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Tri-Tip... Incredible!!!

Roll Tide
Roll Tide Posts: 505
edited November -1 in EggHead Forum
Tonight I cooked my first tri-tip and I have to say that it was absolutely incredible. I couldn't believe how flavorful and tender it was. My wife said she didn't want NY strip, ribeye, or filet anymore, just cook tri-tip when we want steak. Regardless here it is. only thing is i cooked it a little long...

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Comments

  • Bgolf4me
    Bgolf4me Posts: 16
    I noticed your an Alabama fan. Since moving to the Huntsville area from Calif. I can't find any tri tips worth eating. If you are from this area, where do you get yours?
    Thanks,
    Bob
    Roll Tide :)
  • Mainegg
    Mainegg Posts: 7,787
    It is a great cut and one of our favorites when we are in FL. cant get them here in Maine. Do you have a thermopen? they are great for helping with temps :)
  • triehle98
    triehle98 Posts: 208
    I live in athens , just a few miles west of huntsville . I always get my tri tips at costco off of the parkway. they sell trimmed choice tri tip two per pack around $18. WAR EAGLE!!!!!!!!!
  • EGGARY
    EGGARY Posts: 1,222
    THe nice thing is you can do it again and again. I have done the same thing as well as everyone else. There is no right or wrong way to doing it.

    Glad you enjoyed.

    Gary
  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Great looking cook.

    Let us know how your egg set up for the cook as well as times.

    GG
  • Tri-tip is currently my favourite thing to cook. Super good, super easy, and crazy cheap ($1.99/lb!).

    Currently I prefer MB Rich's dry rub (I even skip the basting part) and it is great. Also, I put it on pretty cold (I think next time I will put it in the freezer for 1/2 hour) and cook it for about an hour-ish with red oak at 250 - then a hard seer, rest and relish.

    Good good stuff.

    I am thinking of adding lime somehow (maybe lime zest?) and parsley to the rub.
  • pattikake
    pattikake Posts: 1,175
    Still looks wonderful, great job.

    Patti
    Wichita ,KS
  • Roll Tide
    Roll Tide Posts: 505
    BGolf, It's always great to hear from another egger in the area and even better to hear from a fellow Tide Fan! I bought the tri-tip at The Star market at five points. They have a really nice meat dept there with good quality meats. Typically, I get my meat from there, Sams, or the fresh market. I don't have a costco card, but I know they have great meats as triehle98 can attest to, but as for his preference in teams, well that leaves something to be desired....
  • Roll Tide
    Roll Tide Posts: 505
    Mainegg, I do not currently have a thermopen. However, it is definitely on my to buy list. However, with a 9 week old baby my personal to buy list is being pushed back to accomodate hers.... Thanks for looking
  • Roll Tide
    Roll Tide Posts: 505
    eggary, I agree with you completely. Atleast we get to enjoy eating out mistakes. Practive makes perfect so I think I'll try and try again.
  • Roll Tide
    Roll Tide Posts: 505
    GG, I used the recipe contributed to Morro Bay Rich. However, I cooked on raised grid at 350*, then reverse seared around 550*. However, I did not sear as long as I normally would because I knew I was approaching well done, but I wanted a little crust on the outside.
  • Roll Tide
    Roll Tide Posts: 505
    Tweev, This was cooked with MB Rich's rub. I did use the baste. the red wine vinegar seemed to add nicely to the flavor. I believe a citrusy lime zest as you mentioned would probably compliment the rub nicely.
  • Roll Tide
    Roll Tide Posts: 505
    Thanks, Pattikake
    We definitely enjoyed it.
  • Roll Tide
    Roll Tide Posts: 505
    Triehle98, One of these days I'm gonna get a membership to costco and try out their meat. I have heard a lot of great things about it, but have always had a Sam's business membership and hated to switch over.
  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
    No need for a Thermapen. A $20 probe thermometer from Bed Bath and Beyond will do the trick.

    In general, I don't do the reverse sear mentioned because it is too hard to insure that you can hit the final temperature that you are trying to achieve.
  • Roll Tide
    Roll Tide Posts: 505
    Thanks, Morro Bay Rich
    I believe I will do the standard sear then roast, next time for the exact reason you mentioned.
  • EggSimon
    EggSimon Posts: 422
    that looks good !
  • triehle98
    triehle98 Posts: 208
    Rolltide.... gee that hurts to type it but anyways Costco has a lot better selection and also has a great business account that pays 2% back to you at the end of the year. they also have a vast selection of seafood. Check them out , it doesnt cost a thing to go look. Oh yeah WAR EAGLE !!