Right now I'm 0-2 on cooking a tri tip without burning it. The grease keeps dropping down and starting mini-grease fires. What's the trick to avoiding the fires and not burning the ---- out of the meat? (it's just the outside that's burnt and the inside isn't cooked)

 

gas or charcoal? either way, hit that bitch with a spray bottle filled with water.

 

I must be retarded cause what's a tri-tip?

 

cut of steak.

 

TriTip is a great cut. I normally get the roast. If I'm grilling it, I marinade, and then slice it up, cross grain, about an inch think, then grill those as 1 inch steaks. If I'm going to do the whole thing at once, I just smoke it. Lower temps and longer cooking. Low flame also keeps the fires down. if your going to grill it, keep a close eye, and move it away from the flare ups, or douse them with the water bottle.

Craig

 

Before cooking fill the catch pan with water.

 

Yeah this is one tough cut of meat. Go with some form of cooking that is low and slow. Or as Craig does cut against the grain to keep the fibers short simulating tenderness.

I would go with a braise.

 

usually your grill will have vents on the top and bottom. crack these open slightly, and keep the lid on it.

low, and slow.

or use a big green egg like i do.

 

best way to cook steak is to line the charcoal with potatoes wrapped in aluminum foil.. that will keep the head down right under the steak.. make sure its marinated well...

idk what a tri tip looks like.. but umm if i dont feel like waiting forever i take a steak hammer and beat the ---- out of my meat while tossing garlic ontop of it and beating the garlic into my meat.. then grill it.. <== sig material?? :P

 

No. Sounds like your just ------- up a good peice of meat.