XL Tri-Tip

[robert-r]

I'm starting to work with the 26er a bit.

Found a small TT in the freezer, thawed it. Thought I'd mix things up... cook a Tri-Tip on the XL as opposed to hanging one in the 14.5.

Gave it a slather with Yucatan Sunshine, dusted with OakRidge Santa Maria & Carne Crosta. Let it sit in the fridge for 4 hours or so.

Built a fire of used KBB and several big chunks of mesquite. Put the roast on indirect with a foiled red.

Went for a sear when the internal temp hit 116*.

Just a couple minutes per side.

While the TT was resting... grilled some knob onions, mini-sweet peppers & a Roma.

Carved the TT.

Time To Eat!!!

Hers - no chimichurri.

His - with chimichurri.

I'm sure my plate was better.

 

[Stingerhook]

Next time would you please call me!

 

[arclite]

Looks delicious!

It's been a awhile since I grilled up a tri tip.

(Costco in my area stopped selling tri tips a couple years ago.)

 

[Big George's BBQ]

Nicely done :hungry:

 

[CeramicChef]

Very nice cook and great plated shots. Kudos!

 

[16Adams]

Wow!!

 

[frognot]

Looks mighty fine!

 

[ShadowDriver]

Yes, please!

Haven't tried chimichurri over OakRidge Santa Maria / Carne Crosta before - Sounds like a tasty and interesting combo.

 

[DerHusker]

Suh...Weet!!! :thumb: :thumb:

 

[Moose]

Fantastic, Robert!

 

[Titch]

I have a tritip thawing in the Fridge.
hope mine comes out looking as good as that
nice cook mate

 

[robert-r]

I have a tritip thawing in the Fridge.
hope mine comes out looking as good as that
nice cook mate

Thank you! I'm sure it will be great.

 

[BillN]

Beautiful cook Robert.

 

[MasterTech]

Looks killer!! :thumb:

 

[Gary Tomato]

Looks stunning, that tri-tip!

 

[Smoke on Badger Mountain]

Mighty fine meal!