Need Tri Tip advice

Unknown

I'm still waiting for the plate setter to arrive, but have put a 2.5lb tri tip on a raised grid above a drip pan with water. What does the board recomend for time and dome temp. I'm trying a (gift from the sister-in-law) Charcoal Mate probe for the first time, but am a bit leary of trusting it alone.
Thanks for all advice.
Al

AZRP

Al B,
I don't use a drip pan with tri-tip, just cook it direct. -RP

Unknown

AZRP,
Should I leave it on the raised grid, or lower it? What temp?
Last one (also the first one) cooked very fast direct- hit medium well before I knew it.
Still a lot to learn...
Thanks
Al

BENTE

Al B,
i have never done them indirect

then slice them thinley[p][p]one of the best cuts of meat[p]
happy eggin
tb[p]
[ul][li]trex style[/ul]

Unknown

Al B,[p]Google -- santa maria tri tip[p]...and find the recipe posted by Eggs by the Bay[p]Works like a charm --[p]~ B

Unknown

BENTE,
Do I understand that you cook tri tip Trex style? Sear, then rest, then roast? What kind of time frame?
Thanks
Al

BENTE

Al B,
it will really depend on what yours looks like how done you want it and how much it weighs..
only thing i can tell you is to push your finger on it and juge by that.. thats how i do it but it is some weird thing i seen on the food network about the palm of your hand and it makes me too stupid sounding to try to explain it.. [p]actually get a therma pen and you will never go wrong. i m getting one for christmas..[p]and yes i have done them trex style they are out of this world wonderful...[p]sorry this doesn't help much[p]
happy eggin
tb

AZRP

Al B,
They cook very fast, I've done them both on the raised grid and the main grid, either works, the crust is a little better on the main grid. Just pull them at 125-135 and let them rest 15 minutes before cutting. Then be sure to cut across the grain. -RP

Unknown

Broc, just across the Muddy Mo from Omaha,[p]eggsbythebay.com[p]Some people roast the tri-tip[p]Others treat it as a steak. I've never TRexed one -- will try it soon. My roasts have been wonderful -- my favorite cut of beef![p]

Ross in Ventura

<p />Al B,
Sear at high temp for 3 Min per side then wrap in foil, reduce temp to 350-400* Roast until temp 127* internal
<BK>
carve and enjoy.

Ross

Unknown

Ross in Ventura,
Wow! I'm tryin that.

Unknown

Thank you all! I pulled it off the raised grid at 128 and put it on the low grid for 2 min/ side, let it sit 15 min before carving cross grain and it was good!
I want more crust, so will adjust next time, but it was good and the wife is happy with my new egg.
Thanks again for the input.
Al

Morro Bay Rich

Al B,
You won't ever look back once you have tried it.
[ul][li]Santa Maria Style Tri-tip[/ul]

Unknown

Al B,[p]Want more crust -- Did you use a rub?[p]I had fux mixing up a combination of dry stuffs. Apply a thing coat of mustard to the tri-tip and then the rub [the mustard helps the rub stick].[p]Let your masterpiece sit in the fridge for three or more hours, bring to room temp -- then to the Egg...[p]~ Best Wishes![p]~ B

tach18k

<p />Al B,
Well heck here is mine,
indirect no water in pan, tri-tip roasting at 250 dome till the center is 125, remove and wrap in foil for 15-20 minutes. Remove the indirect setup and sear the tri-tip till you like it.