How do you like your Tritip?

First step… a little dirty smoke….
2. Pull at 119, plancha sear and flame 🔥 sear till internal hits 123.
3. Color looking fine
4. Lined up for service
5. Getting the rest done
6. The crust shot 3-5 hours later
7 on…. The sliced shot… we shoot for medium to medium rare, edge to edge color with a slight smoke ring. First cut is with the grain then the second cut is across the grain for bite sized pieces. A few other random cooks in Hawai’i. 🤙