Fire Roasted Tri-Tip


 

ChuckO

TVWBB 1-Star Olympian
My WSM thinks it's a Santa Maria

TT & Spuds

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Gus on the Gasser

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Sliced, didn't get a plated because the timing of dinner was set at 8:15, when my son gets home from work. Soon as it hit the plate it got ate. It was really good

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Chuck, that looks amazing. I'd be interested in a breakdown of your process because I'm drooling here man.
 
Wow that looks great ! I personally would be a little scared with those flames in my WSM :) Like someone else said....lucky son.
 
I'd be interested in a breakdown of your process
I used white oak to cook over (which I got last year)

Marinade in Montreal wine/vinegar for about a dozen hours
Fully lit about a half dozen charcoal (red hot)
added the wood which flamed up right away
Got the fire going pretty good and added the TT (the taters had a 30 minute head start on the gasser)
The total cook time was maybe 30 minutes for the TT, I had to turn it often to avoid burning it. If I had to guess, about every 5 minutes max
I controlled the heat by adding the door when it was too hot, and took the door off when it cooled too much but for the most part, I was probably cooking at 600+

Thanks everyone :) This was a medium rare TT (I had been normally doing medium) I think I'm back to medium rare, it's definitely better

The best thing about this.....it was only $3.50 a LBS (about half of normal)
 

 

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