Best Tri-Tip???

Citizen Q · January 2007

I've largely ignored the subject of tri-tips over the years being that they just weren't readily available around here. Found one last night and it followed me home so now I need to know the best way to cook one. Thanks in advance for any ideas.[p]Cheers,
Sean

tach18k · January 2007

Citizen Q, I like doing mine slow @250 dome to 125 internal, then rest it while the Egg comes to sear temps, then sear. I never had a bad one.

BajaTom · January 2007

<p />Citizen Q,
I like to season my tri tips with S&P and garlic salt. Grill at around 450 to an internal temp around 135/140. Make sure to slice thin across the grain. Good luck, Tom

bobbyb · January 2007

Citizen Q,
I have tried the method at the link several times and like it.[p]I also use the following basting sauce and serve with this salsa.
Basting Sauce[p] ½ cup red wine vinegar
½ cup garlic-infused vegetable oil[p] Drizzle oil slowly into vinegar, whisking rapidly. Brush on meat as soon as you put it
on the grill.[p]
Santa Maria-Style Salsa[p] 3 medium fresh tomatoes, chopped
½ cup finely chopped celery
½ cup chopped green onions
½ chopped sweet onion
2-3 cloves garlic, minced
½ cup finely chopped California green chiles
½ cup snipped cilantro
1 Tbl. red wine vinegar
dash of Worcestershire sauce
pinch of dried oregano, crushed
few drops of hot pepper sauce[p] Combine all ingredients in a bowl. Cover and let stand for one hour to blend flavors.
Makes 3-½ cups.[p]
Bob
[ul][li]Santa Maria Style[/ul]

Morro Bay Rich · January 2007

Citizen Q,
Here's a link to the way I prepared it for last year's Eggs-by-the-Bay Fest. I cooked 8 of them and not one person complained.
[ul][li]Morro Bay Rich's Santa Maria Tri-tip Recipe[/ul]

Best Tri-Tip???

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