I thoroughly enjoyed it. Here’s what I did..
Pit boss competition rub base layer, thin layer or kinders woodfire bbq seasoning and light sprinkle of Meat Church Blanco.
30 min at 200°, bumped up to 225° until internal hit 120°, pulled off and let rest 10min, cranked up the grill to 500° and seared over direct flame about 3min each side. Probably should’ve seared more.. overall tri tip is hard to mess up.. and I think I did okay for my first go. Any tips for what to do differently/better next time?
by Silent_Comfortable78
3 Comments
You did good. Perfect color (temperature). Try it with chimichurri sauce.
How was the bite? I did a prime a couple weeks ago that had great marbling. Got a nice sear and was a little on the rare side.. when I cut into it I was thrilled with it l, but eating it I was surprised that despite looking perfectly cooked it was a tad on the chewy side (I did cut slices across the grain).. I’ve since found out that it can be better to take tri tip more to medium rare / medium.. it was still very good though and yours looks awesome too!
https://preview.redd.it/d2c1q13jikig1.jpeg?width=3024&format=pjpg&auto=webp&s=e192e54d88dd16ded501fba5f89ce7bd9a89c861
NIcely done! I usually rest mine 15-20 minutes instead of 10, helps redistribute the juices. And yeah, hotter and faster on the sear is better. At 500° you can do about 1-2 min per side max, you just want that crust without cooking the center more.