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HAS ANY ONE DONE A TRI TIP ROAST.
Comments
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Diesel One ,
I do them at 350 on a raised grid direct and pull it off at 135 internal. -RP
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There is differing opinions. I like the 375 until 135 internal temp. Some like low and slow. Just pull at 135-140 or you will eat shoe leather.
[p]Mike
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Diesel One ,
I agree. you might want to sear it first and then roast to the temperature you want.[p]TNW
The Naked Whiz -
Diesel One,
I just got to jump in here. A Tri Tip roast commonly found in many supermarket chains is NOT a "tri tip" that is raved about on the BGE board. Don't be fooled like we were early on...not that your average grocery store meat man is being nasty - it's just that instead of stocking the soup and napkin shelves that day he's probably the "unpacker and puter outer" of the company meat packages! Want good meat from a person who knows his meat cuts?...go to a butcher shop which makes it's living in selling what it knows something about.
Re-gasketing America one yard at a time. -
ive done a couple!!! i dont know how yours will look mine looked strange but MY meatman @ publix said this was it and he was right
this is before "The Flip"
this is after "The Flip"
it was absolutly delisious try TREXing hot and fast (700 1min &30 seconds to 2min each side) to sear and then 400ish until you get to the right temp. you WILL have to pull your meat (no commet please STUMP)until your egg gets back to 400ish. i know it sounds weird but a top meal around here
happy eggin
tb
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Diesel One , Thank you one all all for you input.
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