I cooked my first tri-tip last night - thanks to everyone who shared their methods.
First - I got to use my birthday presents... a half moon baking stone and the half moon raised grid.
I fired up the Egg and threw on a hunk of hickory.
While the Egg was getting happy, I set to triming up the Tri-Tip my BIL marshman left for me in my freezer (what a guy!!!)
The package said it was fully trimmed... I still trimmed up a good amount - it has a fair portion of the globby fat and membrane that just didn't look tasty at all.
This is what I had when I was done.
I whacked the tail off it to make it into 2 cuts then gave it a good once over with some Montreal Seasoning and cooked on the raised grid at about 350 degrees till it was 120ish then threw it on the grill to sear.
Plated it and let it rest - here's what we got.
Big Al thought it was pretty good, and that's good enough for me.
First - I got to use my birthday presents... a half moon baking stone and the half moon raised grid.
I fired up the Egg and threw on a hunk of hickory.
While the Egg was getting happy, I set to triming up the Tri-Tip my BIL marshman left for me in my freezer (what a guy!!!)
The package said it was fully trimmed... I still trimmed up a good amount - it has a fair portion of the globby fat and membrane that just didn't look tasty at all.
This is what I had when I was done.
I whacked the tail off it to make it into 2 cuts then gave it a good once over with some Montreal Seasoning and cooked on the raised grid at about 350 degrees till it was 120ish then threw it on the grill to sear.
Plated it and let it rest - here's what we got.
Big Al thought it was pretty good, and that's good enough for me.
