Hey guys. I’ve never seen Tri Tip at the stores by me until yesterday. Was browsing the meat cooler and came across some of these for a not terrible price.
Figured I’d pick one up and see if it was any good. I was thinking of tossing it on the PBC for a bit, till about 130 internal and then searing but I really have no idea.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
My experience with marinated meat in a bag is that its usually pretty salty. If you have time you might desalinate it. I made tri-tip yesterday. SV for 5 hours @ 131 degrees and seared on the weber.
No fan of marinading something that doesn’t need to be marinaded in the first place. It is CAB so should be a good cut of meat. Cook it as you normally would could a thick steak.
Good point on the salt, be careful not to over salt it.
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