Rich Parker
Babbling Farker
In celebration of St. Patrick's Day, I skipped the traditional meals and went with a good tri-tip. This one was rubbed with Oakridge BBQ Black Ops.
Whats your favorite way to cook tri-tip?
This is my favorite way of cooking a tri-tip. First I like to remove all of the exterior fat and silver skin to make sure th rub keeps a nice contact with the meat. I then setup my Weber kettle to cook indirect heat by putting a half of a fully lit chimney on top of some unlit charcoal briquettes or lump on one side and putting the tri tip on the other side of the grate. I like it to cook this way until it reaches an internal temp of about 115 degrees. Then I remove the tri-tip from the grill and leave the lid off to get the coal fully lit and super hot. Once this is done, I will place the tri-tip over the direct flame for a couple of minutes of each side until it reaches a nice medium rare about 125 - 130 degrees.
Whats your favorite way to cook tri-tip?
This is my favorite way of cooking a tri-tip. First I like to remove all of the exterior fat and silver skin to make sure th rub keeps a nice contact with the meat. I then setup my Weber kettle to cook indirect heat by putting a half of a fully lit chimney on top of some unlit charcoal briquettes or lump on one side and putting the tri tip on the other side of the grate. I like it to cook this way until it reaches an internal temp of about 115 degrees. Then I remove the tri-tip from the grill and leave the lid off to get the coal fully lit and super hot. Once this is done, I will place the tri-tip over the direct flame for a couple of minutes of each side until it reaches a nice medium rare about 125 - 130 degrees.
