Tri tip reverse sear

[Dave/G]

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This was a 3.4 lb tri tip. On the kettle at 275* until it got to 110, then turned up the kettle's heat and seared 5 minutes per side. Can't beat it

 

[Robert McGee]

It looks like you "nailed it"!

Dale53

 

[John Solak]

Very nice!!

 

[Tony R]

Looks great Dave.

 

[Mike Coffman]

Great looking tri tip Dave!

 

[JSchlegelmilch]

Looks great! Where do you get your tri-tip? I am up in the MA Metrowest area fairly often and have been looking for a good tri-tip source.

-Jeff

 

[Ed M.]

Looks like you cooked that tri tip perfectly, Dave! Great job!

 

[Bob Ivey]

Just curious, what was the cook time until you turned the heat up? How high did you turn the heat up to? TIA

The finished product looks GREAT!

 

[Peter Gallagher]

Nice slab o' beef there -

 

[Paul Kastner]

Wonderful looking tri tip.

 

[Dave/G]

Looks great! Where do you get your tri-tip? I am up in the MA Metrowest area fairly often and have been looking for a good tri-tip source.
-Jeff

There's only one place near me that ever sells them, Sudbury Farms, a market, on Boston Post Rd (Route 20) in Sudbury. They have tri tip maybe 4-5 times a year. They often advertise and package them as cut up tri-tip steaks, but if you go to the meat counter and ask for whole roasts, they will package as many as you want. I usually get 6 no problem. Last time they were $4.99

 

[Dwain Pannell]

Looks great! Where do you get your tri-tip? I am up in the MA Metrowest area fairly often and have been looking for a good tri-tip source.

-Jeff

Jeff, if you have a Costco you might try them. Down here Costco is the only source for Tri Tip.

 

[Dave/G]

Just curious, what was the cook time until you turned the heat up? How high did you turn the heat up to? TIA
The finished product looks GREAT!

This one was 3.44 lbs, as large as I've ever seen. The cook time was 55 minutes prior to the sear. Of course, smaller ones will take somewhat less time. I don't know how hot the grill got for the sear. I just opened all the vents all the way and in a minute or two the coals left were glowing red. Some take the meat off to a covered plate and wait for the coals to get hot, but I just leave the meat on the cool side as it all happens pretty quickly.
I use lump. As big as this was for a tri, it was the most tender I've tasted. I attribute the tenderness to the reverse sear

 

[Jim McKelvey]

Looks perfect Dave - exactly how I do mine too!

 

[Bob Mann]

That looks great Dave!

 

[Hamilton Barnes]

Looks great!!! Need to try this !!

 

[MikeD125]

Wonderful looking meal!

 

[JSchlegelmilch]

Thanks for the leads on the tri-tip! FYI if you are ever in NYC the Tri-tip grill at the food court at Grand Central and Rock Center makes some stupid good tri-tip sandwiches..

 

[JimK]

Great looking tip. 3.4lbs? That's a monster.

 

[Brian Dahl]

I have tri tip on the menu for tonight, but they don't look anything like that beast. Which looks tasty!