So have an update. First off sorry
@mhiszem, I work in a place that doesnt allow cameras or even cell phones. I cooked 4 tri-tips for the crew (about 15 or so people) on a propane grill that
@argentflame and the weber crew donated for us about 3 years ago. Had 2 full trays of cut up meat. Within an hour, it was gone. ALL GONE! Like, nothing left. It was a huge success. We are thinking of making this a monthly thing nwo because we work with each other pretty much everyday. Thanks for the advice on getting 4, 3 would have been way to small. Keep in mind, these tri-tips were 3-4 lbs apiece! Now as far as how I cooked them, I seasoned them with Santa Maria Style BBQ seasoning (not Suz-e-Q) and preheated the grill to 500*. I then put a charcoal companion cup of apple wood chips on one of the flavorizers (which never caught and smoked even with the flame right underneath) under the grate and seared the outside for 5 minutes each side. I then reduced the heat to 400* and cooked for 8 minutes per side. The results was medium rare with some medium ends, exactly how everyone wanted. It was a lot of fun and everyone raved about it. We had some chips, mac -n-cheese, some hawaiian sweet rolls, and some tater salad for sides. Thanks for all the help here, I really appreciate it.
Topic: Workin on Christmas (Read 1275 times)
