Tri Tip
Head Chef
Hi Friends, I'd like to get your opinions on a question? I have a rather large catering gig coming up 100 people. I am making a ton of food including chicken on my smokers. However, due to the size of my grill, I need to make 2 rounds of Tri Tip. My plan is to cook about 10 Tri Tips taking 45 min on the first round. I'll put that round in the Cambro. I'll put another 10 on and as the buffet line begins we will be putting the ones from the Cambro on the cutting board under the heat lamp for my server to carve and serve. By the time those first 10 are done I'll have the next batch coming off, straight from the grill.
Here is the question. What temp should I pull the Tri Tips (foil or not?) and put em in the Cambro. An average Tri Tip comes up 10-12 degrees while resting on the kitchen counter 15 minutes. If they are foiled (or not) in a Cambro for 45 min to an hour they may come up more??? My goal is mid rare 135 ish. At comps our briskets rest for up to 4 hours and only come up a tiny bit than plateau and slowly drop.
What do you folks think?
Here is the question. What temp should I pull the Tri Tips (foil or not?) and put em in the Cambro. An average Tri Tip comes up 10-12 degrees while resting on the kitchen counter 15 minutes. If they are foiled (or not) in a Cambro for 45 min to an hour they may come up more??? My goal is mid rare 135 ish. At comps our briskets rest for up to 4 hours and only come up a tiny bit than plateau and slowly drop.
What do you folks think?