Anyone done a tri tip on the MM?

YukonRon

anyone have luck with a tri tip on the MM? Doing one tomorrow. Direct, or low and slow?
Thank you in advance for any direction offered.

r8rs4lf

I have and had a hard time holding a low temp of 250*. 

Low and slow 250* indirect, then reverse sear. 

4Runner

It's not a MM but I did one on my Large last night.  Indirect at 250 - 270, pulled and rested while I reconfigured and let the temp come up to around 600.  Then I put some color on it at the felt line.  Perfect med rare or a bit closer to rare depending on ones point of view.   Here are a few pics.  

stemc33

I've only had my MM for a few days and haven't tried one on it. Looking forward to seeing the details of your cook. I've been grilling direct on the standard grid height with my large. I tried a few reverse seers, but think it's easier to seer first and then finish on raised grid if needed. Just cook it like a thick steak. 

QingEsq

Oh man @4runner, that tri tip is killer!

YukonRon

Thank you. I will try to document the cook on the MM for the entire process.

motowfo

Hey, did one at the Middle TN fest on my MM... Worked Great.
Started with "room temp" TT covered in Tsunami Dizzy Pig
Low and slow (275) till internal temp of 108-110, pull and let rest while bringing MM up to 600.  Quick sear, flipping about every 30 seconds.
Pull and let rest about 10 minutes.
Perfect Medium... Very tasty!!

Rick

McStew

Love it

http://eggheadforum.com/discussion/comment/1738722#Comment_1738722

theyolksonyou

motowfo said:

Hey, did one at the Middle TN fest on my MM... Worked Great.
Started with "room temp" TT covered in Tsunami Dizzy Pig
Low and slow (275) till internal temp of 108-110, pull and let rest while bringing MM up to 600.  Quick sear, flipping about every 30 seconds.
Pull and let rest about 10 minutes.
Perfect Medium... Very tasty!!

Rick

Ricks tri was on point!

SoCalTim

There are certainly many ways to do Tri Tip, but traditional Tri tip is 'Hot n' Fast' ... 

jaydub58

Just beautiful!
Drooling................

YukonRon

MBW made me her universal famous home made apple pie, which will never look this beautiful again.Ok, started letting it get to ambient temp, trimmed fat and the gray/silver membrane, tied up the tail end to make it a more even cook, used a light coating of evoo, then hand rubbed my own dry blend. Letting sit softly covered in foil.


I plan to go low and slow, it is a three + pounder, so I figure around 1/2 hour per pound, about 90 minutes.

Will follow up with grill sit rep later.
HFD!

YukonRon

Temp stabilized around 225F vent and DW settings.
Using maple to smoke with

YukonRon

1 hour 10 mins IT @ 130F pulling to reverse sear.

YukonRon

YukonRon

Um sorry on the finale. I sliced up the entire tri tip, went to get my phone to get the images, it was all freakin' gone. I did not get the first bite. 
Heard it was beyond excellent, though.
i got to say, if you are on the fence for a MM, DO IT! This is an absolute awesome piece of grilling hardware. I am so pleased with this thing. I had no idea. Absolutely killer. Easy to control, temp control was awesome, did not fluctuate more than 3 degrees on my low and slow!!!!  Killer.