Trailblazer Tri-tip Santa Maria style

[Jim6820]

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!

 

[Beach Bum]

Perfect! Love tri tip done that way.

 

[FastEddie]

Good even color all through.
Nicely done.

 

[DenStinett]

Looks amazing Jim

 

[Jim6820]

Looks amazing Jim

Thanks, Den. Nice to hear from you; haven’t seen you posting much lately. Hope all is well on your end.

The tri-tip did turn out pretty nicely and was quite tasty. Got some pork tenderloins marinating now.

 

[SmokeZilla]

I’m not doing the cooking but I’m at a new “spot” in Garden Grove California. Winnie ( the owner) has been on several TV competition shows. More info when they open. Here are some pre-food pics.

 

[Jim6820]

WOW!!!

 

[Greg Jones]

I’ve seen Winnie on some Harry Soo YouTube videos, and while I know she is good at BBQ, how she located the financing for what she is doing is even better!

 

[RattleR]

That is mighty impressive. Let us know how the food is.

 

[DenStinett]

Thanks, Den. Nice to hear from you; haven’t seen you posting much lately. Hope all is well on your end.

Hey Jim:
Yeah, we're still around
Just haven't see much to post about in awhile
Hope all's well with you and yours

 

[TheRicker]

Did a tri-tip for dinner tonite.

View attachment 21642


View attachment 21643View attachment 21644

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!

Looks absolutely delicious! And I can’t think of a better wine to have with it.