Mmmm... Tri Tip!

Discussion in 'Beef' started by bwarbiany, Sep 1, 2014.

  1. 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...

    b-one likes this.
  2. b-one

    b-one Smoking Guru OTBS Member

    That's a great looking tip! I wanted one of those but the one at the butcher shop didn't look up to par:(.
  3. Yeah, I think part of the success was due to the quality of the meat well above and beyond my cooking ability!

    I was going to go to our local specialty butcher, but they just put a Fresh Market in about a mile from the house and my wife was raving about their meat counter. After I saw this tri tip sitting in the case they had to call someone out from the back to mop up the drool I left on their floor! [​IMG]

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