Had a pot luck last night. Reverse seared some SRF Wagyu Black Tri Tip. Between the friends and talking did not take many pictures.
Salt brined for 2 hours and seasoned with Santa Maria rub
On the grill set to 2 zone with some hickory chunks at about 260°
moved over the coals at 90° to sear. Then taken off at 130°
On the board cut and JUICY. With a horseradish sauce and a chimichurri sauce.
Barely had time to take that picture. People dug in real fast. Could hardly keep up cutting the steaks. Everyone raved about the meat. Good food and good friends.........life's good!
Salt brined for 2 hours and seasoned with Santa Maria rub
On the grill set to 2 zone with some hickory chunks at about 260°
moved over the coals at 90° to sear. Then taken off at 130°
On the board cut and JUICY. With a horseradish sauce and a chimichurri sauce.
Barely had time to take that picture. People dug in real fast. Could hardly keep up cutting the steaks. Everyone raved about the meat. Good food and good friends.........life's good!
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