Flannery Jorge cooked low and slow on my new pellet grill, then seared on the stovetop.
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Sunday night dinner with friends at home. Took out a Morgan Ranch Tri-tip. Seasoned in the morning with a blend of kosher salt, Kinder’s Master Salt and a dash of MSG. Into the fridge for 6-7 hours. Oven at 175° until IT of 125°. 80 seconds each side in the Ooni to finish (didn’t check the temp of the Ooni itself but it had been on full blast for about 15 minutes).
Best damned Tri-tip I’ve ever tasted!
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looks great - how long did that take at 175?!?!
I just received my first ever flank from Morgan. Any special tips on how to grill those?
About 90 minutes Joe
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Such a great cut of meat. I’d use SPG (salt, pepper, garlic) and grill direct over the coals. I like the SPG mix on Morgan and Flannery, as it doesn’t overpower the meat you’re paying a premium for. I’d also avoid any dried herbs or seasonings if you decide to use a rub, as they’ll char when you do a hot and fast cook.
For what it’s worth, the one thing I kick myself in the rear most for after cooking flank (and hanger or skirt steaks) is putting the meat on too soon. Let your coals get nice and hot; Im always in a hurry and throw the meat on 10-15 mins before I really should.
Remember to cut against the grain!!!
Thanks. I always follow your advice to the letter.
Regarding cutting against the grain, I made a pastrami last year and cut with the grain for the first few slices. Looked like shit until I figured it out.
Great advice for so many cuts. Well, really, all, but I think flank, brisket as Michael pointed out above, bavette, and hanger really benefit. Makes such a difference in the texture.
It also makes a huge difference for tri-tip. Didn’t figure that one out for 10 years… because I’m a little slow like that 
Oldest daughter is home for Spring Break, so I broke out a Mirgan Ranch tri-tip. Just so ridiculously good.
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Andrew, how do you order the whole tri-tips? I am not seeing them on their website. I’d take a whole bavette too while I am at it 
.
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Was a Berserker Day special. I believe they’re looking at adding them to the site at some point tho.
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And it even gives you the lines to tell you how to cut it. These are great steaks for a crowd, 5-6
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5 or 6?!?! Stay out of Texas Chris my boy
Cooked to perfection! Vegan Ribeyes
Nice marbling.
Steaks with extra fiber!
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Love me a good plank steak.
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