2nd Tri-Tip... still my new favorite red meat!
Hey Gang,[p]I just finished up my 2nd tri-tip cook and all I can say is that 30 minutes after eating, my mouth is still happy![p]If you haven't tried these, do so soon - the flavor jumps off the fork![p]Here is how I did them today (same as the 1st time...):[p]Started with 2 tri-tip roasts from Costco. (These are the trimmed ones, not the ones that come in the big cryo-pack) The total weight was 3.5 lbs and they have no fat cap. Went with DP Cow lick about 5 hours before cooking - nothing else.[p]Fired up my small BGE, let it get up to 800ish in the dome and seared them for 2 minutes per side. (No smoke, fresh lump, red hot - lava if I may borrow from TRex.) Then I took them off and rested until the dome came down to 400 (I don't know how long in minutes but it was about 3 very light beers....25 min or so.)[p]Next was a fist full of maple chips and a fist full of cherry chips. Then I put the roasts back on and flipped every 3-4 minutes until 125 degrees. During all the flipping I was brushing with "frontera Barbecue & Grill Sauce, Rustic Ancho Honey" by Rick Bayless of Frontera grill in Chicago (not to go to far astray but if any of you ever need a restaurant recommendation in Chicago, you can not go wrong with his Frontera Grill/Topolobampo. I have been stopping in there for 15+ years and have truly enjoyed every bite of food I have ever had there...)[p]After resting we dug in and are now 2 for 2 with Tri-Tip.... Happy Mouth![p]Here are a few pics:[p]
ps - doesn't my gasket look pretty? It leaks a little and is all crunchy but I seem to have grown fond of it....