First crack at a tri-tip

[Bradley Mack]

I had to see what all the fuss was about. Seasoned with some S&P and a locally made black coffee rub. Grilled on the WSK, indirect at 350 F until internal was about 130 F. Then seared it until 145-150 F. I was very impressed with how tasty this cut was. Family loved it as well.

 

[GrantT]

Great looking cook and tri-tip, and nice pics too!

 

[Brett-EDH]

That second photo is damn artistic. Nicely done and welcome to the TT club. If I might suggest for your next one, direct coals, with coals in lower position and flip every six minutes till 130° and then tent with foil to rest 15 minutes. This gives a nice crust with a medium rare center and medium ends.

 

[Bob H.]

I had to see what all the fuss was about. Seasoned with some S&P and a locally made black coffee rub. Grilled on the WSK, indirect at 350 F until internal was about 130 F. Then seared it until 145-150 F. I was very impressed with how tasty this cut was. Family loved it as well.

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Looks perfecto!

 

[Garry Young]

That second photo is damn artistic. Nicely done and welcome to the TT club. If I might suggest for your next one, direct coals, with coals in lower position and flip every six minutes till 130° and then tent with foil to rest 15 minutes. This gives a nice crust with a medium rare center and medium ends.

That’s what I do as well.
Try marinading overnight in Good Seasons Italian salad dressing.
It’s always a hit!

 

[timothy]

That second photo is damn artistic.

Drool a vision!

 

[Brett-EDH]

That’s what I do as well.
Try marinading overnight in Good Seasons Italian salad dressing.
It’s always a hit!

Give a dry rub a shot. You’ll love it even more!

 

[Rich Dahl]

You nailed that one, looks terrific and some great photos also.

 

[Bradley Mack]

That second photo is damn artistic. Nicely done and welcome to the TT club. If I might suggest for your next one, direct coals, with coals in lower position and flip every six minutes till 130° and then tent with foil to rest 15 minutes. This gives a nice crust with a medium rare center and medium ends.

I will give this a try, most definitely! Thanks!

 

[Garry Young]

Give a dry rub a shot. You’ll love it even more!

I have.
They are very good as well.
Over the last thirty years we’ve tried many variations.

 

[AndyK]

I am a big fan of dry rubs.
Tri-tip is one of the only meats I marinade.
I use Yoshidas for a half day soak then smoke with a reverse sear on my kettle.
The other meat I will marinade is chicken in Italian dressin.

Your tri-tip looks awesome so I’m going to have to try doing a dry rub.

 

[Joe T Gomez]

Wow that really looks awesome

 

[Paul John]

Looks great! One of my favorite cuts.