L
ljh34465
Guest
After reading about tri-tips and seeing what Ross in Ventura did, I had to try one. Here in Florida, had to ask the butcher for one. Then did a lot of Googling and it seems that a tri-tip is also known as a sirloin tip. (for any of you outside California that cannot find them:-D)
Just did a rub, seared both sides, reduced temp to 375. direct heat, and pulled at 125. Fantastic flavor, obviously juicy and very tender. Sliced part of it very thinly, put in a pan of au jus and made wonderful French dip sandwiches.
I am definitely impressed and will do another one - soon.
Only one photo -did not want to put the sandwich down to take more:mrgreen:
Can y'all tell I am having fun with my new Egg??
Just did a rub, seared both sides, reduced temp to 375. direct heat, and pulled at 125. Fantastic flavor, obviously juicy and very tender. Sliced part of it very thinly, put in a pan of au jus and made wonderful French dip sandwiches.
I am definitely impressed and will do another one - soon.
Only one photo -did not want to put the sandwich down to take more:mrgreen:
Can y'all tell I am having fun with my new Egg??