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Tri-tip help

skeeterskeeter Posts: 7
edited 5:10PM in EggHead Forum
Ok you pros...tri-tip help..whats the best prep and cooking temp..cannot find anything...someone please help...


  • Richard FlRichard Fl Posts: 8,238
    Beef, Tri-Tip, Richard Fl

    2 2 Lbs Each Tri-tips
    "Rub It Raw" Santa Maria Style BBQ Rub,
    Grilling Sauce:
    1/2 Cup Red Wine Vinegar
    1/2 Cup EVOO
    1 Tbs Garlic Powder
    1 Tbs Fresh ground Black Pepper

    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.
    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!

    Recipe Type
    Beef, Main Dish

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

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  • First I’m not a pro, just a guy making diner. With that credential this is what I do:
    Apply my rub, there’s several recipes for Santa Maria rub. I’ve been using on from a jar called Island Spice. It seems like Lawry’s with some heat.
    I set up with my cast iron grid on the low position on the spider with the raised grid above it. Basically I’m using the CI as a indirect piece.
    Run the Egg at about 250 degrees until the internal in food is about 130 degrees. I like mine medium. You can pull yours at whatever you like I’m looking or 10 degrees lower then finished temp. Then I remove the raised grid and open the vents to get the CI to searing temp. This happens pretty fast so you’ll be searing in less then 10 minutes. Sear then rest again before sliceing across the grain.
    I look at a tri tip as a cross between a roast and a steak and like the results from a reverse sear.
  • We do Tri Tip often and here is my method.

    I put on a rub of Montreal Steak Seasoning and Garlic Salt.

    Here are pictures of my process and comments describing my method...Hopes this helps.

    Click link below:
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