BBQ Tri Tip on Weber Kettle

42 thoughts on “BBQ Tri Tip on Weber Kettle

  • Love the fact that you keep your videos real!!
    After all, whatโ€™s a couple of degrees over between friends ๐Ÿ˜Š๐Ÿ‘

  • They look like they know what they are doing at lebellโ€™s and you look like you know what you are doing in the back yard… great cook Troy!

  • I like the way you measure your ingredients… That's the way I do it. If you can't eyeball it, you can't highball it!

  • T-Roy, thanks for sharing. It is hard to get tri-tip in NE Wisconsin, but I have asked the butcher and he was able to get me some this spring. It was raining the day I cooked it, and I did it in the oven low and slow 225 deg F to internal temp of 110 deg F about. Then pan seared it on all sides, then back into the oven to finish it off until internal temp was about 130 deg F. I let it rest for 10 to 15 minutes. My lady friend and I thought it was very flavorful. Extremely delicious cut of meat. Can't wait to get another one and cook it on the Weber Kettle. Cheers T-Roy!

  • We've been too Texas and i heard that sound. I asked my friends mom what those were in the tree she told me they were crickets. I said ok I'll be by the car. William laughed me. Lol. William says hi hope all is well. ๐Ÿ˜€

  • Great lookin Tri-tip T-Roy. I've over cooked a few steaks and still they were juicy and a little pink, just goes to show with good quality meat you can mess up a little. Cheers brother and keep cookin responsibly. ๐Ÿป๐Ÿป

  • T-Roy love your videos! I must try a prime Tri Tip and yes they have a wonderful meaty flavor! Cheers T-Roy!

  • I made a tri tip in the pressure cooker the other day. It came out a little tough. I am sure this method is 100x better.

  • Never had Tri Tip but someday, liked how you cooked it, like a thick steak, quick and easy. Nicely Done. Thanks for sharing. ๐Ÿ˜Ž.

  • Hi again Troy! Started watching this yesterday but got backed up with dinner and such. Finishing it today… I can appreciate trying many flavors/sauces with the Tri-Tip, as it accepts them really nicely. But I have always roasted mine with a little lemon-pepper to medium rare, and they turn out fantastic. This is a cut that really holds its own regarding flavor. I think all the sauce and such is overkill.

    @Gary_Tingler When I first came out to TX, 20+ years ago, the "Tri-Tip" was not really known here. (Yes, originally from CA) Once it was correctly described as the "lower sirloin tip", the butchers at least knew what I was talking about. Of course, that used to be a cut ground into hamburger. So you had to get a butcher that had access to the entire animal. If you come across a butcher that doesn't know about "Tri-Tip" (very rarely now-a-days) aske about the lower sirloin tip and they can still get it for you.

  • That was a big dash. You're far more brave with liquid smoke than me. Looks delicious, regardless! ๐Ÿ™‚

  • Hey T-Roy, I really like your channel. Quick Question, What does it mean to "Always cook responsibly"? Cheers from Michigan!

  • Is that pot you're putting on the grill a Demeyere brand stainless…if so, does your wife know you're doing that? ๐Ÿ™‚

  • Thanks for sharing, Troy. I feel your pain with the video quality I have certainly been there and, of course, you don't know it is bad until after the fact. Cheers!

  • For folks that are having a hard time finding tri-tip in your area of the country, that's exactly why channels like T-ROY COOKS are showing you where to get it from great suppliers like Lobel's and others. Cheap? No. But special things rarely are. If you want to try something badly enough, there are options out there (even a $1,000 Australian wagyu steak like Guga Foods just cooked up… I won't be ordering that one ๐Ÿ˜‚). Give tri-tip a whirl, you won't regret it!
    Smoke on, y'all ๐Ÿ‘‰๐Ÿ’จ

  • Sauce on beef! Love it! Time and a place for everything and sometimes a guy just wants a nice smooth, sweet changeup. Looked awesome, Troy ๐Ÿ‘‰๐Ÿ’จ

  • Nicely done, T-Roy. I was just in Austin for the first time a week ago and I don't know how you BBQ outside in that humidity. This California boy can't handle that. Lol. Love your channel.

  • Hey T-roy… what's happening to the video quality? Not the quality it usually is….. Not judging…just askin.

  • Hey T-Roy and Cheers as allways "bottoms-up"! Just dropping in to say you should feel honored to be one of the few youtubers sticking with a true flame and not stooping down to the depths of electric "smoke". Every weekend i BBQ and get remarks that I must haul my smoker over to the inlaws because their traeger just doesn't compare! BTW I smoked two briskets for the fourth of july "one dried aged", the first ones in my WSM and all I have to say is it's like fishing with dynamite!

  • Nice one TRoy. I have a couple of Tri Tips that are about 30 oz each. They have next to 0 marbling and I'm not sure I want to bbq them. How would this cut go in a low n slo stew or curry? cooked for 2-3 hours? I'll wait until tuesday for the answer. cheers.

  • Tri-Tip is my favorite, coming from California. I like to marinate mine in a cup of Coke, Soy Sauce, and Worcestershire. Let it go over night, then use your favorite rub and cook it up. Tri-Tip is really good on a reverse sear.

  • Nice T-Roy! This kind of stuff happens brother. That tri tip looked really good.๐Ÿ‘๐Ÿผ

  • Summer grilling in Texas at it's finest! The cicadas are the soundtrack to our outdoor fun here in Central Texas as well. Tri Tip looks amazing T Roy

  • Fine looking tri-tip ๐Ÿคค๐Ÿคค great video brother thanks for sharing! CHEERS ๐Ÿป๐Ÿป๐Ÿป

  • Nice looking tri-tip that is one on my favorite cuts of beef. I'l defiantly give that bbq sauce a try. Thanks

Leave a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *