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Tri tip

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Re: Tri tip

Second Dennis's recommendation of a reverse sear - works great.

If you strip off the fat layer - be careful - as it will get up to temp much more quickly. From memory - took about 40 minutes to get up to 160 F would have preferred 135 -140F. Still tastes great and is just as moist.

Bill

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Re: Tri tip

Be very careful not to overcook - for some reason it seem easier to overshoot in a couple minutes of inattenion than other meats. A Thermapen is your friend. Costco has some great tri-tip and a choise of meat-cabinet or pre-marinated. I find the pre-marninated a bit salty for my taste but my wife likes it so we switch off.

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