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Firing up a tri tip tomorrow
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IrishDevl
Posts: 1,390
Have a tri tip in my freezer for a while now, thawing tonight and cooking tomorrow. I assume nothing special about the cook, if missing anything please let me know.
Comments
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I did one with DP Red Eye. Loved it.Be careful, man! I've got a beverage here.
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Just let it loose on the grill or tried a T-Rex? I assume just a 4 hundo on the grill works until about 125-130, no?
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Yep. I seared the death out of mine then lowered to about 4 untill 130. It was the best lunch meat I've ever had.Be careful, man! I've got a beverage here.
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So you did a modified T-Rex? I will give it a good sear and then a 400 til done. Thanks my handsome man.
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Thanks, I'm trying a new skin cream.Be careful, man! I've got a beverage here.
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Hot tub an then sear till 122-125.pull and wrap.
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I never hot rubbed anything yet, not sure how exactly.
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I like slicing my Tri Tips about an 1 1/2inch slices,Marinate in a teriyaki sauce and grill to absolute perfection. This is how we do it in Cali.LET'S EAT
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What tweeve said. That recipe is amazing.
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My favorite thing to eat period
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How do I hot tub? Temp etc... The tri-tip is in a vacuum bag and can easily be put in a bath, just need to know how long, temp etc... Please... Thx
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Put the vacuum bag in 100-110 degree water for a hour. You will have to add hot water several times to maintain the temp. This should bring your internal temp to 70 or so degrees so you don't have to cook as long. I usually sear on the spider both sides and then throw the woo in and cook raised direct till it hits 122-125 for medium rare. Don't cook past 128 internal cause once you foil wrap and rest it will one up 5 plus degrees and medium tri tip is tough.
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Keep it simple. I slice mine to 1-1/4 or 1-1/2" then cook it like a steak. Some celery salt, black pepper, and bits of garlic and your good to go. You don't need to hot tub, or trex or any thing else. Simple cut. Simple cook. Great taste.
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This is on my to cook list. I've never cooked one period. It's time!Geaux Tigers!!!
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the vacuum bag wasn't so vacuumed afterall. Jalopy, cut is about 1.5 now, so will hit the grill after I finish smoking the bacon - stuck at 127 now. Looking forward to it.
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So I must say I enjoyed it. Definitely need to cut it properly for tenderness, but would definitely get it again. Good steak to have in the freezer I think, easy to prepare and cook.
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I just baught one about an hour ago. Its going on tomorrowBe careful, man! I've got a beverage here.
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I do my tri tip as follows: Sear down low with a sprider and a cast iron grid at around 400 dome and then raise to the felt line with my extender and roast until 123-125 let it rest for about 10 minutes.
This way I don't have to wait for the temp in the egg to drop after the sear.
Dave San Jose, CA The Duke of Loney
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