SNS and a Tri Tip

[Baker Dan]

My first time eating and cooking a tri tip steak about 2#'s. SNS performed great with about a 1/3 chimney of kbb and a couple of apple chips. Ran it at about 260 then reversed seared. What a wonderful cut of beef. Sorry no pictures the wife and I were starving after painting the garage all afternoon. Love my SNS

[Spinaker]

Yeah man. Its all sirloin!!! I love it too. Expect I can only buy them at Trader Joes's up here!!

[Baker Dan]

I know it was the first time I have ever found them. I am in far north east IL. A long time butcher in Lake Geneva WI gets them every now and then . I got myself on the call list

[Spinaker]

Lake Geneva, eh? I've had a lot of good times on those waters!!

[fuzzydaddy]

Sounds delicious and I understand that sometimes snapping photos doesn't work out. My family usually lets me snap a few before they get to eat, but sometimes I get overruled. There are a lot of great cooks to come with your SnS so we'll be looking forward to your photos.

[Huskee]

I snappem while the kiddos are washing up and arguing about who gets what color cup. ("Jaxon got the red one yesterday!") Then I wait until they're all eating and snap plated pics of my own plate as it's cooling off.

[EasyMoney]

I've lived in San Diego my whole life. Tri tip is a staple around here, and I didn't even know how regional it was until talking to my in-laws in NJ. SnS is the perfect tool for cooking one and the neighbors I've shared with love me.

Just curious, what rub did you use? Wood?

I've been using the Santa Maria rub. Nice and simple. Maybe two small chunks of oak. Tri tip doesn't need much as far as seasoning or smoke, but IMO a touch of smoke makes it better. You know if was cooked over fire, even if you didn't see it.

Enjoy your SnS. It's a game changer. Cheers!

[Baker Dan]

I used a little apple wood . The Rub i use for beef is call Back Of The yards Rub. Sourced from THE Spice House in Evanston IL. (Available Online) Of course kosher salt first

[grampa]

I tried to do tri tip back in Chicago at my in-laws last summer. We could NOT find a butcher who even knew what that was! For tri tip, SoCal is the place!

I agree on the smoke for tri tip - just a touch! Beyond that, just salt and pepper . . . and maybe a bit of garlic powder.