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[Kristin Meredith]

And Kristin, what is up with the Canadian spelling of flavour?   

You got in there ahead of me, Lew.

Didn't know it was Canadian, I always think of it as British.  Most of the time I catch it and change.  Read too many British authors as a child I think!

[Kristin Meredith]

Z - Did  you make that garlic bread or buy it somewhere?

And Kristin, what is up with the Canadian spelling of flavour?   

Garlic bread was purchased. The brand is La Brea Bakery. I get it at the Cub grocery chain here in
MN. I have a whole wheat recipe I make from scratch. Will have to post it sometime.

That takes me back decades.  LaBrea Bakery was started in the LaBrea area of LA when I was a young attorney by a man in LA, not much older than me.  He supposedly became a bread maker to be creating things on an artisinal (sp?)level. He and his wife hand made every loaf and sold out of a small storefront in the LaBrea/Fairfax area on the west side of LA.  Funny that what he started as a personal venture to get out one of a kind product has become a massive corporate bakery distributing all over the US.

[ZCZ]

Bentley,
I enjoyed doing the tag team on Tri Tip. We’ll have to do it again sometime with a different meat. Especially since it seems it will be hard to do a comp together as time moves on.

We each had a different approach with the Tri Tip.  Perhaps the tag team idea is something others on the site can do as well.

Cook on friend!
Al

[Bentley]

I learned that a 600° pit is going to have massive carry over on a reverse sear, but puts a nice char on the meat.  I saw no taste difference in the reverse sear, and it is much more work, so I will just go back to high heat grilling!

[Bar-B-Lew]

And Kristin, what is up with the Canadian spelling of flavour?   

You got in there ahead of me, Lew.

Didn't know it was Canadian, I always think of it as British.  Most of the time I catch it and change.  Read too many British authors as a child I think!

You are probably correct in that the what I perceived as Canadian is really British. I was just busting your chops for using the different spelling.  Sort of like cheques for checks....haha.  Love our friends to the North.

[Darwin]

Z - Did  you make that garlic bread or buy it somewhere?

And Kristin, what is up with the Canadian spelling of flavour?   

Garlic bread was purchased. The brand is La Brea Bakery. I get it at the Cub grocery chain here in
MN. I have a whole wheat recipe I make from scratch. Will have to post it sometime.

That takes me back decades.  LaBrea Bakery was started in the LaBrea area of LA when I was a young attorney by a man in LA, not much older than me.  He supposedly became a bread maker to be creating things on an artisinal (sp?)level. He and his wife hand made every loaf and sold out of a small storefront in the LaBrea/Fairfax area on the west side of LA.  Funny that what he started as a personal venture to get out one of a kind product has become a massive corporate bakery distributing all over the US.

Nancy Silverton`s LaBrea Bakery cookbook had a big influence on me.  I think I still have tha one in storage. 
The roasted garlic is my favorite, I just brought one home from the grocery store.

[ZCZ]

Leftover sandwiches today.
Cut thin and served cold.

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[ZCZ]

Sandwiches with the La Brea Garlic bread, horseradish, lettuce & tomatoes

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With chips & Cole slaw

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[ZCZ]

Still had some left over so poured on the remaining juice from the cook, heated up for 30 seconds in the microwave and a little salt & pepper. Very tasty.

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Al

[hughver]

Your 150° looks a lot better then mine!

Your first picture appears to be cut with the grain. Was it tough? 

[Bentley]

It was not tough, but it was cut with the grain.  I finely found the grain and cut the 2nd half correctly!

[ZCZ]

It was not tough, but it was cut with the grain.  I finely found the grain and cut the 2nd half correctly!

So glad I had my picture posted early in this thread of the Tri Tip with the rub applied. I could still see the grain in that picture. Otherwise I would have been at a total loss as to which way to cut it and which way the grain was running. It was still somewhat tough but sliced thin really helped. It was a fun cook but like Lew said earlier I’d rather spend the $8/lb. on a NY Strip.
Z

[Bar-B-Lew]

The tri-tip is a bit unique in that it has multiple ways the grain goes in the meat.  You have to be really careful when cutting to see where the grain starts to change again or you may have some tender pieces and some tougher pieces.  There are some decent videos on youtube on how to slice them.

[Hank D Thoreau]

I have cooked probably hundreds of tritips over the years, but the best ever was my last on my Daniel Boone. I keep it simple with Montreal but the smoke was perfect.

What made it better was that my wife, who likes meat that is more done, was gone for a couple of weeks so I pulled it off at a temperature that I preferred.

Surprisingly, my wife got a chance to eat some when she returned home and really liked it.

Tritips have been our go to roast for years since they are consistently good, unlock other roast where it is difficult to find anything edible these days.

We have some great tritip sales as well.

[pmillen]

I have cooked probably hundreds of tritips over the years, but the best ever was my last on my Daniel Boone. I keep it simple with Montreal but the smoke was perfect.

Pit at what temp and pulled at what temp?

I'm willing to follow advice from someone who's cooked hundreds of them.