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Well I couldn't resist at Central Market on Sunday where they had this lonesome tri-tip sitting in the box. Said it was the last one so I picked it up at $8.99 lb. Got home and read the forum to see how to prepare. Used the Santa Rosa rub and let the meat rest for thirty minutes. Started indirect at 325 - 350 and the tri-tip got to a temperature of 135 in about an hour. Seared the meat for three minutes per side and let rest for 15 minutes.
Have to say, this was one of the best flavored meats I have tasted. Ended up being cooked medium for my wife and daughter who is on a high protein diet.
Pictures (my camera work needs a little help):
#1 - Rubbed
#2 - Maverick on Egg. Not even in the grill yet and it was in the shade!
#3 - The Sear
#4 - The Rest
#5 - The Cut
#6 - The Plate, with tomatoes, cheese, avocado, red onion.
Thanks to all who have posted about tri-tip. Enjoyed the journey!
Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct - Finally have a decent table!