Tri-Tip On The Big Green Egg Done Caveman Style is a breeze after it comes out of the sous vide cooker. Basically all you are attempting to do is add additional flavor, texture, and char to the meat which makes it much more flavorful and aesthetically beautiful.
Building a good hot fire of hardwood lump charcoal and letting the coals get glowing red hot is paramount to the success of this cook. I allowed the Big Green Egg to heat for close to an hour before the beef was placed directly on the coals for a hard sear.
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