Tri-Tips- come early and stay late

[Richard S]

It was a gorgeous Southern Oregon day and my first tee shirt BBQing for 2021. I cleaned up the Performer and rubbed a couple Tr-Tips. Did a home made Santa Maria rub on one and the Bruno inspired TJ’s rub on the other one.

Added some of wine soaked oak and cooked indirect followed by a reverse sear.
Pulled them around 130 and did some asparagus over the still hot B&B coals which I am fully enjoying.
Once we were done eating it was off to the fire as temps dropped quick! A very good night with the help of Weber!

 

[Michael Richards]

What a great cook and great photos to capture a beautiful day. I love that cutting board. Which one did you like better? What are the plans for any leftovers?

 

[Kevin L (NKY)]

My kind of cook day,and my kind of back yard,a great layout for multiple cookers. And the meat looked perfect.

 

[J Grotz]

Weather, food, photos, everything looks fabulous, Richard.

 

[Richard S]

What a great cook and great photos to capture a beautiful day. I love that cutting board. Which one did you like better? What are the plans for any leftovers?

Ha! That’s like asking which one of my kids I love most! I had a sandwich for lunch...it reminded me of the tri tip sandwich at Firestone Grill in San Luis Obispo! Just a lightly toasted roll, meat piled high, and some Sweet Baby Rays!

 

[CaseT]

Looks really good! I need to get through my prime rib roasts in the freezer so I can get some more Tri Tip!

 

[JimK]

Looks perfect! I love using wine soaked oak with beef.

 

[Bruno]

Awesome!! They look amazing!! Looks like a perfect day for BBQ!

 

[Tony R]

Cooked to perfection