You can sear the "fat cap" all you want.
Then when you trim off the cap you have meat
that looks naked to the world - no grill marks,
no bbq color, blanko. Don't slow-cook t.t.

JMHO - trim off the fat cap first. Do a dry rub of
your favorite mix. Direct heat cook - high and tight
(meaning if you have more than one t.t., keep them
nested together to save heat loss). Get a nice "crust" on each side - turn
once,
twice or more to acheive the results. Goal is a med./rare inside with a nice
dark crust.

Always slice across the grain. Serve with Salsa.

"Jim Johansen" > wrote in message
. net...
>
>>
>>
>> My questions a
>>
>>
>>
>> Should I grill with the fat cap down? And how often should I turn the
>> meat if all?
>>
>
> I sear fat cap, then turn and let it finish over indirect medium /high
> heat.
>
>> I am going to be slow cooking or using the indirect method by cutting off
>> one burner.
>>
>> Is this a good idea or not?
>
> I wouldn't cook this cut slowly.
>
>
>> >
>> Is using my little smoke box with hickory chips going to impart too much
>> flavor for something that's already going to be marinating overnight in
>> Teriyaki marinade?
>>
> Santa Maria style cooks them over oak and uses a simple rub like Susie Q's
> (google it, you can buy it online). This is a delicious cut of meat.
> It's great with salt and pepper. I personally wouldn't mask the flavor
> with teiyaki, but I know many do.
>
>