In Reply to: Tri-Tip posted by Old Man on 2007/10/30 20:12:04
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!
