Sunday Evening Tri-tip

[Douglas Perry]

Thanks to this forum Tri-tip is probably my favorite cut of beef to prepare. Here are a bunch of photos of Sunday evening's cook...


Seasoned with Kosher Salt, Course Black Pepper and Garlic Powder

Coals are ready...

After 20 minutes indirect. Time to flip and rotate...

After another 10-12 minutes. Time to sear. I sear all the sides that's why the Tri-tip is standing up!

After about a 10 minute rest and starting to carve...

The meat pile...

The final plate. French cut green beans and potatoes. Tonight was garlic mashed potatoes. Baking potatoes under the Tri-tip works great as well!

Thanks for reading!

 

[Ivson Passos Jr]

Douglas,
It looks good! Tri-tips are delicious!
It does look like you were looking for a medium to well done though. Was that the case? What was the pull off temp? Was it moist and tender? Give us the details!

 

[Tony R]

You did the tri-tip right!
Nice job.

 

[Tim McCann]

Looks great! Love the action shots.

 

[Cody]

I have the same problem. I love tri tip. I use the same simple rub on mine to, I like to taste the beef.

 

[Noe]

Tri-tip, green beans and mashed taters nice trifecta.

 

[Bill Schultz]

Nice looking TT Noe, great plate of food there, well done

 

[Curtis M]

Looks great! A little 'well done' for my liking, but still looks moist and tender.

Love me a Tri with some Mashed... #ProMove

CM

 

[russ olin]

You did well,TT is a great cut.

 

[James Lake]

Now that is eating a Friday night dinner on a Sunday Night. Nicely done and great photos!

 

[Ray Crick]

Great tri tip and loved the action shot.
Thanks,
Ray

 

[Chris H.]

LOVE Tritip, well done!

 

[Jim Lampe]

LOVE your 2nd photo Douglas!!
and the tri looks AWESOME!!

 

[Matt Gard]

Well done on the tri-tip. I'm with Jim that 2nd picture is great.