First time Tri-Tips, Won't Be The Last.

[Mike P.]

Finally had a day to break out the WSM. Great weather and located 2 Tri-Tips between 2 1/2 and 2 and 3/4 lbs each.

A Special Shout Out and Thanks to Steven A. for his help. I call him "The Tri-Tip Master".

Followed the Dueling Bubba's recipe to the letter.

Here they are rubbed and ready to go on:

The WSM coming up to speed with a mix of white oak and hickory:

Here they are @ approx. 160* F. internal and ready for foil:

After removed from foil and after resting. Sorry for the poor quality photo:

Carved. Chris has and Excellent video on the homepage about carving Tri-Tip properly. http://www.youtube.com/watch?v...index=3&feature=plcp I found the right way to cut against the grain but also found the I'll be needing a new knife to slice it as thin as Chris does. :

The Wife was busy making the gravy from the Tri-Tip dripping and some skillet cornbread:

Plated:

Mo' Plated:

Did two of these. The other was dropped straight into a foodsaver whole and froze. It won't be in there long

Thanks again Steven A. and Thanks for viewing!

 

[Mike Coffman]

Great looking meal Mike!

 

[Russell McNeely]

Looks great! I'm overdue for a tri-tip cook myself!

 

[Steven A]

Excellent job. Knew you'd nail it the first time! I really hope you enjoyed them

 

[Shaun R]

Great looking tri's Mike!

 

[John Solak]

Very nice!!

 

[Mark Skeet]

Looks great! I love tri tip.

 

[Bob Correll]

You're hooked now Mike!
Terrific tri tip cook!

 

[Mike P.]

Thanks for the kind words Friends. I'll be experimenting with Tri-Tips for a long time to come.

 

[Mildo]

I wish I could buy this cut of meat here ... great cook, it looks very tasty - everything!