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Tri-tip
Options
Biggreenpharmacist
Posts: 4,341
Got a 3lb tri-tip to cook saturday. Have never cooked one. Give me some options, please. First thought is just do reverse sear, but anybody else wanna chime in with something else? How do YOU do them? Thanks in advance.
Little Rock, AR
Comments
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If it has the fatcap still on it I like to cook them fat cap down direct at about 250+/- until internal temp 130. Probably take you about 1 to 1.5 hrs. Let it rest and cut thin.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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I've become a true believer in the reverse sear, especially with the nature of the Egg. Low and slow, indirect at 220 to 230 until internal of about 130. Remove the roast, grate, pan, and platesetter. Replace the grate for direct and open the vents wide. Don't forget to burp after this point to prevent the backdraft when you open. Sear for 4-5 minutes per side and you should have a consistent medium rare roast.LBGE - July 2012
Valencia, CA -
I'm not from CA, so I really have no idea on the best way for tri-tip, but I thought they were to be done hot n' fast. No idea why actually, prob because that's how a Santa Maria pit works. Again, no personal experience.They/Them
Morgantown, PA
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Thats what Im wondering. I know I can make it great with reverse sear, but is there anybody who has adopted an egg version of a santa maria cook?
Little Rock, AR
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I made my first tri-tip last weekend for fajitas. I'm not sure if this is the authentic method but it worked well for me. I marinated in a bit of canola oil with a Mexican spice mixture then cooked it raised direct at about 450 until IT reached 127. I don't remember how long it took but was fairly quick. when done I rested it for 5 minutes and then sliced. It was a big hit with the family.
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http://www.foodnetwork.com/recipes/guy-fieri/santa-maria-tri-tip-recipe.html @Biggreenpharmacist I did this one on my small last memorial day. The recipe has a long marinade time though and Guy Fieri Santa Maria tri tip on you tube explains it better than the recipe. It was outstanding.Maumelle, Arkansas
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jfarley said:I've become a true believer in the reverse sear, especially with the nature of the Egg. Low and slow, indirect at 220 to 230 until internal of about 130. Remove the roast, grate, pan, and platesetter. Replace the grate for direct and open the vents wide. Don't forget to burp after this point to prevent the backdraft when you open. Sear for 4-5 minutes per side and you should have a consistent medium rare roast.If you Jaccard, I find it works best with the grain.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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@DMW said:I'm not from CA, so I really have no idea on the best way for tri-tip, but I thought they were to be done hot n' fast. No idea why actually, prob because that's how a Santa Maria pit works. Again, no personal experience.
XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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