It has been a crazy week. What better than to fire up the 26 with some fire and cook a 3 lb tri-tip
(http://i1095.photobucket.com/albums/i480/okmiller/null-74.jpg)
Wife wanted some grilled squash
(http://i1095.photobucket.com/albums/i480/okmiller/null-76.jpg)
Tri-tip getting a little rest
(http://i1095.photobucket.com/albums/i480/okmiller/null-75.jpg)
Just right
(http://i1095.photobucket.com/albums/i480/okmiller/null-77.jpg)
Mike
Looks good, i plan on doing one tomorrow how long did you do it for?
Nice peppery crust & good lookin' beef in between.........Looks like a good dinner !!!!
I seared on both sides to get a nice crust. It went indirect until internal temp was around 125-130. Indirect was around 350 or so at the lid. It took around 40 min or so. I always go by temp. When you take it off around 125, it will rise to around 130 or so. Just cut them against grain. I threw in a couple of chunks of dogwood. It is like oak but a tad milder.
Quote from: Bbqmiller on June 22, 2013, 05:08:20 PM
I seared on both sides to get a nice crust. It went indirect until internal temp was around 125-130. Indirect was around 350 or so at the lid. It took around 40 min or so. I always go by temp. When you take it off around 125, it will rise to around 130 or so. Just cut them against grain. I threw in a couple of chunks of dogwood. It is like oak but a tad milder.
Thanks! 8)
That looks great! Reverse searing is the ticket.
That's a beauty of a tri-tip! If I could find one around here I'd try it out. Maybe Costco has them hmm...
"my kettle is more powerful it will do almost anything."
Guys from the Midwest area, try your local butcher. That's where I find my tri-tips.
Just right is right!
Looks great! I do the tri tip on the weber kettle just like you do although I do the reverse sear method. Although I want to try searing first then indirect to see if there is any difference.
Matter in fact I am doing one tomorrow for some family.
Around here I can find tri tip at costco and wal mart
I always use a thermapen now for checking temp on big cuts of meat. If you have s trader joes, they always have tri tips. They aren't the cheapest, but the quality seems consistent. I have yet to find a local butcher that has them in NJ.