First Tri Tip

[Vwbuggin64]

So the Santa Maria style BBQ was created for the tri-tip. Oak wood, seasoning (Santa Maria style or Sue-z-q) and the tri-tip. So much goodness


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[Cellar2ful]

Great thing about tri-tips, it produces rare, medium rare and well done, all out of one cut of meat. The small triangular point always produces the most well done pieces. Makes it easy when serving groups of people that all have different preferences.

I marinate my tri-tips for 3 days in Chaka's MMM Sauce.  Remove them from the refrigerator 2 hours before cooking.  Sear them three minutes per side direct over the coals, then move them to indirect until internal temp is at 127 degrees in the thickest part.  Then I remove them from the grill and let them rest on a cutting board under a foil tent for 15 minutes and then slice.   

Rosemary is one of those herbs I always overlook or never think of. Finally got some and went grate on the chicken breast I grilled this weekend. I'll have to pick up some more.

Rosemary is great on pork, lamb and turkey and is very prolific.  If you can find someone that has a plant, just break off a 8" or 10" piece. Strip the leaves on the bottom 2" and put it in a glass of water in the house for a couple of weeks.  It will sprout roots and then plant it in a pot or somewhere in your garden.  You will never have to buy it again.  Handles all kinds of climates.

[johncorvin]

Well tonight's the night.  Going the rosemary route. All I had on hand was some dehydrated rosemary, olive oil in a spray can and s&p. We'll see. Going to be cooking it offset using craycort ci grates and finish with searing. Hopefully the ci doesn't get to hot and cook it too fast. Planning on doing maybe a 3/4 chimney in split charcoal holders.

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[johncorvin]

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[Travis]

Can't go wrong with those ingredients. Enjoy the cook, bud!


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[johncorvin]

 
This was a little hot.



Got hot quick so just ended half lid on and off,  everything happened so quickly.





Little more done then I wanted but  thoroughly enjoyed. Ended up eating most of it since the rest of the family doesn't like red meat. You would think this would be done enough for them. Didn't take anymore pictures after this because it was just pure gluttony.



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[varekai]

You done good son!!!  I did 2 tri tips yesterday, sent the leftovers home with my son ( little bastard), picked up 2 more this afternoon to use with my Anova sous vide that I'm picking up tomorrow!! cant wait to play!

[Travis]

Looks good bud. Sounds like you learned a few things along the way as well. That's all part of it. Next time try running the initial temp around 275ish for the indirect part of the cook. Letting the coals come up to temp and settling in before putting the roast on is the most important part. Just like an oven, right. If the fam prefers well done, might want to consider throwing on another steak just for them and keeping the tri tip for yourself. [emoji6]
Keep up the good work.
@varekai "little bastard".... you crack me up brother [emoji23][emoji23]


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[hawgheaven]

When are they going to make the tatonka dust again? Never got a chance to try it. Anyone in DFW have a light dusting to spare?

Marty and Tanya are working with a new co-packer and hope to have some news soon... I hope so. I'm almost out of the stuff!

[Vwbuggin64]

Those are perfect. Man, I have to go get a tri-tip to break in the K