Ace Hardware 
Amazon 
Travelocity 
Shiekh Post Content
Simple Tri-Tip on the Big Green Egg XL
Seasoned with Salt, Pepper, and Garlic — Perfectly Seared Over Live Fire
There’s something special about tri-tip cooked over charcoal. It’s bold, beefy, and full of flavor — especially when you let the fire do the work. Today we’re keeping it simple on the Big Green Egg XL, using nothing more than kosher salt, coarse black pepper, and garlic powder. No fancy rubs, no marinades — just clean seasoning and perfect fire management.
Ingredients
• 1 whole tri-tip roast (about 2½ to 3 pounds)
• Kosher salt
• Coarse black pepper
• Garlic powder
That’s it. Keep it simple — this method is all about the meat and smoke.
Setup and Prep
Start by letting your tri-tip come to room temperature for about 30–45 minutes before it hits the grill. This helps the roast cook evenly from edge to center.
While the meat rests, fire up your Big Green Egg XL and set it for direct heat at about 375–400°F. Using the EGGspander system, raise your cooking grate as high as possible.
This elevation gives you gentler, more even heat and reduces the risk of scorching before the inside reaches temp.
👉 No Eggspander?
No problem — use a rack extender or any raised cooking grate designed to lift the meat farther from the coals. The goal is to keep things hot, but not harsh.
The First Cook — Building Flavor
Once your Egg is hot and stable, place the tri-tip directly over the coals on that raised grate.
Close the dome and cook until the internal temperature reaches 110°F.
This step develops beautiful color and smoke flavor while slowly bringing the center up to temp.
Depending on your setup and the thickness of the roast, this first phase should take about 20–30 minutes.
Check the internal temp with a good digital thermometer — it’s your best friend here.
The Sear — Locking It In
When the tri-tip hits 110°F, pull it off the grill and tent it loosely with foil.
Now, lower your cooking grate closer to the fire to get that sear going.
Place the tri-tip back over the coals and sear all sides, turning every minute or two until the roast reaches an internal temperature of 135°F — the sweet spot for a juicy, tender medium-rare.
Expect this final sear to take just 5–7 minutes. Keep a close eye on it — that crust forms fast.
Rest and Serve
Remove the tri-tip and let it rest for 10 minutes before slicing.
This allows the juices to redistribute and keeps each slice tender and moist.
Slice the tri-tip against the grain — you’ll notice the grain changes direction halfway through the roast, so pay attention as you cut.
Final Thoughts
This tri-tip method is proof that simplicity wins.
A hot fire, clean seasoning, and good technique will always beat fancy rubs or marinades.
On the Big Green Egg XL, the combination of charcoal flavor and controlled heat creates that signature crust while keeping the inside perfectly pink and juicy.
Seasoned with Salt, Pepper, and Garlic — Perfectly Seared Over Live Fire
There’s something special about tri-tip cooked over charcoal. It’s bold, beefy, and full of flavor — especially when you let the fire do the work. Today we’re keeping it simple on the Big Green Egg XL, using nothing more than kosher salt, coarse black pepper, and garlic powder. No fancy rubs, no marinades — just clean seasoning and perfect fire management.
Ingredients
• 1 whole tri-tip roast (about 2½ to 3 pounds)
• Kosher salt
• Coarse black pepper
• Garlic powder
That’s it. Keep it simple — this method is all about the meat and smoke.
Setup and Prep
Start by letting your tri-tip come to room temperature for about 30–45 minutes before it hits the grill. This helps the roast cook evenly from edge to center.
While the meat rests, fire up your Big Green Egg XL and set it for direct heat at about 375–400°F. Using the EGGspander system, raise your cooking grate as high as possible.
This elevation gives you gentler, more even heat and reduces the risk of scorching before the inside reaches temp.
👉 No Eggspander?
No problem — use a rack extender or any raised cooking grate designed to lift the meat farther from the coals. The goal is to keep things hot, but not harsh.
The First Cook — Building Flavor
Once your Egg is hot and stable, place the tri-tip directly over the coals on that raised grate.
Close the dome and cook until the internal temperature reaches 110°F.
This step develops beautiful color and smoke flavor while slowly bringing the center up to temp.
Depending on your setup and the thickness of the roast, this first phase should take about 20–30 minutes.
Check the internal temp with a good digital thermometer — it’s your best friend here.
The Sear — Locking It In
When the tri-tip hits 110°F, pull it off the grill and tent it loosely with foil.
Now, lower your cooking grate closer to the fire to get that sear going.
Place the tri-tip back over the coals and sear all sides, turning every minute or two until the roast reaches an internal temperature of 135°F — the sweet spot for a juicy, tender medium-rare.
Expect this final sear to take just 5–7 minutes. Keep a close eye on it — that crust forms fast.
Rest and Serve
Remove the tri-tip and let it rest for 10 minutes before slicing.
This allows the juices to redistribute and keeps each slice tender and moist.
Slice the tri-tip against the grain — you’ll notice the grain changes direction halfway through the roast, so pay attention as you cut.
Final Thoughts
This tri-tip method is proof that simplicity wins.
A hot fire, clean seasoning, and good technique will always beat fancy rubs or marinades.
On the Big Green Egg XL, the combination of charcoal flavor and controlled heat creates that signature crust while keeping the inside perfectly pink and juicy.
1.2K
14
0
Comments
No comments yet. Be the first!