The fact that I was able to grill it tonight. Not the fact that it was steak.
we grill here when it's -20 F, reggie. you coastal faggitz sure is soft.
Originally Posted by 2Manboobs
Your arteries will be thanking you in 8-10 years... I'm simply not a fan of red meat all that often. I much prefer the taste of a nicely grilled piece of chicken 9 times out of 10, over beef .... I'm far from being a foo-foo eater... I've never had a full piece of Sushi cross my lips, and the ONLY salads I've ever eaten in my life were dumped in a fried Flour tortilla bowl, and filled with meat & refried beans
well it's high time you stop being such a little queer.
tri-tip is killer with some smoke on it, but it's gotta have a crust on it as well..
I cook it indirect on the charcoal Performer with a couple chunks of oak, until it hits 120 internal, and then move it right over the coals and sear both sides until it hits 135.. BOOM rest and hopefully finish around 138
I sliced up some left over tri tip for dinner tonight, sauteed some onions, then added some broth and warmed up the rare tri tip on top of the whole thing. Served it over brown rice with some Daves Insanity.