Alright, my fellow flavor fanatics, gather ’round because today, we’re diving headfirst into the smoky wonderland of Big Green Egg Smoked Tri Tip! Trust me, your taste buds are about to embark on a flavor journey so epic, it’ll make your grandma’s secret chili recipe blush.
How to Make Big Green Egg Smoked Tri Tip
Now, let’s cut to the chase and break down the smoking process. Throw on your apron, because things are about to get sizzling!
- Prep that Precious Tri Tip: Gather your tri tip, and don’t be shy with the seasoning. I’m talking about a flavor explosion here. Get messy, get creative. Who said a rub can’t have personality?
- Fire Up the Big Green Beast: Crank that Egg up, let it breathe fire, and stabilize it at a cozy 225°F. We’re not in a hurry here; we’re on a slow and steady flavor voyage.
- The Wood Matters: Ah, the wood – the unsung hero of the smoking symphony! Pecan wood is my go-to for tri tip. It adds a nutty richness that plays a perfect duet with the meaty melody.
- Tri Tip Tango: Pop that seasoned beauty on the grates. Now, close the lid and let the Egg do its smoky dance for about 2-3 hours. Cue the mouth-watering anticipation!
Alright, folks, let’s talk rubs. This ain’t your grandma’s basic seasoning – we’re turning up the flavor dial to eleven!
Bold Pepper Symphony Rub: Mix coarse ground black pepper, kosher salt, garlic powder, and a pinch of cayenne. Trust me, your taste buds will be dancing the cha-cha.
The Wood Whisperer
In the world of smoking, the wood you choose is like casting the lead actor in a blockbuster. Pecan wood steals the spotlight for me when it comes to tri tip. Its sweet and smoky profile complements the beefy goodness, creating a harmony that’ll make your taste buds do a standing ovation.
Sides that Sizzle
Now, let’s not forget the supporting cast – the sides! A smoked tri tip deserves a culinary entourage that’s equally impressive.
Zesty Grilled Veggies: Throw some bell peppers, zucchini, and mushrooms on the grill. Let them soak up that smoky goodness and elevate your plate to veggie nirvana.
Cilantro Lime Slaw: This tangy slaw is the perfect dance partner for your tri tip. It cuts through the richness with a zesty kick, leaving your palate refreshed and ready for the next savory bite.
I’ve been around the smoking block a few times, and I’ve picked up some wisdom along the way. Here are a few nuggets of gold for your smoking adventure:
- Patience is a Virtue: Don’t rush the process. Smoking is an art, not a race. Your taste buds will thank you for the slow-cooked perfection.
- Thermometer Love: Invest in a good meat thermometer. It’s your trusty sidekick on this flavor quest. The difference between ‘meh’ and ‘mind-blowing’ lies in those temperature readings.
- Rest, Don’t Rush: Once that tri tip is off the grill, let it rest. This isn’t just for the meat’s well-being; it’s for yours too. A rested cook is a happy cook.
Well, my friends, there you have it – the gospel of Big Green Egg Smoked Tri Tip according to yours truly. From rubs that tango to woods that whisper sweet nothings, we’ve covered it all. Now, get out there, fire up that Egg, and let the smoky symphony begin!
Overall, this smoking journey has been a flavorful rollercoaster, and I wouldn’t trade it for anything. It’s not just about the food; it’s about the experience, the laughter, and the satisfaction of nailing the perfect smoke.
Finally, a big ol’ thank you for riding along on this flavor adventure. Remember, life’s too short for bland food, so spice it up and let the good times roll! Catch you on the smoky side, my friends!
Big Green Egg Smoked Tri Tip
Unleash the full potential of your Big Green Egg with our irresistible smoked tri tip recipe. Elevate your barbecue skills and impress your guests.
- 1 tri tip approximately 2.5 to 3 pounds
- 2 cups pecan wood chips soaked in water for 1 hour
For the Rub:
- 2 tablespoons coarse ground black pepper
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
Prepping the Tri Tip
- Start by trimming excess fat from the tri tip. Pat it dry with paper towels to ensure the rub sticks.
- In a small bowl, mix together coarse ground black pepper, kosher salt, garlic powder, and cayenne pepper. Rub this flavor bomb generously all over the tri tip. Don't be shy – let the flavors mingle!
- Preheat your Big Green Egg to 225°F. This is the sweet spot for that slow and steady smoke we're aiming for.
The Smoking Dance
- While the Egg is heating up, soak your pecan wood chips in water for an hour. This ensures a slow release of that nutty, smoky flavor.
- Once soaked, throw those chips onto the hot coals. Close the lid and let the smoke show begin!
- Place your seasoned tri tip on the grates. Close the lid and let it dance with the pecan-infused smoke for 2-3 hours. Kick back and savor the anticipation.
Bringing It All Together
- Once the tri tip hits an internal temperature of 135°F (for medium-rare), take it off the grill, tent it with aluminum foil, and let it rest for 15 minutes. This is the moment of truth!