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Tri-Tip Last Night

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dbCooper
dbCooper Posts: 2,100
in Beef
Mrs. Cooper asked last weekend why we haven't had tri-tip in a long time.  I had no answer for her other than to go to the freezer and grab a two pounder...
Seasoned with SPG and into the fridge for about 30 hours...
Egg setup indirect at about 250F with oak chunks.  I pinned the long skinny tail with a toothpick and on we go...
Hit internal temp of 130F after about 1.5 hours.  Resting over the hot stone while the Egg gets into searing mode...
Seared all sides for about 30 seconds each...
Sliced and ready to eat...
Served with boring salads (not shown) and some wasabi mashed potatoes...

LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA
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Comments

  • lousubcap
    lousubcap Posts: 32,500
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    Yes sir!  Great cook and finish on that beef.  Wasabi mashed potatoes to seal the deal.  Nailed the cook. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • lkapigian
    lkapigian Posts: 10,792
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    TriTip as it should be! Great cook
    Visalia, Ca @lkapigian
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,543
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    Mercy!!
    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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  • FrostyEgg
    FrostyEgg Posts: 584
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    Confession: i've never had tritip. Not a common cut in the midwest. I should probably order one soon - great work!
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  • loco_engr
    loco_engr Posts: 5,765
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    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • caliking
    caliking Posts: 18,733
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    That looks lovely!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • johnmitchell
    johnmitchell Posts: 6,593
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    Fantastic 😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Jstroke
    Jstroke Posts: 2,600
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    Looks killer. Well played.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • bluebird66
    bluebird66 Posts: 2,734
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    That looks great!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • TechsasJim
    TechsasJim Posts: 1,909
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    Love the tri tip.   Great looking cook, may just have to do that tonight.  
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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  • Wooderson
    Wooderson Posts: 355
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    Tri tip,  by far my favorite beef cut. You did it justice!
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  • WildmanWilson
    WildmanWilson Posts: 482
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    Thought about getting one but haven't yet. Do they turn out more like a steak or prime rib? Looks perfect.
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  • TechsasJim
    TechsasJim Posts: 1,909
    edited May 2023
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    WildmanWilson said:
    Thought about getting one but haven't yet. Do they turn out more like a steak or prime rib? Looks perfect.
    I’ve heard them referred to as a “hippie brisket”.  Not sure how accurate that is but I think of them as a double flat iron.    

    Down here they come with a fat cap, which I always trim off, then treat it like a thick steak.   Some smoke them but I usually grill them as their thickness varies so it’s a great cut for those that like mid-rare and others closer to well.  You can appease all groups IMO.  
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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  • dbCooper
    dbCooper Posts: 2,100
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    For me, they are more like prime rib roast than like a steak, due to getting multiple servings from a single piece of meat.  Although there are steaks you can say the same about.
    Do a search on the forum and you can find multiple ways to cook them.  Seems to be a flexible cut of beef.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • Stormbringer
    Stormbringer Posts: 2,093
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    That looking outstanding.
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