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Tritip help

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DiamondRCattle
DiamondRCattle Posts: 20
in EggHead Forum
Ive got 2 prime tritips to cook tomorrow.  How should i egg them?  Thanks for help!
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  • johnmitchell
    johnmitchell Posts: 6,570
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    If you type in Tri Tip using the search feature, top right you will find some awesome recipes.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • johnmitchell
    johnmitchell Posts: 6,570
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    @DiamondRCattle.. Also welcome sir, have fun..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • lkapigian
    lkapigian Posts: 10,760
    edited October 2019
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    Welcome, start with the flavors YOU like...i like a basic SPG on my beef, personally I cook mine totally different for a crowd VS just a couple people ...i like a bark on mine so tend to do that over open flame then move...i go to a higher IT than most when cooking for crowds and slice thinner...there is no wrong way...cook it basic the first time , always let it rest, slice ACROSS the grain and the grain moves on tritip

    Enjoy 





    Visalia, Ca @lkapigian
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  • Spillin
    Spillin Posts: 75
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    I've always done theme reverse sear and they come out fantastic.  Pull at 115IT and then sear for a couple minutes a side.  Definitely rest and for sure cut across the grain
    LG BGE
    36" Blackstone
    Weber Genisis
    Cold IPA on tap!
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  • StillH2OEgger
    StillH2OEgger Posts: 3,746
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    In addition to the grain mentioned above, keep the slices thin.
    Stillwater, MN
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  • SGH
    SGH Posts: 28,791
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    StillH2OEgger said:
    In addition to the grain mentioned above, keep the slices thin.
    What he said 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • smbishop
    smbishop Posts: 3,053
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    Here is a wonderful marinade I have used:  

    https://www.food.com/recipe/vs-tri-tip-marinade-310086
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Matt86m
    Matt86m Posts: 471
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    I like reverse sear. Egg at 400, fire off to one side, tritip on the other (on my XL). Let it go to 120* IT, flipping a couple of times.

    Remove and open up the vents, pull the grate, knock the coals a couple of times and set the tritip directly on the coals, 30-45 seconds per side, 2-3 times and let it rest 15-20 min.

    As said before, cut across the grain, it runs 2 ways in a tritip
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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  • Hans61
    Hans61 Posts: 3,901
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    Reverse sear for the win! I like to go a little harder in the seasonings so more like a brisket than a steak for me in the seasoning. I also don’t add wood for steaks but for a tri tip id throw a chunk on the fire 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • YukonRon
    YukonRon Posts: 16,989
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    375⁰F for 40 mins raised indirect, using a couple chunks of oak and pecan for smoke,  after using a Mediterranean marinade for 12-24 hours. Let sit for at least 20 mins in tented foil.

    Turns out alright
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lkapigian
    lkapigian Posts: 10,760
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    YukonRon said:
    375⁰F for 40 mins raised indirect, using a couple chunks of oak and pecan for smoke,  after using a Mediterranean marinade for 12-24 hours. Let sit for at least 20 mins in tented foil.

    Turns out alright
    Beauty 
    Visalia, Ca @lkapigian
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  • Matt86m
    Matt86m Posts: 471
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    Image result for how to cut tri tip
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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  • gnatnoop
    gnatnoop Posts: 20
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    helpfull, matt86m, thanks....
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  • bajatom2
    bajatom2 Posts: 17
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    I use the Santa Maria seasoning  s&p, garlic salt.well seasoned and grill at about 450 to an IT around 139/135. Good luck on your cook.
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