My first ever Tri Tip....

Tonybel · Mar 19, 2013

Here's what I did...Seasoned with Gary's all purpose seasoning.

Here's where it gets interesting

I did a marinade with 10 cloves ( finely chopped) garlic,1/2 onion, 1/4 cup of wostershire , 1/4 cup of low sodium soy sauce. Left in the fridge for 6 hours.

Quick sear on both sides..

Indirect heat with a chunk of hickory and pulled when temp hit 140.

Only sliced half...

Plated with potato salad and bbq beans from Saturdays cook. Thanks for looking. Any suggestions are welcomed. I can't believe I lived without trip tip all this time.

bigabyte · Mar 19, 2013

I'd hit that!:thumb:

El Ropo · Mar 19, 2013

I'd hit it hard too. My only suggestion would be to try a reverse sear next time (sear after a low n slow cook), and remove from the sear when internal temp hits 125-130. Then let rest for 20-30 minutes loosely tented under foil, the temp will continue to rise during rest period and end up at 135-140 when sliced.

You get a perfect med rare from center to edge this way.

Fishawn · Mar 19, 2013

El Ropo said:
I'd hit it hard too. My only suggestion would be to try a reverse sear next time (sear after a low n slow cook), and remove from the sear when internal temp hits 125-130. Then let rest for 20-30 minutes loosely tented under foil, the temp will continue to rise during rest period and end up at 135-140 when sliced.

You get a perfect med rare from center to edge this way.

Personally, I would second El Ropo.... Although I often have to cook 2 at the same time because my wife likes it cooked well done & likes to take it for lunches..... Although, IMO, Tri Tip is still pretty good when medium+ cooked.

Smoothsmoke · Mar 19, 2013

LOoks great!

Titch · Mar 20, 2013

I would like that plate in front of me ,looks Yummo

Chezmatt · Mar 20, 2013

El Ropo said:
I'd hit it hard too. My only suggestion would be to try a reverse sear next time (sear after a low n slow cook), and remove from the sear when internal temp hits 125-130. Then let rest for 20-30 minutes loosely tented under foil, the temp will continue to rise during rest period and end up at 135-140 when sliced.

You get a perfect med rare from center to edge this way.

+1 for the reverse sear

BigBellyBBQ · Mar 20, 2013

reverse sear...do two also...one for you so you dont have to share this beauty!!!
almost breakfast time.....eggs...raw fries/bacon....tri tip..mmmmmm

Rich Parker · Mar 20, 2013

Beautiful tri-tip looks you nailed it!

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HeSmellsLikeSmoke · Mar 20, 2013

That looks delicious from here.

Tonybel · Mar 20, 2013

El Ropo said:
I'd hit it hard too. My only suggestion would be to try a reverse sear next time (sear after a low n slow cook), and remove from the sear when internal temp hits 125-130. Then let rest for 20-30 minutes loosely tented under foil, the temp will continue to rise during rest period and end up at 135-140 when sliced.

You get a perfect med rare from center to edge this way.

Thanks Ropo. I will do follow your recommendations next time.

Offthehook · Mar 20, 2013

Living in so cal, I can't believe that's the first one you have cooked!

Carbon · Mar 20, 2013

Offthehook said:
Living in so cal, I can't believe that's the first one you have cooked!

I was thinking the same thing....lol..

Great first time tri-tip Tonybel! I also like mine a med-rare. But my wife, also Maribel, will take her cooked portion and stick them in the microwave til well done.

beercuer · Mar 20, 2013

Tony, for your first tritip, looks like you've been doing it for quite a while. That's splendid looking and I'd jump on that in a heartbeat. There are many ways to cook a tritip, and it is worth it to try them all out. Around here, unless it's Santa Maria style, I let my brother cook 'em as his are the best. He low temp grills them directly, turning frequently and oh la la, who can explain? We slice it right on the grill and eat it from there. Never makes it to the plate, and oh what a treat to enjoy it that way-- this I do recommend you try. Once again, excellent work!

Bonewagon · Mar 20, 2013

Nice lookin' tri-tip Tonybel! :thumb:

Tonybel · Mar 20, 2013

Offthehook said:
Living in so cal, I can't believe that's the first one you have cooked!

I know...I just got in bbq a few years ago. I would see the tri tip but didn't know how to cook it and carne asada was a lot cheaper here in Cali.

Tonybel · Mar 20, 2013

Carbon said:
I was thinking the same thing....lol..

Great first time tri-tip Tonybel! I also like mine a med-rare. But my wife, also Maribel, will take her cooked portion and stick them in the microwave til well done.

My wife told me that any more rare she would put it back on the grill. Your wife into bbq and sports, boxing? My wife is down for what ever and when ever...

RAYSOR · Mar 20, 2013

deepsouth · Mar 20, 2013

looks good. i've done the reverse reverse sear too at times.

BobM · Mar 23, 2013

That looks great! :thumb:

My first ever Tri Tip....

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