finally have a local store carrying tri tips. I’ve read so much about them, so when I saw them, I didn’t even look at the price. And good thing too bc I probably would have never bought them. Anyway, I kept it simple, did a quick rub of garlic, onion, pepper and salt and several dashes of worchest. sauce. Into a ziplock while I started a bed of charcoal, pecan wood and oak combo, in my Lang fatboy chargriller. I have been dying to make a home made chimichurri sauce, so I decided this would be the night. I also had some fresh Brussels, and plenty of home made bacon Ends. Dinner was shaping up real quick.
We’ve been dealing with a ton of rain, so I kept the tarp on the majority of the cooker.
My chimichurri was equal parts olive oil and finely chopped parsley. Then I added a bunch of minced garlic and pine nuts, red wine vinegar, black pepper, salt & red pepper flakes. It turned out so well, really complimented the tri tip.
Here is my charcoal and wood setup. It worked perfect. I seared my tt at about 475, then moved it to the top grate, and finished it the rest of the way, on indirect heat. I didn’t pay attention to how long it took, but it couldn’t have been more than an hour or so. Once my tips were up top, I started my bacon bits in the cast iron skillet. I also had some home made jalapeño cheese sausage that I cooked on indirect heat. It was delicious as well.
Tri tips after the first flip. I seared them about 3 minutes per side before moving them up top.
Sausages, tts & bacon in a skillet of bacon grease, pecan, oak & charcoal make for some good smells!
Tri tips pulled at 135 internal. The smaller one hit about 140, but still turned out really nice, juicy and tender with a nice mild smoke.
Ladled some chimichurri while they rested, then off to finish the Brussels.
Brussels bacon and the dry rub used on the tri tip, all cooked over charcoal. Came out terrific.
Couple plates pics. Wow, I sure hope I can continue to find these. What a terrific cut of meat!
Thanks for looking!!
We’ve been dealing with a ton of rain, so I kept the tarp on the majority of the cooker.
My chimichurri was equal parts olive oil and finely chopped parsley. Then I added a bunch of minced garlic and pine nuts, red wine vinegar, black pepper, salt & red pepper flakes. It turned out so well, really complimented the tri tip.
Here is my charcoal and wood setup. It worked perfect. I seared my tt at about 475, then moved it to the top grate, and finished it the rest of the way, on indirect heat. I didn’t pay attention to how long it took, but it couldn’t have been more than an hour or so. Once my tips were up top, I started my bacon bits in the cast iron skillet. I also had some home made jalapeño cheese sausage that I cooked on indirect heat. It was delicious as well.
Tri tips after the first flip. I seared them about 3 minutes per side before moving them up top.
Sausages, tts & bacon in a skillet of bacon grease, pecan, oak & charcoal make for some good smells!
Tri tips pulled at 135 internal. The smaller one hit about 140, but still turned out really nice, juicy and tender with a nice mild smoke.
Ladled some chimichurri while they rested, then off to finish the Brussels.
Brussels bacon and the dry rub used on the tri tip, all cooked over charcoal. Came out terrific.
Couple plates pics. Wow, I sure hope I can continue to find these. What a terrific cut of meat!
Thanks for looking!!
