Another Tri-Tip Post

[TripleB]

On the road with my wife and sister-in-law to my daughter's graduation up at Sonoma State. I'm in the back sit looking at scenery and thought I'd post a recent Tri-Tip I grilled on my PK360. So yes, I'm bored....

I use two different rubs and a mop sauce that I use after every 3 minute turn. Once I get the caramelization I want, finish indirect to a 135 d temp. Rest a few minutes and then carve.

[Henrik]

Well, that’s just beautiful. Great grill, great cut of meat. Any particular flavor profile to the mop?

[TripleB]

Oil, red wine, red wine vinegar, dijon mustard, grated garlic, chopped parsley (for color).

[Henrik]

Thanks, sounds good!

[Troutman]

Ahhh a man who knows how to properly slice tri-tip. Cooking two tonight myself; going SVQ.

[Attjack]

I like your brick technique.

[ofelles]

+1 on the brick

[Ahumadora]

How much faster does the brick cook wrapped vs un wrapped?

[RonB]

Did ya let the brick get good bark before wrapping?

[RustyHaines]

LOL. Brick is easy peasy with no grain to worry about though.

[Rod]

Can never have too many tri-tip posts with pictures.