I thought I've been cooking tri-tip properly, but ...

Wolfie51sb · July 2015

Shortly after I bought my first BGE a few months ago and found this forum, there was a thread about some tri-tip that was sold in Texas, and on the packaging was cooking instructions. I couldn't ask this question then because I wasn't a registered member, and now I can't find the thread.

Anyway, the directions said to cook the meat at around 350 degrees (I think, going from memory here) for 50 minutes (this I'm sure of). This struck me as odd, but there were no comments questioning the suggested cooking method, so it got me to wondering. I've always cooked my tri-tip much like a quality steak: Sear it on high temp, then indirect heat about 6-8 minutes a side depending on the size. Then slice against the grain into about half-inch-thick pieces. I've always enjoyed success with this method, but obviously it's different than the 50-minute method.

When I couldn't ask the question here, I talked to my butcher, who I've always felt knows his stuff. We agreed that because tri-tip is a quality cut of meat from the sirloin, there's no reason to cook it slow. He thought the method I described sounded like the way to go.

I'm still not sure, so I'd value your opinions.

(BTW, really happy to finally be approved so I could post this!)

Thanks,

Rob

Legume · July 2015

That's funny. I think I posted what you're talking about. It was a pic of tritip in the butcher case at the local supermarket and was advertised as some Texas thing. I was just having a laugh at how the labeling called it Texas tri tip roast.

You're right, don't cook it that way.

SoCalTim · July 2015

Santa Maria Tri Tip - Ingredients : Granulated Garlic - Lawry's Seasoned Salt, course black pepper, olive oil.

No measurements needed, use enough to cover the meat. First, I rinsed the tri tip off with water and dry with paper towels. Second, rub the oil all over the meat. The olive oil helps the spices stick to the tri tip. Third, sprinkle on the seasonings. Start with the garlic, get a lot on there. This is the base ingredient to a perfect tri tip. Next, add the seasoned salt, finally the pepper.

In the next phase, the grilling process is just as important as the ingredients. Authentic tri tip is grilled directly over high heat with red oak coals. I don't have a tri tip bbq, so I use my egg to duplicate the process.

For true Santa Maria style, I use chunks of red oak.

I forward sear my tri tip. I get my egg to about 600-650 degrees. 6 minutes, flip then an additional 5 minutes. I make sure the sides get seared also - nice and black.

Next step is to pull the tri tip, the temp of the meat will be approx 95 degrees - right on target. I then add the plate setter, at this time the temp will have dropped below 400 degrees ... target temp is approx 350.

My target temp is approx 135 ... so i flip the tip at about 120. The finished product is amazing, the seared bark keeps the inside of the tip sooo tender.

SunDeviledEgg · July 2015

That sounds like a long time to sear it, but if you say it's the way to go...I'll try it next time.

SoCalTim · July 2015

@Sun Deviled Egg .. I like my Tri tip - Black. Feel free to adjust sear time to your tastes.

northGAcock · July 2015

SoCalTim said:

Santa Maria Tri Tip - Ingredients : Granulated Garlic - Lawry's Seasoned Salt, course black pepper, olive oil.

My target temp is approx 135 ... so i flip the tip at about 120. The finished product is amazing, the seared bark keeps the inside of the tip sooo tender.

Tim...... I did a Tri Tip last weekend and for the most part followed your process (except used different rub). The Tri Tip I purchased from my butcher had a thin fat cap which I started on the bottom of the sear. It turned out great. I had purchased out of the meat case.

I picked up two yesterday as I have family coming in for the weekend. The butcher asked me if I wanted the fat on or off. I asked that they trim it, but want to leave the fat on. My question is on the butcher / Tri purchase, what is your thoughts on the fat and also is there a strategy around the sear (fat on top or bottom)?

500 · July 2015

I'm no expert on TriTip, but the one I did awhile ago turned out great. I did a reverse sear.

SoCalWJS · July 2015

There are several ways of making TT and many variations on seasoning. The basics are Garlic, pepper, onion and salt. Variations include everything from parsley to a touch of Cayenne. Montreal SS works well too. Add Lawrey's to the list.

If you can, try reverse sear at some point. Indirect at 225 for an hour or so, pull it, set up for direct and ramp it up. Sear all sides until internal temp reaches desired temp (130 max for me). Let it rest for a bit, then slice to preferred thickness against the grain.

blind99 · July 2015

I just season it and grill it direct, flip, turn every few minutes until it's done. I get the thickest part up to 120ish, it will rise a few degree more. When sliced everyone can find a done ness they like.

Toxarch · July 2015

Don't sear and then cook. That just gets you a good looking soggy crusted steak. Searing does not lock in the juices. You should cook the meat and then sear at the end. It will have more juices and have a very nice seared crust at the end.

SoCalTim · July 2015

Toxarch said:

Don't sear and then cook. That just gets you a good looking soggy crusted steak. Searing does not lock in the juices. You should cook the meat and then sear at the end. It will have more juices and have a very nice seared crust at the end.

I respectfully disagree. I always forward sear my Tri tips. When I cut into mine, you can hear a slight 'ripping' of the bark ... that is music to my ears. My tri tip has absolutely no sogginess to it. Look at the picture again.

northGAcock I trim all the fat off the tri tip ...

SoCalTim · July 2015

Finished sear, as black as the night, then the final product ... a serious tri tip sandwich.

Image: https://us.v-cdn.net/5017260/uploads/editor/q5/g5kdq1f86uey.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/bs/tzx0hvfg03jk.jpg

Foghorn · July 2015

I like that meat to bread ratio.

Eggcelsior · July 2015

I did this 2 nights ago, reverse seared.

350 indirect until 100 internal, then seared at 650 for 90 seconds per side.

Toxarch · July 2015

SoCalTim said:

Toxarch said:

Don't sear and then cook. That just gets you a good looking soggy crusted steak. Searing does not lock in the juices. You should cook the meat and then sear at the end. It will have more juices and have a very nice seared crust at the end.

I respectfully disagree. I always forward sear my Tri tips. When I cut into mine, you can hear a slight 'ripping' of the bark ... that is music to my ears. My tri tip has absolutely no sogginess to it. Look at the picture again.

northGAcock I trim all the fat off the tri tip ...

If it works for you, then keep on doing what you are doing. Your meat, your taste buds. I'm just trying to share info that could make your food even better, or not. It's your choice whether to try it out.

Alton Brown put forward searing to the test. Do a search for "food network to sear or not to sear" and watch the short video.

SoCalWJS · July 2015

Toxarch said:

SoCalTim said:

Toxarch said:

Don't sear and then cook. That just gets you a good looking soggy crusted steak. Searing does not lock in the juices. You should cook the meat and then sear at the end. It will have more juices and have a very nice seared crust at the end.

I respectfully disagree. I always forward sear my Tri tips. When I cut into mine, you can hear a slight 'ripping' of the bark ... that is music to my ears. My tri tip has absolutely no sogginess to it. Look at the picture again.

northGAcock I trim all the fat off the tri tip ...

If it works for you, then keep on doing what you are doing. Your meat, your taste buds. I'm just trying to share info that could make your food even better, or not. It's your choice whether to try it out.

Alton Brown put forward searing to the test. Do a search for "food network to sear or not to sear" and watch the short video.

AB's not the only one saying the same thing.

I can't remember who it was that put forth the question that made me re-think the sear first/reverse sear decision.

What do you hear when you sear the meat? Sizzle? That's MOISTURE, not just fat. Do you want to instantly lose some of the moisture in your meat? When you reverse sear, you are bring the meat temp up more slowly, so the moisture doesn't immediately disappear.

Highlife · July 2015

Having been born and raised in Calif., I have been cooking TT for 25yrs. I am not by any means better than anybody else at this, because there is no wrong way if it turns out good. The BBQ they use in Santa Maria, Ca. has a grill that goes up and down over the coals. Searing low, then raising it up for slower cooking. My favorite way was (before BGE) to sear bald side for 15m, then fat side down for 30m. Move off heat leaving fat side down, and close down grill. Please remember, this was another brand of Q. Heat was nothing close to the BGE. I can't wait to try on My XL BGE!!!!!! Learning a lot from BGE members. Thanks.

Toxarch · July 2015

SoCalWJS said:

AB's not the only one saying the same thing.

Very true. I remembered that AB did a video on it years ago and that was the first video that came up in a quick search.

Photo Egg · July 2015

Eggcelsior said:

I did this 2 nights ago, reverse seared.

350 indirect until 100 internal, then seared at 650 for 90 seconds per side.

Lit...that is beautiful...

Wolfie51sb · July 2015

blind99 said:

When sliced everyone can find a doneness they like.

***

This is why tri-tip is a popular cut at our house. I grab the medium-rare pieces from the middle, there are medium slices for my wife, and my daughter is happy with the end cuts, which are done a little more.

SGH · July 2015

Eggcelsior said:

Looks like a work of art

Ivanhoe · July 2015

^^ perfect doneness in my book!

Ross in Ventura · July 2015

Wolfie51sb said:

Shortly after I bought my first BGE a few months ago and found this forum, there was a thread about some tri-tip that was sold in Texas, and on the packaging was cooking instructions. I couldn't ask this question then because I wasn't a registered member, and now I can't find the thread.
Anyway, the directions said to cook the meat at around 350 degrees (I think, going from memory here) for 50 minutes (this I'm sure of). This struck me as odd, but there were no comments questioning the suggested cooking method, so it got me to wondering. I've always cooked my tri-tip much like a quality steak: Sear it on high temp, then indirect heat about 6-8 minutes a side depending on the size. Then slice against the grain into about half-inch-thick pieces. I've always enjoyed success with this method, but obviously it's different than the 50-minute method.
When I couldn't ask the question here, I talked to my butcher, who I've always felt knows his stuff. We agreed that because tri-tip is a quality cut of meat from the sirloin, there's no reason to cook it slow. He thought the method I described sounded like the way to go.
I'm still not sure, so I'd value your opinions.
(BTW, really happy to finally be approved so I could post this!)
Thanks,
Rob

Here is a real good recipe for tri-tip.
http://eggheadforum.com/discussion/1181511/grilled-tri-tip-with-citrus-chile-butter#latesthttp://

Ross

YukonRon · July 2015

I did a 6 pounder, evoo and dry rub. Indirect at 225, to 125F IT. Pulled wrapped in foil until BGE hit 500F, reverse seared on all sides to desired internal, pulled, sliced, served, devoured. I do this every time, results do not vary.

stemc33 · July 2015

@northGAcock I think most people trim as much fat as possible.

@wolfie51sb, your method seems fine. Sear first, reverse sear, direct blah blah blah.... Lol. It's all good.

FWIW, when you say "I value your opinions", be ready for anything.

Image: https://us.v-cdn.net/5017260/uploads/editor/5o/12vh2jajkh36.jpg

stemc33 · July 2015

YukonRon said:

I did a 6 pounder, evoo and dry rub. Indirect at 225, to 125F IT. Pulled wrapped in foil until BGE hit 500F, reverse seared on all sides to desired internal, pulled, sliced, served, devoured. I do this every time, results do not vary.

Where'd you get a 6lb tri-tip?

blind99 · July 2015

Eggcelsior said:

I did this 2 nights ago, reverse seared.

350 indirect until 100 internal, then seared at 650 for 90 seconds per side.

@Eggcelsior

Oh man that looks great!

SoCalWJS · July 2015

stemc33 said:

@northGAcock I think most people trim as much fat as possible.

*** not getting the quote feature to work quite right for whatever reason, so it looks bad*****

You definitely get more crust that way. Both (all) sides have that nice bark and you get great flavor from the seasoning(s) you use.

If you get a chance to, try something different. Buy an "untrimmed" tri tip. Trim the non fat cap side as much as you can and season it as normal, but leave the fat cap alone. Cook whatever method you like, but remember that the fat can burn easily and cause flare-ups, and also acts as something of a heat barrier as far as getting that side cooked as thoroughly.

At the end of the cook, the fat cap will be almost burned to a crisp. After the rest, trim that fat cap off and slice as normal.

Result? JUICY, Juicy, juicy Tri tip. Flavor will be more beefy per bite and less of the seasoning flavor comes through.

A good change of pace.

northGAcock · July 2015

SoCalWJS said:

stemc33 said:

@northGAcock I think most people trim as much fat as possible.

At the end of the cook, the fat cap will be almost burned to a crisp. After the rest, trim that fat cap off and slice as normal.

Result? JUICY, Juicy, juicy Tri tip. Flavor will be more beefy per bite and less of the seasoning flavor comes through.

A good change of pace.

Thanks WJS....just to confirm, there is no logic in which side to cook first correct? I would not really be benefiting from the fat side feeding flavor to the meat if seared on the front end correct? Perhaps on the back end? I am assuming this is your normal process?

SoCalWJS · July 2015

northGAcock said:

SoCalWJS said:

stemc33 said:

@northGAcock I think most people trim as much fat as possible.

At the end of the cook, the fat cap will be almost burned to a crisp. After the rest, trim that fat cap off and slice as normal.

Result? JUICY, Juicy, juicy Tri tip. Flavor will be more beefy per bite and less of the seasoning flavor comes through.

A good change of pace.

Thanks WJS....just to confirm, there is no logic in which side to cook first correct? I would not really be benefiting from the fat side feeding flavor to the meat if seared on the front end correct? Perhaps on the back end? I am assuming this is your normal process?

It's a mixed bag IMO. I usually start with the fat cap up simply because I don't want an immediate flare up. I find that I try to cook longer periods with the fat cap down and at lower temps/further away from the fire, and much shorter periods of time for the other sides, but at slightly higher temps.

(yes, I have a SM pit which I use for this technique

)

When I'm really prepared well and looking for the best results, I put the TT on a rack with a pan underneath during the rest - fat side up so gravity is working to drip juices down the sides and hopefully back into the meat as well. Putting it on a rack prevents the other side from sopping up the drippings and not being as crisp/poorer bark quality.

I thought I've been cooking tri-tip properly, but ...

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