First Tri-Tip on my new OTS Maiden Cook...

jasonalan724 · Feb 1, 2010

...thought it was only appropriate to do them together.

I have read on here that some guys get tri-tip with a fat cap, this is what a two pounder looked like from a Wegmans here in NorthEastPA. Didn't trim a thing, I added the Montreal Seasoning...

Ten minutes a side at got me right to 140...added a few chicken sausages too.

I tented it for ten minutes after i pulled it and then sliced it...

I tasted great, my wife even highly approved...and that saying something.

Thanks for the help and inspiration Brethren!!!

Arlin_MacRae · Feb 1, 2010

That's some good looking beef, brother!

Phubar · Feb 1, 2010

Nice piece of beef!

smoke it if ya got it · Feb 1, 2010

Look's great! May I ask what your charcoal baskett is made of?

likeadeere · Feb 1, 2010

I've seen tri-tip with a fat cap on it as well. I've cooked many a tri-tip without it. This piece of meat doesn't need any more juice. The tri-tip I've seen with the fat cap was a whole $1/lb cheaper than no fat cap. It would be worth it. $2.98/lb for an exceptional piece of beef - can't beat that!

millsy · Feb 1, 2010

I have never seen the fire bricks set up like that before

jasonalan724 · Feb 1, 2010

it was just some

smoke it if ya got it said:
Look's great! May I ask what your charcoal baskett is made of?

I have the Weber Side baskets, the others are just four split fire brick (4x9x1.5) arranged into the fire area i need for the tri-tip, defenitly a charchoal saver. I didn't even have to put the sausages over the coals. Just therw em on before i opened the tri-tip.

landarc · Feb 1, 2010

Nice job, I like the way you set up the charcoal, I am stealing that idea.

jasonalan724 · Feb 1, 2010

I have always used fire brick in my grills, lets you set in any combination, a few different zones, or what ever

millsy · Feb 1, 2010

I have 2 fire bricks now and I now think I need 2 more.The more I think about it the more I like it.I like the idea of putting the coals on the outside too for indirect.

Rich Parker · Feb 1, 2010

Very nice tri tip! Thanks for sharing

Boshizzle · Feb 1, 2010

Nice looking meal. Thanks for the pics.

jasonalan724 · Feb 1, 2010

going to do my fist but on my OTS this weekend for the SuperBowl, gonna do a Chris Lilly injection and 3Eyz Original Rub, can't wait!

bacardi2001 · Feb 1, 2010

landarc said:
Nice job, I like the way you set up the charcoal, I am stealing that idea.

ditto good job

Woodreaux BBQ · Feb 1, 2010

jasonalan724 said:
going to do my fist but on my OTS this weekend for the SuperBowl, gonna do a Chris Lilly injection and 3Eyz Original Rub, can't wait!

The OTS does fine for a couple of butts. I have been using yardbird ad when i pull toss with more yardbird and Sweet baby ray Raspberry chipotle . fine eating

jasonalan724 · Feb 1, 2010

Woodreaux BBQ said:
The OTS does fine for a couple of butts. I have been using yardbird ad when i pull toss with more yardbird and Sweet baby ray Raspberry chipotle . fine eating

I Use Plowboys Bovine Bold alot on beef and LOVE the 3Eyz on pork...it has to be my favorite two rubs, have yet to try the Yardbird, i gotta get my hands on some of that

grillfella · Feb 2, 2010

Nice Grub brother

bigabyte · Feb 2, 2010

Looks good!

First Tri-Tip on my new OTS Maiden Cook...

jasonalan724

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Arlin_MacRae

somebody shut me the fark up.

Phubar

somebody shut me the fark up.

smoke it if ya got it

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likeadeere

is one Smokin' Farker

millsy

is Blowin Smoke!

jasonalan724

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landarc

somebody shut me the fark up.

jasonalan724

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millsy

is Blowin Smoke!

Rich Parker

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Boshizzle

somebody shut me the fark up.

jasonalan724

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bacardi2001

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Woodreaux BBQ

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jasonalan724

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grillfella

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bigabyte

somebody shut me the fark up.

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