Tri-Tip--OMG!!!! or Oh, My Goodness!!!

Rib-Rob

I just had the best thing I ever did on the BGE in the last 3 years. Tri-Tip. Thawed, EVOO, Lawry's Seasoned salt and Lawry's Garlic salt, pepper, and Worstcherchstthershire sauce (you get the idea). Indirect @ 250-275 until 120 internal, then a "reverse sear" (idea I think courtesy of Nature Boy and others) up to 650 for a minute or two on each side. OOh-ooh. That Tri-Tip is one mighty flavorful piece of meat. Easy to do. If you want to make a great first-impression-kind-of-cook, you should consider this.

Spring Chicken

Rib-Rob,
I just posted your recipe in my collection of Must Do's. I think I will look around for one and try it. Thanks.[p]Spring "Try Anything Twice" Chicken
Spring Texas USA

AZRP

Rib-Rob,
How long did it take to reach 120? -RP

Rib-Rob

AZRP,
It was around two hours, but I didn't let it fully reach room temp after taking it out of the refrigerator and putting it on. Not sure if that is good or bad.