Sunday Tri-Tip

[Reds Fan 5]

First time this summer we’ve been able to grill on consecutive weekends. Tri-tip on sale at local butcher. Weber 26”, KBB, SnS, cold grate reverse sear to 140 IT. Second City Prime rub.

First time using the rub on a tri-tip so I was careful. Will use more rub or add some black pepper to it next time. Minor issue. Overall results were good.

[ecowper]

Love Sunday Tri-Tip ..... looks great!

[Steve B]

Looks beautiful. Even if it’s on the ceiling. 😎😋😁

[Santamarina]

Beautiful. Reverse sear for the win!

[RonB]

Lookin' good.

[HouseHomey]

I'd eat that?

[smn1285]

I’ve been dying to get my hands on some tri tip to try. My Lack of success is partially due to my local meat sources not having it and partially due to my laziness and unwillingness to go and find it. That looks great my friend!

[HouseHomey]

I've easily cooked hundreds of Tri tip. Great cut of meat. Takes flavor well and cooks like a steak. You are in trouble now my friend. You will be chasing that steak. Try it SV for 6 hours and with a board sauce. So awesome. Great stuff.

[Skip]

Very nice job on the Tri Tip Reds Fan 5 . As HouseHomey just mentioned--YOU ARE HOOKED (as I am)--Tri Tip will become a "go to" for you. Have fun cooking!

[Kori]

I’ve been dying to get my hands on some tri tip to try. My Lack of success is partially due to my local meat sources not having it and partially due to my laziness and unwillingness to go and find it. That looks great my friend!

Do you have a Trader Joe's near you? That's were I have gotten mine.

[ColonialDawg]

Mmmmm. Tri-tip.

[Frozen Smoke]

Looks great! To take it to the next level do a board sauce next time!

[JimLinebarger]

I am doing a Tri-tip tonight and I came back to this thread. HouseHomey you mentioned a board sauce, which is yet another thing I never heard of. So did a search to find out what it is and Meathead has one from Perry Lang. I only have fresh thyme and since I don't know all of the spices in my local spice companies Santa Anita Tri-tip rub didn't want to put in fresh rosemary. So I have fresh thyme, dried parsley, oregano, smoked paprika, minced garlic, S&P and EVOO. Gonna mix the juices from the cut into the board sauce and see what happens. Thanks, HouseHomey, for that idea. This is only my 2nd time doing Tri-tip and now know my local Cash&Carry sells it.

[JimLinebarger]

HouseHomey I seasoned the meat last night with S&P and the Tri-tip rub from local spice company. Today cooked in it PBC until 115+, took it off and let rest a few under foil while Blaze gasser heated up the searing station. Dried off the TT, then brushed with Avocado oil (500F smoke point), then reverse seared each side 1 minute per side for 4 minutes. Checked temp and had to put on top rack of gasser for 304 more minutes to bring up to 135-140F. For the board sauce, I used some fresh thyme, dried oregano, dried parsley, 4 small cloves garlic minced, S&P, smoked paprika, and EVOO. Didn't even think about lemon. That would have brightened it up a bit but I thought it was good. I didn't ask my wife or son how they liked it. Was hoping to impress them enough to volunteer that info. It is making me look at Tri-tip for a bunch more meals instead of or in addition to chuck roast.

[Santamarina]

Totally trying a board Sauce next time. I’m familiar with them, but haven’t done one yet.