Tri Tip On A Cold Rainy Night

[Buzz Price]

Tri Tip is a tough cut to find in the mid-West, but once you have one, you "gotta" have more! I hit the jackpot tonight and found one so I trimmed it and seasoned it up with Susie Q's, Santa Maria Valley Style Seasoning and then left it on the counter for about 30 minutes to come up close to room temperature. While it was on the counter I fired up the Performer.



Next step was sear it 2-3 minutes on each side over direct heat.



After the sear I tossed in a couple chunks of Red Oak and moved the Tri Tip to the indirect side at about 350°. I left it on until it hit 130° and then pulled it off and tented it for about 10 minutes, the temperature came up to 140°.



The best one I have done to date, my wife was impressed and if she is happy, I am happy.



Plated up with some mashed potatoes and broccoli. The great part is there are leftovers .... I see a sammie in my future and the only thing better than Tri Tip, is a leftover Tri Tip sammie.



Thanks for checking out my post.

 

[Noe]

Wow awesome looking tri-tip, i need to try some tri have never cooked it, my mouth is watering

 

[Glenn W]

Super looking cook and plated results! O how I wish I could find that cut here!

 

[John Solak]

Looks like you nailed that one Buzz!!

 

[dann_g]

Great plate. I have to try a tri-tip now.....

 

[Buzz Price]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
Super looking cook and plated results! O how I wish I could find that cut here! </div></BLOCKQUOTE>

This one came from Kroger, only because I stood on the meat counter until they ordered it

Seriously most chains can order it for you if you insist ... or you can move to California

 

[Wolgast]

Looks great Buzz!

Well done

 

[DaleW]

Definitely nailed it! Have you ever tried searing after indirect? Say at 120-125F or so? Works well for me; good crust and very tender.

 

[Jim Lampe]

This is BEAUTIFUL!
And this is GORGEOUS!!
A frickin' Beauty Pageant on a plate!

 

[R L Bagwell]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
Super looking cook and plated results! O how I wish I could find that cut here! </div></BLOCKQUOTE>

Glenn, I feel your pain - I searched high and low, and FINALLY found a local supplier for it, and at a decent price...

You must live on the EAST side of the mighty Mississippi, 'cause I've heard it's more or less commonplace WEST of it....

Great looking spread, Buzz!

 

[Buzz Price]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DaleW:
Definitely nailed it! Have you ever tried searing after indirect? Say at 120-125F or so? Works well for me; good crust and very tender. </div></BLOCKQUOTE>

Never tried it with a TT, but have with other beef cuts with good results. I'll have to give it a shot with a TT next time. Thanks for the tip.

 

[Tim L.]

I agree with Dale, the reverse sear has worked best for me out of all the options. Though I tried smoking it this past time, at high heat in the WSM with one chimney and vents wide open. That was tasty as well. Pretty much every way I've tried it has been tasty except for maybe way low and slow, which was just wasted time.

Anyhow, looks great. When they say to slice against the grain, is that how drastic you are supposed to go? Or do you just prefer the larger slices like that? I always try to go against the grain but keep confusing myself on the angles.

Thanks!