believe it it or not I’m doing my first tri tip ever. I have about a two pound First Light wagyu cut. I’m following the recipe on the main site here and will low n slow it to about 115. My question is for the sear. Would I be better off taking it off the grill and letting the coals get hot and then sear or just transfer to my hot ass griddle in the kitchen and sear there?
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Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Dry off the surface so that you don’t have water/moisture to impact the sear. And, if you have some beef love, paint it with beef love! If not, olive oil works well.
A two pounder should fit on top of your charcoal chimney. So go ahead and light the coals in a chimney and have it ready when the meat hits your desired temp.
You won't regret getting a chimney. I've had black widow problems on an adobe brick home and put a propane torch on the end of a broom stick - that's the vision I have of your coal lighter.
I have done many tri-tips and it seems to me that they are more tender cooked to a higher temperature, around 130 F before searing. How was yours Frozen? Anyone else?
I sear first. 3 minutes a side, flip and mop. I also sear the third side at least once. I get the carmelization I want and then move it over to the opposite side, close the cover and finish it indirect.
1.Let sit for 20 minutes tented with foil while coals and searing pit get hot.
2. Dry Off Tri Tip and coat with olive oil.
3. If your pit is screaming hot flip every 30 seconds until target temp reached. I like 130 IT shooting for 135 after slight rest.
4. I seem to get better results with the upside down grill grate finish over the cold grate.
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