Tri-tip suggestions

[GusRobin]

I have a regular sized tri-tip, There are only 2 of us. Would it be better to cut in half and cook 1/2 and put the other half back in the freezer? Or cook the whole thing and then freeze half?

[teesquare]

I would cook it all as one piece.

[Ka Honu]

Well, there are "only 2 of us," too but since I'm one of them we've never had a "regular sized tri-tip" (2-3 pounds) last long enough to freeze. With dinner, sandwiches, tortilla-wrapped Mexican things, other snacks and such the leftovers are gone in 2-3 days.

I occasionally vac-pac about a pound but again, it keeps long enough in the fridge. I've never frozen cooked tri-tip so not sure how well that turns out and pretty much have convinced SWMBO that it just wouldn't be "right."

In either event, I agree with the Aggie - "Cowboy up" (or, in your case, "Bear down") and cook it all at once. It's only 3 pounds and as good as it is as leftovers, lighting up a smoker or grill for half doesn't seem worth the trouble (unless you've cut it into steaks I guess, but that has never worked nearly as well as a whole roast for me).

Jus' sayin'...

[smokeasaurus]

cook it all

season with salt pepper garlic

reverse sear it

when internal hits 100  set it over the coals and cook to 125

let it rest

watch the grain when you slice, it will change directions on ya

take this advice from an ex-californian 

[GusRobin]

thanks all, I'll cook it all at once.