erik6bd Posted September 2, 2017 Report Share Posted September 2, 2017 I'm starting to think that Tri Tip is my new favorite meat Sent from my SAMSUNG-SM-G935A using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Paul Posted September 2, 2017 Report Share Posted September 2, 2017 Nice. Looks delicious! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 2, 2017 Report Share Posted September 2, 2017 erik, that steak looks wonderful. It is sooooooo juicy. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted September 2, 2017 Report Share Posted September 2, 2017 Looks yummy. I smoked a tri tip a few months ago, it was the best tasting beef I have ever had. I have a snake River Farms try tip in the freezer may try smoking it this weekend. 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted September 2, 2017 Report Share Posted September 2, 2017 Happy Labor Day everybody!! 2 Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted September 2, 2017 Report Share Posted September 2, 2017 Looks great - how do you cook a tri tip - low and slow like a brisket or grilled more like a steak? Thanks 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted September 2, 2017 Report Share Posted September 2, 2017 I did mine low and slow with the smoke pot. Didn't take that long to cook though. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted September 2, 2017 Report Share Posted September 2, 2017 Nice cook. Great action shots and a wonderful cutting board. Did u make it? They must grow cattle bigger out west because my tri-tip was somewhat smaller. 1 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted September 2, 2017 Report Share Posted September 2, 2017 Just a head's UP.. with TriTips it's easy to not see where the grain turns.. Really important to cut these across the grain and at a bias so you get more face on your slices.. Quote Link to comment Share on other sites More sharing options...
erik6bd Posted September 2, 2017 Author Report Share Posted September 2, 2017 Nice cook. Great action shots and a wonderful cutting board. Did u make it? They must grow cattle bigger out west because my tri-tip was somewhat smaller. Had the cutting board custom made it's mesquite woodSent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 2, 2017 Report Share Posted September 2, 2017 Great looking cook and cutting board too. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 2, 2017 Report Share Posted September 2, 2017 7 hours ago, JDBBQ said: Looks great - how do you cook a tri tip - low and slow like a brisket or grilled more like a steak? Thanks I do it like a reverse seared steak. Slow roast on the indirect side of the grill (basket splitter in place) on the main grate until medium rare (130F), then a quick sear on each side on the lower grate (about 2 minutes on each side, flipping after 1 minute - so 2 shots on each side total) to get some nice crust. Secret ingredients - Oakridge BBQ Santa Maria style rub and red oak for smoke! Alternate method - rotisserie basket/OctoForks over direct heat. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 3, 2017 Report Share Posted September 3, 2017 YumOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted September 3, 2017 Report Share Posted September 3, 2017 yum yum looks delish 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted September 3, 2017 Report Share Posted September 3, 2017 I have not done tri tip for a while.... probably my favorite thing to GRILL for a gathering. I need to do one soon. Maybe next weekend 1 Quote Link to comment Share on other sites More sharing options...
