First tri-tip roast.


 
M

Mark B

TVWBB Pro
After all the posts I've read here, I had to try my hand at a tri-tip roast.

Special ordered a couple from my local butcher, they were around 2.5 lb each. They came fully trimmed and were $4.99 a pound. No waste on these ones.

Here is the result. Seasoned with kosher salt, Kevin K's mushroom rub with a little extra garlic granules.

I think it was about 140 when I pulled it off the Performer. So a bit overdone for my preference. Would have preferred it looking like RD Owen's post below. However the roast was juicy and had great flavour.

I'm sold on the cut. Really enjoyed it.
 
And again.

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Looks good, Tri Tips are my favorite. I like to pull them off at 125 and let them rest. I do hate the fact that the prices on Tris seem to be going up.
 
Looks great to me. I'm surprised it's that pink for pulling at 140. I pull at 125 then wrap in foil. Haven't tested after the 10 minutes to see what the temp is after resting, but it sure is juicy.

It may seem a bit tacky, but the Montreal Steak Rub from Costco/McCormick is really good on this cut. Has the pepper and salt and garlic that is generally used on a tri. I enjoy it much better than a brisket rub I tried and better than my homemade concoction of garlic, onion, pepper and salt. I'll probably try something new next time, but a good standby.

Thanks!
 
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