Meat and potatoes-giving tri tip a second chance.

[chp]

The last time I had tri tip was at our wedding rehearsal dinner and I thought it was tough and not very flavorful. So, I just hadn’t had any again since. I have been seeing posts about tri tips that sparked my interest and I found a 2 for 1 sale at a local grocery store, so I decided to give it another chance.

Marinaded the steak for a couple days in the fridge and then added a homemade dry rub about 30 minutes before it went on the smoker. I used apple wood and ran the Horizon 225-250. It was hot and windy, so I had some temperature fluctuations. Rough cut some potatoes, seasoned up with SPOG, coated with a little oil, into foil with a little water.

They were in the smoker about 3 hours and pulled at IT of 132. Rested about 30 minutes.

Then followed some of the great illustrations I found for slicing.

We had a nice salad with fresh greens while the smoker was running, sorry, forgot pictures, so dinner was a very simple meat and potatoes. It was tender and very flavorful. I will definitely be eating tri tips more often

 

[Winterrider]

Looks excellent. Glad rd 2 was a better outcome for ya !

 

[BrianGSDTexoma]

Oh yeah!

 

[gmc2003]

Slicing it correctly is half the battle. That's a good looking meal nicely done.

Point for sure
Chris

 

[chp]

Slicing it correctly is half the battle. That's a good looking meal nicely done.

Point for sure
Chris

It was great to have the reference

I will paste it here to make it easier for others

 

[JLeonard]

Thats a great looking piece of cooking right there. And I'm sure not near as costly as the first non-good tri tip you had.

Jim

 

[chp]

Thats a great looking piece of cooking right there. And I'm sure not near as costly as the first non-good tri tip you had.

Jim

Jim,
I don’t hardly see them around here and at $4/lbs it was worth a shot. It was a great steak.

Cy

 

[JLeonard]

Jim,
I don’t hardly see them around here and at $4/lbs it was worth a shot. It was a great steak.

Cy

Thats a great price!! I'd had to stock my freezer if I found them for that price around here.

Jim

 

[chp]

Thats a great price!! I'd had to stock my freezer if I found them for that price around here.

Jim

Unfortunately I only bought 2 because I was skeptical. I have learned and will stock up if they do that again!

 

[fxsales1959]

The last time I had tri tip was at our wedding rehearsal dinner and I thought it was tough and not very flavorful. So, I just hadn’t had any again since. I have been seeing posts about tri tips that sparked my interest and I found a 2 for 1 sale at a local grocery store, so I decided to give it another chance.
View attachment 671398
Marinaded the steak for a couple days in the fridge and then added a homemade dry rub about 30 minutes before it went on the smoker. I used apple wood and ran the Horizon 225-250. It was hot and windy, so I had some temperature fluctuations. Rough cut some potatoes, seasoned up with SPOG, coated with a little oil, into foil with a little water.
View attachment 671401
They were in the smoker about 3 hours and pulled at IT of 132. Rested about 30 minutes.
View attachment 671402
Then followed some of the great illustrations I found for slicing.
View attachment 671403
We had a nice salad with fresh greens while the smoker was running, sorry, forgot pictures, so dinner was a very simple meat and potatoes. It was tender and very flavorful. I will definitely be eating tri tips more often
View attachment 671406

Looks good for a first go.

 

[runway1]

I make tri-tip OFTEN. Love it. I've settled on super low smoke temp (~200) until IT of ~120. Then sear both sides crispy. Thicker end at med-rare and the thinner side closer to med-well, it's a win for all!

I find the sirloin to be one of the beefiest tasting steaks available. I love, love a nice ribeye, but the beefy flavor of a tri-tip at ~5/lb is hard to beat. And the flexibility of sandwiches the next day, warmed up slices, strips for salad and tacos, I could go on and on Loves me that tri-tip! And yes, slice it like a brisket - that's critical.

 

[clifish]

I don't see them here in the east often. It is like the picanha, over cook it and you will be disappointed.