How to Grill Tri Tip on Big Green Egg

If you want to master the art of grilling tri tip on your Big Green Egg, this article is for you. We’ll guide you through the entire process, from choosing the perfect cut of tri tip to seasoning it just right.

You’ll learn how to prepare your Big Green Egg for grilling and how to achieve that perfect, juicy, and flavorful tri tip every time.

Get ready to impress your friends and family with your grilling skills!

Choosing the Right Tri Tip Cut

You’ll want to make sure you’re choosing the right tri tip cut for grilling on your Big Green Egg. The tri tip is a triangular muscle that comes from the bottom sirloin of the cow. It’s known for its rich flavor and tenderness, making it a popular choice for grilling. When selecting a tri tip, look for one that has a good amount of marbling, which will help keep the meat juicy and flavorful during the grilling process. Additionally, choose a cut with a nice thick cap of fat on one side, as this will add even more flavor to the meat as it cooks.

In terms of seasoning options, there are several delicious choices to enhance the flavor of your tri tip. One popular option is a simple salt and pepper rub, which allows the natural flavors of the meat to shine through. For those who prefer bolder flavors, a dry rub made with a combination of spices like paprika, garlic powder, and cayenne pepper can add a nice kick. Alternatively, you can marinate the tri tip in a mixture of soy sauce, Worcestershire sauce, garlic, and herbs for a few hours before grilling to infuse it with even more flavor.

Preparing the Tri Tip for Grilling

When preparing your tri tip for grilling, there are three key points to keep in mind.

First, trim the excess fat to ensure even cooking and prevent flare-ups.

Second, marinate the tri tip to infuse it with flavor and tenderize the meat.

And finally, allow the tri tip to rest before grilling to allow the juices to redistribute and ensure a moist and flavorful final result.

Trimming the Excess Fat

Trimming the excess fat is essential before grilling the tri tip on the Big Green Egg. Here are three techniques to help you effectively remove the excess fat and enhance the taste and texture of your tri tip:

1. Start by locating the thick layer of fat on the surface of the tri tip. Use a sharp knife to carefully trim off this excess fat, making sure to leave a thin layer for added flavor and moisture.

2. Next, remove any visible pockets of fat within the meat. These pockets can prevent proper cooking and result in an unevenly cooked tri tip.

3. Finally, remove any silver skin, which is a tough connective tissue that can make the meat chewy. Gently slide the knife under the silver skin and separate it from the meat, being careful not to remove too much meat in the process.

Marinating for Flavor

Marinating the tri tip enhances its flavor and tenderizes the meat. To achieve the best results, it’s important to use proper marinade techniques for maximum flavor infusion.

Start by choosing a marinade that complements the natural flavors of the tri tip. Popular options include garlic, soy sauce, Worcestershire sauce, and various herbs and spices.

Once you have your marinade ready, place the tri tip in a resealable bag and pour the marinade over it, making sure to coat the meat evenly. Seal the bag and refrigerate for at least four hours, but overnight is even better. This allows the flavors to penetrate the meat, resulting in a more flavorful and tender tri tip.

Remember to turn the bag occasionally to ensure all sides are evenly marinated. When it’s time to grill, remove the tri tip from the marinade and pat dry before cooking.

Enjoy the delicious flavor that marinating brings to your tri tip!

Resting Before Grilling

Resting the meat allows the flavors to meld together and ensures a juicy and tender texture. Before throwing that tri tip on the grill, it’s important to give it some time to rest. Here are three benefits of resting your meat before grilling:

1. Enhanced flavor: Resting allows the seasonings and marinade to penetrate the meat fully, resulting in a more flavorful and delicious final product.

2. Moisture retention: During the resting time, the meat’s juices redistribute evenly, ensuring that each bite is moist and juicy. This prevents the meat from drying out on the grill.

3. Improved tenderness: Resting allows the proteins in the meat to relax and the muscle fibers to reabsorb some of the moisture lost during cooking. This results in a more tender and melt-in-your-mouth texture.

Seasoning the Tri Tip

When it comes to seasoning your tri tip, you have a variety of options to choose from. From classic salt and pepper to flavorful dry rubs or marinades, the possibilities are endless.

Marinating the tri tip before grilling is important as it helps to tenderize the meat and infuse it with flavor. To ensure the best results, here are some seasoning tips and tricks to enhance the taste of your tri tip.

Best Seasoning Options

For a flavorful grilled tri tip on the Big Green Egg, you can’t go wrong with using a dry rub or a combination of spices. Here are the best seasoning blends to take your tri tip to the next level:

1. Classic BBQ Rub: A blend of brown sugar, paprika, garlic powder, onion powder, salt, and pepper. It adds a smoky and savory flavor to your tri tip.

2. Santa Maria Style Rub: This traditional California blend includes garlic powder, onion powder, salt, pepper, and a hint of dried herbs like oregano and thyme. It gives your tri tip a zesty and herbaceous taste.

3. Coffee Rub: A unique combination of ground coffee, brown sugar, chili powder, paprika, and cumin. The coffee adds a rich and slightly bitter flavor, while the spices provide a subtle heat.

Choose your favorite seasoning blend, generously coat your tri tip, and let it sit for at least 30 minutes before grilling. The dry rub will create a delicious crust and enhance the natural flavors of the meat.

Enjoy your perfectly seasoned grilled tri tip!

Importance of Marinating

Marinating your meat can significantly enhance its flavor and tenderness, making it a crucial step in preparing a deliciously juicy tri tip.

To maximize the benefits of marinating, it’s important to use the right techniques.

First, choose a marinade that complements the flavors of your tri tip, such as a mixture of olive oil, garlic, and herbs.

Next, ensure that the meat is fully submerged in the marinade and refrigerate it for at least 4 hours, or overnight for even better results. This allows the flavors to penetrate the meat and tenderize it.

When you’re ready to grill, remove the tri tip from the marinade and pat it dry to promote a nice sear.

Seasoning Tips and Tricks

To enhance the flavor of your meat, don’t forget to season it with a variety of herbs and spices. Seasoning techniques can greatly enhance the taste of your grilled tri tip on the Big Green Egg.

Here are some flavor enhancers to consider:

1. Dry Rub: Create a flavorful blend of spices, like paprika, garlic powder, and black pepper. Rub it onto the meat and let it sit for at least 30 minutes before grilling.

2. Marinade: Infuse your tri tip with a delicious combination of herbs, spices, and liquids. Try a mixture of soy sauce, Worcestershire sauce, garlic, and thyme for a savory marinade.

3. Herb Butter: Make a compound butter by mixing softened butter with fresh herbs like rosemary, thyme, and parsley. Coat the meat with the herb butter before grilling for a burst of flavor.

Preparing the Big Green Egg for Grilling

Make sure you’ve preheated the Big Green Egg to the recommended temperature before grilling the tri tip. Preparing the grill is an essential step to ensure a successful cook. Start by removing the cooking grate and lighting the charcoal. Fill the charcoal chamber with the desired amount of lump charcoal, leaving enough space for airflow. Use a charcoal chimney or electric starter to ignite the coals, avoiding the use of lighter fluid, as it can leave an unpleasant taste on the meat.

Once the coals are lit, replace the cooking grate and close the lid. Adjust the bottom and top vents to control the airflow and temperature. For grilling tri tip, a medium-high heat of around 350-400°F (175-200°C) is recommended. Open the bottom vent fully and adjust the top vent to achieve the desired temperature. Keep an eye on the built-in thermometer or use an external one to monitor the grill’s temperature throughout the cooking process.

Maintaining a consistent temperature is crucial for even cooking. Adjust the vents as needed to control the heat. Opening the vents will increase the temperature, while closing them will decrease it. It may take some practice to find the perfect balance, but with time, you’ll become familiar with your Big Green Egg’s temperature control capabilities.

Grilling the Tri Tip to Perfection

Once the desired temperature is reached, you’re ready to start grilling the tri tip on the Big Green Egg. Follow these grilling techniques to ensure a perfectly cooked tri tip:

1. Sear the tri tip: Place the tri tip directly on the hot grill grates. Sear each side for about 2-3 minutes to lock in the juices and create a flavorful crust.

2. Indirect cooking: Move the tri tip to the cooler side of the grill, away from direct heat. Close the lid and let it cook for about 25-30 minutes per pound. This will allow the tri tip to cook evenly and reach the desired doneness.

3. Use a meat thermometer: To ensure your tri tip is cooked to perfection, use a meat thermometer to check the internal temperature. For medium-rare, the thermometer should read 135°F (57°C), while medium is around 145°F (63°C). Remember to insert the thermometer into the thickest part of the meat for an accurate reading.

Cooking time may vary depending on the thickness of the tri tip, so it’s important to keep a close eye on the temperature. Once the tri tip reaches your desired doneness, remove it from the grill and let it rest for 10-15 minutes before slicing. This will allow the juices to redistribute, resulting in a tender and juicy tri tip.

Enjoy your perfectly grilled tri tip from the Big Green Egg!

Resting and Slicing the Tri Tip

After removing the tri tip from the grill, let it rest for 10-15 minutes to allow the juices to redistribute and ensure a flavorful and tender bite. Resting the meat is a crucial step in the grilling process, as it allows the juices to evenly distribute throughout the tri tip, resulting in a more succulent and delicious final product. During this resting period, the temperature of the meat will also continue to rise slightly, which helps to further enhance its tenderness.

Once the tri tip has rested, it’s time to slice it for serving. Slicing the tri tip correctly is important to ensure that each bite is tender and flavorful. Here are some slicing techniques to follow:

1. Slice Against the Grain: Look closely at the tri tip and identify the direction of the muscle fibers. Slice the meat perpendicular to these fibers, which is against the grain. This will result in more tender slices.

2. Thin Slices: Aim to cut thin slices of tri tip, around ¼ inch thick. Thinner slices allow for a more enjoyable eating experience and help to showcase the marbling and flavor of the meat.

3. Bias-Cut Slices: When slicing, cut the tri tip at a slight angle, known as a bias-cut. This technique exposes more surface area, which enhances the flavor and texture of each slice.

Serving and Enjoying the Grilled Tri Tip

Now that you’ve rested and sliced your perfectly grilled tri tip, it’s time to serve and enjoy this mouthwatering dish. Here are some serving suggestions and wine pairings to make your meal even more delightful:

1. Serving Suggestions:

   • Plate the sliced tri tip on a large platter, arranging it in an attractive pattern.
   • Garnish with fresh herbs like rosemary or thyme to add a pop of color and fragrance to the dish.
   • Serve with your choice of sides such as roasted vegetables, mashed potatoes, or a crisp green salad.

2. Wine Pairings:

   • Cabernet Sauvignon: This bold and full-bodied red wine pairs perfectly with the rich flavors of the grilled tri tip.
   • Syrah/Shiraz: The smoky and peppery notes of this red wine complement the charred crust of the tri tip.
   • Zinfandel: With its fruity and jammy characteristics, this red wine balances the savory flavors of the meat.

Remember to let your guests know about the wine pairings and encourage them to savor the flavors together. So, gather your loved ones, pour a glass of wine, and enjoy the succulent grilled tri tip that you worked so hard to create. Cheers!

Conclusion

So there you have it! Grilling tri tip on the Big Green Egg is a delicious and satisfying experience.

By choosing the right cut, preparing it properly, seasoning it to your liking, and using the Big Green Egg to its full potential, you can achieve a perfectly grilled tri tip every time.

Remember to let it rest before slicing and serving, and enjoy the juicy and flavorful results.

Happy grilling!