Tri-tip is so nice

SSN686 · January 2009

Morning All:

After last night's salmon maybe this meal isn't quite as heart healthy, but since it is a very lean piece of meat maybe it's not that bad

:ermm:

When I was shopping last night for the salmon also saw this nice 1# tri-tip at Publix. That is the only place I have been able to find them in this area.

Put a little DP Raising the Steaks on one side and DP Cow Lick on the other (after some EVOO). On the Egg raised grid, direct at about 400...

total cook time was probably 6 to 7 minutes per side (We don't particularly like to "sear" at high temps before cooking)...Pulled it at 120 in the thickest part...

added another baked tator and salad...

EggHatter still recovering from yesterday, but she's not hungry. :silly:

Richard Fl · January 2009

Nice looking meal. When in Orlando the Costco has them 1 1/2 -2 1/2 lbs. Do you have one in your area?

SSN686 · January 2009

Morning Richard:

There is a Costco in town, but haven't gotten a membership there, just Sam's Club for the moment. May check it out one of these days.

Little Steven · January 2009

Jay,

Gorgeous cook bud. Why can't Canadians get these cuts?

Steve

FlaPoolman · January 2009

We are using them as leverage for the Bomba :evil:

Little Steven · January 2009

Pat,

Ok, I haven't got there yet. Send me a tri-tip and I'll go to the grocery store. :laugh:

Steve

SSN686 · January 2009

Morning Steven:

Thanks...I have trought getting tri-tip very often myself. I look everytime I'm in Publix, but only see them about every 5 times I'm in there.

Big'un · January 2009

Looks like you cooked it perfect, Jay. Nice job!

Beli · January 2009

Jay.......you mean to say you ate it all????? :woohoo: that really looks very good.....Congrats!!!

JalopyBob · January 2009

Your tri looks good and I am sure that it had taste to match. I am also a fan of no sear, but have a question. Why do you cook this on a raised grid? I normally do them direct on the standard grid with great results. Just curious I guess.

SSN686 · January 2009

Morning JalopyBob:

Like you we aren't a fan of a heavy "sear" so using the raised grid has the meat that much farther from the fire so that it is more like "roasting" than "grilling". At least that's my story and I'm sticking to it

SSN686 · January 2009

Morning Beli:

Hey it was only one pound (pre-cook weight) and between two of us, that's not too much is it????? Plus it was so tender and tasty that I just couldn't leave those last couple of slices by themselves. :laugh:

SSN686 · January 2009

Morning Big'un:

It was one of the best tri-tips we have had and it was just right from a "rare" standpoint.

dhuffjr · January 2009

Tri-tips are a true joy. One of my favorite cuts anymore.

Ross in Ventura · January 2009

Great looking Tri-tip Jay I am sure you enjoyed it.
Ross

Gandolf · January 2009

Looks great Jay! Tri-tip is one of my favorites.

tjv · January 2009

fit for a king...T

Tri-tip is so nice

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