First Tri-Tip!!!

[rippinntearin]

Sup Ya'll!

Decided it was time to see what all the Tri-Tip hype was all about. So I went to my local meat market and got one (not cheap)...local grocer doesn't readily carry them. I figured since the family would be eating it I kept it simple...just S&P and some Montreal steak seasoning (no marinade). Fired up the Weber kettle for indirect at 225 degrees and cooked till a temp of 125 degrees of the meat and pulled. Thereafter I added some more coals and got the kettle as hot as it would go and seared off both sides. Never having Tri-tip I felt like its a cross between a flank steak and a skirt steak...regardless it was delicious and my kids devoured their servings! That is a win in my book when my kids eat what we make! I will say I made an error and should have pulled the meat when searing when the temp was about 135 degrees and let it climb after pulling. The shape of the tip cooks unevenly since its way thicker and thinner on other ends and most was "medium-well". Some of the thinner parts were well done but still tender...lesson learned.

Enjoy! Rip...

 

[JLeonard]

Good looking tip! I need to do one again soon,
Jim

 

[SmokinAl]

It sure looks real good, but you cut it with the grain, instead of against the grain, which would have made it even more tender. It sure looks cooked to perfection. Nicely done, but next time cut it against the grain And you will be amazed at how tender it is.
Al

 

[rippinntearin]

It sure looks real good, but you cut it with the grain, instead of against the grain, which would have made it even more tender. It sure looks cooked to perfection. Nicely done, but next time cut it against the grain And you will be amazed at how tender it is.
Al

I sure did didn't I!!! Rookie mistake...first time. I noticed that the grain goes in two different directions. Well...needless to say the rest of the tip (we ate about half) will be cut against the grain...thanks Al!

 

[Brokenhandle]

Maybe a little too far done but still awesome tasting I bet, no matter which way you slice it! Lol! I just recently did my first tri tip. Nicely done!

Ryan

 

[bregent]

I noticed that the grain goes in two different directions.

It certainly does. You just need to change the cut as the grain changes. I usually take it to 110-115 before searing to ensure it doesn't overcook - but yours looks fine.
Montreal steak seasoning has plenty of salt and pepper so that's all I season it with.

 

[sandyut]

Looks good! Here is the deal on slicing - if you dont know first its a little different.

 

[cornman]

Looks pretty good to me. Yes, you can always improve but I’d be more than happy if that was my first go at it! Nice job!!!

 

[rippinntearin]

Looks good! Here is the deal on slicing - if you dont know first its a little different.

Thanks for the link! Yeah the next day I sliced against the grain and it was way better! Again rookie mistake. Might be going to buy another today to throw in the freezer for next time. Rip...