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In Reply to: My first Tri Tip posted by Dave from Pitt on April 13, 2013 at 14:55:13:
I have cooked a lot of Tri-Tips, been doing so for many years.
Make sure you remove all the silver-skin. Leave a small fat cap on it. If you have one, use a Jaccard type tenderizer to tenderize it. Don't have to, but it does make a difference.
I rub mine with olive oil, then a blend of salt, pepper, garlic powder, onion powder, a little chile powder, and celery seed.
Years ago I would cook them directly over the coals, which is the traditional way. You can not go wrong that way.
But, my favorite way now is to give them a very quick sear, then cook indirect, at around 275. Just like Ray said, do not overcook take to about 140. Take it off, wrap in foil, and let it rest, 1/2 hour if you can. And as Ray said, very important to slice agaist the grain.
Good luck, hope you enjoy it.
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