Tri-Tip: How many

[Thomassen]

Am wondering what is the max number of tri-tips members have cooked at a time in their PBC. I'd appreciate numbers and if that affected cook times. I've done 2 at a time, 1 hour 14 minutes to get to 140.

[HawkerXP]

I live in the east. I have no idea what a tri tip is!

[EdF]

I got one once! From Whole Paycheck!

[abandonedbrain]

Yeah, being a Midwesterner, I was also clueless, though I've seen it mentioned many times over the years. Check this: http://www.seriouseats.com/2012/05/t...ria-steak.html - sounds like a good jerky meat!

[Livermoron]

you poor bastard...

[kmhfive]

I don't have a PBC (yet) so no real understanding of the impact. I do like Tri Tip!

[SoCalTim]

I don't think the quantity of tri tip in the PBC will effect time. I did 9 racks of babybacks not too long ago, finishing time was same as doing just a couple.

Love tri tip, LOVE that you take your to 140 degrees, that's the perfect temp for them - it kills me (lol) when I see someone finish a tri tip @ 115 ..

[kill2grill]

What is your goal for end temp? Rare, Medium Rare, Medium? That chunk of meaty goodness is so good when the tri-tip goes up to 115-120, pull, get the grill screaming hot and do a nice sear. Great exterior and perfect interior.

[Livermoron]

Costco 2 pack. Rotisserie on the kettle to 115, sear each side. Serve one to family and friends, save the other one for salads. Fantastic meals for days!

[rototiller78]

I love tri tip in the PBC. And I believe it's best around IT of 125℉. But that's my taste.

[ComfortablyNumb]

I don't know how many you can get in there, but I dare say you can't have too many!!

[Thomassen]

My nephew was over for dinner last night and I made a couple of tri-tips in the PBC. He's a finicky eater and likes his meat well done. I cook mine to 140 (not quite medium) and he raved about the flavor.

[ecowper]

I don’t have a PBC, but my experience on my Hasty-Bake is that multiple tri-tips adds time, but it depends how many. 2 tri-tips are pretty much the same time as 1. But #3 adds probably 5 minutes and #4 adds another 5 minutes, maybe a bit more. I’ve never done more than 4.

[GrillSergeantTim]

I've done 6 tri tips without issue. They did take about 1hr 45 though. I think the fact that they were all pusing 2.5lbs a piece had a lot to do with it.

[PappyBBQ]

Yummmmm. LOVE tri-tip. I low and slow mine to 120-125 IT then switch to a charcoal grill (aka thermo-nuclear reactor) and reverse sear the heck out of it, flipping it over and over until a nice sear has been obtained. Drool...

[TripleB]

I love Tri-Tip too, especially since I'm a California boy. But I do mine just the opposite. Season them and then grill them, turning every 3 minutes and mopping them. When I get the desired bark I want, I move them over on the girll and indirect cook them till I get my 135 temp.

[DWCowles]

I’m sure you can do eight (4 on each rod) and the time should be around 2/2-1/2 hrs.

[Livermoron]

I've done 4, a little over an hour to 130 degrees...after you pull them, they could take a sear on each side to build more crust. I could probably do 8 in the PBC, but my personal max would be 6.

[HawkerXP]

I see you use a heat diverter?

[Livermoron]

Actually, it's a smoke box. I put chips in, not chunks. I wanted lighter smoke for that cook...

[Thomassen]

Looks great!

[SeaBrzJo]

My local (small town) FL Publix butchers will cut Tri-Tips -- often on the spot, but definitely with one day notice. Show your butcher this pdf and it might help: http://www.virtualweberbullet.com/me...tos/tritip.pdf

FYI, for North Easterners, evidently this same cut is called a Newport Steak.

[doltrev]

I’ve done 6 at a time. They are one of my favorites to do and slice thin with Mrs O’s Cow Crust. They are hard to find in NJ but restaurant depot usually has them.