Old Man, i usually use a montreal style seasoning and cook around 500ish until it is as done as i like. pretty much like i cook a ribeye, ny strip, t-bone......... happy eggin tb
Old Man, My favorite. I personally keep it simple. EVOO, fresh cracked pepper, sea salt. Get the fire to 600 sear for two minutes per side. Then shut top and bottom vent, keep in egg for another 5-7 minutes. (Medium Rare) Take meat off grill and rest for at least 5 minutes. Very important, slice cross grain. i serve with fresh horse-radish. Best wishes and good eats Doug
I like to use Pappy's Choice Seasoning for Santa Maria style Tri-tip. (Somebody gave me some years ago and I've been hooked every since.)You can use your favorite rub or just some Salt, Pepper, and garlic powder.Sear direct, close to coals, at very high temp for just a couple minutes per side.Pull off and let rest while egg cools down. Then direct with a raised grid, or indirect, at about 375 degrees until internal temp just gets to 135 degrees.Let it sit about 15 minutes before cutting and serving Just be sure to slice thin and across the grain (perpendicular)Yum!!Only hard part is finding a store with a butcher (or flunky meat manager) who knows what Tri-tip is, and will regularly stock it.
Old Man,Here is how I did it last week. Made strogonoff with the leftovers 2 days later. EGGcelent!Beef, Tri-Tip, Richard INGREDIENTS: 2 2 Lbs Each Tri-tips EVOO "Rub It Raw" Santa Maria Style BBQ Rub, www.acebandito.com Grilling Sauce: 1/2 Cup Red Wine Vinegar 1/2 Cup[ EVOO 1 Tbs Garlic Powder 1 Tbs Fresh ground Black Pepper
Procedure: 1 Sprinkled EVOO on tri-tips and then heavly coated with the rub on both sides. Set covered in glass dish in refrigerator for 6 hours. Took out about 2 hours before cook and left on counter to come to room temperature. BGE: 1 Got the large BGE up to 650°F direct and seared the tri-tips 3 minutes per side. pulled off the BGE and tented with heavy duty aluminum foil. Set the BGE up for indirect with plate setter legs up and shut down vents until the temperature of BGE got to 400°F about 20-25minutes. The internal temperature was about 98° F when pulled and 109°f when placed back on the BGE. Placed tri-tips back on and marinated about every 5 minutes until it reached 125°F internal. Pulled and let rest for 15 minutes. Final internal temperature was 135°F. Medium 2 The sauce used to cook was from "Morro Bay Rich" recipe for Santa Clara Tri-Tip. Thanks!
