Did a tri-tip for dinner tonite.
Pro-Tip: note the yellow lines in the top photo. It is much easier to “read” the grain before the cook. Take a photo and mark the cut lines (across the grain) for future reference.
This tri-tip was seasoned with my home-made SPOG+ over a yellow mustard binder and went on the grill at 180F (LO) for an hour, then finished at 275F for about 30 minutes. Pulled it from the grill at 131F and rested for 30 minutes before carving. It was a perfect (at least, for us) medium rare.
My spouse added baked potatoes and avocado halves with honey mustard dressing. I added a glass of nice Basque Rioja red wine. Life is good!
Pro-Tip: note the yellow lines in the top photo. It is much easier to “read” the grain before the cook. Take a photo and mark the cut lines (across the grain) for future reference.
This tri-tip was seasoned with my home-made SPOG+ over a yellow mustard binder and went on the grill at 180F (LO) for an hour, then finished at 275F for about 30 minutes. Pulled it from the grill at 131F and rested for 30 minutes before carving. It was a perfect (at least, for us) medium rare.
My spouse added baked potatoes and avocado halves with honey mustard dressing. I added a glass of nice Basque Rioja red wine. Life is good!
Last edited: