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My First Tritip

 
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Mikey P's BBQ
BBQ Fan


Joined: 15 Sep 2009
Posts: 154
Location: SW Oh-io

PostPosted: Thu Oct 25 12 7:51 pm    Post subject: My First Tritip Reply with quote

Finally found tritip. This one is about 2 pounds and had a nice fat cap on it. So I trimmed it up a little and hit it with coarse salt and pepper while the charcoal lit in the chimney and grill heated up.

Seasoned:


Seared REALLY hot over some RO lump:


After the sear I put it over on the indirect side to finish up.

Here it is straight off the grill:


And plated:


I overshot the rare temp that I was looking for but this was still delicious. I ended up eating all but 4 slices of it..... Dont tell my doctor! Very Happy

I will definitely do this again. Thanks for looking!!!
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zski
BBQ Super Pro


Joined: 26 Jan 2009
Posts: 1433
Location: Bartlesville,Ok

PostPosted: Thu Oct 25 12 8:11 pm    Post subject: Reply with quote

Delicious looking tri tip. The first on I did, i took off at 140, pretty good. The second one I took off at 150, and I liked it a lot better. Try different temps to see what suits your tastebuds.
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mactoo
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Joined: 25 Nov 2010
Posts: 184
Location: Orillia, ON

PostPosted: Thu Oct 25 12 8:21 pm    Post subject: Reply with quote

Great looking plate but it does look a bit overdone. Trying is the best way to learn. You should ditch the therometer on cuts this small and cook using the poke method.
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TrailerBuilder
BBQ Super Pro


Joined: 08 Feb 2010
Posts: 3151
Location: Springfield MO

PostPosted: Thu Oct 25 12 10:43 pm    Post subject: Reply with quote

Tri Tips are my favorite cut of meat anymore. My local meat market just had them on sale for $3.99/lb so I loaded my deep freeze with a case of them Very Happy Ive cooked them a few different ways from rare to brisket style and everywhere in between, even in a Dutch Oven. Anyway Ive had it, I cant complain, it was darn good. For your first one, Id say you did just fine. Try and try again if you like, even the tri tip that I was the most disappointed with was da*n good Wink
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1buckie
BBQ Super Pro


Joined: 10 May 2009
Posts: 3290
Location: Sacramento CA

PostPosted: Fri Oct 26 12 2:03 am    Post subject: Reply with quote

I'm not tellin' your doctor......

As lomg as you keep posting up good looking plates like that !!

Brocolli / rice / mushroom / tip
All the food groups, right there....

You can, like several have said, do tip a lot of different ways & it's still really good.....

Just don't go too far at high heat & dry it out & you'll be just fine....

My favorite is injected with various flavorings & cooked 'till med / well, indirect the whole time....
Just almost melts.....


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"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
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