That’s about 40-50 average sized tri tips.
I have done that many at once...but not on a Weber (converted 1000 gallon propane tank into commercial Santa Maria catering rig) and we didn’t really hold them. Rested them for about 5-10 minutes and cut as fast as you could put it on a plate.
Holding a tri tip is a little more challenging than holding brisket. Safe zone for holding food is 140 and up. Most people eat tri tip in the 135-145 range (not like taking a brisket to 205).
If you go higher you can hold it a little longer (and factor in carryover cooking...especially if foiling) but the chances that it is overcooked and possibly dry increase. You can combat this with some beef broth...but it’s a fine line until it starts to taste like a pot roast.
Darin, not trying to discourage you...but family reunions are a little different than weddings (in terms of structured eating). People eat at different times...they mingle.
With a single Ranch you’re in for a tall order. You can cook it in waves to your advantage but you may not enjoy your day as much. Or you can start the first round of 10-12 about 45 minutes before people arrive....then throw on the next round and hopefully time it right where people eat fairly consistently?
Maybe cook some tri tips and something else?
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