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Tri-Tip suggestions

Unknown
Unknown
edited November -0001 in EggHead Forum
Plan on grilling a 2lb TriTip tonight. Plan to use lots of herbs, pepper and a bit of kosher salt. The grilling: Should I sear it very high for about a minute each side and then cook lower (450-500) for a few minutes each side? Any other suggestions?
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Comments

  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    tritip3.jpg
    <p />bk,
    I cook mine direct at 400-450 until desired internal temp.[p]Mike
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  • Sigmore
    Sigmore Posts: 621
    bk, I cooked my first tri-tip (about #2 1/4) last weekend. I seared mine at 600° on a direct grill, not raised for about 3 minutes per side, starting with the fat side down. I let it rest for 20 minutes and put it back on the grill at around 400° again with fat side up to start. When juices started showing on top I turned it and checked the temp until it was around 125°. I then pulled it and let it set a little before I sliced him up thin at an angle. Dang thing puffed up like a marshmellow after the sear. I WILL do another.

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  • Unknown
    Unknown
    bk,
    My wife is from the Central California region (where tri-tip was made popular) so she has me make these quite often.[p]It turns out these guys are just way too easy. I personally don't sear them, I just slather with a good rub, and toss them on direct at about 350 - 450 and plan on flipping them frequently. [p]Temps that high, and the direct heat, give me a good maillard reaction (browning and stuff) without having a separate sear step.[p]They don't take too long either (usually well under an hour), so watch the internal temp.[p]Enjoy!
    bc

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  • poqal
    poqal Posts: 53
    sigmore,[p]Where are you finding tri-tip here in Brevard County? The only place we've found them is at Hayes Meat Market on Merrit Island. We've got one in the meat drawer right now and it's on the Monday dinner menu.[p]Thanks![p]poqal

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  • Sigmore
    Sigmore Posts: 621
    poqal, had them on sale at Publix for 5.99. I feel dizzy!?&

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