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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-02-2012, 11:36 PM   #1
R2Egg2Q
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Default Tri Tip on the Mini Egg

I look pretty closely at the tri tips at the grocery store even if I don't need one as every once in a while I find one that just screams "buy me"!

This one said just that to me:



Brushed with EVOO & rubbed with Rub Co Original & Santa Maria:


Put it on the Mini Egg which was cruising along at about 335:


I love searing on the Mini so after IT hit about 118, I seared it a minute per side:



Temp in thickest part when pulled was about 128-129 and during the rest it peaked out at:


Sliced & served:



It was delicious with a little buttery taste! I'm so glad this one called out to me.

Thanks for looking!
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Unread 03-02-2012, 11:55 PM   #2
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Looks good ......
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Unread 03-03-2012, 12:04 AM   #3
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That looks really farking tasty man! I really need to get my hands on one of those baby's.

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Unread 03-03-2012, 12:08 AM   #4
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Fantastic!

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Unread 03-03-2012, 12:15 AM   #5
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That mini is bad arse I picked up a couple last week at Safeway as well and they really surprised me on the quality the Safeway in Castro Valley even had sirloin cap steaks so I asked the butcher if they had the roast before cutting into steaks and they had them Picanha. You may want to check with your store. Oh btw your TT looks fabulous.
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Unread 03-03-2012, 12:21 AM   #6
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Quote:
Originally Posted by Will work for bbq View Post
That mini is bad arse I picked up a couple last week at Safeway as well and they really surprised me on the quality the Safeway in Castro Valley even had sirloin cap steaks so I asked the butcher if they had the roast before cutting into steaks and they had them Picanha. You may want to check with your store. Oh btw your TT looks fabulous.
Thanks for the heads up Paul! I've been out of picanha for awhile and it'd be nice to find another source for those.
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Unread 03-03-2012, 03:27 AM   #7
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Very Nice John!! That reminds me, I need to hit Ryan up for a bag or 2 of SM rub.
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Unread 03-03-2012, 06:50 AM   #8
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That is calling out to me now I have looked around, asked my butcher and can not find one of those around here
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Unread 03-03-2012, 08:52 AM   #9
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That looks amazing...the mini is quite a workhorse!
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Unread 03-03-2012, 09:24 AM   #10
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That looks outstanding, hard to get tri tips around here. Always amazed when I see someone who can keep a gasket on the mini.
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Unread 03-03-2012, 10:15 AM   #11
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Great cook John... Looks very tasty!
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Unread 03-03-2012, 10:31 AM   #12
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Excellent mini cooking R2!
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Unread 03-03-2012, 10:35 AM   #13
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That is a throwdown winning pic there. Looks so tasty and perfectly (under) cooked. I'd inhale that whole roast in one sitting. Done it before :)
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Unread 03-03-2012, 11:35 AM   #14
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Quote:
Originally Posted by NewEnglandQ View Post
That looks outstanding, hard to get tri tips around here. Always amazed when I see someone who can keep a gasket on the mini.
With all of the high heat cooking I've done on it I'm surprised that the gasket hasn't started coming off yet. That might change soon as the Mrs just requested some mini pizzas.
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Last edited by R2Egg2Q; 03-03-2012 at 11:36 AM.. Reason: Typi
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Unread 03-03-2012, 12:39 PM   #15
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Beautiful Tri-Tip John! I have mini-envy. What is inside the foil? A flower pot base for a plate setter?
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