Tri-Tip is in my future


 
We are having our monthly church fellowship pot luck lunch. So we are bring a nice TriTip about 4.+ lbs. Now my wife is marinading this one, so I watched using her favorite cooking tool chop sticks she poked meat all over, she placed in a large plastic bag added a small splash of soy sauce, as we will cook with S&P, seame oil, garlic mixed ginger minced , and water after mixing together added to the bag. Put in frig and roll every few hours. I will use the performer, sear both sides then move indirect till 125 to 130 ,as it will be on a low warming plate during the service ,along with all the other foods, making everyone supper hungry. It is a great time to eat everyone's favorite food and talk and have great relaxing lunch. Then make up a take home plate for later, of everyone's foods.
 
Tri tip is one of my favorite cuts of meat.
I do a fat trim, marinade in yoshida’s, a reverse sear ’til about 124 then a heat blast.

These current prices are so shocking it’s hard for me to part with my money.
If I see them on sale for a good price I am loading up.
Even if it means 2 at a time :).
 
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