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thanks for tri-tip tip

BBQ-BoBBBQ-BoB Posts: 124
edited 7:07PM in EggHead Forum
Char-Woody,[p]I tried your cooking method you posted a few weeks back for tri-tip roasts. Seared both sides at 750 for a few minutes, then dropped to 375 for about 45 minutes....everyone at the house loved it. I had it slathered in a musturd, Monterey Seasoning mixture for 2 days before.[p]I had to wait about 30 minutes before the egg cooled off to 375. I wanted to use my polder, but not above 400. Removed it at 138. When I get my small egg (currently on layaway) I won't have to wait anymore. Start it in one, and finish off in the other. [p]Thanks again for the tri-tip tip.[p]BBQ-BoB


  • Char-WoodyChar-Woody Posts: 2,642
    BBQ-BoB, Its a great tasting morsel. Use that method on your next standing prime rib also. Do the ribs bone side down direct over the hot coals.

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