Tri- tip tips and suggestions

anton

I am going to do two tri-tips this Saturday and would like to hear any ideas. I have done them on my med egg at 250-275 until internal is reached then reverse sear. Do any of you FTC afterwards? Any benefits, minuses? Other suggestions on temps too please.Have a great egging weekend.

billyray

No FTC, just tent and let rest for 10 minutes or so. The sight below is a must on carving it right.

http://www.youtube.com/watch?v=gmxHmuV4vTU

stemc33

Salt & pepper with some garlic. Best if cooked med to medium rare. Slice thinly against the grain. As you can see from the photo above, the grain runs in all different directions. Keep it simple.

Skiddymarker

Best tri-tip I've had does not use the egg, I know I am speaking heresy here. Hit with the Jaccard across the grain, rub, 4 to 6 hours in the Trés Booblay at 137º then a CI sear on the gasser side burner. 

Serve immediately, or chill and reheat as needed. (Sous vide works very well to reheat)

GATraveller

http://eggheadforum.com/discussion/1158581/santa-maria-tri-tip-and-argentine-chimichurri/p1

I've cooked this several times and it's amazing every time.  Good luck and enjoy however you decide to do it.  One of my favorites.

Legume

thin slices

SoCalTim

Tri tips can be tricky, IMO ... the two keys are garlic (I like it medium heavy) and the reverse sear. I pull @ 130 then sear each side for approx 45 seconds. My preference is medium well with just a hint of pink.

Btw .. Stater Bro.s (my local grocer) had their tri tip on sale this weekend for $3.99 a lb. I just picked up a couple for this weekends cook.

BYS1981

Legume said:

thin slices

Agreed, I can't tell you how many times I've seen tri tip cooks and the slice is 2-3 times the thickness I enjoy. I cut tri tip almost lunch meat thin and find it more enjoyable that way.

Shiff

The Tri Tips I've had are quite tender when cooked medium rare to medium. I see no need for a Jaccard.  I generally cook at 275 indirect until 15 degrees below target then reverse sear to finish.  I use a rub with salt,pepper, and garlic as others have mentioned.

Legume

I had to look up Jaccard.  Does putting that many holes in a lean chunk of meat lead to drying out?

Thatgrimguy

I Jaccard'd mine the other day.  Jaccard, and salt the night before. Leave on a cooling rack in fridge. Next day, reverse sear. Then place on an APL board sauce and slice thin against the grain. Tender, moist, perfect.  IMO, better than any sous vide steak I have ever made.

ChillyWillis

This thread intreagued me, so I decided to head out to the butcher and got a tritip. I think I found the fat line talked about in the video above but it looks like it runs through the muscle diagonally. Is that normal and do I still just cut directly down to split the roast, or follow the fat line?

ChillyWillis

Anyone have any ideas on the above question? I'd sure hate to mess up carving this for piece of meat. @SGH‌ do you have any advice in the matter my friend?

SGH

@ChillyWillis‌
I can't play the video. That being said what are trying to accomplish my friend?

SGH

Are you just merely wanting to seperate the muscles?

ChillyWillis

The video above says to separate the roast at the fat line. The person in the video cuts straight down along the fat line. On the piece of meat I picked up it looks as if the fat line runs diagonally through the meat. I'm wondering if I should separate the meat along the fat line or just cut straight down. I've never attempted a tri tip before and I'm trying to be sure I separate the muscles correctly so I can slice against the grain and achieve the most tender slices possible.

anton

Great suggestions, thanks all, I don't have a platesetter yet so I have to go direct with reverse sear, I will try to remember pictures.

ChillyWillis

Well mine came out great! Rubbed with SPOG, smoked indirect at 250 with hickory and Jack Daniels chunks till IT of 110. Removed plate setter, cranked the temp to 550 and seared flipping 60 sec until IT of 125.

I decided to cut along where the fat line was on a diagonal. It was tender as could be!

ChillyWillis

Oops forgot the pics:

anton

Looks fantastic,I like the tomato treatment.

SGH

@ChillyWillis‌
Looks excellent. Sorry I couldn't understand what you were asking. If you followed the fat line then you did it correct. Again that looks excellent.

sofakingbald

I did my first Tri earlier this week. Light coffee rub on the meat side, heavy coffee on the fat side, and then a light dusting of kosher on the meat side. Cooked at about 350-375ish indirect, with a little cherry wood, until the temp hit 115 in the dead center - no more than 45 minutes. Took out the PS and the CI grill. Finished the reverse sear by dropping right onto the coals, "caveman"-style. 

Because I left the fat on one side, it made for a very flamey sear. Took a little longer to drive the temp to something edible (about 130) and I just eyeballed it. Removed and wrapped in foil for less than 10 minutes before cutting. 

Should've taken pics, but it was really good. Tasted like filet mignon brisket, if that makes sense? Very tender and juicy. The real treat is that I had about half of it left over. So last night, after 18 holes and quite a bit of booze, heated it up in the micro. There was a complete layer of juice at the bottom of the plate! So good...