Sunday afternoon I tried my first tri tip and did it on the charcoal grill. I got a little information and advice from dirtsailor2003 and I think it was a success. The family wasn't sure what to expect and kept asking what it was, but the results speak for themselves. They loved it.
Here's the bare roast and me trying to indicate the grain change in direction. The KEY to slicing and getting a tender cut.
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I seasoned with Worcestershire, salt, pepper, onion, and garlic. KISS
Seared it on both sides over direct heat and then moved it off the coals, shut the lid, and cooled the grill temp a bit. Using my TP-20 I was aiming for an internal temp of 133 as the trigger to pull it off the grill.
Worked perfectly. Here's the tri as I pulled it off to cool and collect the juices for 30 minutes.
And the finished product (minus a few pre-meal samples) Turned out absolutely great. We will be doing more of these. This cut is hard to find here in northern Indiana, but my local grocer happened to have them stocked and on sale this week. I bought 2, cooked this one and froze the other for another time. Thanks dirtsailor2003 for the advice.
Here's the bare roast and me trying to indicate the grain change in direction. The KEY to slicing and getting a tender cut.
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I seasoned with Worcestershire, salt, pepper, onion, and garlic. KISS
Seared it on both sides over direct heat and then moved it off the coals, shut the lid, and cooled the grill temp a bit. Using my TP-20 I was aiming for an internal temp of 133 as the trigger to pull it off the grill.
Worked perfectly. Here's the tri as I pulled it off to cool and collect the juices for 30 minutes.
And the finished product (minus a few pre-meal samples) Turned out absolutely great. We will be doing more of these. This cut is hard to find here in northern Indiana, but my local grocer happened to have them stocked and on sale this week. I bought 2, cooked this one and froze the other for another time. Thanks dirtsailor2003 for the advice.
