Author Topic: Tri-Tip (Read 1809 times)

highball · « **Reply #-1 on:** February 12, 2016, 01:59:37 PM »

Tri-tip on the BGE. Cooked indirect at 250 degs then reverse seared, this is my favorite meat right now.

[attachment deleted by admin]

sliding_billy · « **on:** February 12, 2016, 02:17:19 PM »

Looks delicious.

ACW3 · « **Reply #1 on:** February 12, 2016, 02:30:21 PM »

Looking good!!

Art

TMB · « **Reply #2 on:** February 12, 2016, 02:40:17 PM »

Very nice, love Tri-Tip

Smokin Don · « **Reply #3 on:** February 12, 2016, 03:55:14 PM »

Nice HB!!! Love some tri tip too!!! Don

smokeasaurus · « **Reply #4 on:** February 12, 2016, 04:14:17 PM »

Looking "California" good

Daze823 · « **Reply #5 on:** February 12, 2016, 05:54:04 PM »

What IT did you cook to? Do you cut into steaks to serve? Looks really nice, but I've never had tri and want to make sure I do it right when I try it

muebe · « **Reply #6 on:** February 13, 2016, 02:22:18 AM »

Looking good!

IR2dum · « **Reply #7 on:** February 13, 2016, 02:33:16 AM »

hb, that tri-tip is cooked perfectly. Just the way I like it.

highball · « **Reply #8 on:** February 13, 2016, 03:08:57 AM »

What IT did you cook to? Do you cut into steaks to serve? Looks really nice, but I've never had tri and want to make sure I do it right when I try it

I cooked it to about 120 then pulled it off and let sit while the egg came up to searing temp. Slice against the grain.