Possibly the best grilled tri tip I've done. Rubbed with Worcestershire, salt, pepper, garlic and cayenne. Cooked indirect to ~115 IT, then reverse-sear to ~135 IT. Rested 30 minutes, then sliced. Served alongside hatch chile mac & cheese from Whole Foods.
Came out great. Great beef flavor, still juicy, and as tender as you can expect for a tri tip that doesn't go into the sous vide. Having done several each way now, I think I prefer grilled to sous vide...
Came out great. Great beef flavor, still juicy, and as tender as you can expect for a tri tip that doesn't go into the sous vide. Having done several each way now, I think I prefer grilled to sous vide...