Hot & Fast Tri-Tip

[Bob Bailey]

4 1/2 pounder, dry brined for 36 hrs. with SPG.

Cooked to 125 F on kettle over an open fire with Mesquite charcoal & Applewood chunks. Covered to kill the occasional flare-up. Rested for 15 minutes.

 

[Brett-EDH]

yeah, nice crust. that's how a TT should be grilled (add some real oak wood too!)

 

[JimK]

4.5lbs!!?? That's huge!

 

[Brett-EDH]

4.5lbs!!?? That's huge!

That’s what they all say.

 

[Bob Bailey]

4.5lbs!!?? That's huge!

Yes, it was huge and that presented some problems during the cook. Had to move around and flip often but it turned out just fine.

 

[Bob Bailey]

yeah, nice crust. that's how a TT should be grilled (add some real oak wood too!)

Yea. Had a couple acres with a lot of oak on it when we lived in Copperopolis, but it's rare around here and expensive if you find it.

 

[Brett-EDH]

Yea. Had a couple acres with a lot of oak on it when we lived in Copperopolis, but it's rare around here and expensive if you find it.

If you’re down the hill in Folsom/EDH, lmk and I’ll gift you some CA white oak. I have more than enough and it’s all over here.

 

[Bob Bailey]

If you’re down the hill in Folsom/EDH, lmk and I’ll gift you some CA white oak. I have more than enough and it’s all over here.

Thanks! Appreciate the offer but we almost never go over the hill since Mom & Dad are gone.

 

[Tim Campbell]

Beauty, Bob. Looks delicious.