Thread: Tri-tip
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Unread 03-14-2010, 08:12 PM   #10
somebody shut me the fark up.

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Join Date: 06-26-09
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Originally Posted by Chuckwagonbbqco View Post
Tri-tip is a forgiving cut of meat---it is hard to ruin a tri-tip----however it can be done.
I can ruin one, no matter how hard it is, I can do it.

I usually grill it over high heat to an internal of 135F, pull and rest under foil for 10 to 15 minutes. I do not wrap, I like the crunch. I did a low and slow tri-tip for Christmas and it was incredible. The link is below, I did post this before and do not want to duplicate post.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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