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TRI-TIP

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Comments

  • Adrock
    Adrock Posts: 93
    I cooked my first tri tip this weekend and was super excited about the results.  I seared about 2:30 a side at 600-650 direct then pulled it and covered in foil.  I then put on the plate setter and dropped the temp down to about 350-375.  Cooked it about 15 more minutes until it registered 135.  Mine was slightly over done in my opinion.  There was just a bit of pink left.  I think I will pull my next one closer to 125-127 and let it rest. Kudos to all the cooks on this thread - they look fantastic.
    Victoria, MN
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  • stemc33
    stemc33 Posts: 3,567
    theyolksonyou said:
    That death dust is good stuff. You can get too much though. 

    Good looking tri. 
    Thanks.

    I usually don't eat hot stuff so I went easy on it. I really liked the taste of it. Actually one of the the better tasting tri-tips I've done. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • stemc33
    stemc33 Posts: 3,567
    Late night/early morning tri-tip. Tried out the Ghost Chile Rub @jonnymack sent me. Hot stuff. I went easy on it. Raised direct at 400° on MM. 3 minutes per side then 2 minutes per side. Pulled and let the MM climb to 600°(2min.) tri-tip back on and flipped at 1 minute intervals until 130-135°. Should of pulled at 120-125°. 



    Tasty. Not much leftover. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Jbomar
    Jbomar Posts: 16
    jaydub58 said:
    I loves me tri-tip!
    No pics currently, but I like Santa Maria style, that is a super rub!
    What is Santa Maria style?? I'm cooking 2 Tri tips tonight!
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  • dmchicago
    dmchicago Posts: 4,516
    edited August 2015
    This was my Tri-Tip cook yesterday.

    The meat was about 1.75 lbs.

    santa maria rub (salt, pepper, dried rosemary, onion powder, garlic powder cayenne.

    Egg at 450, grilled direct, flipping every 4 minutes and basting with 50/50 canola oil/red wine vinegar, a tbls dijon mustard and crushed garlic cloves.

    Got to the 5th flip baste and she was probing 130ish all around.

    Rested 10 minutes and scarfed.



    http://eggheadforum.com/discussion/1185686/first-tri-tip#latest
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • Jbomar
    Jbomar Posts: 16
    Enlisted my little helper for rub sprinkles
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  • pgprescott
    pgprescott Posts: 14,544
    Looks like another great egg day. 
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  • GATraveller
    GATraveller Posts: 8,207
    @stemc33 that's incredible looking tri. I've had a rough go finding it in my neck of the woods lately. You've reignited that fire. Good work buddy!!

    "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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  • stemc33
    stemc33 Posts: 3,567
    Jbomar said:
    jaydub58 said:
    I loves me tri-tip!
    No pics currently, but I like Santa Maria style, that is a super rub!
    What is Santa Maria style?? I'm cooking 2 Tri tips tonight!
    Basically the main ingredients are Salt, Pepper, and garlic. If you do a internet search you'll find these are the main ingredients with a variation of other spices cooked over red oak. I've never used red oak, but I'm thinking @SoCalTim has used/uses it. I'm not sure though. Somebody out there on the West Coast uses it. 

    The rub doesn't need to be extravagant to enjoy this delicious cut. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • stemc33
    stemc33 Posts: 3,567
    GATraveller said:
    @stemc33 that's incredible looking tri. I've had a rough go finding it in my neck of the woods lately. You've reignited that fire. Good work buddy!!
    I've had problems getting the grass-finished lately from the farmers market. I had to laugh when the lady told me "there's only two of those per cow you know". I told her I know and I want them. They're starting to butcher more cows so hopefully I'll be getting some grass-finished soon. 

    I have no problem getting regular beef tri-tip from the butcher though. You might just have to ask. This is becoming a popular cut in places other than California. I suspect the prices will start climbing the more popular it becomes. I see a lot of postings that people can get them readily at Costco. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Jbomar
    Jbomar Posts: 16
    Maybe a dumb question but when you probe to take a temp, don't you just hemorrhage essential juicey juice with each poke? 
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  • dmchicago
    dmchicago Posts: 4,516
    Jbomar said:
    Maybe a dumb question but when you probe to take a temp, don't you just hemorrhage essential juicey juice with each poke? 
    Not really. The thermo pen for example has a very small point. No loss of juicy juice. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • bill37
    bill37 Posts: 127
    How do you cook a tri-tip?  Temp, direct indirect? sear or reverse sear?  Thanks!!
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  • dmchicago
    dmchicago Posts: 4,516
    As usual, many roads to the same destination. 

    I li did mine direct 400 - 450 flipping every 4 minutes. 

    Others do do reverse sear. 

    Do do what you think will be best and adjust from there. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • stemc33
    stemc33 Posts: 3,567
    Jbomar said:
    Enlisted my little helper for rub sprinkles
    Looks like your little helper has watched some Aaron Franklin videos from looking at the high sprinkle point. He uses that technique to get even coverage. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • stemc33
    stemc33 Posts: 3,567

    bill37 said:
    How do you cook a tri-tip?  Temp, direct indirect? sear or reverse sear?  Thanks!!
    +1 with what @dmchicago about many roads to the same destination. Pick your poison and go with it. Lately I've been cooking direct and just flipping frequently. If your comfortable doing a reverse sear, many people like this method best. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • stemc33
    stemc33 Posts: 3,567
    Finally nailed a reverse sear with a tri-tip. Nice wall to wall pink in many places. Grass-finished and rubbed with Oakridge Ghost Chile Rub. Cut the small end off prior to egging so I could cook it well done(I know, that's how the wife eats beef). Indirect at about 275° until IT 120°. Flipped twice during indirect portion.  Pulled off and took the MM to 600°. Tri-tip back on and cooked with lid open flipping every minute until 130°. Delicious. 


    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • SGH
    SGH Posts: 28,876
    @stemc33
    Yes sir, you nailed it. It looks spectacular brother stem. Awesome job. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Legume
    Legume Posts: 15,173
    Yesssss!   Great crust and color on that, bravo.
    Love you bro!
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  • blind99
    blind99 Posts: 4,974
    edited August 2015
    Excellent! This is tri-tip at its finest!

    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • jonnymack
    jonnymack Posts: 627
    Glad you got some use out of that ghost chile rub. I was too scared, great looking grub. 
    Firing up the BGE in Covington, GA

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  • stemc33
    stemc33 Posts: 3,567
    jonnymack said:
    Glad you got some use out of that ghost chile rub. I was too scared, great looking grub. 
    It's actually really good. It doesn't take much to give meats great flavor.

     I'm glad you got it for me. This is one of those rubs I would never have bought. I guess that's the great thing about the exchange, we all try something new we would never consider buying for ourselves. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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