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Tri Tip cook for the hunting weekend

Discussion in 'Beef' started by tatonka3a2, Nov 11, 2013.

  1. tatonka3a2

    tatonka3a2 Meat Mopper

    Marty's son was home this weekend with us for ND deer rifle season opener.  As the guys were out on Saturday in 30mph winds and 20 degree temps I thought I would cook them a killer meal for when they got home.  What better way to do that than with a nice big Tri Tip, lobster tails, and potatoes!  Here goes the cook....

    Started with a Tri Tip - seasoned with some garlic olive oil and Tatonka Dust.   

    For this cook I set up the BGE to do a sear - got the temp up to 550° and did a 5 min per side. Removed the Tri Tip and then set the BGE to cook indirect and brought the temp down to 275° to finish cooking. Added some oak pellets as well on the lump charcoal at this time.  Here it is after the sear.

    While this was cooking I also added the hashbrown casserole as well. This was out of the freezer so I knew it would take some time to cook.  

    Once the Tri Tip reached 130° I pulled it, wrapped in foil and let it rest while the rest of the meal cooked.  

    Everything is coming along nicely and just about done. Lobster tails were seasoned with some Seafood Splash and some melted butter.

    Tri Tip sliced...

    Here is a plated pic of it all together.

    This is the first time for me doing a Tri Tip with a quick sear at the beginning.  Turned out excellent and can't wait to do it again!!
    Last edited: Nov 11, 2013
  2. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Great looking Tri tip, excellent looking meal! We did a tri tip at Elk camp this year and it was great!
  3. redneck69

    redneck69 Smoking Fanatic

    that looks great!!  i've been wanting to try some lobster also...how long and what temp on the BGE
  4. driedstick

    driedstick Smoking Guru OTBS Member

    That looks great did a Rib steak this weekend with Tatonka dust - good stuff.
  5. tatonka3a2

    tatonka3a2 Meat Mopper

    As far as the lobster tails it is real simple - I cut out a portion of the back and cleaned the meat, season with your favorite seafood seasoning and go right to the grill. I spooned some melted butter over the meat right away while grilling and then again a few mis later. I never flipped these... cooked them to an internal temp of 145 to be certain they were done.  The temp on the grill was around 325° as these were finishing but I didn't keep track of the time as we had company and there was a few beers involved  [​IMG]
  6. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Looks really good. Thanks for sharing
  7. redneck69

    redneck69 Smoking Fanatic

    sounds simple...thank you very much...[​IMG]  enjoy another one