First time cooking a tri-tip yesterday; 2lb 12 oz Angus cut.
Dry brined overnight, coated in Roasted Garlic Rub we picked up in Napa during an anniversary get away. Cooked on ~250° on the Rec Tec for ~1:45 until ~110°, brushed on some bacon grease, and seared on gasser until 130-135°. Also made MH's "Change Your Life Rich Red Wine Sauce", just to see what it tasted like.
Meat was very juicy and had good flavor, but not melt in your mouth tender. I've never had tri-tip, so maybe this is the way it is supposed to be. Bride and high school senior son loved the red sauce, HS freshman daughter liked it better without. I could go either way.
Came in 2 pack, so have the 2nd one in the freezer. Any suggestions on how to improve?
The mirepoix reducing...
Didn't sear very long until it hit 130-135°...
Very moist...
Dry brined overnight, coated in Roasted Garlic Rub we picked up in Napa during an anniversary get away. Cooked on ~250° on the Rec Tec for ~1:45 until ~110°, brushed on some bacon grease, and seared on gasser until 130-135°. Also made MH's "Change Your Life Rich Red Wine Sauce", just to see what it tasted like.
Meat was very juicy and had good flavor, but not melt in your mouth tender. I've never had tri-tip, so maybe this is the way it is supposed to be. Bride and high school senior son loved the red sauce, HS freshman daughter liked it better without. I could go either way.
Came in 2 pack, so have the 2nd one in the freezer. Any suggestions on how to improve?
The mirepoix reducing...
Didn't sear very long until it hit 130-135°...
Very moist...
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