Wagyu Tri Tip

Rich Parker · Oct 16, 2011

I have wanted to cook a tri tip for quite a while but the only store that I have found them in around Grand Rapids is pricey and they look tiny. I was able to split a case of Snake River Farms tri tips with a few bbq friends in the area.

I had planned on entering this in to the Man Sized Meat throwdown but then realized mine isn't just one serving and unlike Gore I don't like to be DQ'ed. :crazy:

The piece of beefy art.

Rubbed with Montreal Steak Seasoning

I went back and forth how on how to cook it and decided on indirect until 118 and then direct until 125 in the thickest part.

Resting

Sliced

Served with my favorite side Stovetop stuffing

Brandy and Maddy enjoying it

colonel00 · Oct 16, 2011

Looks delicious :thumb:

bluetang · Oct 16, 2011

Mmmm, now that looks like a plate of, "I want some more!"

Crazy Harry · Oct 16, 2011

yes!!

Smoothsmoke · Oct 16, 2011

Nailed it! :thumb:

El Ropo · Oct 16, 2011

Beautiful looking meat. I hope all the folks who think they need to cook TT to 160+ take a look at your pics. That is a thing of beauty right there!

Dave S · Oct 16, 2011

The smiles say it all. Nice job.

morgaj1 · Oct 16, 2011

Wow, that's all I got to say.

JerBQ · Oct 16, 2011

Spot on - looks farkin delicious!

Phubar · Oct 17, 2011

Looking mighty tasty Richie!

SmokinAussie · Oct 17, 2011

You can't get better than that!

Beautifully done!

Cheers!

Bill

Ryan Chester · Oct 17, 2011

Perfection! Im sure it tasted incredible.

Rich Parker · Oct 17, 2011

Thanks everyone!

It was melt in your mouth delicious. The worst part is this was the first tri tip i have ever cooked, so i can't compare it to choice or prime grade cuts. All i know is that tri tip will be a regular in our household from now on.

Moose · Oct 17, 2011

Rich,

That Tri-Tip looks superb. You really dialed in on the cook, too.

This was a Kobe Tri-Tip I got a while back, and I wasn't aware Snake River Farms also had Wagyu.

inv3ctiv3 · Oct 17, 2011

Damn that looks awesome!

goro25 · Oct 17, 2011

I want that.

Hugo · Oct 17, 2011

Niiiiice!

Rich Parker · Oct 17, 2011

Thanks guys!

Moose said:
Rich,

That Tri-Tip looks superb. You really dialed in on the cook, too.

This was a Kobe Tri-Tip I got a while back, and I wasn't aware Snake River Farms also had Wagyu.

Snake River Farms classifies all there beef as "American Style Wagyu (Kobe)", so i guess the more accurate title to thread would be that.

It doesn't really matter what we call because it was melt in your mouth beefy goodness. :becky:

buccaneer · Oct 17, 2011

I'm curious about the marbling, or lack thereof, in this American style "Kobe" beef?
Is that the normal level of acceptable marbling or do they sell it in tiers according to the level of marbling?
Are any other members eating American style "Kobe" beef regularly and can share some insight ?
To save someone typing, I already know that it isn't really Wagyu because the Japanese haven't allowed the genes out but a cross probably between a Tajima-Ushi and an Angus creating an F-1 "Wagyu".
I also realize that "Kobe Beef" is a registered name for marketing of Tajima Ushi raised in the Kobe region...I just am curious about how the market is evolving in the USA in general.
That leaner beef in the photo is a far smarter beef quality for preparing thick like steak on a BBQ, that is for sure!:thumb:

Johnny_Crunch · Oct 17, 2011

Some very happy faces, looks great! :thumb:

Wagyu Tri Tip

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