I’m lucky and have an awesome butcher in our new city. Not only does he get incredible TriTip, a rarity on East Coast, but they like to talk and introduce different cuts all of the time. My last visit he had some beautiful meat for less than 6 dollars a pound with “Denver Roast” label. He said it was a relatively new cut, about 10 years or so and that it had an incredible taste. I had to try it at that price and did some research once home, both here and with google, pretty interesting cut!
Here is the cook!
Salt and pepper the night before, rested in fridge uncovered and on a rack. As experiment, MSG only for the triTip night before and uncovered in fridge as well.
Look at this meat!
It was about 20 degrees out the next day so I decided to “cold smoke” for a few hours just because…….
Randomly decided my kettle needed to be involved and the thought was to use vortex to blast CI for sear, but that got overlooked at gametime
Dumped charcoals and heated the CI while I slowly turned up heat on pellet pooper. Moved Denver steak to indirect on Kettle when IT hit 80, when IT 115 on indirect I threw it in CI with butter and flipped at 123, then pulled at 130. The Tri went into kettle indirect at IT 80 then over direct heat at 115 as well, also pulled at 130.
Rested both about an hour, it was hard to wait!
Sliced Denver Steak/cut/roast
Sliced Tri!
Plated! I served the Tri with roasted spicy red pepper and sour cream sauce.
Wow, the Denver Steak/roast/cut was phenomenal. I can’t recommend this cut enough. My wife tasted it and her eyes went wide and she declared it her favorite red meat cut.
Leftover Tri became todays sandwich with red pepper sauce, aged cheddar and shrooms!
And because it’s fun to laugh…. My daughters attempt at valentines card……we’re working on spelling! The rip is her loosing her temper when I unfortunately laughed!
Here is the cook!
Salt and pepper the night before, rested in fridge uncovered and on a rack. As experiment, MSG only for the triTip night before and uncovered in fridge as well.
Look at this meat!
It was about 20 degrees out the next day so I decided to “cold smoke” for a few hours just because…….
Randomly decided my kettle needed to be involved and the thought was to use vortex to blast CI for sear, but that got overlooked at gametime
Dumped charcoals and heated the CI while I slowly turned up heat on pellet pooper. Moved Denver steak to indirect on Kettle when IT hit 80, when IT 115 on indirect I threw it in CI with butter and flipped at 123, then pulled at 130. The Tri went into kettle indirect at IT 80 then over direct heat at 115 as well, also pulled at 130.
Rested both about an hour, it was hard to wait!
Sliced Denver Steak/cut/roast
Sliced Tri!
Plated! I served the Tri with roasted spicy red pepper and sour cream sauce.
Wow, the Denver Steak/roast/cut was phenomenal. I can’t recommend this cut enough. My wife tasted it and her eyes went wide and she declared it her favorite red meat cut.
Leftover Tri became todays sandwich with red pepper sauce, aged cheddar and shrooms!
And because it’s fun to laugh…. My daughters attempt at valentines card……we’re working on spelling! The rip is her loosing her temper when I unfortunately laughed!
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