Grilling Recipes

Grilled Tri Tip on Big Green Egg | Grilling Tri Tip Recipe Malcom Reed HowToBBQRight



Grilled Tri Tip with Chimichurri Sauce | Tri Tip grilled on Big Green Egg

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Tri Tip reminds me of a cross between a brisket flat and a thick sirloin steak. It’s best cooked medium rare and sliced across the grain which yields juicy, tender meat perfect for making tacos or sliders.

The most popular way of cooking tri tip is on a santa maria style grill where the meat can be raised or lowered over the coals as needed.

I’ve found that using a reverse sear method will do the job just as well. I’m use my Big Green Egg for this cook: first with the heat deflector to keep the temps down low and slow @ 250⁰. When the internal reaches about 110-115⁰, it’s time to crank the heat up for the final sear. You can do this on any grill just create a 2 zone fire (hot side & cool side).

You will need a good probe thermometer for this method and I suggest a Thermoworks Chef Alarm. It allows you to monitor the internal temperature without lifting the lid on the grill and thermoworks products are the best on the market.

Keeping to true Santa Maria style the seasonings are kept simple. Corse Salt, Black Pepper, and Garlic are about all you need. I use my Steak & Chop Rub but you can find Santa Maria style seasoning in stores. Coat the outside of the tri tip with a little olive oil so the seasoning sticks and let it come up to temp before placing on the grill.

Once the internal temp climbs to about 115⁰ (takes about 25 minutes), the tri tip is ready to sear. On the BGE I take it off for a few minutes and adjust the grill for high heat cooking. If you’re using a 2 zone set up , move the tri tip straight to the hot side.

It needs 4 minutes on each side to finish cooking to medium rare about 130-135⁰ internal. Give it a few more minutes if you like beef more done.

After a short rest the tri tip is ready to slice. Be sure to cut against the grain in thin slices. Serve it with tortillas or rolls and chimichurri sauce is the perfect accompaniment drizzled over the top.

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Grilling tri tip

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50 thoughts on “Grilled Tri Tip on Big Green Egg | Grilling Tri Tip Recipe Malcom Reed HowToBBQRight

  • Found a few tri tip recipes and decided to use yours. We had one of the tastiest steaks ever! Appreciate what you do!

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  • Just cooked tri tip Malcolm, resting now
    Some baked potatoes, cold beer!
    Basted with a lil butter, whole garlic cloves,rosemary and thyme!
    Timer says 7 minutes and Ill be slicing it

    Thanks Malcolm as always

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  • Las Vegas can smoke ? tri tip all day! But the chimichurri sauce is a plus!

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  • Dry salt brine those bad boys the night before. Makes a WORLD of difference with the tri tip IMO.

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  • I didn't try this specific recipe, but I tried this specific cooking technique on my tri tip and it was DELICIOUS. The smoke flavor was delicious and the meat was nice and tender. Great video.

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  • that MF looks like shoe leather. Personally, I think you fucked up cooking it like that. You've got to try marinating it in something that'll break down some of the internal connective tissues and then cook it on the rotisserie for exactly 20 mins on about 450.

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  • It looks great, Malcom. Did you insert any smoke wood chunks, like Hickory?

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  • With steaks you typically sear first right? Could that be done with tri tip to make the sequence easier? Like putting in a cold heat deflector rather than pulling out a hot one? Just curious, cuz I know I'll burn myself … lol

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  • Malcom, u are the Man. I have learned so much from your videos. Thanks for sharing ??????

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  • What do you think of the concept of dry brining it with salt for a day before smoking & searing? I've seen some places that recommend it for maximum flavor and tenderness but at the same time I see plenty that seem to ignore that step… think it makes a real difference?

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  • Dude, as far as sourcing these, head down to The Flora Butcher. I know it's a few hours each way for you, but they have amazing wagyu tri tips for $16/lb.

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  • I just added a Green Egg XL to the backyard and Followed your cook and the Tri Tip came out FANTASTIC!!  Pulled it at 115, opened the vents and seared at 4 min a side at 500-550 degrees and it was a perfect med rare

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  • Great job on the Tri Tip, for a rub there is SusiQ from Santa Maria. Sea Salt garlic powder white and black pepper and dried parsley. TrimTip is cooked over Red Oak on an Asado or Parillia Grill. Hot and Fast. Instead of BBQ sauce, the use of Salsa is typical with sides of Piquito beans. 3 bean salad and Sweet Garlic Bread combo of Mexican, Portuguese, Danish and Italian Culture. Cutting it thin or thick is awesome. When sliced thin it can be placed in Mexican Flat unleavened bread. Awesome

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  • You did this without a slow and sear. Awesome. Wow you did this without a slow and sear. Amazing that you used a two zone cook without the slow and sear or the drip and griddle. Do you think the BG E is as good as a kettle with a slow and sear? I believe in the BGE. Only the BBQ youtubers love the Slow and sear

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  • Smoked a tri tip today then put her on the Webber for a good seer. Used a light coat of KH's AP and KH's Steak Rub. MMMMMM MMM…. I let it roll to 150 degrees for a nice, juicy medium. So good. Your rubs took it to the next level. Thanks Malcom!!

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  • Your my new hero… I’ve tried 3 of your videos this week. And all 3 have been absolutely delicious. Working on 4 tomorrow (tri-tip)

    Your videos are very informative but keep strait to the point.

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  • You look like this one dude that makes videos of his angry grandpa

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  • I watch Alot of different videos of yours.everything you do is explained in great detail.and everything looks delicious.your a great cook.

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  • Hey Malcom… You can find tri-tip at southern meats in Millington Tn. They had a lot of requests for it from naval personnel who were transferred from California. They package it themselves then freeze it but it's always in stock.

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  • Just got this grill and it's my 1st Smoker.>>>t.co/LFIp6yMX2V   I have had several grills in my day but this one has the best quality for a over the counter grill that I've ever had the privilege of owning. Thanks Smoker

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  • My folks were born and raised in Texas, but moved out to California in 1961, and that's when their love affair with Tri-Tip began and once I was born, I was hooked too. For me, I could eat it 7 days a week, 365 days a year. It's just that damned good.

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  • Malcom, you're the man! All of your recipes I've done we're crazy awesome and perfect. Keep it up please.

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  • I’ve lived in SoCal for almost 20 years, and I’m big into grilling and smoking. But when I moved here and heard people talking about tri tip, I didn’t know what it was, and then I had a few bad experiences eating of tri tip overcooked in an oven – definitely no bueno. So I never grilled one until today. This video was helpful, and it turned out great. And I have unlimited local sources, so it’s definitely something I’ll add to the rotation from now on.
    Thanks and keep up the great work.

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  • That sauce sure looked pretty fancy for a BBQ guy Malcolm!!
    Thanks as always
    Devin

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