I used to cook for a town function which was a big cattle round up, dance and beer drink'in fest. We cooked hundreds of whole Tri tips over lump oak wood coals and LOTS of them. So make sure you have more coals than you think you will need.
You have to cook the first few by temp while timing them until they reach 140* so after they sit in the cooler for a while they will climb to high 140's to 150* med- med well is what we were shooting for. Once you have this timing down it's a breeze as long as you keep the coals stoked up.
Go for hot and fast, say 3 minutes each side than into the coolers. Make sure you wear a leather apron or your junk is going to get fried from standing so close to the grills. And everyone should have a spray bottle to knock down the flare up's. We used 1 gallon Hudson weed sprayers that were full of H2o with a bottle of Worcestershire sauce added to each one.
Once you get the timing down just roll with it, and it will work out great. Make sure each griller has a good timer and a meat probe and a good set of welding gloves should be close by.
We would hold the T.T. for and an hour plus, and they were still plenty hot for slicing. Stack the coolers as tightly as you can, and you will be fine heat wise.
Good luck you'll have a blast.
Dan
You have to cook the first few by temp while timing them until they reach 140* so after they sit in the cooler for a while they will climb to high 140's to 150* med- med well is what we were shooting for. Once you have this timing down it's a breeze as long as you keep the coals stoked up.
Go for hot and fast, say 3 minutes each side than into the coolers. Make sure you wear a leather apron or your junk is going to get fried from standing so close to the grills. And everyone should have a spray bottle to knock down the flare up's. We used 1 gallon Hudson weed sprayers that were full of H2o with a bottle of Worcestershire sauce added to each one.
Once you get the timing down just roll with it, and it will work out great. Make sure each griller has a good timer and a meat probe and a good set of welding gloves should be close by.
We would hold the T.T. for and an hour plus, and they were still plenty hot for slicing. Stack the coolers as tightly as you can, and you will be fine heat wise.
Good luck you'll have a blast.
Dan
