Tri Tip

Unknown

I have a thin cut of tri tip. Should I cook this with the plate setter

Richard Fl

NO

Beef, Tri-Tip, Richard Fl


INGREDIENTS:
2 2 Lbs Each Tri-tips
EVOO
"Rub It Raw" Santa Maria Style BBQ Rub
Mark, 321-267-0513, Titusville, Fl, "havanasltd@aol.com"
Grilling Sauce:
1/2 Cup Red Wine Vinegar
1/2 Cup[ EVOO
1 Tbs Garlic Powder
1 Tbs Fresh ground Black Pepper




Procedure:
1 Sprinkled EVOO on tri-tips and then heavly coated with the rub on both sides. Set covered in glass dish in refrigerator for 6 hours. Took out about 2 hours before cook and left on counter to come to room temperature.
BGE:
1 Got the large BGE up to 650°F direct and seared the tri-tips 3 minutes per side. pulled off the BGE and tented with heavy duty aluminum foil. Set the BGE up for indirect with plate setter legs up and shut down vents until the temperature of BGE got to 400°F about 20-25minutes. The internal temperature was about 98° F when pulled and 109°F when placed back on the BGE. Placed tri-tips back on and marinated about every 5 minutes until it reached 125°F internal. Pulled and let rest for 15 minutes. Final internal temperature was 135°F. Medium
2 The sauce used to cook was from "Morro Bay Rich" recipe for Santa Clara Tri-Tip. Thanks! http://eggsbythebay.com/Recipes.php


Preparation time: 30 minutes

Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2007/10/24

BajaTom

I would cook it direct at around 450 to an internal temp of 140 for med rare. Turn it a few times to get a good crust on each side

Big B

Beatiful roast. Was that done with the plate setter or direct?

BajaTom

Direct over a 450 fire. Good luck to you. Tom