Wild Fork Tri-tip

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

fxsales1959

Master of the Pit
Original poster
SMF Premier Member
Dec 17, 2019
1,333
1,777
PembrokePines, FL
So I had a prehistoric primal desire for beef. aa earlier noted, made my first in-person visit to Wild Fork.
Went in with a fairly open mind, with a budget. Aft3r perusing the beef section We decided on Prime Tri-tip.
After seeing the marbling in the meat i could only go with coarse ghround black, coarse Kosher salt and a skosh of garlic powder. Decided on using he MES30for the cook stage, because I know a I could get an even 230 with light smoke. Used oak and hickory chips. (no tube) The sear stage challenged me between digging out a cast iron griddle or heating up the blackstone. In retrospect, the griddle does not get a hot as cast iron, so I'll know next time.
While doing thsi, i had bought some low sodium better than bouillion (Its not low sodium) and whipped up a gravy drizzle in case the tri-tip was dryish. anyway. pulled at 130 and rested 5-10 min before the slice.
My photography skills still suck.

tri tip prime 8 2023 (2).jpg
 
Looks excellent. Great work. I get most of my Steaks etc from WF. Quality and price are much better than the Grocery stores.
 
That looks exceptional. And I feel ya... I can't take a picture to save my life.
 
That looks great. Salt pepper and garlic powder is how it is done out here. Coastal Oak is the tradition but I like to add hickory myself.

I don't think you could have made it any better.
 
Wow, that looks spectacular. Truly perfect cook on that piece of meat. Could not have been done any better, and it's a GREAT cut to prep and cook the way you did. Very nicely done.
So I had a prehistoric primal desire for beef.
Hmmmm....I can relate. Very familiar with this desire, or maybe we just call it "instinct" for the sake of justification :emoji_wink:

Robert
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky