Member Login

Do I have to register?


Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 443 guests online and We have 3 members online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.

Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view

Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook
Categories Beef Philicious Tri Tip Roast
Most Viewed - Top Rated - Last Added - Last Commented


Philicious Tri Tip Roast
Description:More detailed version of a reverse sear smoked tri tip roast.

Tri Tip Roast

Italian Dressing

Balsamic Vinegarette Dressing

Smoking chips


This started as a 2.5 tri tip roast that I cut along the grain line to make two pieces. I will use the elongated one as a pichana.



I put the triangle piece in a zip lock bag and covered it with Italian Dressing.  I added about one-fourth as much of the Balsamic Vingerette.  Due to timing, I let it sit in the fridge overnight.  Took it out to warm up while I got fire going.  I used some of the Jack Daniels chips.  Got BGE up (or down) to 250 degrees with plate setter and a drip pan with some water in it (only to not have burned drippings - I did not save any \"juice\".)  Put roast on gris and cooked until roast had an internal temperature of 135 degrees.  This took about one hour.



I covered the roast until I got the BGE up to about 475 degrees for the searing of both sides.  I seared each side for about 5 minutes.


Took roast off and let it rest for about 10 minutes.  The internal was about 160 degrees.  Sliced it up and it was pretty good.  Nice and juicy.[IMG][/IMG][IMG][/IMG]

Nice and pink in the center.  [IMG][/IMG][IMG][/IMG]

Number Of Servings:Source:More detailed version of DEWDEW
Vegetarian:NoTime To Prepare:
Date:Sun 13 Feb 2011 03:38:18 UTCViewed:4695 times
Rating:2,00 (1 votes)

recipe rating
1 (bad)5 5 (good)

PhiliciousComment added on: Sun 13 Feb 2011 04:08:18 UTC
Sorry about the other posts and the photos. You can copy the links into your browser. If anyone can give me advice on posting photos, I would appreciate it.
PhiliciousComment added on: Sun 13 Feb 2011 12:55:44 UTC
Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Thursday, Oct 22, 2020 3:06 pm
31454 registered users
0 today
0 this week
2 this month
Last: BigRick
Total Posts: 1,250,159

Our New Members

  • Redrev
       2020-09-11 12:56 AM
  • howmet
       2020-09-08 05:17 PM
  • T Man
       2020-09-06 01:38 AM
  • jjp43
       2020-08-30 07:09 PM
  • MJH
       2020-08-29 07:22 PM