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Tri-Tip: Best one yet!

browneyesvictim

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With dozens of these tri-tips under my belt, I done 'em all kinds of ways... This one was the most tender and juicy and flavorful of them all. Here's a few pics of the cook.

Seasoned with just Montreal Steak Seasoning
season 1.jpg


Warm smoke in the MES for about 1 hour at 100 ' F with alder pellets. Then another hour with the MES at 275'. Meater+ monitoring
MES2.jpg

After some smoke, it's going on the Smokey Joe for a quick sear
Joe4.jpg


Normally I let the seasoning do all the talking. This time I glazed with sugar free BBQ sauce made from home made sf catsup. Flip and baste.
Joe5.jpg

Tented to rest
Rest 6.jpg

Rest7.jpg

Cut in half then starting with the tapered end, first cut slice. Perfect medium rare.
Cut1.jpg

Cut2.jpg

Second cut
Cut3.jpg

Third cut
Cut 4.jpg


The grain on the bigger end runs the other way. It gets cut cross ways.
Cut 6.jpg

Mrs BEV's plate with sautéed mushrooms and garlic with Worchester
Plate ma.jpg

A plate for me with some drippings and fresh cauliflower and broccoli from the garden.
Plate me.jpg


Meater.jpg


Thanks for lookin'!
 
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SmokinEdge

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That’s just plain old Outstanding! Great write up and presentation. Awsome plate and cut view. Just incredible.
 

browneyesvictim

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That’s just plain old Outstanding! Great write up and presentation. Awsome plate and cut view. Just incredible.
Thank you. Achieved a wall to wall medium rare with almost no gradient. Almost sousvide- like.
And thanks for liking.
Nice job. Pics look great too
Thanks. It takes a lot of self restraint to get some good pictures before digging our cotton picking fingers in!
 

thirdeye

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You know what? Tri-tip is in my top 5 list of grilled beef cuts, you nailed the doneness I like. I'm not a sauce guy at all, especially on beef.... but that looks delicious and it's just enough to accent the various flavors you have going on. The mushrooms and fresh veggie pushed this over the top. The only thing it needs is, is, is.... I can't think of anything it needs. :emoji_thumbsup: :emoji_thumbsup: :emoji_thumbsup:
 

browneyesvictim

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Looks perfect. We do tri tip a couple times a month. A big favorite of ours. Nice work bud
Sounds about right for our pace too. Been getting them in a 6-pack all cryopacked together from the Chefs Store at a good price. I feel bad for everyone I hear that can't get them locally or are priced too high.
kruizer kruizer Johnny Ray Johnny Ray and TNJAKE
Thanks for the likes.
 

browneyesvictim

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Looks like you nailed it to me! Great job!

Ryan
Thanks. It's amazing. Had to have some for lunch too! Thanks for the like.
You know what? Tri-tip is in my top 5 list of grilled beef cuts, you nailed the doneness I like. I'm not a sauce guy at all, especially on beef.... but that looks delicious and it's just enough to accent the various flavors you have going on. The mushrooms and fresh veggie pushed this over the top. The only thing it needs is, is, is.... I can't think of anything it needs. :emoji_thumbsup: :emoji_thumbsup: :emoji_thumbsup:
I'm with you there! First time I sauced one and I loved it. My fishing buddy does his this way too with SBR, so I kinda knew what I was in for being sauced. However his are done on a gasser. I also normally go straight 300' cook but this will be my new standard. Thanks for the compliments!
 

thirdeye

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I also notice you have a charcoal basket in your Smokey Joe/Mini WSM conversion. They are a searing machine.
9Z5Ql6W.jpg
 
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browneyesvictim

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Yes! Love my mini basket! Burns coals more efficiently and easier to start "used" coals over the gas burner too! Saves all the smaller pieces from falling through.
 

browneyesvictim

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Nice char and perfectly done. Man that meal looks great BEV

Point for sure
Chris
Thanks alot Chris. I ate more of it than I should have last night. It was everything a tender bite of beef ought to be, and the veggies were just picked fresh from the garden just hours earlier.
Thanks for the like.
 

Wurstmeister

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Thank you for the great write up and step by step photos. You make it look so easy! Guess I just need more patience, or beer, or both and let the Mrs. handle it while I supervise?! LOL!!🍻
John
 

Colin1230

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That right there is exactly what I love about this forum. Seeing food prepped like that keeps me coming back. Thanks for such a well documented cook.
 

tx smoker

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That is a thing of beauty. Very nice job and gorgeous color on the tri tip. Well done!!

Robert
 

xray

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Wonderful looking TT and it looks to be perfectly cooked! I bet that went well with the mushrooms and veggies. Very nicely done!
 

chef jimmyj

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Looks perfect! Ive only had one Tri-Tip. Rare enough this far East and living in the Sticks, meat managers have no clue what they are...JJ
 

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