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Winning Tri-Tip -- The first time I made this, I ate five pounds all by myself. I couldn't stop eating it!

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  • glen

    glen 7 years, 4 months ago

    I make mine a little differently: I'll put a dry rub on the meat (Jack Stack's all-purpose) hours before, preferably overnight. Then when it's ready, preheat the grill to 400 and cook 20 minutes on each side.

    DO NOT POKE THE MEAT. This is the worst thing you can do, letting all those precious juices out of the meat.

    Depending on the thickness of the meat. Depending on the thickness, you should be able to press down with the flat side of the tongs and it should feel firm, but not hard.

    And, for the final: pull the meat off the grill and wrap in foil for 15 minutes to let the meat sit. This makes a huge difference.

    Oh, and if you've got wood chips for smoking, even better. PERFECT Trip tip.

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