We took our annual trip to Pismo and like every year Friday is wine tasting during the day and tri-tip for dinner. As always I use central coast Red Oak only.
These are the tips after searing the fat caps and turning.
And some shrimp kabobs go on while the tips rest.
I pulled most at 135 and few higher in the 140+ range for those that don't like red in their meat. This one was pulled at 135.
I couldn't post any plated pix's it got too busy after slicing and serving for 37 people!