As I've mentioned more than once on this blog, I really like making and eating tri-tips, but I don't see them that often.
Maybe that is changing as this is already the second time I've made them this summer (see Tri-tip). That would be awesome.
The sales was buy-one-get-one-free, so I actually have another nice-sized tri-tip in my freezer that I'll make sometime before the summer is over.
I'm quite certain this will be the only time I've made tri-tips so many times in a season.
Anyway ... If you've read any of my other tri-tip posts, you pretty much know how I make them ...
Apply rub to the meat early in the day.
Get the weber set up for a reverse sear cook about an hour and a half before dinner time. In this case, I used the vortex "upside-down".
In-direct cook the meat until the internal temperature is 110 to 120 / 125ish.
Sear both sides of the meat to get the resulting roast to medium-rare to medium.
Then, simply let the meat rest for 10ish minutes. Slice. Eat. Enjoy.
Sometimes I like to eat the meat on sandwiches, but this time, we all just ate it more like steak bites.