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Since we're sharing tri tips
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Local butcher always carries nice tri tip. Grabbed two this weekend. One is rubbed with hardcore carnivore, the other with homemade. they got lightly smoked over oak for about 30-45 minutes, ending with IT at about 100. Then grilled until done. I love tritip because everyone gets something they like, from medium rare to well done.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
Comments
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Gawjus. Just Gawjus.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 -
That looks like a little bit more than just the tip! Wowzer.California
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Bravo, sir. Bravo.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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That is nailing it across the board. Congrats.
BTW- which rub flavor was preferred?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. -
Mighty fine tri-tips there!Allen, Texas LBGE, Orange Thermapen (fastest and easiest to find)
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I'd say it was a tie. nothing too mindblowing about hardcore carnivore - it's mostly salt. but the charcoal gives a great color.lousubcap said:That is nailing it across the board. Congrats.
BTW- which rub flavor was preferred?
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
very nice looking cook!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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Those look great!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
My favorite cut! Originally from Cali so I’ve eaten a few lbs. new to this forum, what do you mean IT at 100?
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IT = Internal Temperature. He cooked it indirect to 100°F with an instant read thermometer. Then, he moved it to direct, high heat until it got to his preferred "done-ness". Everyone is different, but many would take that to 135°F with an instant read thermometer and let it rest. It will carry over a few more degrees. But, if you prefer more done, maybe go to 145°F.
Great looking Tri-tip!Clinton, Iowa -
Yes sir, that may be tonight's meal with the official start of College Football.LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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@bwires welcome to the forum! from what we are told, california gets all the tri tip, and texas gets all the packer brisket. we get a few leftovers here in the great midwest
@langner91 nailed the explanation. 135 is a great temp to shoot for. a million ways to skin the cat. i've also cooked tritips over a medium fire, just grilling most of the way, and drop the lid near the end if needed to finish. some day i'll get to try one in cali and see how it's supposed to be done!!
@techsasjim that sounds like a great plan!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Very nice, need to try tritipLGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
Formely Gman2 before password debacle
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