Ok, so Jeeves is up to no good again...
Doing about 3 Tri-tips for a cul-de-sac party.
I've done a couple before and I've read Ugly's Recipe along with all the others.
There are a number of different 'cooking' and 'until internal temp' times/temps.
I understand this is NOT science, but I don't want to OVERCOOK it.
My Plans -
24-36 Hours before, marinade (I'm using a Vacuum method)
Get my egg up to 350 (dome temp), use OAK or PECAN chunks
Sear all sides on my IR gasser
Move over to Egg and good till internal temp of thickest portion reaches 130°
Wrap in AF and REST (in cooler)
Cut diag across grain..
I'm not making sandwiches - do you think FRENCH bread 'bites' would be good?
Have a safe and happy weekend!