So, tri tip!

[Mosca]

The great tri tip cook is finished.

Notes:

It’s a bit overdone. This one can get away from you really quick. I pulled it at 130, 120 would have been more like it.

The board sauce is incredible. I got to use my herb garden. It made me feel like a real chef! I would say that you don’t have to use exactly what APL uses, except for the first time. It is really mild, and complements the meat really nicely.

I’ll do photos chronologically, as replies.

[Mosca]

[Mosca]

[Mosca]

[Mosca]

[CaptainMike]

Totally respectable.

[Mosca]

[Skip]

Wow! Looks Great Mosca!

[Thunder77]

I would soooo eat that!!

[Livermoron]

Haven't tried the APL board sauce yet. Usually the meat's taken out for the neighborhood before I have a chance to do anything extra!

Looks like you have a nice tri tip going...looking forward to the rest of the cook!

[Mosca]

The board sauce telescopes nicely into the cook: during a time when nothing needs to be watched, you chop up a bunch of little stuff and mix it with oil. It’s very relaxing. Then the sauce sits and melds its flavors while you do something else, and when the cook is done, the sauce is ready.

[Thunder77]

So what does APL stand for? Thanks.

[Mosca]

Adam Perry Lang, yer welcome! The recipe is somewhere on the main site.

[lonnie mac]

This looks FANTASTIC brother! The ONLY issue I have is the lack of cob sauce. Dang looks delish!

[Mosca]

I take my corn bare, unless I grill it. Mrs, she butters hers. I butter almost everything else, but good corn is perfect. This was okay early corn, not great but okay enough.

[texastweeter]

mayo, chili powder, salt, lime powder, parm, queso fresco and sour cream!

[EdF]

Nice!

[Jerod Broussard]

Mosca how often do you flip?

[Mosca]

Mosca how often do you flip?

I flipped it once on the cold side, and constantly on the hot side, like every few minutes. I think AR’s tri tip page says take it to 110 cold and then 130 hot, my next one will be 100 cold and 120 hot.

I forgot to mention the flavor. It is interesting, not quite steak and not quite roast beef. If done correctly, I think that incongruity can be amplified, and the cut can be roast on the inside and steak on the outside. That’s probably the Santa Ana grill at work, that’s what it probably should come out like.

[ecowper]

You are absolutely correct on the flavor of tri-tip .... it should be almost rib roast flavor and consistency on the interior, the exterior should be like a crusty NY strip.

[Jerod Broussard]

I get my stuff hot hot hot and flip about every 15-20 seconds, 30 seconds is actually long for me. This gives less opportunity to transfer heat generated on the surface inward.

[RonB]

That looks really good.

[Troutman]

Looks great !! Somewhere in my inventory I have one frozen, it’s time I cook that puppy !!!

[ecowper]

The family and I love tri-tip so much they rarely make it to the freezer.

[Huskee]

Nice job, beautiful plate! And I'll second what you say about loads of leeway in the board sauce. I used more of one herb than another and used no red pepper the first time, it was still delicious. Board sauce to me is in the same vein as salsa or chili in that it can be made a hundred varying ways and it's all good.

[Troutman]

So what you are saying is you never get board with board sauce?

[Huskee]

Troutman I see what you did there

[ecowper]

Looks great Mosca