and all I can say is why did I wait so long!?!?
Picked up one today after school, was about 2lbs after I trimmed it up. Gave it a good coating of McCormick Montreal, cranked up the Weber with the Slow N Sear put on just a few pieces of hickory and started it at about 200°....soon she was at 225° and about 45min later she was about 120° internal....loaded up a fresh batch of hot briquets for the reverse sear and not long after had it at my target 130°. Loose foil tent and a 10min rest then I sliced her across the grain on a bias and my wife and son raved about it! I was SO impressed with the flavor...and it reminded me of London Broils my mom used to make. Served with baked potatoes and onion rings we ate like kings! Now I see why people speak so highly of this cut....for $12 it is going into the regular rotation for sure!
My first tri-tip
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