More Cheap Tri Tip

[Mark_E]

That's a nice looking TT, before and after, nice cook. You only trimmed of 20%, that's good, I more often than not, trim 50% The TT would be lucky if it saw a 15 minute rest, LOL I usually start slicing within 10 minutes from pulling it off the grill. But I only slice what I think we'll eat that night. Then next day, I slice the refrigerated remaining TT, and can get really nice thin slices, that fry up nicely in the CI Skillet

Well, I am impressed by the lack of spilled juice on your board and I thought maybe you rested it longer. You probably know about the rest controversy - does juice spill out when you slice right away or does it redistribute if you rest? I am not totally convinced one way or the other quite yet, but my suspicion is that resting holds the juices in. As you can see, I've got close to zero juices spilling out and I rested it quite a while. But yours looks good too. And yes, slice super thin, like shavings, makes an unbelievable sandwich. I don't fry the slices though. I reheat the whole roast in the oven low and slow, then slice.