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In Reply to: Re: Tri Tip posted by John in RVA on November 16, 2013 at 21:42:02:
Like the way you're thinking right there!!
Also, another way I like, grill over a wood/lump fire til rare (I like 120-125) cool and thin slice on a slicer if you have one. Any or all of the above listed accoutrements, and I would add a nice au jus to serve up with the meat. Make a lot, people like to sop and dunk!! If it's too rare for some they can poach the slices in the au jus pot til done to their likeness and add even more flavor to the au jus!!!
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