Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
Tri Tip is pretty scarce around here so when my farmer friend asked if I wanted one, I jumped on it. Not sure how long it has been since I had one, but well over a year, I am sure.
Anyhow, I didn't get to cook it when he gave it to me, so wound up in the freeze for a couple of weeks.
Wound up just going with the simple rub of salt, black pepper, and granulated garlic. Indirect until 125, then direct to finish.
Let it rest for a bit.
I like a little thicker slice, but my wife wanted some thin......best I could manage with my limited skills.
Mine hit the homemade bun with some roasted hatch chilis.
Pretty darn good. Tri tip isn't my absolute favorite cut in the world, but I would like to find one more than once a year. :mrgreen:
Anyhow, I didn't get to cook it when he gave it to me, so wound up in the freeze for a couple of weeks.
Wound up just going with the simple rub of salt, black pepper, and granulated garlic. Indirect until 125, then direct to finish.
Let it rest for a bit.
I like a little thicker slice, but my wife wanted some thin......best I could manage with my limited skills.
Mine hit the homemade bun with some roasted hatch chilis.
Pretty darn good. Tri tip isn't my absolute favorite cut in the world, but I would like to find one more than once a year. :mrgreen:
