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    Tri-Tip Last Night

    Posts: 2,596
    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

    • Posts: 34,954
      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.  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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    • Posts: 11,366
      TriTip as it should be! Great cook
      Visalia, Ca @lkapigian
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    • Posts: 6,629
      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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    • Posts: 608
      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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    • Posts: 5,808

      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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    • Posts: 19,258
      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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    • Posts: 6,967
      Fantastic 😋
      Greensboro North Carolina
      When in doubt Accelerate....
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    • Posts: 2,605
      Looks killer. Well played.
      Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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    • Posts: 2,853
      That looks great!
      Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
      Floyd Va

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    • Posts: 2,252
      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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    • Posts: 380
      Tri tip,  by far my favorite beef cut. You did it justice!
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    • Posts: 2,252
      edited May 2023
      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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    • Posts: 2,596
      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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    • Posts: 2,352
      That looking outstanding.
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