I was, of course, tasked with grilling the tri tips for my nephew's graduation party. We had 7 roasts for a total of 19lbs and there was a Rec Tec 680 available for use. The ceremony was scheduled for 8:00 - 11:00 AM with dinner at about 3:00 PM. I seasoned and bagged the roasts the night before then got up early and plopped them into the hot tub time machine, 132/6. My sister acquired some Santa Maria style rub from a caterer friend of hers and asked me to use it. I was naturally skeptical of this "unknown white powdery substance" but it turned out to be very good. After the ceremony I iced the whole mess, fired up the pellet pooper to 250, smoked them to an IT of 115, seared them on a little gasser and served.
Every one of those roasts was a perfectly tender medium rare. I have grilled a lot of tri tips in my life for numerous events, but have never had this consistency throughout a cook. There's always one or two or a few that are a little over/under done. As a well-trained and certified Fool I can attest that this method is virtually foolproof.
There were a lot of meatheads there and all were amazed by the tenderness and consistency. I shared with all who commented where I get my advice on grilling and cooking and all things sous vide and hope that we might acquire a few new members. A big thank you to all of my friends here on this site for your advice, techniques, recipes, and kindness. I like to jokingly say that AR has changed my life. Well, half-jokingly anyway.
I did not take any pictures, but I'm sure you all know what medium-rare tri tip looks like.
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