Lew Newby
R.I.P. 1/26/2024
I took a flyer on a 3 lb. Tri-Tip at Sam's Club. It was marinated and seasoned. Labeled USDA Choice. I hope the link works.
https://1drv.ms/i/s!AhoUdrtNzCbOhQkAEuluL5a3uYIA
Our daughter stopped by as I got it out of the fridge and I had her take a picture of it in the package.
Cooking just for me and the wife I cut it in haalf and vacuum sealed the other half. The meat was well marbled. I cooked it on the Performer with indirect heat at 350 for 40 minutes and the meat temp was up to 125. I then seared it 2 minutes a side above the coals and the internal temp was up to 135 so I took it off the grill. Smoke wood was 3 golf ball size chunks of Oak. After a 15 minute rest I sliced it into 1/2 in. thick slices and served. Welllll - the taters were good.
The thick Peppercorns were overwhelming. The interior meat (medium rare) tasted of a spice that neither of us could identify. Edible but not my favorite beef taste. The meat was almost tender but had sinew through t and there was some sort of membrane on the outside. I know two guys I would recommend the Tri-Tip to but only because I do not like them at all and they're not on this forum.
I'm going to try and salvage the other half after we have eaten good food for a few days. I'm going to scrape everything off the other piece, inject with low Sodium Beef Broth and concoct some kind of rub. Thinking WSM at 225 for as long as it takes. I'm afraid I'm just going to be putting lipstick on a pig but I like to play with my food so why not. Any thoughts on this.
https://1drv.ms/i/s!AhoUdrtNzCbOhQkAEuluL5a3uYIA
Our daughter stopped by as I got it out of the fridge and I had her take a picture of it in the package.
Cooking just for me and the wife I cut it in haalf and vacuum sealed the other half. The meat was well marbled. I cooked it on the Performer with indirect heat at 350 for 40 minutes and the meat temp was up to 125. I then seared it 2 minutes a side above the coals and the internal temp was up to 135 so I took it off the grill. Smoke wood was 3 golf ball size chunks of Oak. After a 15 minute rest I sliced it into 1/2 in. thick slices and served. Welllll - the taters were good.
The thick Peppercorns were overwhelming. The interior meat (medium rare) tasted of a spice that neither of us could identify. Edible but not my favorite beef taste. The meat was almost tender but had sinew through t and there was some sort of membrane on the outside. I know two guys I would recommend the Tri-Tip to but only because I do not like them at all and they're not on this forum.
I'm going to try and salvage the other half after we have eaten good food for a few days. I'm going to scrape everything off the other piece, inject with low Sodium Beef Broth and concoct some kind of rub. Thinking WSM at 225 for as long as it takes. I'm afraid I'm just going to be putting lipstick on a pig but I like to play with my food so why not. Any thoughts on this.
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