EGGARY Posted April 29, 2012 Report Share Posted April 29, 2012 Making Tri Tip today. I have done a few Tri tips on the BGE. First time on the KK. What is the best way to cook Tri Tip on the KK ? Direct or Indirect ? Sear or Roast first ? I know there isn't a right or wrong way of doing it. Thanks. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted April 30, 2012 Report Share Posted April 30, 2012 Re: Tri tip If you search Tri Tip you will find 129 matches.. Here is one from yours truly Tri Tip Post I think a reverse sear works best for a tri tip.. The meat already has great flavor, you can go simple with salt, pepper, pinch of garlic and dried parsley.. Quote Link to comment Share on other sites More sharing options...
Unkgd Posted May 5, 2012 Report Share Posted May 5, 2012 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 Quote Link to comment Share on other sites More sharing options...
linuxwrangler Posted May 5, 2012 Report Share Posted May 5, 2012 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. Quote Link to comment Share on other sites More sharing options...
