First, I’ve been stalking this sub for a while and y’all have been a tremendous source of advice and help. So thanks for that.
Took the plunge and got a Searwood and after some basic grills, I did my first real smoke & sear of a tri-tip. So now I’m putting myself out there for critique.
180 set temp until internal got to 115, cranked up the grill to 500 and seared until it got to 130 with one flip at 122 internal temp. Rested for 10 minutes.
It looks well enough and is tasty but you can see still has some fat. Is there a tweak I could make or is that just the cut? I’ve never really had tri-tip but it was a small cut that I could take a baby step with.
(Side note: the stuff in the background did not go on the meat, lol, I did my own blend of Diamond Kosher Salt, Black Pepper, Garlic & Onion Powder and Smoked Paprika all at equal ratio)
Would love to hear advice
by AJ_Hawkweye
2 Comments
Tri-tip is basically a giant steak. It cooks fast and you’re not going to get rendered fat cooking it to medium rare. You did it right and it looks delicious. Just be sure to slice against the grain.
As Kurtis said, you’re not going to render the fat because of how quickly you cook it.
Best thing to do is cut off any fat you’re not interested in eating before you season the meat