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Old 10-06-2007, 10:58 AM   #1
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Need Tri Tip help

got my first one from Costco, pre-marinaded....tried to call Bill
but the connection was bad.

So I'm thinking of taking the charcoal ring and a grate from my
wsm and putting that on top of the grate on my kettle.
Is that right? Cook direct but higher over the coals?
What internal temp?
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Old 10-06-2007, 11:08 AM   #2
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Grill hot, searing well. I take them to 127 internal and let rest for a while before cutting.

Depending on thickness you may want to sear and them move and finish indirect.

Jim
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Old 10-06-2007, 12:04 PM   #3
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Your plan sounds good, but I would give some consideration to getting a good sear on the kettle grate, then add the wsm ring and grate to get up to your desired temp. We could call this the Cap'n method. Something you did actually invent. Like Jim said, get a good sear and then bring it to your desired temp.
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Old 10-06-2007, 02:16 PM   #4
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Jim Minion has it right, sear the outside, then indirect until 125*.
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Old 10-06-2007, 02:53 PM   #5
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so I don't need to keep it away from the coals?
(unless I want to invent something Griff invented?)
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Old 10-06-2007, 03:18 PM   #6
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Indirect at 250*-275* until you get 100* internal temp. Remove from the grill and crank the heat as hot as you can get it then finish grilling direct until you're 5* away from your target temp and let rest 15 minutes, then slice.

Cappy this is the way I did the London Broils at SOTB, if you liked them then that's the way I did them. This method will give you a nice consistent doneness throughout the cut while remaining very juicy.
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Old 10-06-2007, 03:21 PM   #7
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Quote:
Originally Posted by Griff
Your plan sounds good, but I would give some consideration to getting a good sear on the kettle grate, then add the wsm ring and grate to get up to your desired temp. We could call this the Cap'n method. Something you did actually invent. Like Jim said, get a good sear and then bring it to your desired temp.
Lemme make sure I've got this: You put the WSM ring on top of the kettle grate, put the WSM grate on top of the ring, and the meat on top of the second-story grate? raising it ~ 4" farther away from the coals?

--John
(Okay, who really invented it? )
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Old 10-06-2007, 03:42 PM   #8
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I found this article on prepping and cooking a tri-tip. I sent my son out to get one. I think I'll give it a try tomorrow.

http://whitetrashbbq.blogspot.com/2007/ ... steak.html
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Old 10-06-2007, 03:59 PM   #9
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I did one on the WSM on the top grate without the waterpan in the way.. vents pretty much open all the way... a full chimney of charcoal and some oak in the bottom of the WSM... rubbed it with dizzy pig "raising the steaks......"grilled" it til it hit 125-127 and pulled it off and let it rest.... it had a lil smokey flavor.. .. was the best one I have done

without the pan and vents wide open... the wsm gets good and hot, but the beauty is that the drippings that catch fire ... the fire doesnt get up to burn the meat....

I'd say forget the "rig" you are thinking of and just set your waterpan to the side and do it on the WSM
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Old 10-06-2007, 04:17 PM   #10
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This looks like another good recipe. Anything that says to marinade in Tequila sounds worth trying to me.

http://www.epicurious.com/recipes/food/views/103506
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