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[Bentley]

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.

[Bentley]

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!

[pmillen]

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.

[BigDave83]

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.

[Bentley]

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!

[yorkdude]

That looks outstanding.

[hughver]

Looks medium-rare to me. 

[pmillen]

I'd celebrate that cook.

[Kristin Meredith]

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

[bbqking01]

Looks good to me also!


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[cookingjnj]

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