 Check it out folks. You see I got the man next to me representing the West Coast since I moved out here to Vegas. I'm just going to let you know you didn't already read the thumbnail. You know we doing the West Coast tri tip. All right so look I want you guys to pay attention to this. What I wanted to show you was looking which way the grain is going. I'm going to use my knife just to go ahead and show you this part of the tri tip that's going this way right. So obviously just like we do with the brisket you don't want to cut it here get a shred of meat so once we have it cooked we're going to cut it this way right. You want to cut across the grain. Now CJ explain this part right here about this valley and all that. Okay so you'll see that the grains run different directions so AB explained this way. This way you can see the grains going totally opposite so we're going to cut it right down the valley after we're cooking. So after demonstrating purposes that's how it should run. Right and the best way to get the best cut to your tri tip is to cut against the grain really thin on a bias and we'll demonstrate that later. I'm going to have you do the seasoning, go ahead and put the binder on. This right here this is a garlic infused olive oil you know let me just put a little bit on here. Remember this stuff go a long way. This is just enough to get it tacky. It adds a little bit of flavor too but it gets enhanced you know once you put your rub on there. Right and you got to remember we didn't trim off all the fat because fat is flavor. You don't want to mess with that. You know what I'm saying. I'm trying to chill if you put that fat on. I keep telling my wife that. Alright so for the seasoning we're going to use the level up B side right there. There you go. Alright look this right here is for like your heavier meat. Look at the color and look at the coating. I'm going to go here. It's gorgeous. There you go. Look at that. Alright give it a flip. Oh yeah pat it down. Don't rub it you got to pat it down. Alright. I love this. Can you come help me with my barbecue all of a sudden? This oil part of the design next to the flavor. You know what I mean it's got to hit that shit right there. Alright and that pepper on that beef with the mesquite stop it. Right. The reason I put a tray right here is everybody don't understand it because a lot of times I'm on here but whatever I get any of my residual right especially the edges. Catch any side you miss. There you go. And don't be a rookie and don't season the edges. Season it all the way around. There you go. And then when you're done it should look like that. That's not no seasoned tri-tip. Man that's a nice piece of beef right there. I'm serious. Look at that right there. There ain't nothing better than tri-tip. I know I'm biased but come on. Let that set and we'll get it on that grill. So we're going to just sit up for about I'd say about let it sit for about 10 minutes. Yeah. Let's go ahead and check this grill. Let's get this up to 10. There we go. Okay so look now we're about to get down. You guys can't see it but right now we just opened it up just to look but listen it holding that 350 perfectly. Now if you guys pay attention right here look this is the direct zone right that's where your direct heat is coming from. And we got a water trough right here. Everybody's not going to have one of these little you know little trays right here to have it separate. All you need to do is get yourself an aluminum pan you know put it inside of here fill it with water and use the opposite side of the aluminum can. I mean pan to keep your coals up to one side. Now we're going to put this down. Now I'm going to show you something folks. Hey go ahead and explain this. All right so you want your thickest part of the meat towards the heat. That way you're cooking more evenly. The thin spot at the edge of the tritip right there it'll cook way too quickly if it's right on the heat so put your thickest part towards the heat. Right here. And you're going to get all that good smoke and the way we set up our kettle here we're going to shut this down so our smoke is going to roll this way over the kettle and out the vent right over that tritip so we're going to have plenty of that smoke flavor on the tritip. Good stuff. Look we're looking for a temperature of 125 degrees right and if you ask me I'm going to say this you've got to have one of these right this is the instant read thermometer because how's we going to know when it gets to 125. After we get to 125 what we don't listen we're going to take it and we're going to put it on the hot direct side and we're going to sear up both sides of that tritip pull it off let it rest don't deal baby. So look we're going to come in here and take a look at this right now we look over 125 right so I just hit it right there put it in the center where we are right now let's say 120 okay then I'm going to try another spot over here remember look that's 126 of course this is going to be a little bit more you know with the temp carrying a little bit more temp because we have this the thick side up against the heat right so now I'm going to come back here and check my friend back here who's just been chilling on the beach you know I mean we're going here like this and that's at one you know 129 this right here is nice so check it out we're going to leave this open right because I'm going to take this off right now and I'm going to let this start to rest and just come down on its own I want to go ahead and build up a little heat right here because what we're going to do folks we're going to sear off this this bad boy right here check it out whenever I go to you you'd be so technical for real with it all right we're going to burn it we're going to put some fire underneath that stake all right okay so look this been resting up what about I'll say about like about 12 13 minutes really just put this over the top because we're not trying to let it rest all the way what I was trying to do is just like keep it you know keep the elements off of it like the flies and all of that right so now oh I see you ready dude this thing's fired up okay we're gonna get the flame on there so look I'm just gonna go ahead and set this right down over the top folks and then you guys have heard it a million times directly that sizzles for real baby okay so look we got it over here over the top right so listen when you got a nice flame like that and it's radiating that heat underneath the bottom we only need about one minute folks you know I mean so the beauty of it is listen I don't have to like try to struggle get this and then move it out the way I used to be you know when I was spinning right let's take this tent off I'm gonna turn it around so you guys can see the beautifulness that is that triton remember we talked about earlier about like when they relaxed you know I mean what's internally in there tries to get as much back you know into the into the meat but then you could look at this right here let you know that we good so look I'm trying to go ahead and do my thing so what we talked about I'm gonna slice right down that valley right there right down the valley cut that like that well it's so much better look at that beautiful don't worry folks stay with me because some of y'all are probably saying I can't do it I can't do it all right so you can see these grains are running like this okay and on that one maybe so look and you can see these you can still see them all right first let me just go ahead and get this piece out of the way you know what I mean we'll get that that'll be for the camera camera person that may or may not be already spoken for right right right right it's a nice thing oh yeah and you see them juices tell me that on a sandwich ain't gonna blow your mind look at that right here folks okay folks look you saw me I just tried to appease everybody you know I mean just like look get it nice you can see it's cooked through I'm just gonna go ahead and add that like that you guys just see that that had that mayo toasted you know bun I'm gonna go ahead and do it like this I don't know about you CJ I might even do this you see this little groove juice groove oh it's gotta go in there yeah come on man I'm just eating it straight there you go cheers cheers brother oh man oh man damn bottom line is listen I have never ever did a tri-tip on here me and him make them I go to his pad I think he got him like baloney I really would like to see I really would like to see your deep freezer bro oh man as you always got one of these always you see it's me my boy right here CJ knowing that's cooking with CJ check him out I want to tell you like if you've seen the infomercial you probably don't already seen him on there already what does that do you the ninja foodie grill yeah this is mr. ninja foodie right here always rocking that air fryer that's right hey so with that being said you guys make this if you had tri-tip you got some suggestions anything you want to see me try or something like that let me know down the comment section below and with that being said listen if you knew you know what to do like subscribe and guess what folks we out peace