My wife really enjoys these tri tips so I threw one on the egg this evening.

How long and at what temp? I just picked up three that were on sale for $4.99 a lb I believe.

I did this reverse sear method several people rave about but I'm not gonna lie it's a pain in the butt. I seared it @800 for about 2min per side, pulled it off and let it rest until I got the grill back down to 400, put it back on and let it go until the internal temp was 130.

Looks good. Never had it.

Also they say treat it like Fajitas and make sure you cut against the grain of the meat.

I had tri tip several times while on a stint out in CA ... it was their version of BBQ. It was very good although a bit tough/chewy shooting from memory. I was told it's all about the marinade. Never tried cooking it myself, actually never seen that cut in any meat markets here in central Texas.

Have seen it in HEB several times. However it has appeared to me to be over priced for what it is.

Looks nice OP. Something you don't see much of but the tri tip is pretty good.

We had a Church function I was involved with in the fall that fed close to 1250 people. One of the meats we did was tri tip, I'd never heard of it before. Used the following rub recipe, seared them on a griddle then ran them through a convection oven until they hit about 130 degrees internal. They turned out pretty good and we received a lot of compliments. I used the same rub on rib roast and cooked it up on my backyard cooker, it turned out real well also.

INGREDIENTS
2 tablespoons finely ground coffee
1 ½ tablespoons kosher salt
1 ½ tablespoons granulated garlic
1 heaping teaspoon black pepper
1 tablespoon brown sugar
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon cinnamon
Nutritional Information


http://cooking.nytimes.com/recipes/1016919-grilled-or-oven-roasted-santa-maria-tri-tip

Thanks Chalet.

Looks awesome. Love tri tip, just hard to find around here. But its an excellent cut off beef!

Hard to beat tri-tip on the egg. But reverse sear is to cook low temp first then amp up the heat and sear at the end. Works very well and it's easier to get the heat up on an egg than it is to get it down.

Gumbeaux you are correct I mixed up the lingo on that, but the way I cooked it was actually high heat first and then drop it down, Thats just the way several recipes called for it, I can definitely see it being easier doing it the other way around like you said.

Excellent job Lee!

That looks killer!

one of my favorite cuts. Done right and cut right (three grain directions to follow) and every bit is tender. https://www.youtube.com/watch?v=gmxHmuV4vTU

sliced thin makes GREAT sandwiches with crusty bread and thick slice of cheddar with horseradish.

That does sound like a good sandwich! I'll have to try that next time.

save some juice for dippin!