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hav 01-13-2013 08:14 PM

Another Tri-tip for the group!
Got in the mood for some beef, hit the local butcher and asked about a Tri-tip.

He had to trim some out of a hunk of sirlon and at the end of it, he kind of complained that it was a lot of work. How rude is that?

Last time I spend any money there.

Anyways, took the hunk-o-beef home and rubbed it with EVOO and The Rub Co. Santa Maria style Rub.

Got the Med setup for indirect, using a firebrick and all the coals to one side.

Kept her going with some Maple wood until the internal reached about 145. Then cranked the fire up a bit and put her on for a direct sear.

After resting about 10 minutes, I began to slice, against the grain of course.

My plated product, with a homemade chimuchurri style sauce (consisting of Basil, Oregano, Garlic, Kosher Salt and Red Pepper Flakes! Sauce was great!) as well as Roasted Red Peppers slices and Baked Beans.

Thanks for lookin' at my cookin'!

Mason Dixon Bowhunta 01-13-2013 08:58 PM

Nice :thumb:

Corky 01-13-2013 09:19 PM

Looks great. Worth the hassle getting it!

Ron_L 01-13-2013 09:32 PM

Nice marbling! I prefer mine medium rare, but nice job!

El Ropo 01-13-2013 09:53 PM

Hey, at least he knew what a tri tip is.

Looks great.

Foxfire 01-13-2013 10:43 PM

Perseverance pays off! Fun cut to cook. Well done, sir! :thumb:

cameraman 01-13-2013 11:10 PM

I thought the butcher did a hell of a good job. I like the second shot on the fire.

Smoothsmoke 01-13-2013 11:26 PM

Mad Max 01-14-2013 10:50 AM

That looks great! It is definitely on my list of things to do.

Offthehook 01-14-2013 10:57 AM

You cant find a grocery store around here in CA that doesn't sell tri tip.

Big dawg 01-14-2013 11:03 AM

Can't go wrong with tri tip. Looks good

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Bonewagon 01-14-2013 11:05 AM

Looks good. :thumb:

Tonybel 01-14-2013 02:11 PM

Looks delicious. :thumb:

JohnHB 01-14-2013 04:19 PM

Good looking beans too!

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