"aem" > wrote in message
oups.com...
>
> Dimitri wrote:
>> ....[snip] This Saturday I did a medium sized tri tip - a bit of overkill
>> with the little
>> tri-tip and the giant chamber but what the heck.
>> [snip]
>> At 7:00 we ate - the tri-tip had a fantastic flavor, the meat was tinged red
>> around the outside for about 1/8th of an inch. This was one of the most
>> tender
>> tri-tips I have ever cooked. Served with some local Central Coast red Q
>> sauce
>> on the side. [snip]
>
>> It seems that one chimney of charcoal will not get over 225.
>>
> This is good, right?

Delicious!

You don't want it hotter except for browning, right?

Not me - I like it rare buth the other half won't eat rere to medium rare :-(

> Anything that can tame the toughness of tri-tip is worth continuing to
> play with.

Agreed - thin slicing is almost a necessity.

BTW this was the el-cheapo $2.99 per pound untrimmed. I did the trimming.

Dimitri