Another Tri-tip for the group!

[hav]

Got in the mood for some beef, hit the local butcher and asked about a Tri-tip.

He had to trim some out of a hunk of sirlon and at the end of it, he kind of complained that it was a lot of work. How rude is that?

Last time I spend any money there.

Anyways, took the hunk-o-beef home and rubbed it with EVOO and The Rub Co. Santa Maria style Rub.

Got the Med setup for indirect, using a firebrick and all the coals to one side.

Kept her going with some Maple wood until the internal reached about 145°. Then cranked the fire up a bit and put her on for a direct sear.

After resting about 10 minutes, I began to slice, against the grain of course.

My plated product, with a homemade chimuchurri style sauce (consisting of Basil, Oregano, Garlic, Kosher Salt and Red Pepper Flakes! Sauce was great!) as well as Roasted Red Peppers slices and Baked Beans.

Thanks for lookin' at my cookin'!

 

[Mason Dixon Bowhunta]

Nice :thumb:

 

[Corky]

Looks great. Worth the hassle getting it!

 

[Ron_L]

Nice marbling! I prefer mine medium rare, but nice job!

 

[El Ropo]

Hey, at least he knew what a tri tip is.

Looks great.

 

[Foxfire]

Perseverance pays off! Fun cut to cook. Well done, sir! :thumb:

 

[cameraman]

I thought the butcher did a hell of a good job. I like the second shot on the fire.

 

[Smoothsmoke]

 

[Mad Max]

That looks great! It is definitely on my list of things to do.

 

[Offthehook]

You cant find a grocery store around here in CA that doesn't sell tri tip.

 

[Big dawg]

Can't go wrong with tri tip. Looks good


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[Bonewagon]

Looks good. :thumb:

 

[Tonybel]

Looks delicious. :thumb:

 

[JohnHB]

Good looking beans too!