OK Foodies....I need Tri Tip Suggestions

Kitarkus

I lucked out this weekend. I bought a new large egg, nest, mates, place setter, for $700. I had to do it despite my medium setup which has served me well.

My good buddy who got me eggin' is going through a nasty divorce. He finally got his house back after over a year...and among other things...his wife stole his large egg. He will be using my medium until he is able to get his large back from her (if ever).

Anyway...I am really pleased with everything about the large in comparison with my old medium. I always found the Med. to be a bit small...even difficult standing a chicken up beneath the dome. Temp control is better on this large (my medium was old style..old band system...orange peel finish not dimples).

Anyway...I broke the large in last night with a spatchcock chicken with Blues Hog and a couple of baked potatoes. I didn't want to do a high heat and end up with a gasket problem. I typically roast my chickens standing up. Spatchcocking was not only juicy and delicious...but I also found it much easier to carve into pieces after cooking (I have been known to "butcher" a beautifully cooked bird into a mess of unrecognizable pieces...despite the amount of times that I have done this. I cooked it indirectly with the placesetter...and I found that it took about the same amount of time that my previous method required (approx. 1 hour at 350-400 degrees). Sorry..no pics....I was too hungry.

I can hardly stop looking out the window at my new large...and I plan to use it all winter.

Anyway...to the point. I have always been interested in the tri tip cut of beef. I found a nice looking tri tip at Costco yesterday and bought it. I'd love some preparation, cooking, and serving suggestions for tri tip from those of you who have experience with this cut. Indirect? Direct? Temp? Time? Rub? Marinade? Sandwhiches? Serving suggestions?

Thanks very much all. I find this sight invaluable. This site always gets me excited about my cooking. I can't wait to do my pizzas on the large...but plan to wait a bit to ease the gaskets into their proper place.

Regards,

Jason in Kansas City

fishlessman

http://eggsbythebay.com/Recipes.php
really like this recipe, i go a little lighter with the rub, but tritip really is good with the baste in the recipe

Doug in Eggmonton

As I am concerned LC posted the definitive treatises on the subject here

Basically a TRex style sear then reduce heat and cook raised 'til 125-130 or so. Gaskets are overrated anyway...

Doug.

Morro Bay Rich

Thank you for the plug.

rsmdale

I happened to be driving through Santa Maria last monday,and we picked up 6 tri-tips.I marinated in a dark beer for 3-4 hours and then did them like everyone else is suggesting.I season mine w/Snyders Prime rib rub and they were tasty.


GOOD EATS AND GOOD FRIENDS


DALE

Kitarkus

Thanks guys. I always had a bit of trouble grilling at high temps...then bringing the temp down to cook at medium temps. How do you suggest I do this? Do I close the whole thing up and risk putting the coal out alltogether? Do I just shut the bottom vent? How long will it take to get from 600 back down to 350? Thanks thanks thanks.

hornhonk

That is one of the reasons for multiple eggs. Different temps.