Fairly new to using a Weber grill and tried to do a tri tip. Cooked on indirect heat for about 30-40 minutes and seared 1 minute per side after a 10 min rest. Criticism is welcome since I’m trying to get better.
I know yall can’t taste it but the flavor is there. Used BB charcoal and hickory wood on a Webber master touch.
Cooked to 125ish and pulled it to build the fire before searing.
by Unusual-Context8073
16 Comments
Looks and sounds perfect
this looks great i’d eat it
Yum!
Looks good except I’d never cook them with that fat cap intact. I grew up near Santa Maria, the area that made these popular. While I am certain some people do leave the fat cap on, I never saw it cooked that way and was taught to trim it off. Tri tip really doesn’t need it in the cooking process at all.
That said, I’d still eat half of that thing for any meal.
Looks perfect. Add a garlic aoile on the side. Delicious
Tri tip is one of my go-to cooks. I’ve made it about every way you can imagine and what I’ll advise is that you enjoy the process of experimenting. It’s one of the most versatile cuts of beef to try different: cooking techniques, seasonings/rubs on, as well as with different sauces. I know you said that you’re in TX and everyone swears by Salt & Pepper (Only!) but please try out some Santa Maria Rubs!
I guess I missed your call telling me supper was ready.
I used olive oil and Dan O Preemo seasoning to add more context 🙂
I’d eat the shit outta that
That’s the way I do mine. Reverse sear. Gives you that nice even cook edge to edge. Yours is seared well without overcooking the meat. I think that amount of fat is perfect on it. I may be in the minority, but I embrace the fat cap while searing. As the fat melts off and the flames come up, I try to get the slightest bit of char on the surface. I think it adds to the flavor and experience. For anyone who doesn’t like the fat on it, just use the side of your fork and slide it to the side.
Keep the fat cap and render it… what you dont want to eat dont!!!
Looks damn fine to me.
That looks super! I am of two minds about fat caps. For some cooking styles, you keep it (smoking) for direct grilling, you cut it off. I think you did well
I would eat
Looks impeccable term, crusty and juicy!!
How about the taste and texture? You’re the one that has to tell us!!
Respectfully id devour every last bite, even the plate and come back for seconds