Burgundy Peppercorn Tri-tip and Taters

[Grizz]

Saw a prepackaged burgundy Peppercorn Tri-tip at Shaws the other day and thought what the hey!  Took a page out of Smokenjoe's book, heck stole the grill arrangement from his thread lets be honest, and the results weren't half bad!  I thought I'd have left overs, but it was so tasty the missus and I scarfed the whole thing down!  Cooked really fast too, the grill was running high around 450 or so, and before I could figure out the stupid receiver settings on my maverick, I looked at the transmitter and the temp was already at 135!  I gave it a good reverse sear and then let it set for ten minutes.  Definitely going to be doing more tri-tips in the future!

[Travis]

Yum! I love your handle, Grizz. Reminds me of Jeremiah Johnson.


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[Grizz]

"Skin that one, Pilgrim, and I'll get you another!!"  Great movie :-)

[Jacmac422]

I have been doing a lot of Tri-tip recently using reverse sear and I love it.  The only thing I do differently is I let it rest for 10-15 once it hits 130 then I sear it.  That way I don't have to let it rest again and I get to eat it hot.  Nice Job!!!

[dazzo]

Very nice!

[irv39]

Very nice, indeed

[Grizz]

Thanks for the tip, Jacmac422!  That's so simple, like the jitterbug, it plum evaded me!

[G19]

Great looking meal and glad you caught the temp before it went too long.  I love tri-tips