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.

http://i738.photobucket.com/albums/x...ps7146c1b4.jpg

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

http://i738.photobucket.com/albums/x...ps5f20612e.jpg

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.

http://i738.photobucket.com/albums/x...ps98c385a1.jpg

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

http://i738.photobucket.com/albums/x...psd9482cb8.jpg

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.

http://i738.photobucket.com/albums/x...pse6f596ea.jpg

Thanks for lookin' at my cookin'!

Nice :thumb:

Looks great. Worth the hassle getting it!

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

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

Looks great.

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

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

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

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

Can't go wrong with tri tip. Looks good


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Looks good. :thumb:

Looks delicious. :thumb:

Good looking beans too!