Tri Tip

tach18k

Well here is what I did the other day, which may answer some questions. The tri-tip I used was a normal triangle shape piece of Choice meat. Very marbled.(Sam's). Well anyway.. I was cooking two of them on a inverted plate setter in a 10x10 alum pan. On top of the plate setter are 6 racks of pork ribs on two levels. I started the cooking (225 degrees) till the tri-tips got to 128 internal and took them out,Covered in plastic wrap and set in the refrigerator. When the ribs were done I wraped them in foil and bath towels for warming. When it was time to eat I brought the Egg to full steam and seared the tri-tips. One was sliced right away and it was perfect. The ribs were great also. The next day I seared the other tri-tip and it was also perfect. The meat of the tri-tip and juicy and very tender, and no loss of flavor. This process of cooking the meat first then searing was a good way of doing it. I would almost say you could cook several of these at one time, freeze them and then defrost and sear away. Oh by the way, no one was sick by the meat be held at 130 degrees and then cooled. I'll try to get the picture od the setup later.