Fire Roasted Tri-Tip

[ChuckO]

My WSM thinks it's a Santa Maria

TT & Spuds

Gus on the Gasser

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

 

[JRAiona]

Chuck, that looks amazing. I'd be interested in a breakdown of your process because I'm drooling here man.

 

[Barb D]

That TT is one very delicious looking piece of meat.

 

[Rich Dahl]

Wow Chuck you've got that WSM on the incinerate mode. TT sure looks good though.

 

[Robert-R]

Looks killer, Burning Man!

 

[Bill Schultz]

WSM by the waterfall, love it. Perfectly cooked my friend. Lucky Son

 

[David WY]

Wow that looks great ! I personally would be a little scared with those flames in my WSM Like someone else said....lucky son.

 

[Craig Alumbaugh]

That all looks delicious

 

[Cliff Bartlett]

Nice you had a great dinner all ready for your son Chuck. Looks fantastic!

 

[ChuckO]

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)