• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

Tri-tip with Mac and Cheese


 

Andy Ly

TVWBB Fan
Thanks to Bill Schultz for tipping me off on dry aging. I thought I'd give it a try. Granted, I only did it for two days, but boy was there a huge difference! I don't think I can ever have steak any other way again.

Started trimming the fat and crusted area.. 4 lb slab.
pXxmO68.jpg


Lots of fat at the bottom, but I saved these pieces to season the cast iron grill.
S0Q4kpw.jpg


Sliced several 1-1/2" slabs for the grill
qrd1nqm.jpg

zJfGvNS.jpg


Trimmed a little bit more fat off and drizzled olive oil, coarse sea salt, and coarsely grounded black pepper and white pepper. Sat at room temperature for an hour while firing up the charcoal.
sIUkQwX.jpg


Kept the lid and dampers fully open for maximum heat. I closed the lid only when there was flare-up only to open it again to bring back the heat.

Grilled each side for 180 seconds, rotating the meat (for diamond grill marks) every 90 seconds. Then moved to indirect heat with lid closed for 5 minutes with damper fully open.
Vd7S8GK.jpg

hx9NNuM.jpg

XCw9nAM.jpg


Rested the meat under foil for 5 minutes, then plated it alongside mac and cheese.
GmtbewJ.jpg


Drizzled melted butter over the tri-tip and yummmmmmyyyyyyyyyyyy!
IoZzfzP.jpg


The Walking Dead - Season 2; here I come!
 
Last edited:
Tasty looking meal, Andy! The thing I like most about the plated photo...not one vegetable on the plate :D.
 
That plate looks really good. Like your slicing the tri tip prior to grilling, will have to give that a try.
 
Great job Andy they look fabulous. Vegetable Smegable. Wait to you do five to seven days with some choice porterhouse's or tbones.

And when you get those done for a week and then you got to do them caveman right on the lump coals. You will be smiling ear to ear for a week.
 

 

Back
Top