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Tri tip tonight, little help please

orion11orion11 Posts: 140
edited November -1 in EggHead Forum
Been awhile, I am going to sear on both sides first at 700ish, then settle it down to 400 and toss it back on after a 20 minute "T-rex" method rest. Any clues as to how long it will take this little 3 pound puppy to be done? I'm gonna try and pull it at 130-135 in the thickest part. Thanks all!

Comments

  • orion11,[p]Here is one I recently did.[p]Beef, Tri-Tip, Richard
    [p]INGREDIENTS:
    2 2 Lbs Each Tri-tips
    EVOO
    "Rub It Raw" Santa Maria Style BBQ Rub, www.acebandito.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!


    Recipe Type
    Beef, Main Dish

    Recipe Source
    Source: BGE Forum, Richard, 10/24/07


    [p]

  • orion11orion11 Posts: 140
    Richard Fl,
    Sounds really good, still in the planning stage here. Thanks

  • orion11,[p]When the tri-tip goes back in after the sear it will be at about 100 degrees. Those last 25 - 30 degrees will go pretty fast, probably 15 min.[p]Check out my method where the total time is 1hr 10 min from lighting the lump to finish.
    [ul][li]My Method[/ul]
  • Morro Bay Rich,[p]Yep! I use the Morro Bay Fellow's technique... Works like a charm, along with my digital thermo-meter...[p]Pull @ 125, double foil for 1/2 hour... enjoy![p]PS -- The foil and rest times are important![p]~ B[p]
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