Last Night's Tritip

FrankC

Tritip's become one my family's favorites. This one was very simple...just garlic powder, salt and pepper, indirect at 350 with some pecan for smoke.

Almost ready to pull at 125...


125 and ready to come off....


After a 10 minute rest, carved and ready to go!


fc

Gunnar

Mouthwatering...the closest store near me never seems to have them.

mad max beyond eggdome

looks good frank. . ..but i'm afraid you are another one who is not cutting your tri-tip against the grain... believe it or not, the grain on a tri-tip runs from that 90 degree corner left to right in your picture, so you should be slicing top to bottom in your picture as opposed to left to right as you have done. ..next time try making long slices top to bottome. ..you will actually get even more tender slices than you are getting in your pics....

FrankC

Thanks for the tip, Max...I'll give that a try soon!

fc

mad max beyond eggdome

no problem frank. ..i see that all the time here. ...took me a while to learn it as well. .. and its a bit tough to spot. ... but basically look for that 90degrees angle and slice against that ...its a darn tasty hunk of cow, and you can fool it into being very tender when sliced right as well . .

TomM24

Frank:

That yellow and blue plate looks familar. Wish my egg table was that clean. Nice Tri tip. It is a tasty piece of beef.