Tri Tip, Bread, Corn Casserole, & Peaches on Eggs (w/pr0n)

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!

bobfeebish said:

Beautifully done

Care to share the recipe for the corn casserole?

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Sure, it is a Paula Deen recipe:

1 (15 1/4-ounce) can whole kernel corn, drained - I used some sweet local corn from a cobb instead
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese

Directions

In a large bowl, stir together the corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole.

Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted. (I don't think I was that generous as my wife was watching and cautioned me to not overdo the cheese).

It was tasty but we might cut back a little on the butter (Paula isn't known for skimping on butter).

Sent from my iPad using Tapatalk HD

Thanks for the compliments!

thaifighter06 said:

Dude. Looks OUTSTANDING. What was the final temp of the tri-tip when you took it off?

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125-130 in the thickest parts. Temps peaked at 129-136 during the rest.

Jonwithanegg said:

Very nice!
Great price on that tri tip too. Here in Maryland I have only ever found them at Wegmans and they are $11.99 lb!

Jon

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Wow $$$, I like tri tip but not that much!