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My New Fav...

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Big_Green_Craig
Big_Green_Craig Posts: 1,578
edited June 2014 in EggHead Forum
My family's newest favorite is tri-tip. It is just in a whole other realm in the steak world. 

I used Meat Church's Holy Cow rub and ran the reverse sear. I started cooking indirect at 250F until the steak reached an internal temp of 115F. I removed the plate setter and opened all of the vents to crank it up to 650F. I seared each side for approx 3 minutes. Final IT was 132F. This steak was tender and juicy. 
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Comments

  • SJ21XDC
    SJ21XDC Posts: 235
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    Looks good - I'll have to give this a try!

    XL & Mini-Max

    Chattanooga, TN

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  • smokeyj
    smokeyj Posts: 340
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    Looks real good. I really like that rub. I have to place an order.
    Love the honey rub on pork chops.
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  • GATraveller
    GATraveller Posts: 8,207
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    Tri-tip is freakin awesome.  Don't know how you left-coasters kept it a secret for so long!  

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • PNWFoodie
    PNWFoodie Posts: 1,046
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    @Big_Green_Craig‌ Did you cut with the grain on that one? If so, how did it turn out? We've always cut against the grain... @GATraveller‌ Some of us tried to spread the love! When I was stationed at Ft. Bragg in the 90s, I tried to find tri-tip everywhere with no luck, not even the butchers had hard of the cut. Glad to see it's making it's way east. :)
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • ShadowNick
    ShadowNick Posts: 533
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    Looks like he cut the roast down the middle with the grain, then did his slices off of each half again't the grain.
    PNWFoodie said:
    @Big_Green_Craig‌ Did you cut with the grain on that one? If so, how did it turn out? We've always cut against the grain... @GATraveller‌ Some of us tried to spread the love! When I was stationed at Ft. Bragg in the 90s, I tried to find tri-tip everywhere with no luck, not even the butchers had hard of the cut. Glad to see it's making it's way east. :)

    Pentwater, MI
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  • TUTTLE871
    TUTTLE871 Posts: 1,316
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    I love doing the reverse sear on the tri tip.
    Last time I did one for the left overs I made French Dip sandwiches and they were awesome.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • hondabbq
    hondabbq Posts: 1,980
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    I cant get them up here in Canuckistan, but when we take a road trip to the US, couple times a year I pick up 4-5. 400 indirect for about an hour.
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  • PNWFoodie
    PNWFoodie Posts: 1,046
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    @ShadowNick‌ Smart!
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    PNWFoodie said:
    @Big_Green_Craig‌ Did you cut with the grain on that one? If so, how did it turn out? We've always cut against the grain... @GATraveller‌ Some of us tried to spread the love! When I was stationed at Ft. Bragg in the 90s, I tried to find tri-tip everywhere with no luck, not even the butchers had hard of the cut. Glad to see it's making it's way east. :)
    I cut it in half right down the middle where the grain changes. Then, I turned each piece and cut against the grain on the bias. 
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  • Ktim
    Ktim Posts: 364
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    Wow, nice, do you think I could do it just like my rib eyes, 700 degrees for 1 min. on each side, shut all the vents and let cook for 4 mins. Rib eyes come out great. What about tri tip?
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  • Searat
    Searat Posts: 80
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    @Big_Green_Craig now try the Bison Tri-tip. Oh boy but remember Bison is very lean so it cooks very fast.
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  • sodigthisbigcrux
    sodigthisbigcrux Posts: 127
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    Looks awesome!

    it's such a trip for me to see Tri Tip just now gaining popularity with some folks...as a kid growing up in So Cal in the late 70's and 80's...other than ground hamburger that was thee piece of beef we had most often.

    I still love it...we have a place up here near Portland that sells an excellent burgundy tri tip. I've also been in San Diego and had a friend cook what a place he shops at  calls Cardiff Crack...damn good Tri Tip.
    Battle Ground, WA
    Large BGE,  MiniMax  and a Vision Kub.
    Could you call on Lady Day, could you call on John Coltrane?
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  • SoCal_Griller
    SoCal_Griller Posts: 516
    edited June 2014
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    Try it next time using Red Oak for smoke.  That's the authentic Santa Maria way of cooking it.
    I like to buy the untrimmed tri-tip and trim it myself, leaving a quarter inch of the fat cap on it.  Lately, most butchers/stores(Costco) sell trimmed tri-tip and remove the fat cap.  I sear it for 5 minutes a side, then go indirect (fat cap up) with a cold plate setter and let the temp drop to 350 till 125 internal.


    Simi Valley, California
    LBGE, PBC, Annova, SMOBot
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    SoCal_Griller said:
    Try it next time using Red Oak for smoke.  That's the authentic Santa Maria way of cooking it.
    I like to buy the untrimmed tri-tip and trim it myself, leaving a quarter inch of the fat cap on it.  Lately, most butchers/stores(Costco) sell trimmed tri-tip and remove the fat cap.  I sear it for 5 minutes a side, then go indirect (fat cap up) with a cold plate setter and let the temp drop to 350 till 125 internal.


    That sounds like a dynamite way to do it! I'll check that out-
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  • r8rs4lf
    r8rs4lf Posts: 317
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    How long did it take to get 115* IT @ 250*?
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    r8rs4lf said:
    How long did it take to get 115* IT @ 250*?
    I would guess about 35-40 minutes? Not long.
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