I had picked up this tri tip a week ago while it was on sale, froze it, thawed it, and cooked it yesterday using my favorite Rub Co 50/50 Original/Santa Maria rub combo:
While it was cooking indirect on the Small Egg, I had my 4 QT CI dutch oven in the Large Egg baking some artisan bread:
The bread was done and pulled. I'm no baker by any stretch of the imagination but I was happy with this:
The tri tip reached about 112-115 IT and I pulled it for a brief rest while I got the Large Egg up to high heat. Some really sweet white corn is on sale this week of 6 ears/$2 so I used the corn off of 1 1/2 ears instead of all canned corn and put it into a corn casserole. Into the Small went four Lodge CI mini servers filled with corn casserole at 350 degrees. There's one server barely visible under the 3 (sitting on the cooking grid from my Mini Egg):
While the corn casserole was cooking, I quickly seared the tri-tip and set it aside to rest and seared some white peaches drizzled with some white balsamic vinegar:
In the last few minutes of the corn casserole cook I added some shredded medium cheddar cheese (to 3 of the 4 as I couldn't easily access the divided mini-server that was under the other 3). The casserole came off the Egg:
Sliced up the tri-tip:
The peaches got a whipped cream, powdered sugar, vanilla extract filling into the center and another light drizzle of white balsalmic. Plated and served:
It was a nice meal and topped off a day of overeating with my wife & MIL.
Thanks for looking!
, Large BGE
, Small BGE
, Mini BGE
, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Imperial Kamado, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red
Backlit Thermapen, custom BGE & Weber handles
by brethren martyleach
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