Well I never ate or cooked tri tip but have heard so many good things about it on this forum and on tv. Only one store near me regularly has it but it's usually tiny and 9.99/lb. So yesterday I was in King Kullen where I usually see it and they had 6 of them on sale for half price. Having never cooked this cut or even eaten it, I naturally had to buy all six packages. A bit of a gamble but my meat purchasing addiction got the best of me. Started off with the smallest one I had since this was my maiden tri tip voyage...
On advice from many posts, I examined the varying directions of grains in the meat and made a center cut point and slice marks that were against the grain prior to cooking.
Gave it a coating of SPOG...
Set up the weber for indirect at about 350 win a couple of chunks each of cherry and mesquite...
Threw it on and brought it to the internal temp of 115 before searing it on both sides until it reached 125...
.
Here it is resting...
Sliced in half to separate the two directions of the grain...
Coasted up to 140 on the counter. Would have liked it a little more rare. Especially since it was 10am when I cooked this and I want to reheat for lunch. Here it is sliced...
Great beefy taste with a subtle smokiness. Really a great cut of beef. Definitely glad I bought all six. Tenderness is smack dab in the middle of a filet and a ribeye. A little bit of chew but not much. So much more flavor than a filet . How would you all describe the tenderness of this cut? Just wondering if I did well in that regard. Overall I am very happy with this cook. Thanks for looking! Can't wait for lunch time!
On advice from many posts, I examined the varying directions of grains in the meat and made a center cut point and slice marks that were against the grain prior to cooking.
Gave it a coating of SPOG...
Set up the weber for indirect at about 350 win a couple of chunks each of cherry and mesquite...
Threw it on and brought it to the internal temp of 115 before searing it on both sides until it reached 125...
.
Here it is resting...
Sliced in half to separate the two directions of the grain...
Coasted up to 140 on the counter. Would have liked it a little more rare. Especially since it was 10am when I cooked this and I want to reheat for lunch. Here it is sliced...
Great beefy taste with a subtle smokiness. Really a great cut of beef. Definitely glad I bought all six. Tenderness is smack dab in the middle of a filet and a ribeye. A little bit of chew but not much. So much more flavor than a filet . How would you all describe the tenderness of this cut? Just wondering if I did well in that regard. Overall I am very happy with this cook. Thanks for looking! Can't wait for lunch time!
