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Tri-Tip?

Rascal
Rascal Posts: 3,923
edited November -1 in EggHead Forum
Bought a tri-Tip and the only piece my butcher had weighed 1.5# The thickness is not exactly uniform and that could make for a cooking problem unless I cut it into 2 pieces. Question is, should I sear and do a quick cook or let it go for a longer time over less heat. I've read many positive comments about this cut but this is my first try. TIA!

Rascal
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Comments

  • Mike-RR
    Mike-RR Posts: 181
    Hi Rascal,

    The first tri-tip I did went too long...I should have done a sear up front, a la TRex style. be sure to use thermometer in the thickest part of the meat, because I've found with that cut (and the flat iron steak also) that checking the firmness for how done it is does not work.

    I believe that the pull temp is 125 deg, but I'm not sure. A quick check to thirdeye's site will verify that.

    This way, everyone will be happy because the thinner section will be cooked a bit more, and the thick part will be done to your liking.

    ***
    Just checked his site, and he specified a range of 125-135. Here's the link:

    http://playingwithfireandsmoke.blogspot.com/1996/01/beef-tri-tip.html

    Hope this helps!
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  • Unknown
    Unknown
    Thank you, Mike!
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  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
    http://eggsbythebay.com/Recipes.php
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  • Richard Fl
    Richard Fl Posts: 8,297
    Here is one I did last year. WOW Last year, a great year!

    Beef, Tri-Tip, Richard


    INGREDIENTS:
    2 2 Lbs Each Tri-tips
    EVOO
    "Rub It Raw" Santa Maria Style BBQ Rub, www.acebandito.com
    Grilling Sauce:
    1/2 Cup Red Wine Vinegar
    1/2 Cup[ EVOO
    1 Tbs Garlic Powder
    1 Tbs Fresh ground Black Pepper




    Procedure:
    1 Sprinkled EVOO on tri-tips and then heavly coated with the rub on both sides. Set covered in glass dish in refrigerator for 6 hours. Took out about 2 hours before cook and left on counter to come to room temperature.
    BGE:
    1 Got the large BGE up to 650°F direct and seared the tri-tips 3 minutes per side. pulled off the BGE and tented with heavy duty aluminum foil. Set the BGE up for indirect with plate setter legs up and shut down vents until the temperature of BGE got to 400°F about 20-25minutes. The internal temperature was about 98° F when pulled and 109°f when placed back on the BGE. Placed tri-tips back on and marinated about every 5 minutes until it reached 125°F internal. Pulled and let rest for 15 minutes. Final internal temperature was 135°F. Medium
    2 The sauce used to cook was from "Morro Bay Rich" recipe for Santa Clara Tri-Tip. Thanks!


    Recipe Type
    Beef, Main Dish

    Recipe Source
    Source: BGE Forum, Richard, 10/24/07
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  • TRex
    TRex Posts: 2,714
    tritipsliced-web.jpg

    Here's one I did a while back:

    http://www.houseoffaulkner.com/tritip.html

    I've also tried Morro Bay Rich's recipe and it is very good.

    Cheers,

    TRex
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