Tri Tip

KevinJ · Apr 19, 2019

Seasoned with SPOGOS (so good on TT)

Cooked on the Kettle with the SnS had planned on a reverse sear but just when it was time to pull before the reverse sear a friend showed up the German Shepard going crazy and I missed my timeline so I let it go until it hit 130 then pulled it, still had a nice crust.

Usually I would cook some Roasted Taters to go with but last time I cooked a TT with SPOGOS I couldn't stop eating it so I went light and just grilled Asparagus.

cowgirl · Apr 19, 2019

It looks perfect Kevin!
I had tri tip for supper tonight too. :grin:

KevinJ · Apr 19, 2019

cowgirl said:
It looks perfect Kevin!
I had tri tip for supper tonight too. :grin:

Great minds think alike. :wink:

ronbrad62 · Apr 19, 2019

That finished product looks good enough to eat. Everything looks perfect and only convinces me that I have to do one for myself, sooner rather than later.

AWilliams · Apr 19, 2019

*thinking to self*....people in other parts of the country...outside Cali...are getting hip to tri-tip....

16Adams · Apr 19, 2019

Perfect

tom b · Apr 20, 2019

you nailed that tri tip Kevin!

Bacchus2b · Apr 20, 2019

KevinJ said:
Seasoned with SPOGOS (so good on TT)

Cooked on the Kettle with the SnS had planned on a reverse sear but just when it was time to pull before the reverse sear a friend showed up the German Shepard going crazy and I missed my timeline so I let it go until it hit 130 then pulled it, still had a nice crust.

Usually I would cook some Roasted Taters to go with but last time I cooked a TT with SPOGOS I couldn't stop eating it so I went light and just grilled Asparagus.

Thanks for slicing against the grain!!! I see so many photo's of perfectly cooked Tri-Tip that's been cut by someone who doesn't realize the direction of the grain shifts in a Tri-Tip Roast, then they wonder why it's "tough"! You did it right, and it's making me hungry!

keend · Apr 20, 2019

That looks amazing, almost like sous vide cooking. Care to share the details of your cooking method? I have two going on the grill tonight.

Av8er · Apr 20, 2019

Looks great Kevin. Gonna have to go pick one up today!

Av8er · Apr 20, 2019

Kevin, did you get this from the Butcher Shoppe? If so what was the price per pound? I have a local butcher but he wants $11 per lb and that seems kinda steep to me. Might ride over your way to pick one up if it’s cheaper. It’s really just a good excuse for a motorcycle ride. LOL

kevinstaggs · Apr 20, 2019

To heck with the crust. It’s that big pink center that caught my eye. And I bet my tastebuds given the chance.

I have some homemade SPOG, some Killer Hogs AP and sucklebusters but no Oakridge. Is they much difference?

Sent from my iPhone using Tapatalk Pro

KevinJ · Apr 20, 2019

keend said:
That looks amazing, almost like sous vide cooking. Care to share the details of your cooking method? I have two going on the grill tonight.

I like to reverse sear like a thick cut steak but this one didn't get the reverse sear because of events beyond my control so it was cooked indirect for the whole cook.

Av8er said:
Kevin, did you get this from the Butcher Shoppe? If so what was the price per pound? I have a local butcher but he wants $11 per lb and that seems kinda steep to me. Might ride over your way to pick one up if it’s cheaper. It’s really just a good excuse for a motorcycle ride. LOL

I did not, picked it up at the NAS Commissary for $5.72lb (choice).

Give them a call for price, when you make it over this way pick up some Duroc St Louis Ribs $3.99 a pound to cook on that new cooker you got, they're so good and if you like sausage, recommend Kelly's jalapeño Pepper smoked sausage.

This afternoon would be great for a motorcycle ride, don't have motorcycle anymore but plan on getting about 25mi in on the road bike later today.

Av8er · Apr 20, 2019

That’s a dang good price! Will definitely give them a call as I have been wanting to try those ribs as well. It’s a good thing I have a ton of storage on the bike! Will throw a soft cooler on to keep things cool. Thanks

Smoking Piney · Apr 20, 2019

Perfection! :thumb:

angryelfFan · Apr 20, 2019

Nice job! I have one ready to go this evening. I hope it comes out a good at yours.

qnbiker · Apr 20, 2019

GREAT looking tri tip! When I do find them around here, they don't look like that. Cooked to perfection!

Stingerhook · Apr 20, 2019

Doesn't get any better Kevin.

KevinJ · Apr 20, 2019

kevinstaggs said:
To heck with the crust. It’s that big pink center that caught my eye. And I bet my tastebuds given the chance.

I have some homemade SPOG, some Killer Hogs AP and sucklebusters but no Oakridge. Is they much difference?

Sent from my iPhone using Tapatalk Pro

I haven't tried the KH AP but can say it's different than SPOG or anything else I've tried. Goes good on steaks, pork chops and burgers too but still like ORBBQ Carne Crosta better on steaks and burgers.

Av8er · Apr 20, 2019

KevinJ said:
I like to reverse sear like a thick cut steak but this one didn't get the reverse sear because of events beyond my control so it was cooked indirect for the whole cook.

I did not, picked it up at the NAS Commissary for $5.72lb (choice).

Give them a call for price, when you make it over this way pick up some Duroc St Louis Ribs $3.99 a pound to cook on that new cooker you got, they're so good and if you like sausage, recommend Kelly's jalapeño Pepper smoked sausage.

This afternoon would be great for a motorcycle ride, don't have motorcycle anymore but plan on getting about 25mi in on the road bike later today.

Called and they have wagyu for $16.99 /lb and regular for $8.99. Not sure which one I want.

Tri Tip

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