Posted: 9/9/2008 9:08:07 PM EDT
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I posted this in the Hometown forum, but they weren't being very critical.... This was my first attempt at BBQ in my Big Green Egg. So, GD, give me your opinion! Tri-tip with a dry rub  The rub: Black pepper White pepper Cayenne pepper Garlic granules Celtic salt (the gray stuff) Lighting the Egg  Using indirect heat  Fresh on the grill  Smoking  I used mesquite chips soaked in apple juice. Right before removing from the grill  Letting it rest  The end product  The beer was a homebrew ESB. Tequila was 1921 - blanco. I didn't have as much time as I wanted, so I cooked at a bit higher temp than I wanted. I pulled the meat off at 130 degrees, but still not enough of a ring or pinkness to my liking. |
