I'm catering a dinner this weekend. One of the things we are serving is
tri-tip. Unfortunately I have to grill it earlier in the day off-site.
What's the best way to reheat? I plan to pull the tri-tips @ 130 deg F.


Can I reheat it in the oven without drying it out, or putting it beyond
medium rare? Should I undercook on the grill?

On 9-Jun-2005, wrote:

> 'm catering a dinner this weekend. One of the things we are serving is
> tri-tip. Unfortunately I have to grill it earlier in the day off-site.
> What's the best way to reheat? I plan to pull the tri-tips @ 130 deg F.
>
>
> Can I reheat it in the oven without drying it out, or putting it beyond
> medium rare? Should I undercook on the grill?

Put it in a heatproof oven bag. Reheat in a covered pot of boiling water.
One
inch of water is enough. When bag starts to expand from trapped
steam, it's ready to serve.
--
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On 9 Jun 2005 01:27:43 -0700, wrote:

>I'm catering a dinner this weekend. One of the things we are serving is
>tri-tip. Unfortunately I have to grill it earlier in the day off-site.
>What's the best way to reheat? I plan to pull the tri-tips @ 130 deg F.
>
>
>Can I reheat it in the oven without drying it out, or putting it beyond
>medium rare? Should I undercook on the grill?

Foodsaver (or other vac sealer) and then drop into boiling water for
20 mins (less if they are still warm, that's the time I use for
fridged/cold bags) when ready.

Clay-

--
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My Employer gives my internet access, but I don't speak for them...
So blame me for saying something dumb, not them.

Clay Cahill 2005

"I would just like to say that after all these years of heavy drinking, bright lights and late
nights, I still don't need glasses. I drink right out of the bottle." - David Lee Roth