It's gonna be too cold to cook outside, so I cooked it today on 500 degrees for 40 minutes turning it every 4 minutes to cook evenly. Then sealed it after resting 2 hours. We will heat it slightly Saturday before noon. Internal temp was 125-130. So it should be right on target for 135. Seasoned it with Perini Steakhouse rub.

That's gonna be awesome I bet! Merry Christmas.

Looks very fine!!

Can almost taste it! Looks great!!

Looks great, have great Christmas

Looks so good should have done 2 of them

Looks great! Tri-Tip is my favorite cut to cook.

That looks awesome. I've still never cooked or eaten Tri Tip.

Me either.

It's fantastic. Not overly expensive, most of the time. Personally, I like to reverse sear it with Chimichurri on the side. Once you go Tri-Tip not sure you'll go back to anything else.

I`ve never eaten one either. When I quit managing a meat market in 2006, we still did not sell any. I had a few people ask me is we sold them from time to time over the years. Every single one of them was from California. I always asked them if they were because no one in Texas ate Tri Tip or knew how to fix it.

Bobcat, I've found tried tip to be too tough on a fast cook, even with a Prime 1 cut. I've started a longer slow cook followed by a quick sear at the end. How is the tenderness for your style?

We shall see tomorrow. First time I ever did one this method. It was pretty jiggly when I sealed it.

Im doing a Tri tip myself for this evening.

It was a tad windy but got her done.

Looks great Herbie!

Around noon you say?

Love tri-tips those look great guys. Happy Holidays !

Of course I did not get any pics. They hit it like a female wolf with 9 sucking pups. By the time the line went thru with 20 people there was none for me. LOL They loved it. When I cut it it was perfectly done rare to med rare and really juicy. I let it get to room temp and heated the sealed bag in the microwave for 1 minute only. Perfection. I'll do another this way.