How To Grill Tri Tip On A Big Green Egg

A tri-tip is a cut of beef from just below the bottom sirloin, usually about a 3 lbs cut.  The tri-tip used in this recipe was 4 lbs.  This cut first became popular in Santa Maria, CA.  

If you want to use a pre-marinated tri-tip, or this cut is not available in your local area, you can not go wrong with Harris Ranch Santa Maria Tri Tip.

If you buy a tri-tip that is not seasoned, I have used a rub that is 1/2 Dizzy Dust All-Purpose Rub and 1/2 Big Green Egg Gourmet Seasoning.

Instructions:

1. Cover tri-tip with rub, place in a Ziploc bag and refrigerate overnight.
2. Remove from refrigerator about 2 hours before grilling.
3. Setup the BGE for direct cooking and get the temperature to about 600.  Grill the tri-tip for 3 minuets per side, then remove from the BGE, and cover with foil.
4. Let the BGE cool down to 350, and setup for indirect cooking.  Place the tri-tip back on the BGE for approximately 30 to 45 minuets, or until the internal temperature is 125 to130, this will result yield medium rare.  Note: the picture shows the tri-tip on the BGE along with twice-baked potatoes.  
5. Remove the tri-tip allow to sit for 10 minuets before carving.
6. When carving a tri-tip you want to cut across the grain and cut small slices, approximately 1/4 inch, or thinner if using for sandwiches. 
7. Serve and enjoy.

yojoe (in Big Green Egg mode) out

Other BGE recipes:

• Cooking Prime Rib on a Big Green Egg
• Cooking Baby Back Ribs on a Big Green Egg

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