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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-21-2011, 01:27 PM   #31
ALLENY
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I cook my tri tips in my kettle for 4 minutes on each side over direct heat to sear the meat, and them cook indirect for about 35 to 40 minutes at 300. They come out awesome.
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Unread 07-21-2011, 02:58 PM   #32
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Guerry, USDA/IMPS 185c or 185d is what you want. The USDA/IMPS 185b is often sold as being a tri-tip cut, but, it is ball tip, good in it's own right, but, not as good as tri-tip. If you can get him to order a USDA/IMPS 185 then you get both.
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Unread 07-21-2011, 03:09 PM   #33
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I have found that a good method is to go over to Moose's and eat his tri-tip.
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Unread 07-21-2011, 11:42 PM   #34
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This was done at 235F until the IT was 123F (no flip), then reverse seared at 700F for ~3 minutes per side.



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Unread 07-22-2011, 01:14 AM   #35
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Cooking Santa Maria Tri-tip during a recent catering gig. Niman Ranch beef and our own rub. The rosemary mop adds a bit of a show.



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Unread 07-22-2011, 01:17 AM   #36
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Quote:
Originally Posted by The Pup View Post
This was done at 235F until the IT was 123F (no flip), then reverse seared at 700F for ~3 minutes per side.

Now that looks great to me!

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Originally Posted by tbone310 View Post
Cooking Santa Maria Tri-tip during a recent catering gig. Niman Ranch beef and our own rub. The rosemary mop adds a bit of a show.

Disposable basting brush, looks like a plan!
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