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Tri tip!!!

RRog17
RRog17 Posts: 573
in EggHead Forum
Ran into the Butcher Shoppe on N. Elm in Greensboro the other day. He had some CAB tri tips so I grabbed one. Last night I rubbed it down with evoo, salt, pepper, garlic, and smoked paprika. Cooked indirect at 300 until IT of 120. Pulled it and cranked the Egg up and seared about 90 seconds a side. I've done a couple of these and this was by far the best. Such great flavor. I'll be going back for more!
Canton, GA
LBGE, Joe Jr., 28” Blackstone
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Comments

  • F3DAWG
    F3DAWG Posts: 98
    That looks amazing, and I bet it tasted even better.
    Summerville, SC
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  • etherdome
    etherdome Posts: 471
    How much did that thing weigh? Although very good, all the ones I get are smaller than that . Usually 1.5 lbs or a little more .
    looks awesome. 
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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  • RRog17
    RRog17 Posts: 573
    etherdome said:
    How much did that thing weigh? Although very good, all the ones I get are smaller than that . Usually 1.5 lbs or a little more .
    looks awesome. 
    It was a little over 3 lbs. 
    Canton, GA
    LBGE, Joe Jr., 28” Blackstone
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Man, that looks great friend. 

    I may have to check out that joint? How's their prices?
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
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    My Photography Site
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  • northGAcock
    northGAcock Posts: 15,173
    One of my favorite cooks on the egg. As always....very nice.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • RRog17
    RRog17 Posts: 573
    tarheelmatt said:
    Man, that looks great friend. 

    I may have to check out that joint? How's their prices?
    This was $8/lb. The prime stuff is kinda pricey. 
    Canton, GA
    LBGE, Joe Jr., 28” Blackstone
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  • SoCalTim
    SoCalTim Posts: 2,158
    #Magic!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Beautiful!  Love tri tip. The ones I find here are in cryo and are about 3lbs. Usually about 4.99/lb for choice. 

    Little Rock, AR

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  • etherdome
    etherdome Posts: 471
    You can never find them here. Always have to ask them to cut one and it's in the 1.5-1.75 # range.  One store sometimes has tri tip cut into strips for some reason. 
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Doing one for dinner tonight. Yours looks great
    Keepin' It Weird in The ATX FBTX
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  • dmchicago
    dmchicago Posts: 4,519
    The Cen-Tex Smoker said:
    Doing one for dinner tonight. Yours looks great
    Same here. Just snagged one from H.E.B.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • Theophan
    Theophan Posts: 2,656
    That looks PERFECT!!!  Amazing!  Makes my mouth water!
    Great job!
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  • Brason
    Brason Posts: 330
    That looks amazing! A Tri Tip sandwich is one of my favorite things. I add a few chunks of Red Oak. Amazing flavor. It grows all over the central coast of CA. 
    Cheers,

    Jason

    Orange County- CA
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    dmchicago said:
    The Cen-Tex Smoker said:
    Doing one for dinner tonight. Yours looks great
    Same here. Just snagged one from H.E.B.
    Me too! 
    Keepin' It Weird in The ATX FBTX
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Great looking piece of meat!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • SandyHookEgger
    SandyHookEgger Posts: 452
    Wow!!!
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  • dmchicago
    dmchicago Posts: 4,519
    It's on!


    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • dmchicago
    dmchicago Posts: 4,519
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179

    I did reverse sear with caveman finish and a chimichurri board sauce. Finished at 132 degrees. It was awesome. 
    Keepin' It Weird in The ATX FBTX
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  • bgebrent
    bgebrent Posts: 19,636
    You treated that beef beautifully.  Nice work.
    Sandy Springs & Dawsonville Ga
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  • lousubcap
    lousubcap Posts: 37,184
    I have been exercising some restraint here but given the hour and the fuel...I've gotta ask what is it about tri-tip that is so much better than a flat-iron??  I have recently found tri-tip at the local Trader joe's and cooked 'em up but did not notice any "WOW" factor...
    Is it the difficulty in finding the cut east of the Mississippi that draws the acclaim or am I just missing the mark here?  Enlightenment appreciated as I don't get it.  

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JNDATHP
    JNDATHP Posts: 461
    edited June 2017
    Lousubcap,

    We traveled the U.S. for 10 years in our RV and spent our winters in Florida. We are from and have returned to Nevada. 

    In our experience, tri tip east of about a line drawn south-north through 4 corners, while technically the same cut as those found on the west coast, do not taste nearly as good as those on the west coast and surrounding states. 

    Penn Dutch is the only market where we found tri tip. However, when cooked, it tasted akin to having freezer burn. Due to travel? I don't know. Just that we didn't like it and gave them more than a few chances in case we were too critical. 

    Upon on our return to our home state, we have really enjoyed a reverse sear on about 4lb tri tips. 

    Michael
    Large BGE
    Reno, NV
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  • bgebrent
    bgebrent Posts: 19,636
    lousubcap said:
    I have been exercising some restraint here but given the hour and the fuel...I've gotta ask what is it about tri-tip that is so much better than a flat-iron??  I have recently found tri-tip at the local Trader joe's and cooked 'em up but did not notice any "WOW" factor...
    Is it the difficulty in finding the cut east of the Mississippi that draws the acclaim or am I just missing the mark here?  Enlightenment appreciated as I don't get it.  

    Lou, I've only cooked Double RR ranch tri-tips so western US.  What I find appealing is the beefiness and this cuts ability to take on flavor well (hence the Santa Maria spices).  I prefer it to the flat iron only because its more of a steak.  I prefer the flat iron in more traditional mexican preparations where it shines.  Two different cuts to me.  Come on down this Friday night.  SV two Double RR ranch Tri's and seering them hot.
    Sandy Springs & Dawsonville Ga
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  • JNDATHP
    JNDATHP Posts: 461
    Bgebrent,

    May we come too?

    Michael
    Large BGE
    Reno, NV
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  • bgebrent
    bgebrent Posts: 19,636
    JNDATHP said:
    Bgebrent,

    May we come too?

    You are welcome to join us!  It's a motley crew coming to the lake.  You are welcome however.  I appreciate your post is most likely in jest, my response is not.  North GA is where it is.  Let me know if you wish to join.  Brent
    Sandy Springs & Dawsonville Ga
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  • JNDATHP
    JNDATHP Posts: 461
    edited June 2017
    Brent,

    Yes, unfortunately, we can't make it but do appreciate the hospitality. 

    It was in Pine Mountain, GA that we met who were to become dear friends and who introduced us to the BGE!

    Thanks again,
    Michael
    Large BGE
    Reno, NV
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  • bgebrent
    bgebrent Posts: 19,636
    JNDATHP said:
    Brent,

    Yes, unfortunately, we can't make it but do appreciate the hospitality. 

    It was in Pine Mountain, GA that we met who were to become dear friends and who introduced us to the BGE!

    Thanks again,
    I love that area.  Used to do the Callaway Gardens triathlon every year.  Now I cook food and work on getting fat.  Enjoy the ride brother.
    Sandy Springs & Dawsonville Ga
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  • td66snrf
    td66snrf Posts: 1,838
    lousubcap said:
    I have been exercising some restraint here but given the hour and the fuel...I've gotta ask what is it about tri-tip that is so much better than a flat-iron??  I have recently found tri-tip at the local Trader joe's and cooked 'em up but did not notice any "WOW" factor...
    Is it the difficulty in finding the cut east of the Mississippi that draws the acclaim or am I just missing the mark here?  Enlightenment appreciated as I don't get it.  

    I don't get it either.  I like tri tip but it's nothing special. It has good flavor but it's far from tender IMHO. I  always have one in the freezer since they're continually on sale here in SoCal. I'd much rather have a rib roast. 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • ChuckR
    ChuckR Posts: 248
    BGEBRENT Were in North GA are you?
    Suwanee, GA
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  • bgebrent
    bgebrent Posts: 19,636
    ChuckR said:
    BGEBRENT Were in North GA are you?
    Depends on the day.  During the week, in Atlanta.  Weekends on the lake in Dawsonville.
    Sandy Springs & Dawsonville Ga
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