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Rotisserie Tri Tip on the Big Green Egg | Backyard Smoke Show
Tri tip is already one of the best cuts for backyard cooking, but putting it on the Big Green Egg Rotisserie takes it to another level. As it slowly spins over the fire, the outside builds a beautiful crust while the inside remains juicy, tender, and full of flavor.
This recipe keeps things simple with olive oil, Big Green Egg Ancho Chile & Coffee Seasoning, and Big Green Egg Signature Steakhouse Seasoning. The result is bold, beefy, slightly smoky, and perfect for slicing thin across the grain.
Ingredients
- 2-3lb pound tri tip
- Olive oil
- Big Green Egg Ancho Chile & Coffee Seasoning
- Big Green Egg Signature Steakhouse Seasoning
EGGcessories
Step-by-Step Instructions
1. Set Up the Big Green Egg
Use about half the normal amount of charcoal and push the charcoal toward the back of the Egg’s firebox. This creates strong heat behind the rotisserie while giving the tri tip room to spin without sitting directly over a full bed of coals.
Install the Big Green Egg Rotisserie and cook with the lid open.
2. Prep the Tri Tip
Pat the tri-tip dry with paper towels. Coat lightly with olive oil to help the seasoning stick.
Season generously with Big Green Egg Ancho Chile & Coffee Seasoning and Big Green Egg Signature Steakhouse Seasoning. Make sure all sides are evenly coated.
3. Skewer the Tri Tip
Secure the tri-tip onto the rotisserie spit. Try to center it as evenly as possible so it rotates smoothly during the cook.
Tighten the forks securely so the meat stays in place.
4. Cook on the Rotisserie
Place the spit onto the rotisserie and turn it on. Let the tri tip rotate over the coals, cooking with the lid open.
Cook until the internal temperature reaches about 125°F to 130°F for medium-rare, or continue cooking to your preferred doneness.
5. Rest the Meat
Remove the tri tip from the rotisserie and let it rest for 10 minutes before slicing. This helps the juices redistribute and keeps each slice tender.
6. Slice and Serve
Tri-tip has grain that changes direction, so pay attention before slicing. Cut against the grain into thin slices for the best texture.
Serve as sliced steak, pile it onto sandwiches, or pair it with roasted vegetables, potatoes, or chimichurri.
Expert Tips
- Use less charcoal than usual so the fire does not overpower the meat.
- Push the charcoal to the back of the firebox for better rotisserie-style cooking.
- Balance the tri tip on the spit so it turns smoothly.
- Use a meat thermometer to avoid overcooking.
- Always slice against the grain for maximum tenderness.
- Let the seasoning sit on the meat for 20 to 30 minutes before cooking if time allows.
Final Thoughts
Rotisserie Tri Tip on the Big Green Egg is a simple but impressive way to cook one of the most flavorful cuts of beef. The slow spin over live fire creates a rich crust, even cooking, and a juicy center that makes every slice worth savoring.
It’s bold enough for a weekend cookout, simple enough for a family dinner, and another great example of how versatile the Big Green Egg can be.
