Q Tri Tip a la Phil Hartcher


Rich G

TVWBB Honor Circle
When I first picked up my Q, I did a bunch of reading to try to get a feel for how to cook on this grill. By far, the works of Phil Hartcher from Australia were the best resource, and I climbed the learning curve quickly with his guidance. Tonight, I did my first indirect cook on the Q using my version of the Weber Trivet (which, if it was ever sold here in the US, was discontinued long ago.....) Anyway, I found a quarter sheet pan sized rack, and used some foil with holes below. Pre-heated the Q, added my trivet, and dialed it down to Medium, which settled in at 360-380.

Tri tip just on (with a couple of therms to keep an eye on things):


After it hit 124 internal, I pulled it, fired the Q to high for 5 minutes, then onto the searing phase (TT rose to 127 internal in this time.....):


....and sliced on my plate with a steamed artichoke w/mayo:


This was a very easy cook (with Phil's words to guide me), and turned out well. The TT was more rare than it shows in the picture, and was plenty juicy with a nice crust. This was just what I needed for a quick weeknight grill session, when there was enough other stuff going on that fussing with the charcoal didn't seem like as much fun as usual.

Q on folks!


Pat G

TVWBB Emerald Member
Thanks for sharing Rich, that TT looks great. I'm going to read some of Phil's stuff too. My Q is new to me and I want to get the most out of it.

Rich G

TVWBB Honor Circle
Thanks, Pat. He put together a Q cooking guide in .pdf, which you should be able to find with some Googling. If you can’t, PM me and I’ll locate it for you. Good stuff!



TVWBB Diamond Member
Nicely done tri-tip, Rich. Your plate, tri-tip and the artichoke has to be a little bit of heaven.

Yeah... gassers are handy sometimes. I do hot dogs for lunch on mine every once in a while. They are real good in a boillo roll with mayo, dijon, sweet relish, ketchup and a beer.