Tri Tip

I cook it just like a good steak. Get the egg real hot, 600-650 and sear the outside for a couple minutes, then shut down the vents and let it finish under much lower heat to about 130 internal (medium rare) and let rest about 10 min.

I've been doing them quite a bit this year and this one definitely takes the cake.

http://eggsbythebay.com/Recipes.php

Really? They probably did that so folks don't get it confused with Chicken or Fish Tri-tip.

Although, I guess they do refer to pork sirloin as pork tri-tip...

Well, this is going to sound a little bit like a broken record, with a few tweaks.

Season heavily with your favorite rub for beef. Here in Springfield, MO, a lot of people are partial to Pappy's...in fact, the best source for tri-tips in town has them pre-seasoned in the butcher case.

Sear all over at high heat...5 minutes per side or so...I'm not one for real rare beef, and I like a little bark, so I sear a little longer than some other posters.

Now, when I go to the roast phase, I do it slightly different. I take the cooking grate off and rake the coals all to one side of the firebox -- or as much as possible. Throw in a small chunk of hickory at this point, too. Now put the grate on and position the tri-tip so that it is over the empty side of the firebox. It isn't quite an indirect cook, but that is the idea. I raise the grid as well, but didn't have anything to do that with for the first 6 years I cooked tri-tips, and didn't have any problems. Leave the bottom vent open about a half inch and the petals on the DFMT about half open.

You can't fill the firebox as full as you might normally, or the rake doesn't work. Some will call it blasphemy, but I let it roast for about 40 minutes. It's juicy and pink, but not raw meat red. I'm going to guess that I pull it at about 140, though I've never checked it...it's one cook I can get right for my wife and I by feel.

Be patient...let it rest...really. 15 to 20 minutes.

I grill the Santa Maria style. Salt, Pepper, & garlic salt for seasoning. Grill at 475/500 to an internal temp of 130/135. Let it rest for 10 minutes or so. Slice thin across the grain. Good luck to all.

I start with a high temp sear, then roast to desired doneness. I usually pull them off at 130 internal. Tri tip is really just a large piece of sirloin. Marinades work well on this cut and so does a good beef rub. Let it rest after cooking, and then slice against the grain, be carefull as the grain changes direction in this cut. Here in CA people traditionally cook this cut over oak, I usually throw a chunk or two in the coals during the roasting part of the cook. The leftovers (if there are any)make great sandwiches the next day.

I'm going to try oak on my next one. I knew there was something more than just the seasoning blend that was different between what I've had in Central CA and what I'm doing. I just get stuck in a hickory rut.

Thanks for the plug.

Here is one of mine. Did this the Morrow Bay Rich way. Can't go wrong. I like to use apricot wood for the smoke flavor. Very mild but nice.