tri tip.  Grabbed two this weekend.  One is rubbed with hardcore carnivore, the other with homemade.  they got lightly smoked over oak for about 30-45 minutes, ending with IT at about 100.  Then grilled until done.  I love tritip because everyone gets something they like, from medium rare to well done.

Chicago, IL - Large and Small BGE - Weber Gasser and Kettle


  • northGAcocknorthGAcock Posts: 14,952
    Gawjus. Just Gawjus. 
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • Tip2TipTip2Tip Posts: 65
    That looks like a little bit more than just the tip!  Wowzer.  
  • calikingcaliking Posts: 15,855
    Bravo, sir. Bravo.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • lousubcaplousubcap Posts: 24,635
    That is nailing it across the board.  Congrats.
    BTW- which rub flavor was preferred?
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • frognotfrognot Posts: 100
    Mighty fine tri-tips there!
    Allen, Texas          LBGE, Orange Thermapen (fastest and easiest to find)

  • blind99blind99 Posts: 4,934
    lousubcap said:
    That is nailing it across the board.  Congrats.
    BTW- which rub flavor was preferred?
    I'd say it was a tie.  nothing too mindblowing about hardcore carnivore - it's mostly salt.  but the charcoal gives a great color.

    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • loco_engrloco_engr Posts: 5,050
    very nice looking cook! 
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
    mini 2009
    XL 2021
    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
  • StillH2OEggerStillH2OEgger Posts: 3,359
    That looks wonderful!
    Stillwater, MN
  • bluebird66bluebird66 Posts: 2,508
    Those look great!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • bwiresbwires Posts: 4
    My favorite cut!  Originally from Cali so I’ve eaten a few lbs. new to this forum, what do you mean IT at 100?  

    Thank you!

  • Langner91Langner91 Posts: 652
    IT = Internal Temperature.  He cooked it indirect to 100°F with an instant read thermometer.  Then, he moved it to direct, high heat until it got to his preferred "done-ness".  Everyone is different, but many would take that to 135°F with an instant read thermometer and let it rest.  It will carry over a few more degrees.  But, if you prefer more done, maybe go to 145°F.

    Great looking Tri-tip!
    Clinton, Iowa
  • TechsasJimTechsasJim Posts: 229
    Yes sir, that may be tonight's meal with the official start of College Football.
    LBGE, HCI 9.4, SE Texas
  • blind99blind99 Posts: 4,934
    @bwires welcome to the forum!  from what we are told, california gets all the tri tip, and texas gets all the packer brisket.  we get a few leftovers here in the great midwest :)      @langner91 nailed the explanation.  135 is a great temp to shoot for.  a million ways to skin the cat.  i've also cooked tritips over a medium fire, just grilling most of the way, and drop the lid near the end if needed to finish. some day i'll get to try one in cali and see how it's supposed to be done!!
    @techsasjim that sounds like a great plan!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • gmanrvagmanrva Posts: 366
    Very nice, need to try tritip
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
  • blind99blind99 Posts: 4,934
    gmanrva said:
    Very nice, need to try tritip
    @gmanrva definitely. ask your butcher!  mine keeps it in stock for grinding for their ground beef.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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