Tri-Tip for Lunch

[Clint]

Stopped at costco while making the rounds & instead of just admiring the tri-tips, I grabbed a couple.

Marinated in Goya Mojo Criollo Marinade (I used to see a lot of references to it here) for just a few minutes & then sprinkled a little Montreal Steak Seasoning on it....

Smoked Gouda (also from Costco), butter, sour cream..... added an apple for dessert!

 

[CaseT]

So good looking I'm seeing double!!!! Wish I'd come to your house for lunch!

 

[Rich Dahl]

Very nice Clint, got to work one of those into my diet, got one in the freezer calling me.

 

[ChuckO]

added an apple for dessert

I don't see no apple....No picture.....It didn't happen

Nice cook, getting some use out of that "Q" I see

 

[JimK]

Did you eat lunch twice? I'd love to do that for lunch. Nice job!

 

[Clint]

trick tophography

 

[Bill Schultz]

Which of those beautiful plates is mine my friend?

 

[Cliff Bartlett]

Man, if that's lunch, what's for dinner? Looks great Clint.

 

[Clint]

I think I'll be investing in a better thermometer---guessing the thermopop.... the $13 Taylor thermometers sure do lag!

I pulled this off as soon as I saw 121 F, I didn't rest it for very long, only a few minutes.... I also didn't let it come up to temp very long either.... but hey, it was lunch time and I was hungry!

Next time (the 2nd one is in the freezer) I think I'll let it come closer to room temp while marinating, and I also think I'll let it rest for ~10 minutes too.. I think I'm starting to notice subtle differences in appearance from resting thicker cuts like this.

In case anyone's wondering: I warmed up the old Genesis for ~10 minutes on high, then turned all 3 burners to medium, flipped & basted w/ the small amount of marinade each time... total of ~20 minutes, I think, at around 385-415F.

(this was cooked on the Gensis, not the Q, Chuck, but probably 30% of the tri-tips I've eaten have been cooked on a Q100)

 

[J Brouwer jezza]

I'm trying to get my hands on a tri tip but it looks like the butchers here all keep them for themselves !!! Can't wait to try this nice cook !

 

[Clint]

Leftovers you say? Don't mind if I do!

I'm using an actual camera (purchased 10/2007) but the pictures, all except one, came out ....meh....

Tri-tip, gouda, & a not-so-fresh sun-dried tomato roll:

assembled with the secret ingredient (mayo)

on the Genesis for ~9 minutes @ around 420F (I like this picture)

and I ate it just like this, with another piece of Gouda, for luck:

 

[Cliff Bartlett]

Might as well go for the Trifecta and hit breakfast tomorrow too. Looks awesome Clint!

 

[Tony R]

Looks good my friend.

 

[John Solak]

Very nice looking tt Clint!!!

 

[Bob H.]

Might as well go for the Trifecta and hit breakfast tomorrow too. Looks awesome Clint!

Tri tip and eggs with a potato pancake and ranch toast is the breakfast of the gods. Try it.

 

[Barb D]

Clint, that is one fantastic lunch you did. How do you follow this with dinner?

 

[Chris in Louisiana]

Anyone notice Ron Swanson on Parks and Rec say something about needing Tri-Tip and then slamming a hunk of meat on the table?

It was a brisket. With all the money they have, they can't get that right?

 

[Tim McCann]

Heck of a good looking lunch!