By Step Instructions For Grilling Tri Tip
Step 1: Coat the meat with olive oil.
After drizzling, spread the oil out evenly with your hand so that it works as a binder for the seasoning.
Step 2: Season both sides with Killer Hogs Steak Rub.
Killer Hogs Steak Rub is a coarse rub that will add a nice crusty coating to the meat. Let rest for about an hour so the rub has more time to bond with the meat.
Step 3: Prepare the Big Green Egg for indirect grilling.
Set up the Big Green Egg for indirect cooking and fire it to 250°F. If you don’t have a Big Green Egg, set up whatever grill you have for dual zone grilling.
Step 4: Place the tri tip on the center of the grate and set your Thermoworks ChefAlarm to 115°F.
Cook the tri tip with indirect heat for approximately 25-30 min until the internal temperature reaches 115°F. A ChefAlarm makes this easy. Just insert the probe, set the alarm to 115°, and wait till the alarm tells you it has reached your desired temperature.
Use a chunk of pecan wood for light smoke.
Step 5: Remove the meat and prepare your grill for direct heat.
Set up the Big Green Egg for direct heat by removing the tri tip and taking the heat deflector out. Adjust the vents to get the temperature up to 500°F. This will take a few minutes.
“When you’re cooking hot on a ceramic grill, always crack the lid fist and let some of the heat off because it can flash on you!” Malcom Reed
Step 6: Sear the meat
Sear the tri tip for about 4 minutes on each side until the internal temperature reaches 130°135°F.
Reverse Sear Tri Tip With Chimichurri
Perfectly cooked Tri Tip topped with Chimichurri sauce.
- 1 – 2 pound, 2-inch-thick tri tip steak
- A coarse seasoning/dry rub with a generous amount of pepper
Instructions
Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C.
Rub the tri tip with olive oil and apply a generous amount of seasoning on both sides. Let it rest for about 30 minutes while your EGG comes up to temperature.
Place the tri tip on the EGG and cook until it reaches an internal temperature of 115°F/46°C. Remove and cover with foil to let it rest for about 10 minutes.
Remove the convEGGtor and switch to direct heat, and get the EGG up to 500°F/260°C.Sear the tri tip on high heat for 2-3 minutes per side.
Remove and let rest for another 10 minutes. Slice against the grain, and serve with chimichurri.
Chimichurri Ingredients
- ¼ cup minced red onion
- 3 tsp. minced garlic
Grill This: Santa Maria Tri Tip Roast
The Central Coast of California is where Im headed next in life the Santa Ynez Valley, to be more precise. Weve been going up there for 15 years, whenever we can swing it. Its beautiful and the closest Ive come to feeling like Im where I belong. We are currently remodeling what will be my dream kitchen in a house in the SY Valley, and I couldnt be more excited for the impending change of moving to the country.
The BBQ/smoked meat specialty in #SYV is the Santa Maria Tri Tip roast. Its flipping amazing. I love it so much, I made my own version of it, and the recipe is here for yall to enjoy this summer. This recipe would be best if you had a Big Green Egg or combo grill/smoker, but a regular grill works fine too . This roast is summer grilling at its finest, and it makes me wanna do a Grill Happy pdf of recipes. Once I move into the new house, I will be grilling up a storm.
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How To Cook Tri
There are many cuts of beef that you can get from cattle and one of the best cuts is the Tri-tip. Here, we will be showing you how to cook tri-tip on the Big Green Egg.
The Big Green Egg is perhaps the most common Kamado-style grill in the market. The grills that they produce are powerful and are very easy to use so you can cook anything in it.
It is very important to know how you should cook a particular cut of beef on a particular type of grill. Tri-tip is the closest cut of meat that is compared to the brisket when it comes to taste and texture.
That does not mean that they are cooked the same way. The process of preparing and cooking tri-tip is not that hard, you just need to follow specific instructions and procedures to make the best of it.
When it comes to the Big Green Egg, you will also need to follow the instructions from their guide to set it up properly. This is not like the common grills that you have, so do as the guide says.
This post will let you know the basics of the procedures when cooking tri-tip. Once you have mastered the basics, you can then alter the recipe or the guide according to your preferences.
The fun part here is that you will also be discovering another way of cooking instead of the typical sear and smoked finish or grill when you usually have a thick piece of meat.
Before we go to the guide, let us see what makes tri-tip a bit different from other cuts of meat.
Cole Cooks: Big Green Egg Tri
Tri-tip is Californias contribution to the BBQ world. Living in San Diego we have become experts over the years in preparing tri-tip. Our preferred method is to cook tri-tip on the Big Green Egg using a form of reverse sear.
Jump Ahead To
Tri-tip is a triangular cut of bottom sirloin. It is hard to find tri-tip outside California. Many of our visitors from other states are completely unfamiliar with tri-tip.
According to one of our favorite BBQ cookbooks, BBQ USA, tri-tip developed in the 1950s in the Santa Maria Valley area of Santa Barbara county . Tri-tip is all over southern California, but mainly found in the Central Coast area running from Santa Barbara to San Luis Obispo and Monterey counties.
Tri-tip is almost always cooked outdoors on a grill. Over the years we have found that tri-tip can be fairly difficult to cook. It is easy to overcook tri-tip. Unlike traditional BBQ meats, tri-tip is best served rare to medium.
Many recipes say it cooks quickly. This can be true, but we have found a low and slow method works best. Tri-tip generally has a lot of fat that can cause flareups. The fat should be trimmed under any method, but cooking at low heat and searing at the end ensures the meat is not overcooked.
Our favorite method now is doing tri-tip on the Big Green Egg. We start at a very low heat and cook the tri-tip to 120 degrees on indirect heat. At that point we crank the Big Green Egg up to 500 degrees and sear it on all sides .
- 2 to 3poundbeef tri-tip
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This Recipe Is Truly A Celebration Of Flavor Try It On Your Kamado Style Grill Tonight
Yield: 4 People
Cook Time: 20-30 Minutes
Cook Temp: 450 – Direct Heat
2 2 ½ lbs Tri Tip, Beef, Trimmed and Peeled I prefer Prime or Choice
2 tbsp Oil, Canola/Olive Blend
4 tbsp Rub-A-Dub, 5280 Culinary
Preparation Directions:
Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturers instructions before using grills, starters and any cooking tools
Stir charcoal in the Big Green Egg and Top off with Fresh Charcoal
Clean out ash pit if needed
Open Bottom vent and top vent for maximum air flow during startup process
Make a well in the center of the lump and ignite the charcoal using speedilight starters or an EGGniter
Heat to temp of 450 and adjust lower and upper vents to hold at 450
While grill is heating up prep Beef Tri Tip as follows
Trim or clean Tri Tip as needed. Most Tri Tips will come trimmed and cleaned from the butcher or grocer
Pay attention to the muscle fibers or grain of the beef, this will helpful to remember when it comes time to slice,
Add light oil to coat Tri Tip on both sides
Season to taste on both sides with Rub-A-Dub
Allow to sit on the counter for 10-15 minutes while grill reaches cooking temperature
Burb Big Green Egg and Open dome
Add Tri Tip to the grill, over the direct heat part of the grill
Grill on the first side for 6 minutes, check sear and flip to the other side if sear is to your liking
Grill on the second side for 6 minutes and check sear again
BBQ Gear/Supplies
Reverse Seared Beef Tritip Skillet Potatoes And Roasted Broccoli With White Cheddar Beer Cheese Sauce
We received no compensation for this post. Any links that may earn us a commission are marked with .
This weekend, I fired up a couple of Big Green Eggs to make reverse-seared beef tri-tip, skillet roasted potatoes, and fire-roasted broccoli with white cheddar beer cheese sauce.
| Reverse-seared beef tri-tip, skillet roasted potatoes, and broccoli with white cheddar beer cheese sauce. |
| It all started when I saw this nicely marbled, Certified Angus Beef® Brand beef tri-tip at my Food City. I couldn’t just leave it sitting there in the meat case, could I? |
| I gave the tri-tip a 24-hour dry-brine using Christie Vanover’s Brisket Rub and Kinder’s Master Salt . |
| I coated the roast all over with the seasoning, put it on a rack as shown, then covered it loosely with plastic, and put it in the fridge for 24 hours. |
| My setup for the Big Green Egg was simple. I did a basic indirect setup with a cast-iron plate setter and a Craycort cast iron grate. |
| For the skillet potatoes, I preheated Egg #2 and my 80-year-old Griswold skillet to 400°f. I tossed 12 ounces of quartered red bliss potatoes, 1/4 cup onion, 1/4 cup diced red bell pepper, 1 tsp salt, 1/2 tsp Girl Carnivore’s Over Easy, 1/4 tsp black pepper, and 1/4 tsp granulated garlic together in oil. I added that to the hot skillet and cooked it for 1 hour, stirring every 15 minutes. |
| I cooked the roast until it hit an internal temperature of 123°f. |
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What Temperature Do I Smoke Tri
Theres a couple of different ways that you can smoke a tri-tip on your ceramic grill. Some pitmasters cook tri-tip it in the 325°F range. The other way is to cook it low-and-slow in the 225° F range, then finish by searing.
I find the lower temperature will have more smoke flavor, because the meat has more time on the grill to absorb that lovely smoke. Cooking in the higher temperature range wont do any harm to the tri-tip, as long as you dont leave it on too long and keep a track of the internal meat temperature.
Big Green Egg Reverse Sear Tri Tip
June 15, 2015 | Beef
I have seen a lot of people cook a Tri Tip on their eggs and rave about the experience. I took my time trying this cut of meat mostly as I did not know anything about it. Simply put this cut of meat is lean, lower in cost, and full of flavor . The Santa Maria Steak was popularized in the 1950s in the Central Coast of California using this cut of meat. The name Tri Tip comes from the shape as the 1.5 2 pound cut of meat looks like a triangle. Since I recently became the proud owner of a second Big Green Egg , I wanted to cook something that would take advantage of my new setup. For this post I used the redneck version of Sous Vide and Reverse Seared this Trip Tip. Now sit back, grab a glass of Cabernet, and enjoy this recipe for Big Green Egg Reverse Sear Tri Tip.
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What Is Tri
Tri-tip is a triangular-shaped piece of meat taken from the tail of the sirloin. Tri-tip is a lean cut of beef, and doesnt need a long to cook. In a kamado-style cooker or Big Green Egg, you want to start out low-and-slow so that the tri-tip can absorb some of the smoke flavor. Then, after an hour, remove the deflector plate and reverse-sear over a flame. Since tri-tip is a lean cut of meat, so if its overcooked, it will dry out. Most people also serve it medium or rare. This is the case when smoking lean cuts.