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Thread: Weber Tri Tip

  1. #1
    Join Date
    May 2010
    Acampo California (Lodi area)

    Default Weber Tri Tip

    Since several folks did Tri Tips this weekend, I decided to get a few out of the freezer that I bought a few months back at $2.99 / lb.

    The local grocer offers trim and rub for free, so when I bought them I had them put Montreal Steak rub on all of them, and tossed them in the freezer.

    I added a touch more garlic powder and black pepper as they thawed.

    Set the weber up with all of the kingsford over to one side, and seared each of the tri-tips individually, 3 minutes per side.

    Once seared, Both of them sat opposite the fire to cook indirect. temp was reading 300 degrees for about an hour 15 minutes before the internal was about 130.

    Rested this one overnight (In my mind that is the best) in the fridge. Sliced 1/4 inch or thinner slices across the grain on the bias and only lost about a teaspoon of juices.

    Using this cooking method leaves the meat medium rare nearly all the way through, instead of well on the outside and medium rare in the center only. It eats like filet mignon this way.

    Thanks for lookin' at my cookin'
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  2. #2
    Join Date
    May 2008
    Hampden, MA


    Feel free to send a pound to two out this way.

  3. #3
    SmokyOkie Guest


    Now that's the way they ought to be!

  4. #4
    Join Date
    Oct 2008
    Ruskin, FL


    Great looking Tri's!
    BBQ Jones comp team
    KCBS Member

  5. #5
    Join Date
    Aug 2009
    San Diego CA


    looks perfect!!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe


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