Author Topic: First Tri-Tip (Read 1099 times)

Hofy · « **on:** March 22, 2015, 12:16:53 PM »

I live in Wisconsin and it seems that cows around here are not equipped with the Tri-Tip that cows in other parts of the country are. Well, the other week my wife spotted a wild 3 pound Tri-Tip at the store and bought it. This was my first go with it. Seasoned with Montreal steak seasoning it was seared on both sides for about 3 minutes. Then it was off to indirect land for about 10 minutes per side. Last it was a return to direct sear for 5 minutes a side. I think I got it over done, but it was still tender and tasty.

1buckie · « **Reply #1 on:** March 22, 2015, 12:50:26 PM »

Naw....you're fine.....those are still great even well done as long as you don't get there too quick......meaning: a slower cookup will still yield juicy results......

Pretty dang nice looking piece for a 1st round shot at it !!!!

Nate · « **Reply #2 on:** March 22, 2015, 01:00:50 PM »

Nice first cook.

jcnaz · « **Reply #3 on:** March 22, 2015, 01:05:49 PM »

I'll take it!

BBcue-Z · « **Reply #4 on:** March 22, 2015, 02:38:26 PM »

Very nice!

WNC · « **Reply #5 on:** March 22, 2015, 05:31:35 PM »

Yeah like JC, I'd take a plate too!

austin87 · « **Reply #6 on:** March 23, 2015, 02:35:04 PM »

Pretty good looking tri-tip if you ask the California guy! It can be chewy if the texture doesn't change...

Author Topic: First Tri-Tip (Read 1099 times)

Hofy

First Tri-Tip

1buckie

Re: First Tri-Tip

Nate

Re: First Tri-Tip

jcnaz

Re: First Tri-Tip

BBcue-Z

Re: First Tri-Tip

WNC

Re: First Tri-Tip

austin87

Re: First Tri-Tip