First Tri-tip


 
S

Steve P. (Timmee)

TVWBB Member
So, today I decided to attempt my first Tri-Tip on my 22.5" OTG. The rub ended up a little spicier than I care for, and the meat ended up a little rarer than I care for (I cooked it indirect to 135 internal, then a few minutes direct over the coals), but it was still a decent meal. Next time, I'm going to try a rub with a little less spice, and take it to 145 internal temperature. Anyways, enough talking, time for the pics.

On the grill, with the rub applied and temperature probe inserted.

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After I moved it to direct heat.

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Other side, with grill marks.

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Resting, on the cutting board.

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On the plate, with corn, cheesy pasta and broccoli, and cheddar garlic biscuits.

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Very nice, Looks cooked just the way I like it. If its a little too rare for you just throw them in a pan far a little bit. That what my Wife does, she likes hers done a little more than I like too.
 
I'll never forget my first...

As to the "too rare for your taste", when making left overs, give the slices a quick sear in the pan, thats how I did mine and found them a touch over done for my liking :) should be perfect for you!
 
Steve, don't forget to always carve your TT across the grain for better tenderness. That TT you cooked would only last a wink of the eye at my house. Nice first time.
 
Great looking tri tip Steve!

Just salt, pepper, and garlic powder is nice for a rub.

As Bill W mentioned above, make sure to slice across the grain for tenderness.
Chris A has a nice little video on the how to.

 
Thanks everyone for the kind words. This hobby is a fun and tasty one, and everything I've learned about barbecuing and grilling I've learned here. I'm looking forward to learning more from you all. :wsm:
 
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