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Santa Maria Tri-Tip

edited July 2013 in EggHead Forum
I was disappointed with my last Tri-Tip, so I was extra careful on temp control this time. Did reverse sear at 325 grate until 125 IT, pulled, and seared a couple of minutes, pulling at 135 IT. Let rest 10 minutes.

Very pleased with results: tender, juicy and flavorful. I liked the spices and could really pick out the subtle flavor s from the Balsamic in the baste.

Served with simple tomato salad and fresh berries. Sorry, no plated photos.
LBGE & SBGE.  Central Texas.  


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