My first, again, humiliating myself in public.
It is a grass fed premium meat, but from a yearling, a very young cow.
It is lean and smaller than you guys would see.
I made up my own rub because I wanted control and to know exactly what I had here.
Paprika, onion, garlic, heavy on the fresh pepper and some sea salt.
Owning a Big Steel Keg, I wanted to target the nicest tri tip pictures I had seen here which meant a gentle medium with lots of lovely soft middle bits.
I asked Landarc because his pics were making me salivate, and I decided to start on a low heat of 150 over mesquite smoke
I slowly opened her up and gently raised the temp of the BSK
When I reached 50C I opened all the way and sent the BSK to 450f, this got me a little colour and I closed down and took the Tri Tip inside under a foil tent to rest.
It reached a nice medium and I was pretty happy
It was beefy like our Aussie cut of 'Rump" in flavour, but I learned a few things.
Next time I will trim the outer aggresively as there was some grissle, and I will look forward to the next tri tip to compare.
This one was tougher than I would like.
I may have to purchase more mature tri tips or maybe grain finished, but I will reserve judgement till I have tried the other few I have left.
I was happy with the cook and result, just unhappy with this particular piece of meat.
Some open sangers, wholemeal and some pickled onions and pickles.Horseradish was so good.
What do you think, brothers, any suggestions or opinions?