chef jimmyj
Gone but not forgotten. RIP
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- May 12, 2011
- 22,172
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Just a quick post. I was finally able to track down a Tri-Tip from a friend. This was my first ever as they are unheard of in most of PA. Since it was only 2 pounds, I fired a 2 pound Top Sirloin Roast as well.
I finally understand all the FUSS about these Tri-Tips! My family all raved about the flavor and tenderness. The Top Sirloin was very good but not quite as tender.
I did a Reverse Sear on the Weber at 180-225 to an IT of 100°F. I then opened the bottom vents and removed the lid. When the the coals were screaming Hot, I seared the Beef to 115, with a 15 minutes rest. Came out a nice Med Rare, at 125°, though the pic looks more Med.
We had Baked Potatoes, mine was a Red Sweet, with Brn Sugar, Butter, S&P. The veg was Canned Asparagus sauteed in Brown Butter. Other than being mushy, the flavor was delicious...JJ
Going for a good Sear...
Quality Control stood by for the first bite...
I finally understand all the FUSS about these Tri-Tips! My family all raved about the flavor and tenderness. The Top Sirloin was very good but not quite as tender.
I did a Reverse Sear on the Weber at 180-225 to an IT of 100°F. I then opened the bottom vents and removed the lid. When the the coals were screaming Hot, I seared the Beef to 115, with a 15 minutes rest. Came out a nice Med Rare, at 125°, though the pic looks more Med.
We had Baked Potatoes, mine was a Red Sweet, with Brn Sugar, Butter, S&P. The veg was Canned Asparagus sauteed in Brown Butter. Other than being mushy, the flavor was delicious...JJ
Going for a good Sear...
Quality Control stood by for the first bite...