tri-tip suggestions?

bccomstock · March 2013

I found a grocery locally that carried tri-tip, so I had to buy some after reading about and seeing it on here. It's a small piece that I figure I can test out. Paid $4.97 / lb for it - not sure if that's reasonable or not.

I was thinking about going reverse sear on it. Any thoughts on seasoning? Just salt and pepper? Some Cosmic Cow?

jfarley · March 2013

Being from CA and often working in the Central Coast I prefer my Tri Tip Santa Maria style. Here's a post I did on a cook that came out pretty good using the reverse sear method. Remember, please remember, you must burp and open the lid slowly when you get to the higher temp. http://eggheadforum.com/discussion/1147361/first-thermapen-cook-santa-maria-tri-tip#latest

bccomstock · March 2013

@jfarley, thanks for sharing! Looks like a great cook you had.. And yeah, I've learned to burp the Egg properly.. Nearly had a flashback during one of my first cooks but I closed the lid before it could blow up on me.

R2Egg2Q · March 2013

I've seen a lot of folks recommend this recipe: http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/santa-maria-style-bbq-oakwood-grilled-tri-tip-recipe/index.html. I haven't cooked one with that recipe yet as I'm pretty set on the reverse sear method. Here's how I cook tri-tip: http://eggheadforum.com/discussion/1143349/tri-tip-tutorial

Multiple ways to cook it but really one best way to slice it (against the grain).

jfarley · March 2013

While I've cooked a lot of tri tips over the years I've only recently given the "across the grain" slicing a serious thought. Traditionally I've been cutting across the roast starting from the tip and working at the same angle all the way through. This method works well for the first slices across the narrower tip but not so well for the rest of the roast. Recently I've become aware that due to the nature of this curved cut of meat the grain pattern changes. You must adjust for that. I'll be checking each roast more carefully now to learn the grain pattern before I cook them so the cut pattern will remain "across the grain" for the whole roast.

bccomstock · March 2013

R2Egg2Q said:

I've seen a lot of folks recommend this recipe: http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/santa-maria-style-bbq-oakwood-grilled-tri-tip-recipe/index.html. I haven't cooked one with that recipe yet as I'm pretty set on the reverse sear method. Here's how I cook tri-tip: http://eggheadforum.com/discussion/1143349/tri-tip-tutorial

Multiple ways to cook it but really one best way to slice it (against the grain).

Yeah, your tutorial came up in my search earlier.. It's what made me think I should go reverse sear..

tri-tip suggestions?

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