I appreciate that,coming from a cook in the heart of tri-tip country.
![Smiler](/static/images/graemlins/icon_smile.gif)
There is one team from either AZ ,or S.Cal that does smoke all the way thru to about 150*-160* and has done some pretty good winning in CA Tri-Tip cookoffs.
With RibDog,we have presented Tri-tips in some cooking classes,done on the FEC 100s-but cooked hotter to a med rare.Goes over well down in FL.
He couldn't get Red Oak pellets,so we used Hickory.The simple seasonings on the Tri-tip of salt,pepper,and garlic salt.
Ribdog ordered the traditional pinquito beans from California,Barbara made Salsa Fresca for the condiment.
We did the classic tossed salad with vinaigrette,rather than the newer French-or Blue cheese dressing.
Garlic bread from fresh Italian bakery with plenty of butter,fresh garlic,and chopped parsley.
Barbara made her famous Double Chocolate Brownies-warm with a little vanilla ice cream for dessert.
Cold beer and a good red wine to top it off.
The crowd wasn't sure it was what they thought of as our typical BBQ,but aggreed it was great dining.