All my California friends are always talking about tri-tip roasts, but my meat source says he never gets 'em. So I was surprised the other day to see some cryovac-ed tri-tips in the case. The unfortunate thing was that they were pre-seasoned, but I still needed to give it a try. There was one that listed 'smoke flavoring' in the ingredients, so I dismissed that one immediately and chose instead the 'Kansas City Style' seasoning. Which was a little too sweet, but it turned out really tender.
My setup.
The view over my shoulder. A beautiful fall sky.
I reverse-seared the meat, cooking it indirect until it was about 100 internal, then searing it to the finish. The potatoes were along for the ride on my very useful warming rack (HT: AJ).
Done, resting.
What the fuss is all about.
The cauliflower was undercooked, but that beef was amazing.
Topic: First-Time Tri-Tip (Read 1954 times)
