Tri-tip and veggies

[Bbqmiller]

It has been a crazy week. What better than to fire up the 26 with some fire and cook a 3 lb tri-tip

Wife wanted some grilled squash

Tri-tip getting a little rest

Just right


Mike

[1911Ron]

Looks good, i plan on doing one tomorrow how long did you do it for?

[1buckie]

Nice peppery crust & good lookin' beef in between.........Looks like a good dinner !!!!

[Bbqmiller]

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.

[1911Ron]

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!

[One Touch Platinum]

That looks great! Reverse searing is the ticket.

[Chasing_smoke]

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."

[landgraftj]

Guys from the Midwest area, try your local butcher. That's where I find my tri-tips.

[Duke]

Just right is right!

[DaGoomba]

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

[Bbqmiller]

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.