I read richoso1 thread about tri-tip, and I thought why not do one this weekend?
I'm picking up a Tri-Tip from my local butcher Oneco's Meats, I've never cooked a TT before, I've only had it once when I was in California, and was great.
I know it's only about a 2lb piece of meat so I'm wondering how I should prep it. Maranade? Rub? Sauce it?
What about internal temps? I'd like a medium or less piece of meat so figure 135° is a good temp to pull it?
Any suggestions would be great.
Thanks, Brian
I'm picking up a Tri-Tip from my local butcher Oneco's Meats, I've never cooked a TT before, I've only had it once when I was in California, and was great.
I know it's only about a 2lb piece of meat so I'm wondering how I should prep it. Maranade? Rub? Sauce it?
What about internal temps? I'd like a medium or less piece of meat so figure 135° is a good temp to pull it?
Any suggestions would be great.
Thanks, Brian