Kristin ask me to grill the tri-tip on the Memphis for her.

Have been using the Memphis Pro more in the last few weeks.  Pastrami, some enchilada's, stuffed Bell peppers, tri-tip, wings.  Still kind of nasty outside even at 6pm.  Sitting in a chair waiting for a sear and the sweats come! Terrible thing!

About a 1.75lb. after trim of fat.  Montreal Steak seasoning.  Pit set to 650°, meat put on at 550° with an IT of 37°, seared for 10 minutes as pit climbs to 614°.  Turned Pro to 350°, flipped meat and will now cook till Maverick Redi-Check says it is 145°.  IT was 80° at 20 minute mark, I am gonna say another 25 till 145°, but that is a guess!

Hopefully Kristin will show some carved photos.

Misjudged IT by about 10° to high.  Med-well, only thing that saved me was it was Wet Aged and is tender!  To embarrassed to show cross cut! Only a little pink!  Maybe when i slice for a sandwich!

Bentley, this probably isn't any comfort for you, but I consider you an expert pit master and when it doesn't go right for you (as it almost always does for me) - I'm comforted somewhat.  It can happen to anyone if it happens to you.

Just looking at the outside I would eat a lot of that. for the color inside, doesn't matter tome as long as it is not dry and tough.

After those very nice words...that we both know are not completely true...I may have let those outer nubs get me down for no reason! Not med-rare, but not medium well either!

That looks outstanding.

Looks medium-rare to me. 

I'd celebrate that cook.

There was no pink in the two ends, but middle was pretty spot on.  Taste was great and wet aging really helped with tenderness.

Looks good to me also!


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I would eat me some of that tip.  Nicely done!