Game Day Tri-Tip

First try for a Tri-Tip (pun intended.) I picked up about a three lb Tri-Tip from HEB. I seasoned it with Montreal Steak Seasoning at about 10am this morning and put it back in the fridge. I pulled it out after 6 hours and dusted it with garlic powder and allowed it to get to room temp. I really intended to do a reverse sear on it but out of force of habit I set my BGE up for indirect cooking. For the sides my girlfriend prepared some bacon wrapped asparagus and bacon wrapped green beans.

Sides included sweet and regular taters.


Everything on the grill.



I was shooting for a grill temp of 325*. For the most part I had that. I cooked the Tri-Tip till an IT of 125*, pulled everything and set the Egg up for direct grilling. I seared the Tri-Tip for two minutes each side.

Before the sear.



After the sear.



The Tri-Tip was done faster than I thought it would be done. After I finished the searing I set the Egg back up for indirect again and put the sides back on. This time I let the temp get up above 400*. I let the Tri-Tip rest while the sides cooked.

Finished sides.



I had some challenges seeing the grain to slice the Tri-Tip correctly. Some I nailed, others were off slightly. Overall it was a good cook.



It looked better in person. Thanks for looking.

Thanks for all the props.

THoey1963 said:

Love me some Tri-Tip. When slicing, just think about the following picture. That's the general direction the grain runs...

Click to expand...

Thanks, that's exactly what I needed.