R2Egg2Q
is One Chatty Farker
I ate tri-tip for days last week but while at Safeway the other night I passed by their Open Nature meat case and this tri tip called out to me:
Kind of hard to read the label but it reads Natural Angus Beef, 100% natural, no antibiotics, no hormones added, & all vegetarian fed.
This was my first try of the Open Nature meat.
I gave it a little brush of some Victorine Valley garlic flavored olive oil:
Honestly, I don't think I can really taste the garlic flavor after cooking but it smells really nice. Realistically, I think it is better suited for dipping bread into it for a nice flavor.
Followed the olive oil with some Rub Co Santa Maria & Original Rubs:
I like to cook indirect first and end with a sear so I cooked them in the XL Egg indirect at about 300 (a little lower than I usually cook them but I had some meatloaf cooking that I wanted at this temp). It was about 45 minutes of cooking until IT hit about 125. I pulled it off for a brief rest while I removed the cooking grate & plate setter and gained access to a really hot cast iron grate that had been hanging out below on a triangle hanger (brethren tjv's product) just a couple inches above the lump.
This grate temp (580 degrees) was without any additional increase in oxygen so it was ready to sear immediately:
Searing away:
After pulling and about a 8-10 minute rest:
Sliced thin across the grain:
I can honestly say this was the best tasting tri-tip I've ever cooked and likely the best I've ever tasted. It was so tender & juicy and both my wife & I tasted a little buttery flavor (no butter was added :-D). I'm inclined to think it being natural made a difference as I really didn't do anything different than my past tri-tip cooks. Although this tri-tip cost considerably more than Safeway's normal tri-tip (Rancher's Reserve), I think it was worth it which is something I really wasn't expecting to say.
Thanks for looking.
Kind of hard to read the label but it reads Natural Angus Beef, 100% natural, no antibiotics, no hormones added, & all vegetarian fed.
This was my first try of the Open Nature meat.
I gave it a little brush of some Victorine Valley garlic flavored olive oil:
Honestly, I don't think I can really taste the garlic flavor after cooking but it smells really nice. Realistically, I think it is better suited for dipping bread into it for a nice flavor.
Followed the olive oil with some Rub Co Santa Maria & Original Rubs:
I like to cook indirect first and end with a sear so I cooked them in the XL Egg indirect at about 300 (a little lower than I usually cook them but I had some meatloaf cooking that I wanted at this temp). It was about 45 minutes of cooking until IT hit about 125. I pulled it off for a brief rest while I removed the cooking grate & plate setter and gained access to a really hot cast iron grate that had been hanging out below on a triangle hanger (brethren tjv's product) just a couple inches above the lump.
This grate temp (580 degrees) was without any additional increase in oxygen so it was ready to sear immediately:
Searing away:
After pulling and about a 8-10 minute rest:
Sliced thin across the grain:
I can honestly say this was the best tasting tri-tip I've ever cooked and likely the best I've ever tasted. It was so tender & juicy and both my wife & I tasted a little buttery flavor (no butter was added :-D). I'm inclined to think it being natural made a difference as I really didn't do anything different than my past tri-tip cooks. Although this tri-tip cost considerably more than Safeway's normal tri-tip (Rancher's Reserve), I think it was worth it which is something I really wasn't expecting to say.
Thanks for looking.
