Tri-tip

[hank4elk]

Is that Linguini? OMG

 

[cahunter805]

In the foil....fish?

Fresh halibut

 

[cahunter805]

Is that Linguini? OMG

Hank in the package is linguica and caballero sausage made by Ray Cattaneo.

 

[hank4elk]

Hank in the package is linguica and caballero sausage made by Ray Cattaneo.

I got the names mixed up. LOL Linguica and eggs for breakie.
I know the Cattaneo's.

 

[Gellar]

I these things! 130 degrees and ready to be seared!

 

[Nick87]

Still haven't done one yet.

 

[mtmuley]

Still haven't done one yet.

Follow cahunter805's advice. mtmuley

 

[Gellar]

Follow cahunter805's advice. mtmuley

That’s about how I did mine. Wish I had that open grill set up. And fresh halibut.

 

[cahunter805]

Cooked some chicken thighs and a tritip today on the oak pit. Made tritip sandwiches with beans and coleslaw.

 

[wytex]

Cooked one yesterday on the small Weber kettle. Took about an hour.
Seared each side then put it fat down for a while, then put it on foil for the finish.
Turned out great and tender.
Threw 3 little pieces of oak on the charcoal during cooking and it gave it nice smoky flavor.

I've done them low and slow too, no difference in tenderness.

 

[In2Hntn]

I just love a tri tip, it's such a versatile cut. Low and slow, indirect over hot coals, or Santa Maria style, all are great. Just make sure to pull it before 130, let it rest for 15 and you have great eats.

 

[Benfromalbuquerque]

We’ve been buying that Costco double pack for years now and here’s my default preparation. Put the tri tip on a wire rack in the fridge for a couple days. Trim all fascia and some fat. Let sit on the counter for an hour. Then liberally pat the whole thing with Montreal steak seasoning. Heat up cast iron on grill at 500 degrees. Sear 2 min/side. Then grill 7min, flip and remove when it gets ring finger to thumb firm. Rest it 15min and feast!
Edit* I know with this when the grill needs cleaned because flareups can make this into beef roast real quick at these temps.

 

[cahunter805]

We’ve been buying that Costco double pack for years now and here’s my default preparation. Put the tri tip on a wire rack in the fridge for a couple days. Trim all fascia and some fat. Let sit on the counter for an hour. Then liberally pat the whole thing with Montreal steak seasoning. Heat up cast iron on grill at 500 degrees. Sear 2 min/side. Then grill 7min, flip and remove when it gets ring finger to thumb firm. Rest it 15min and feast!
Edit* I know with this when the grill needs cleaned because flareups can make this into beef roast real quick at these temps.

You should order some Susie Qs from
Amazon and try it on one. It’s really a good seasoning for tritip.

 

[JShane]

I need some tritip in my life soon.

 

[Scott85]

Love tritip.