razorbrewer
Knows what a fatty is.
Well probably has something to do with the fact that I've only ever seen it in the local warehouse club preseasoned and cryovaced and I just don't ever go for that sort of thing. Then I noticed they had a package that was cut up tri tip and asked the butcher if I could get a whole one. Sure, no problem.
Seasoned it lightly with kosher salt and them hit it with Oakridge Carne Crosta. Set up the kettle with the smoke n sear, Royal Oak lump, and a couple oak chunks and let it get happy to 115 internal. Then seared it until med rare. Sliced thin and searved with a Santa Maria style salsa and grilled asparagus. Sorry no pics but it was excellent and if you've never cooked one I highly recommend it! Wife loved it too so it will be a repeat for sure.
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Seasoned it lightly with kosher salt and them hit it with Oakridge Carne Crosta. Set up the kettle with the smoke n sear, Royal Oak lump, and a couple oak chunks and let it get happy to 115 internal. Then seared it until med rare. Sliced thin and searved with a Santa Maria style salsa and grilled asparagus. Sorry no pics but it was excellent and if you've never cooked one I highly recommend it! Wife loved it too so it will be a repeat for sure.
Sent from my SM-G935V using Tapatalk