Dustin Flavell
TVWBB Pro
Donna,
First off thanks for participating on this fourm. Second it was great meeting and learning from you at Harry's Class in Oakland earlier this year. I'd like to get your advice on tri-tips.
Low and slow on the WSM or high heat indirect on a Kettle? Is there a perfect temp. to cook at. Best wood chunks to use. Sear it first, reverse or not at all? Would you ever recommend a finish sauce on a tri-tip? Rub or marinade? Foil or no foil? Any secrets you can share...don't worry I'll keep it between you and me
I cook a lot of tri-tips so any advice would be appreciated. Thanks again for doing this.
First off thanks for participating on this fourm. Second it was great meeting and learning from you at Harry's Class in Oakland earlier this year. I'd like to get your advice on tri-tips.
Low and slow on the WSM or high heat indirect on a Kettle? Is there a perfect temp. to cook at. Best wood chunks to use. Sear it first, reverse or not at all? Would you ever recommend a finish sauce on a tri-tip? Rub or marinade? Foil or no foil? Any secrets you can share...don't worry I'll keep it between you and me

I cook a lot of tri-tips so any advice would be appreciated. Thanks again for doing this.