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Tri Tip (again)

AZ GeoffAZ Geoff Posts: 66
edited 9:43PM in EggHead Forum
I know there have been quite a few "tri tip posts" lately, but I am going to try one Saturday nite for about 10 guests. It is rather large - about 10 pounds.
Direct? Indirect? Platesetter or no Platesetter??
What is the best way to cook a tri tip of this size?? Pull at 125??
Many thanks!!!!![p]AZ Geoff


  • AZ Geoff,
    Hate to rain on your parade, Geoff.[p]I have NEVER seen a Tri-Tip that was even anywhere near 10 pounds! And, I have seen literally thousands.
    I think you have something else.[p]Pete

  • AZ Geoff,[p]Are you sure there are not 3 or 4 pieces in that bag?
  • AZ Geoff,[p]
    I did TT's this year for Christmas Dinner. I marinated 1 in a mixture of red wine, worcestershire, red wine vinegar, garlic, rosemary, and garlic. I also rubbed 2 down with Nature Boy's finest (Dizzy Pig Cowlick and Red Eye Express). I then get the fire cranking and sear them all. Put the placesetter on and brought the temp down to about 350-400 and cooked to about 130 internal and let rest for 10 min. Slice thin on the bias starting at the small corner and you are set. [p]Hope this helps,[p]BB

  • MH,
    Could be more than one!! My wife just said she thought there was about 10 pounds of meat!!!!!!

  • AZ Geoff,[p]In that case, I would grill direct over medium heat and remove at 135f for a med rare middle section.
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