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Tri-Tip
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New BGE owner. Enjoying it. I have a 3 1/2lb Tri-Tip roast. suggestions on cooking
Comments
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High temp sear both sides till have nice crisp searing... pull and wrap in foil .... put in plate setter and cool Egg to 350-400, put back in till interior temp is 130 ... pull and rewrap 10 minutes before slicing.Kent Madison MS
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I'll suggest a reverse sear option. Throw on indirect at 250-275. Pull at whatever internal you like. Change to direct setup and ramp up temp to 500 or so. Crisp outside of meat until it looks good all the way around. Pull, rest, slice, and enjoy.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
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