Tri-Tip On The XL

Ladeback69 · April 2015

Did a 2 pound tri-tip tonight indirect at 450 to 115, then went direct at 650 to 700 for about 2 minutes a side. It came out really good. I let it sit for about 10 to 15 minutes then sliced part of it up for dinner. The nice thing is, leftover's.

SGH · April 2015

Looks like a winner to me my friend

stemc33 · April 2015

Excellence. Looks awesome.

Just noticed you use your PS naked. Do you get any fowl acrid tastes imparted on your food using it this way?

Legume · April 2015

Nailed it - looks perfect to me.

Ladeback69 · April 2015

stemc33 said:

Excellence. Looks awesome.

Just noticed you use your PS naked. Do you get any fowl acrid tastes imparted on your food using it this way?

No not that I have noticed. My wife is the picky one and she hasn't said anything. Now I did notice a hairline crack in it about 6" long and I am guessing it will break soon. I sent photos to my dealer, but I believe the warranty on the PS is only a year maybe. If they won't replace it, I may go with the AR from Ceramic Grill Store, but with the PS you get more single level coverage area.

Ozzie_Isaac · April 2015

I like the naked PS. I have stopped wrapping my stones in Al foil and also use my SS drip pans naked.

I stopped all the Al foil after I noticed the foil wrapped around the edges was thinner and brittle after a cook. All I can figure is I was melting some of it. I'm not a fan of Al seasoning in my food.

Legume · April 2015

I never wrap mine, but I do use a drip pan if I'm going to cook something real drippy, but that goes for a direct kind of cook as well - so I don't distinguish between stuff hitting the PS vs the coals. I end up varying legs up and legs down frequently enough that it self cleans and I don't need it cleaner than the inside of the egg anyway.

buzd504 · April 2015

Ladeback69 said:

stemc33 said:

Excellence. Looks awesome.

Just noticed you use your PS naked. Do you get any fowl acrid tastes imparted on your food using it this way?

No not that I have noticed. My wife is the picky one and she hasn't said anything. Now I did notice a hairline crack in it about 6" long and I am guessing it will break soon. I sent photos to my dealer, but I believe the warranty on the PS is only a year maybe. If they won't replace it, I may go with the AR from Ceramic Grill Store, but with the PS you get more single level coverage area.

I might be wrong, but I think the platesetter warranty is 3 years.

jaydub58 · April 2015

That's some fine looking eats.
Hard to beat tri-tip done just like that.

johnkitchens · April 2015

@Ladeback69 how long did it take to get to 115, and what kind of rub did you use?

I want to try one myself.

beachsmoke · April 2015

Looks great did you use any hardwood

Ladeback69 · April 2015

johnkitchens said:

@Ladeback69 how long did it take to get to 115, and what kind of rub did you use?

I want to try one myself.

@johnkitchens, I didn't really keep track, but I would say it took maybe 20 minutes or so. I put it on at 325 and I let the egg get to 450. I used local spice companies Montreal blend. It's a course grind that I really like. It had great flavor and was tender.

johnkitchens · April 2015

Your pics have certainly got me interested. I talked to my butcher at lunch, and he is getting some in on Friday.

I am going to try it!

Ladeback69 · April 2015

beachsmoke said:

Looks great did you use any hardwood

If you mean for smoke no. It gets up to temp so fast, I didn't think it would be worth it. The family was hungry so I pushed it a little. If I would have had the time I would have done it at 300 to 350 for the whole indirect process and used some cherry wood for smoke flavor. Cherry and pecan are my favorites for beef.

Ladeback69 · April 2015

johnkitchens said:

Your pics have certainly got me interested. I talked to my butcher at lunch, and he is getting some in on Friday.

I am going to try it!

The tri-tip is from the sirloin, but this one was very tender. It's basically sirloin roast. I hadn't done one in a long time. Just treat it like a steak is what the butcher at my grocery store said, so I went indirect. I like using the meat probe to let me know when to pull and so I don't have to open the lid to check it. I didn't use a ThermoPop tell I was done searing. The tip was well done but the rest was 133 to 128. Highly worth it. I want the left overs tonight, but I am doing chicken tonight while mowing the yard.