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In Reply to: Re: Smokin and Grillin posted by Fisher1 on December 18, 2011 at 22:04:49:
Mike, as best I remember, when I cooked the last tri tip, I browned it over hot direct heat, then moved it to indirect and cooked it at about 350 or 400 degrees until it hit 145 internal. I let it set for a few minutes and then cut thin slices against the grain. Is that the way you cook it? Would appreciate suggestions. Also, do you prepare it with anything other than salt and pepper?
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