Rookie BGE Cook: Tri Tip

Jbomar

I'm brand new to the forum and have one dog/burger cook under my belt using my new XL BGE. 
The plan is 6-4-2 parts of cracked pepper kosher salt and granulated garlic. Grill direct at about 350-400 to a med rare on iron grates.
I don't have any red oak wood. 
Any suggestions on:
fat cap up/down
wood selection 
rub

Im uber excited with typical rookie enthusiasm. 

bgebrent

No expertise here but welcome!!  The experienced folks will help ya out. Good luck!

SoCalTim

Here's how I do tri tip ... http://eggheadforum.com/discussion/1182260/santa-maria-tri-tip-on-the-big-green-egg-heavy-pictures/p1

McStew

cut the fat cap off because it is the hard nasty fat anyways and it wont render that fast  

Jbomar

Shoulda pulled it sooner. Still good though. 

dmchicago

Beautiful crust!

SGH

Jbomar said:

Shoulda pulled it sooner. 

Depends on who you are serving it to^^^^^^^^^^^^^^^^^. Not everyone likes it bloody. Great job brother. 

jaydub58

Looking real good!

bgebrent

Looks like a winner to me!  Great job!

eggsurance_agent

@SoCalTim how do you get your temps down on that forward sear?  I have accidentally let the egg get to 500 or so waiting to warm, and it seems like it takes FOREVER to get the temps back down to normal.  Great looking Tri Tip by the way!

blukat

Great job @Jbomar !

SoCalTim

@eggsurance_agent .. after you pull the tip, you'll add your plate setter, after you do, you'll see the temp drop dramatically to about 325-350. I have never had an issue.

stemc33

Looks delicious.  

Jbomar

eggsurance_agent said:

@SoCalTim how do you get your temps down on that forward sear?  I have accidentally let the egg get to 500 or so waiting to warm, and it seems like it takes FOREVER to get the temps back down to normal.  Great looking Tri Tip by the way!m mmm
 

Thank u! I didn't technically sear mine, just direct heat at 350 and kind let it rise up to 400.