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My First Tri-Tip

BigbawbBigbawb Posts: 11
edited 12:35AM in EggHead Forum
What are the times/temps and method I should use for a tri-tip? I never saw one before -started carrying them at the local SAM'S so I thought I "TRI" one! Bigbawb


  • Bigbawb,[p]Rub tri tip with garlic cloves or sprinkle with garlic powder. Then sprinkle with kosher salt and cracked black pepper. [p]Place on grill at bout 350 dregees when you see the juice puddleing on top flip it with tongs. When the juice again puddles on top of the meat flip a second time. When the juice puddles the third time it is done. Slice it on the angle about 15 deree angle. sever with pinto beans and salza. With grilled garlic/buttered bread from french style bread.[p]That is the way most of the folks in Santa Maria California where it was invented do it but they do it over open grills.[p]I would lift the lid on the egg every 20 minutes to peek. [p]It is the Bomb.
    Elder Ward

  • Elder Ward,
    Do you just use lump, or do you reccomend any kind of wood for smoke with tri-tip? I will be looking at Sam's for one of these this week.

  • Seth Howard,
    I am a Mesquite guy myself but traditionally it is done on California Red Oak. It does make a big difference in flavor but my mesquite will give it a run for the money.[p]Elder Ward

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