Tri-Tip Monday

[Tony R]

Made breakfast and tried to make it healthy. Hopefully I'm doing this right.

For this cook I set up half a chimney of hot coals with some left over charcoal from another cook. Add apricot and orange wood. I let it burn with no lid for about 15 minutes while I prepared the tri tip.

Seasoned with sea salt, onion and garlic powder. Lots of black pepper

Went indirect for about 40 min or so. Then when it hit 120 I did a direct sear. Took the lid of so the logs can flare up.

Plated with corn. Without Maribel the presentation doesn't look to great.

Here's an action shot on Instagram of the sear.

http://instagram.com/p/pCwBbBxZEg/

Thanks for stopping by.

 

[RicardoL]

How did that orange wood workout? I got some from my tree.

Good looking tri-tip.

 

[ChuckO]

That's it Tony is adopting me
Amazing Tri-Tip

 

[Tony R]

How did that orange wood workout? I got some from my tree.

Good looking tri-tip.

Worked great!!!

 

[Bill Schultz]

The Grill master from LA strikes again, beautiful cook my friend

 

[Mildo]

Love action shots. TT looks awesome!

 

[Chris Lynch]

thats cool Tony. I like that flare up shot alot.

 

[Cliff Bartlett]

That TT looks absolutely perfect, Tony. Exactly the way I like it. Your presentation is great too!

 

[Steve Cleveland]

Looks like you plated it perfect it me, more steak than veg.

 

[Rich Dahl]

What a cook Tony! Photos look great, about the presentation never got past looking at that perfect TT!

 

[John Solak]

Beautiful, everything looks perfect!!!

 

[Robert McGee]

That's a great cook, Tony! Good work in every way!!

Keep on smokin',
Dale53

 

[Greg B.]

Tri tip looks good! Love that flare shot and that crust!

 

[Bob Correll]

Mighty fine looking tri tip and pics Tony!

 

[Kurt]

Great cook and pics

 

[John Sp]

Tony - great job that tri-tip looks wonderful...

Regards,

John

 

[Mike Coffman]

What a cook Tony! Photos look great, about the presentation never got past looking at that perfect TT!

Agree with Rich. With food that looks that good no fancy presentation is required!

 

[russ olin]

All looks good from here Tony. You are doing fine.

 

[Jim Lampe]

N
I
C
E
▼

 

[Tony]

That's a beautiful piece of beef Sir!!

Being an East cost boy, tri- tip is nowhere as popular as out West. But....being a butcher, I've seen interest in this cut grow, and I have limited experience ( to be honest, not great experience) cooking this cut.

Now, if I read this post right, you went indirect 1st and THEN a sear? Apparently, I've been doing this backwards!!!! I'm trying it your way next time.

All in all, it certainly looks like a delicious cook, hope you and the family enjoyed it.