XL Tri-Tip

[Robert-R]

I'm starting to work with the 26er a bit. Thought I'd mix things up... cook a Tri-Tip on the XL as opposed to hanging one in the 14.5.

Found a small TT in the freezer, thawed it. Gave it a slather with Yucatan Sunshine, dusted with OakRidge Santa Maria & Carne Crosta. Let it sit in the fridge for 4 hours or so.
Built a fire of used KBB and several big chunks of mesquite. Put the roast on indirect with a foiled red.

Went for a sear when the internal temp hit 116*.

Just a couple minutes per side.

While the TT was resting... grilled some knob onions, mini-sweet peppers & a Roma.

Carved the TT.

Time To Eat!!!

Hers - no chimichurri.

His - with chimichurri.

I'm sure my plate was better.

 

[John B]

that is a seriously incredible meal. thank you for sharing it.

 

[Rich G]

Looks perfect, Robert! I'd hit that plate any day!

R

 

[ChuckO]

That TT looks amazing, you can't do the crust better and it's cooked perfectly

 

[Bill W San Diego]

Robert you have inspired me to cook my next TT on the 26. If it turns out as well as yours I'll be ecstatic. Thanks for sharing.

92071
Bill

 

[Pat G]

Wow Robert, that TT looks amazing. Roasted veggies look great too. Looks like I'm going to have to break out my 26er for it's second cook. Thanks for the inspiration.

 

[Dan C. FL]

Wow!!!! That's a delicious, beautiful meal. I might have drooled a bit.

 

[Dustin Dorsey]

That looks amazing, Robert!

 

[Robert-R]

Thanks, everyone.

I think the Oakridge BBQ Carne Crosta rub really helps with the "crust". It's designed for high heat searing. Doesn't work without a sear.

 

[Cliff Bartlett]

What a sear on that Tri Tip Robert. Plate looks wonderful too. Great looking cook.

 

[CLasko]

Amazing. Looks incredible. I need to really do a tri-tip.

 

[Rich Dahl]

That is a perfect TT Robert, great cook.

 

[Barb D]

That TT looks delicious and I like your plated pic.

 

[Mark B]

Terrific looking plates and great job on the beef. Tri-tip is such a nice cut. I used to special order from my butcher, now they stock a couple frozen so I guess word is getting out around here.