Uncle Buck
Knows what a fatty is.
I bought one and never cooked one!! Opinion on the best way to cook with a ceramic grill?
Tri Tip
- Thread starter Uncle Buck
- Start date
Cast Iron Chef
is Blowin Smoke!
I like to run about 325. Pull when center is 145-150. Let rest 10 minutes.
matadorbait
Knows what a fatty is.
I rub with salt and pepper, cook on stickburner around 200-250 until IT is 125, then throw directly on the coals for some cowboy sear. Rest 10 and eat.
I'm not particular about woods, but almond and oak are what I have/use.
I'm not particular about woods, but almond and oak are what I have/use.
I treat it like a thick steak. Either sear over direct heat and then finish indirect or reverse seas as described above. I prefer it to be medium rare.
chicagokp
Babbling Farker
I prefer the reverse sear to med rare. Salt and Pepper or a beef friendly rub.
smokinvic
is one Smokin' Farker
Smoked tri tip is really good. Salt, cracked pepper, and granulated garlic, smoked to an internal 145 if you like more rare. My family tends to like it more well done, so I take it to an internal 160, pull, and let rest for at least 15 minutes.
I also like to cook Santa Maria style.
Salt, cracked pepper, granulated garlic, and dried rosemary
baste through cook using red wine vinegar/garlic infused olive oil (or just plain olive oil) 50/50 equal parts of each (I usually use 1 cup of each)
Cooking on a hot grill, best if using red oak firewood, grill, turning and basting regularly until internal of 145 to 160 depending on preference.
I also like to cook Santa Maria style.
Salt, cracked pepper, granulated garlic, and dried rosemary
baste through cook using red wine vinegar/garlic infused olive oil (or just plain olive oil) 50/50 equal parts of each (I usually use 1 cup of each)
Cooking on a hot grill, best if using red oak firewood, grill, turning and basting regularly until internal of 145 to 160 depending on preference.
Uncle Buck
Knows what a fatty is.
Thank's for all the advice!!
RX2006JE
Knows what a fatty is.
Oakridge Black Ops, reverse sear to IT of 125, and rest for 10 to 15min slice and then there won't be anything left on the plate.
All good advice above... just remember to slice across the grain.
DerHusker
Babbling Farker
Here's how I do mine.
http://www.bbq-brethren.com/forum/showpost.php?p=2854247&postcount=17
Here's a video showing how to cut a Tri-Tip.
[ame="https://www.youtube.com/watch?v=gmxHmuV4vTU"]How To Carve A Tri-Tip Roast - TVWB - virtualweberbullet.com - YouTube[/ame]
http://www.bbq-brethren.com/forum/showpost.php?p=2854247&postcount=17
Here's a video showing how to cut a Tri-Tip.
[ame="https://www.youtube.com/watch?v=gmxHmuV4vTU"]How To Carve A Tri-Tip Roast - TVWB - virtualweberbullet.com - YouTube[/ame]
speedrcer1
is Blowin Smoke!
Another plus for the reverse sear.
And keep the seasoning simple like others said. S&P Garlic.
Tastiest beef going INHO!
And keep the seasoning simple like others said. S&P Garlic.
Tastiest beef going INHO!
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