I searched and read through some previous tri-tip help threads, but I wasn't finding quite what I am seeking.
I'm going to do a Costco Tri tip, I was so happy to find this in Knoxville because tri-tip is super common in South Orange County, CA but not since we moved here last year have I seen it anywhere. I want to grill this up for my wife and my houseguest who just moved here from Anaheim.
I am going to season with salt / pepper / and some Santa Maria seasoning I picked up at this place in Franklin, TN
https://www.savoryspiceshop.com. I do know to cut across the grain on this multi-directional grained cut of sirloin goodness.
I'm breaking out my dad's redhead from the move / storage. I have ordered, but not received a multi-probe thermometer. I do have a Weber pen thermometer and a cheap grocery-store oven grate thermometer. Oh, and an old turkey stick-it-in thermometer, maybe I can shove that in a top vent hole for a ballpark ambient temp reading?
Since I do not have the advantage of probes to read without lifting the lid on and off, how should I try to cook this tri tip?
Will a double row of KBB around half the interior perimeter get me to around 225F and keep me there? For how long to cook this, it's 2.63 lbs in the package?
Then do I need to adjust the coals into a nice pile so I can direct heat sear both sides for a few minutes each, or just move the meat so it is over the half-snake of KBB? Maybe throw down a pre-heated cast-iron grill for the searing? What about bottom and top vent positions? Thanks. this is my first one and I don't wanna F it up. We like our meat about medium-well to well.
Thanks for taking the time to read this and assisting.