Posted by Dave in Fremont on March 27, 2006 at 12:35:43:
I grilled a tri-tip last night pulling it off the grill at 140 (internal), but we weren't ready to eat yet. So, I wrapped it in foil and put it in the oven (which was warm) and pulled it out a half hour later... When I sliced it, it was well done and I was royally annoyed.
What temp do you pull tri-tips, do you foil them to hold them, etc.
Dave