Tri-Tip

[Tonybel]

Perfect!

 

[Gary Tomato]

I hardly ever have leftover tri-tip, and it makes a great cold cut when sliced thinly.

 

[DerHusker]

That looks pretty darn tasty. I've never cooked a tri tip, I can't even remember seeing one in our local grocery stores

Thank you snapper. Tri-Tip is a cut that originated in Santa Maria California in the 50's. It is very popular out west and even mid-west but hasn't made it's way completely to the rest of the country. That's a shame as it is one fine cut of beef if you can get it.

 

[DerHusker]

Nailed it!! As always.:mrgreen:

Thank you ssv

 

[DerHusker]

great cook. Im cooking 40 pds for a birthday party in june, im looking forward to it.

Thank you Shenco. I'm free in June. :becky:

 

[DerHusker]

Looks fantastic great job. :thumb:

What was your cooking temp prior to searing and how long did it take to get to 112F?

Thank you Quint. When I put it on the temperature was at 220 and the meat was at 37. I let the temperature slowly climb as the cook went on and when the meat IT was 112 the kamado was at 297. I do it this way so that bringing the kamado up to searing temps only take 5 to 10 minutes. The meat took approximately 45 minutes to go from 37 to 112.

 

[DerHusker]

We have a BINGO! Looks great!

Thank you jayman

 

[DerHusker]

Very nicely done! Beautiful color--perfect for the way I like my steaks.

Thank you mahenryak

 

[DerHusker]

That's a mean tri tip there

Thank you Vinny

 

[DerHusker]

Looks good as always

Thank you Q Junkie

 

[DerHusker]

On point nice pics!

Thank you slackdog

 

[DerHusker]

Looks perfect!!

Thank you Jeanie

 

[DerHusker]

Cooked quite righteously!

Thank you bluetang

Reserved some for a special project...OK there ya tease!

:becky:

 

[DerHusker]

Great job! It looks perfectly cooked. I can't wait to make one this weekend. Ralph's has them locally for $5.88 trimmed this week...:grin:

Thank you LongTong. That's a decent price for trimmed.

 

[DerHusker]

Yum is correct. Nice cook.

Thank you Marty

 

[DerHusker]

:clap: :thumb:

Thank you Larry

 

[DerHusker]

Nailed that one to the wall !!!!

Yeah, good idea to cut at the notch....then you can see right where to go..........

Thank you buckie. The first 2 I cooked I cut wrong. They were still delicious but more chewy that they could've been had I cut them correctly. After that I've always cut them according to this video and had great results.

[ame="https://www.youtube.com/watch?v=gmxHmuV4vTU"]How To Carve A Tri-Tip Roast - TVWB - virtualweberbullet.com - YouTube[/ame]

 

[DerHusker]

Awesome!!!!!

Thank you 16Adams

 

[DerHusker]

Great color in and out. Doesn't get much better than tri tip. Nice marveling on that one.

Thank you Bob

 

[DerHusker]

Tri tip is my favorite kinda steak. Yours looks perfect.

Thank you Beerbeque. Mine too.