WvQ
Full Fledged Farker
I've never tried one before, but will give it a try tomorrow. I'm figuring on just using salt and pepper and possibly inject it with beef broth. Anyone else have any advice?
Cooked my first one Thursday night (actually cooked two). I seasoned one with fresh ground S&P and the other with a Santa Maria rub. I put the rub on that morning and placed them back in the fridge. Took them out and placed on the counter 1 hour before going on the BGE. I cooked them at 275 on my adjustable rig (with heat diverter) and removed when they hit 110* and foiled. Brought the egg up to 700* and seared a couple minutes on each side and they were pretty awesome. Four guys ate 5.5lbs of tri-tip and none left. I will definitely do this again.
I had to order mine from a local butcher and it was 8.99 a lb. I need to find another source.
In California we do it Santa Maria style. You can use Suzy q prepared rub or just simply season the tri tip as you would a steak. Generous sea salt or kosher salt, fresh ground black pepper, granulated garlic and some dry parsley. Let it sit on the counter while you get the fire ready for a reverse sear. Indirect cooking until 120 than on direct until its nice and seared. Temp should be around 135 or so for a nice medium as the temp will rise a little bit when rested. Slice against the grain and serve.