for those of you who can't buy tri-tips I send my condolences. These things are just KILLER.
So, Saturday night the kids (ah heck, young adults) decide we're not going to Disneyland the next day. They'd rather help me to replace all of our recessed lights with LED conversion kits. Nice kids, right? I have a LOT of recessed lighting from our initial remodel 20 years ago.
So, this leads me directly to my freezer to see what I can get out, defrost and toss on the pit Sunday. I'll be the only one indulging in meat this fine day. The tri-tip gets my attention. Just a standard choice Costco model. I defrost it overnight, and, the next morning I dry brine it. Around 2pm I throw on some BBBR.
Around 4 I get the PBC fired up and hang the tip and close 'er up. Pit perks along at 255 while the tip comes up to 115 internal. Then I fire up some coals in the starter, put a grill over the top and get a nice color. IT is right around 125. Perfect. Take it inside and let it set a few minutes while I toast up some sour dough bread. Then I cut the tip in half at "the bend" and slice it against the grain. I get a nice puddle of juice that the bread gets dunked in. No other condiments needed! Pile up the slices and a sandwich to die for emerges. The tip is as tender and juicy as could be. My youngest wanders into the room and snags a bite, then makes off with MY sammy! The oldest walks in, takes one look at the lovely pile of sliced meat and requests a sammy for herself! HEY, I thought you guys weren't eating meat today!! Hehehe, no one can resist the power of good BBQ!
I've heard tri-tip referred to as "poor man's prime rib", and I gotta tell you they ain't lying! With the reverse sear you just can't beat it. As folks say around these parts, if you don't post pics it didn't happen. Well, it happened!
So, Saturday night the kids (ah heck, young adults) decide we're not going to Disneyland the next day. They'd rather help me to replace all of our recessed lights with LED conversion kits. Nice kids, right? I have a LOT of recessed lighting from our initial remodel 20 years ago.
So, this leads me directly to my freezer to see what I can get out, defrost and toss on the pit Sunday. I'll be the only one indulging in meat this fine day. The tri-tip gets my attention. Just a standard choice Costco model. I defrost it overnight, and, the next morning I dry brine it. Around 2pm I throw on some BBBR.
Around 4 I get the PBC fired up and hang the tip and close 'er up. Pit perks along at 255 while the tip comes up to 115 internal. Then I fire up some coals in the starter, put a grill over the top and get a nice color. IT is right around 125. Perfect. Take it inside and let it set a few minutes while I toast up some sour dough bread. Then I cut the tip in half at "the bend" and slice it against the grain. I get a nice puddle of juice that the bread gets dunked in. No other condiments needed! Pile up the slices and a sandwich to die for emerges. The tip is as tender and juicy as could be. My youngest wanders into the room and snags a bite, then makes off with MY sammy! The oldest walks in, takes one look at the lovely pile of sliced meat and requests a sammy for herself! HEY, I thought you guys weren't eating meat today!! Hehehe, no one can resist the power of good BBQ!
I've heard tri-tip referred to as "poor man's prime rib", and I gotta tell you they ain't lying! With the reverse sear you just can't beat it. As folks say around these parts, if you don't post pics it didn't happen. Well, it happened!
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