Dan C. FL
TVWBB Pro
Ok, not really. The wife got a Tri Tip on Saturday. Because of the weather and just life in general, I didn't get around to cooking it until last night. I posted a pic of the raw cut covered in garlic, salt, and pepper on social media and got several people saying it looked like a sea horse...hence the title.
Did a reverse sear on it, with two small hunks of Maine Grilling Woods Acadian Oak and pulled it when it hit about 130*.
I was really pleased with the rare-medium rare outcome. I was not quite as pleased when I realized that I was slightly off of my spot for finding where the grain turned.
Oh well, it was still beautiful and delicious. To be honest, I didn't really notice any difference in the slices that weren't square against the grain. It was a good Monday night.
Did a reverse sear on it, with two small hunks of Maine Grilling Woods Acadian Oak and pulled it when it hit about 130*.
I was really pleased with the rare-medium rare outcome. I was not quite as pleased when I realized that I was slightly off of my spot for finding where the grain turned.
Oh well, it was still beautiful and delicious. To be honest, I didn't really notice any difference in the slices that weren't square against the grain. It was a good Monday night.
You did a nice job on the TT Dan. Try scoring the meat lightly before applying your binder, if using, and your rub. The grain is usually much easier to see at that point and your score mark will be visible through the crust when done cooking.
