I've never tried a Tri Tip so thought I should rectify that situation...I like to keep things simple....so SPOG'd overnight and then into the MES30 @ 180f with the AMPTS filled with Pecan...
Pulled it at 115F and had planned on searing it over charcoal but it was snowing..so seared it on the griddle....
Foiled it and wrapped in a towel whilst I finished the sauces....(Around 40 mins)...then carved..it was perfectly medium rare.....
QView.....served with roast potatoes topped with brown gravy and grilled asparagus topped with bernaise....coupled with a nice Merlot.
It was perfectly medium rare and tender..Tri Tip is now my new Sunday roast beef..The cold cut next day was just as good on a sammie.....not as flash as Prime Rib but much more affordable.....I will probably try some marinades next...maybe Garlic/Red-wine or Teriyaki...Any advice on the marinade idea is appreciated.
There's a lot more Tri Tip in my future!
Thanks for looking.....
Dingo
Pulled it at 115F and had planned on searing it over charcoal but it was snowing..so seared it on the griddle....
Foiled it and wrapped in a towel whilst I finished the sauces....(Around 40 mins)...then carved..it was perfectly medium rare.....
QView.....served with roast potatoes topped with brown gravy and grilled asparagus topped with bernaise....coupled with a nice Merlot.
It was perfectly medium rare and tender..Tri Tip is now my new Sunday roast beef..The cold cut next day was just as good on a sammie.....not as flash as Prime Rib but much more affordable.....I will probably try some marinades next...maybe Garlic/Red-wine or Teriyaki...Any advice on the marinade idea is appreciated.
There's a lot more Tri Tip in my future!
Thanks for looking.....
Dingo