I love Tri-Tip!

DerHusker · 01-09-2013, 12:48 AM

I’ve been craving Tri-Tip so I thawed one out. Trimmed & rubbed it down and let it rest in the fridge for 5 hours. Set up the kamado for in-direct / direct cooking and fired it up. Let it heat up to 300 degrees and put on some chunks of pecan and the Tri-Tip on the in-direct side.

Here it is for the “smoke” phase of the cook.

It took 43 minutes to reach an IT of 115.

I opened up the vents and let it get up to 550 for some reverse searing.

In this first photo the flash went off so you can’t see how hot the fire was.

Here it is without the flash.

5 minutes per side and it looks like this.

And sliced.

And now into one of my favorite ways to eat sliced Tri-Tip. Flat Bread with a layer of Tri-Tip, Greek yogurt dip, cucumber, red onion, red bell pepper & tomato.

Yuuuuuummm!

chriscw81 · 01-09-2013, 12:57 AM

Tri-tip quickly became my favorite treat. Looks delicious!

Sent from my Nexus using Tapatalk 2

Fire_Mgmt · 01-09-2013, 12:58 AM

WOW! I finally found Tri-Tip at my local Costco (it was actually labeled "Bottom Sirloin") and picked up two packs. It's going to be my first time cooking/eating tri-tip and I can't wait. I can only hope it looks as good as yours!

scottjess · 01-09-2013, 01:10 AM

Okay you have me craving Tri-tip now :-) going to pick one up tomorrow night.

Your tri-tip looks awesome btw.

DerHusker · 01-09-2013, 01:17 AM

Quote:

Originally Posted by Fire_Mgmt

WOW! I finally found Tri-Tip at my local Costco (it was actually labeled "Bottom Sirloin") and picked up two packs. It's going to be my first time cooking/eating tri-tip and I can't wait. I can only hope it looks as good as yours!

I rubbed it down with some Worcestershire Sauce and then some steak seasoning. You’re in-direct / direct time may vary depending on your grill but the IT temps are pretty much what you’ll need to shoot for. (110 to 115 for the in-direct part and 130 for the direct)
Good luck and happy grilling.

Fire_Mgmt · 01-09-2013, 01:19 AM

Quote:

Originally Posted by DerHusker

I rubbed it down with some Worcestershire Sauce and then some steak seasoning. You’re in-direct / direct time may vary depending on your grill but the IT temps are pretty much what you’ll need to shoot for. (110 to 115 for the in-direct part and 130 for the direct)
Good luck and happy grilling.

Awesome! Definitely going to try out that method.

Bonewagon · 01-09-2013, 04:42 AM

Tri-tip looks fantastic and that flatbread sammy sound delicious!

fantomlord · 01-09-2013, 05:46 AM

I'd love a plate full of that!

Untraceable · 01-09-2013, 06:24 AM

ooohh, I never thought about giving it the gyro treatment. Thanx

Gnaws on Pigs · 01-09-2013, 07:23 AM

Man, that looks good.

I've got to try one of those, they just don't exist around here. I think I remember seeing maybe one or two in my life for sale, and you would think they were made out of gold according to the price tag.

WineMaster · 01-09-2013, 07:30 AM

Wow, that looks delish!

SmokinSlowPoke · 01-09-2013, 07:44 AM

Adding this one to the recipe collection, nice work on the tri tip that looks great! This is just adding to the reasons as to why i want a Komado style cooker, super versatile!

gaspipe1 · 01-09-2013, 07:54 AM

Love TT!! It's so dam good and easy. Great work on that samie!

Sent from my iPhone using Tapatalk

Big Bears BBQ · 01-09-2013, 07:58 AM

Looks perfect ......

Oldbob · 01-09-2013, 08:22 AM

That Looks Fantastic !!

01-09-2013, 12:48 AM	#1
DerHusker Babbling Farker Join Date: 04-05-12 Location: Escondido, CA	I love Tri-Tip! I’ve been craving Tri-Tip so I thawed one out. Trimmed & rubbed it down and let it rest in the fridge for 5 hours. Set up the kamado for in-direct / direct cooking and fired it up. Let it heat up to 300 degrees and put on some chunks of pecan and the Tri-Tip on the in-direct side. Here it is for the “smoke” phase of the cook. It took 43 minutes to reach an IT of 115. I opened up the vents and let it get up to 550 for some reverse searing. In this first photo the flash went off so you can’t see how hot the fire was. Here it is without the flash. 5 minutes per side and it looks like this. And sliced. And now into one of my favorite ways to eat sliced Tri-Tip. Flat Bread with a layer of Tri-Tip, Greek yogurt dip, cucumber, red onion, red bell pepper & tomato. Yuuuuuummm!

01-09-2013, 12:57 AM	#2
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	Tri-tip quickly became my favorite treat. Looks delicious! Sent from my Nexus using Tapatalk 2 __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

01-09-2013, 01:10 AM	#4
scottjess On the road to being a farker Join Date: 12-25-11 Location: Sparks, NV Name/Nickname : Scottjames84	Okay you have me craving Tri-tip now :-) going to pick one up tomorrow night. Your tri-tip looks awesome btw. __________________ Proud Owner of a UDS & Kent double grill

01-09-2013, 04:42 AM	#7
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Tri-tip looks fantastic and that flatbread sammy sound delicious! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

01-09-2013, 05:46 AM	#8
fantomlord is One Chatty Farker Join Date: 09-24-12 Location: Sauk City, WI	I'd love a plate full of that! __________________ Matt...Sauk City, WI

01-09-2013, 12:58 AM	#3
Fire_Mgmt Knows what a fatty is. Join Date: 04-10-12 Location: Waterdown, ON	WOW! I finally found Tri-Tip at my local Costco (it was actually labeled "Bottom Sirloin") and picked up two packs. It's going to be my first time cooking/eating tri-tip and I can't wait. I can only hope it looks as good as yours!

01-09-2013, 06:24 AM	#9
Untraceable Babbling Farker Join Date: 05-19-11 Location: EAD	ooohh, I never thought about giving it the gyro treatment. Thanx

01-09-2013, 07:23 AM	#10
Gnaws on Pigs is one Smokin' Farker Join Date: 05-22-10 Location: Smoky Mountains, NC	Man, that looks good. I've got to try one of those, they just don't exist around here. I think I remember seeing maybe one or two in my life for sale, and you would think they were made out of gold according to the price tag. __________________ ...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:

01-09-2013, 07:30 AM	#11
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Wow, that looks delish! __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

01-09-2013, 07:44 AM	#12
SmokinSlowPoke Knows what a fatty is. Join Date: 12-19-12 Location: Kansas City, MO	Adding this one to the recipe collection, nice work on the tri tip that looks great! This is just adding to the reasons as to why i want a Komado style cooker, super versatile! __________________ "Life is a Shipwreck but we must not forget to sing in the lifeboats"

01-09-2013, 07:54 AM	#13
gaspipe1 Full Fledged Farker Join Date: 05-23-11 Location: Cranford, NJ	Love TT!! It's so dam good and easy. Great work on that samie! Sent from my iPhone using Tapatalk

01-09-2013, 07:58 AM	#14
Big Bears BBQ is One Chatty Farker Join Date: 03-06-11 Location: Hillsdale,Mi.	Looks perfect ......

01-09-2013, 08:22 AM	#15
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	That Looks Fantastic !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!