Fathers Day Tri-Tip

[Pat G]

I found a 1.5# Tri-Tip and scrapped the planned kabobs.

Seasoned with oil and Weber Chicago steak seasoning.


On the grill with some lemon, garlic, white wine brussel sprouts.


Added some baby bella mushrooms.


All done.


Plated.


Everything came out great. It has been a while since I cooked a tri-tip, I forgot how good they are.
Thanks for looking.

 

[Dustin Dorsey]

Awesome Tri-tip!

 

[Cliff Bartlett]

Great looking Tri Tip and love the side too.

 

[Rich Dahl]

Seeing some mighty fine TTs on here recently yours included, nice cook.

 

[Pat G]

Great looking Tri Tip and love the side too.

Thanks Cliff. I saw you cooking some sprouts on the grill and was inspired.

 

[Barb D]

Pat, WOW!!! That looks delicious.

 

[John Solak]

Tri tip looks perfect, sprouts and mushrooms look really good too!!!

 

[Robert T]

Great looking plate Pat! Kim and I want to try sprouts. We never have had the pleasure. You cooked the meat to perfection!

 

[James N]

Fine looking plate of food Pat.

 

[Steve Whiting]

Beautiful color on that Tri Tip Pat. Nice Job!

 

[Robert-R]

Great job on the TT, sprouts & mushrooms. Living the life or what?

 

[Robert McGee]

Pat;
That appears to be a perfectly cooked Tri-Tip along with a great set of sides!

Great job!

Keep on smokin',
Dale53

 

[Barry McCorkle]

Great looking dinner! All of it looks like it was cooked to perfection.

 

[Monty House]

Perfect color... what was your pull temp?

 

[TonyUK]

Nice cook Pat. Perfect beef there, the sides look groovy also.
Can you post some numbers of the cook time / temp etc? Thanks.

 

[Pat G]

Perfect color... what was your pull temp?

I have not invested in an electronic thermometer yet. I just do the feel test with my finger, then I let it rest for 10 minutes under loose foil. Please don't tell my family that I am touching the food before I serve it.