Awesome tri-tip

[jacmac422]

Seasoned with SPG then smoked on the GMG at 225 until 118. Then seared on a smoking hot Weber with lump charcoal. Perfect

[Spinaker]

Nice work! The reverse sear is amazing with tri-tip!

[kmhfive]

Very nice. Another cut of beef I'm gonna have to find!

[Breadhead]

Welcome to the Pit jacmac422 👍 That's a fine looking hunk of dead cow. That's a nice tri-tip cook.

[Amajeff99]

looks delicious. I just want to dip some fresh bread into all that juice.

[DWCowles]

Beautiful!

[Skip]

Great looking Tri Tip!! TT is becoming a Family Favorite at our house.

[RonB]

That's a good lookin' cook.

[cgrover60]

Good work. Have tri tip planned for this weekend.

[jacmac422]

thanks everyone, I got a 2 pack from Costco and doing the second tonight. tonight has been in a marinade for a couple of day;
soy sauce, honey, fresh garlic and sesame oil. I will probably cook it the same way.

[Henrik]

That looks great! I can't get tri tip here in Sweden, would love to cook (and eat) one!

[Baker Dan]

I am now very hungry.

[rodkeary]

That really does look amazing. I was introduced to tri tip last year while visiting Sacramento. Cooked over red oak with an incredible rub and absolutely NO sauce was allowed at the table. I was immediately hooked. Unfortunately finding the whole roasts up here in Canada is next to impossible.

I have managed to come across some bottom sirloin steaks (approximately 3/4" x 6"). The butcher suggests they can be grilled but I'm not all that confident in getting a good result that way.

I'm planning on turning them into kabobs by cubing them (3/4' x 3/4") and then putting them in a SV bath together with a rub, Mrs. O'Learys Cow Crust perhaps? Am I on the right track here? If so, what time/temp would you suggest. If not on the right track any and all suggestions would be appreciated.

Thanks,

[Thunder77]

I like the general idea you have there. I would just stick to salt and pepper myself for SV. My personal opinion. Bottom sirloin steaks can be grilled, but if you do it, I would use the afterburner method. Hot and Fast.

[kmhfive]

I got lucky and found two tri-tips at a butcher about 40-minutes away. I will cook one next week and report out. Thanks for the information on how to cook!

[CaptainMike]

I did a similar cook last night, only I got caught up watching the Giants game and my IT was at 140 when I remembered to check! It still turned out really well, just not as pretty as yours.