Weekend Tri-tips

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

backyardsmokin

Meat Mopper
Original poster
Jun 2, 2011
233
14
Castle Rock, CO
With the In Laws coming over this past weekend, I threw a couple of tri-tips on the grill.  I did one unseasoned for my wife and one that pre-marinated using a wonderful marinade form a local Hispanic store. 

Thrown on the smoker

7d6a085f_DSC_0092.jpg


My CG Outlaw leaking like a sieve but still maintaining temp.

9ad8ea4c_DSC_0093.jpg


I threw them on the smoker at 250 degrees, but after about 3 hours they still weren’t to 145, so I had to throw them onto the gas grill to finish them.  My wife and MIL like their food to be burnt black so I had to take a few slices and put them on the gas grill a little longer.

Bear view

5543dabd_DSC_0098.jpg


c014a41f_DSC_0097.jpg


We all preferred the marinated ones (top bear view pic).
 
Looks good, a shame to have to cook them to 145° or more but I understand you have to please who you are cooking for. Thank goodness my wife like her meat medium rare to medium. Of couse the rest of my family is a different story. I pretty much have to make shoe leather for my Mom to eat it, LOL.
 
Last time I did burgers, I gave my wife and MIL a briquette and told them that those were their burgers since they always tell me "make them black."  Where my FIL and I thought it was funny, they did not.
 
I have loved tri-tips long before they became a fashionable meat.  Used to darn near get them for free, and skirt steak as well--Funny how the 'gitz' folks finally come to their senses and admit that a tri tip is one great tasting piece of meat.  Look delicious and nicely done. 
first.gif


Rich
 
For having been forced into well done, it looks like you did a great job.  Fortunately, the tri tip is still edible at higher temps.  I would have fed one to them and cooked mine my way.  LOLOL

Good luck and good smoking.
 
I leftthe extremely well done pieces out of the shots, as I don't want you all think that I burned some of it.

I have grown up with tri-tip all my life and I was taught to leave a little pink in the center, so that isthe way I did it and just threw the few peices bak on the gril to cook longer.
 
Looks darn good to me,nice job.
icon14.gif
  I also remember as a kid we would go to the Mexican meat markets and get flank steak and tri tips as you wouldn't find them at the regular grocery stores. 
 
Unless everyone is demanding well done as in Backyard's case, the tri tip is the perfect cut.  By nature the center can come out med to med rare while the ends are med well to well done.  When EVERYONE is demanding well done, I just might send them next door to eat the neighbor's garbage.  LOLOL

Good luck and good smoking.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky