A very Tri Tip kind of Day!

DerHusker · 11-22-2018, 01:50 PM

It’s been a while since I last cooked anything let alone posted a cook. Sorry for that but life is just very busy and hectic for us these days. It’s also been a while since I’ve had Tri Tip and it recently went on sale, so I picked up this 3.79 lb. behemoth.

I took it out of the package and trimmed it up a little.

I them minced some fresh Rosemary from my garden.

I rubbed it down with some Worcestershire sauce, then some fresh ground salt, some fresh ground black pepper, some steak seasoning and finally the minced Rosemary.

I wrapped this up in plastic wrap and let it rest in the fridge for 6 hours. I then made up some Tzatziki with I also let rest in the fridge for 6 hours.

Around 4:00 I started prepping the Redhead for the cook. I started by spreading a layer of red oak chunks in the bottom of the Vortex ring.

Around 5:00 I lit up a chimney of lump and poured it over the oak chunks. I place the Tri Tip off to the side and let it slowly come up to an I.T. of 113 degrees.

I then took it off and loosely tented it with foil. I then opened up the vents and let the Vortex go nuclear! (Here a pic without the flash so you can see it)

I then placed the Tri Tip on the CI grate for 3 minutes per side.

I then brought this in and let it rest for 10 minutes before slicing.

While that was happening I sliced up some veggies.

I then sliced the Tri Tip in half along the seam where the grain chances direction.

I then thinly sliced each half across the grain.

OH YUM!

I had purchased some nice Pita bread so I made a Tri Tip Pita sandwich.

Delicious!

BillN · 11-22-2018, 01:57 PM

WOW! Perfection on the cook, looks delicious.

ssv3 · 11-22-2018, 01:59 PM

All of a sudden I want Tri Tip. Stellar as usual Jeff!

LordRiffenstein · 11-23-2018, 06:35 AM

Amazing!

4ever3 · 11-23-2018, 07:02 AM

Wow farkin WOW!!!

Mike Twangzer · 11-23-2018, 08:56 AM

Perfecto !!!

DerHusker · 11-23-2018, 10:02 AM

Quote:

Originally Posted by BillN

WOW! Perfection on the cook, looks delicious.

Thank you Bill. It was about as close to perfect as I can get.

DerHusker · 11-23-2018, 10:05 AM

Quote:

Originally Posted by ssv3

All of a sudden I want Tri Tip. Stellar as usual Jeff!

Thank you*Sako. One of the best things about cooking a Tri Tip are the left overs for sandwiches. This one was huge so I'm set for leftover Tri Tip for a few weeks.

DerHusker · 11-23-2018, 10:06 AM

Quote:

Originally Posted by LordRiffenstein

Amazing!

Thank you LR.

DerHusker · 11-23-2018, 10:08 AM

Quote:

Originally Posted by 4ever3

Wow farkin WOW!!!

Thank you 4ever3.

DerHusker · 11-23-2018, 10:09 AM

Quote:

Originally Posted by Mike Twangzer

Perfecto !!!

Thank you Mike. It was about as close to perfect as I can get.

Smoking Piney · 11-23-2018, 10:49 AM

That's perfection!

Stingerhook · 11-23-2018, 10:54 AM

Fantabulous Jeff.

OklaDustDevil · 11-23-2018, 11:08 AM

Definitely one of the best tritip cooks I’ve ever seen!

tom b · 11-23-2018, 12:26 PM

Awesome!

11-22-2018, 01:50 PM	#1
DerHusker Babbling Farker Join Date: 04-05-12 Location: Escondido, CA	A very Tri Tip kind of Day! It’s been a while since I last cooked anything let alone posted a cook. Sorry for that but life is just very busy and hectic for us these days. It’s also been a while since I’ve had Tri Tip and it recently went on sale, so I picked up this 3.79 lb. behemoth. I took it out of the package and trimmed it up a little. I them minced some fresh Rosemary from my garden. I rubbed it down with some Worcestershire sauce, then some fresh ground salt, some fresh ground black pepper, some steak seasoning and finally the minced Rosemary. I wrapped this up in plastic wrap and let it rest in the fridge for 6 hours. I then made up some Tzatziki with I also let rest in the fridge for 6 hours. Around 4:00 I started prepping the Redhead for the cook. I started by spreading a layer of red oak chunks in the bottom of the Vortex ring. Around 5:00 I lit up a chimney of lump and poured it over the oak chunks. I place the Tri Tip off to the side and let it slowly come up to an I.T. of 113 degrees. I then took it off and loosely tented it with foil. I then opened up the vents and let the Vortex go nuclear! (Here a pic without the flash so you can see it) I then placed the Tri Tip on the CI grate for 3 minutes per side. I then brought this in and let it rest for 10 minutes before slicing. While that was happening I sliced up some veggies. I then sliced the Tri Tip in half along the seam where the grain chances direction. I then thinly sliced each half across the grain. OH YUM! I had purchased some nice Pita bread so I made a Tri Tip Pita sandwich. Delicious! __________________ Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. Last edited by DerHusker; 11-22-2018 at 02:03 PM..
	1 members found this post helpful.

11-22-2018, 01:57 PM	#2
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	WOW! Perfection on the cook, looks delicious. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

11-22-2018, 01:59 PM	#3
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	All of a sudden I want Tri Tip. Stellar as usual Jeff! __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

11-23-2018, 06:35 AM	#4
LordRiffenstein is Blowin Smoke! Join Date: 06-27-17 Location: Langdorp, Belgium Name/Nickname : Yoeri	Amazing! __________________ 20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven

11-23-2018, 07:02 AM	#5
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	Wow farkin WOW!!! __________________ Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…)

11-23-2018, 08:56 AM	#6
Mike Twangzer is Blowin Smoke! Join Date: 06-20-14 Location: Driftwood, Texas	Perfecto !!!

11-23-2018, 10:49 AM	#12
Smoking Piney somebody shut me the fark up. Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	That's perfection! __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

11-23-2018, 10:54 AM	#13
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Fantabulous Jeff. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

11-23-2018, 11:08 AM	#14
OklaDustDevil is one Smokin' Farker Join Date: 10-13-17 Location: SoCal, by way of Oklahoma & Texas Name/Nickname : Ray	Definitely one of the best tritip cooks I’ve ever seen! __________________ [FONT="Arial"][SIZE="2"][B]Red Weber Ltd Ed 22" Weber 18" Mak 1-Star Pellet Smoker Chuckwagon Cookers Horizontal Offset Stickburner Southern Cookers Vertical Stickburner[/B][/SIZE][/FONT]

11-23-2018, 12:26 PM	#15
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	Awesome! __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe