What's your preferred method to cook tri tip?

windnsea26

I'm cooking for another good size gathering today and my donation to my niece was 6 tri tip roasts.  I typically smoke it at about 225 and then when it hits 120-125 i'll sear it a little for a few minutes.  

Curious to see how you guys do it.  I'm going to store them in a cooler to take to the party and slice it there.

tenpenny_05

Sounds like you already do it the best way!

GrillSgt

A George Foreman. Happy Friday!!!

SoCalTim

windnsea26 said:

I'm cooking for another good size gathering today and my donation to my niece was 6 tri tip roasts.  I typically smoke it at about 225 and then when it hits 120-125 i'll sear it a little for a few minutes.  

Curious to see how you guys do it.  I'm going to store them in a cooler to take to the party and slice it there.

Your method will work just fine, myself ... I like my tri tip to finish in the 135/140 range, when I sear .. I take my egg to somewhere in the 600 to 700 degree range for a quick sear. It's magical.

morrobayrich

http://www.greeneggers.com/index.php?option=com_recipes&func=detail&id=1425

blasting

Pre smoked on egg until it gets to about 120, then Sous Vide for 12 hours at 131.  Then sear.

Not sure I'll ever go back to the old way, but there are plenty of ways to skin the cat.

Ladeback69

I do about the same as you but pull at 110 to 115 then sear at over 500.  If your method works no reason to change. 

R2Egg2Q

My preferred way is indirect start until IT hits about 115-120 and sear to finish a minute per side.

Gym

blasting said:

Pre smoked on egg until it gets to about 120, then Sous Vide for 12 hours at 131.  Then sear.

Not sure I'll ever go back to the old way, but there are plenty of ways to skin the cat.

This I need to try! I've done the SV then sear, but never the "pre smoke". Sounds like a winner

bgebrent

I like SV then sear.  I like @blastings idea too.

Hans61

Reverse sear on egg or forward sear on kettle 

westernbbq

Sous vide for 12 hrs. Then sear on ci grate over mesquite
Filet tender, new york flavor...crowd pleaser

westernbbq

HogHeaven said:

Judy Mayberry said:

@danv23 and @westernbbq: I cut my tri-tips in half for my own convenience, there's only two of us, but probably it works for a whole one. I treat it like steak...130° F. for 1 to 2 hours (depends on whether it's the thin or thick end, for me). Season it before SV-ing it, or not. DON'T overcook it when reverse searing! Keep flipping it so all sides are seared and use that Thermapen. I aim for a finished 130° F., but with the uneven thickness at the small end, it's a guess.

When SV cooking a Tri-Tip roast - TIME... is your tenderizer. 

IMHO a 2 hour SV cook at 131° on a Tri-Tip roast is under cooked, the meat is too tough. From experience I can say that a 24 hour cook at 131° on a Tri-Tip roast is over cooked, the meat becomes to mushy! 

Being a californian where tri-tip is abundant and having experimented on SVing many Tri-Tip roasts... I can say that 12 to 15 hours is the sweet spot - at 131°.  After it is seared it will be as tender as a filet mignon. I like to serve it with a bernaise sauce. 

I sear them either in a cast iron skillet or on my charcoal starter with a BBQ grate over it. 

DoubleEgger

SV Caveman 

westernbbq

Getting ready for another sous vide venture with tri tips....

Ozzie_Isaac

Wow, I am behind the times.  I go hot and fast all the way  flipping a bunch.  Tri-Tips are my quick cook.  Then slice cross grain and board sauce.  Usually doesn't make it past the cutting board.

I slice avocados and caramelize onions to go with it.

cookingdude555

I grill them, like a steak.  No low and slow.  But when I have time, I SV them.  Love the tenderness with the nice sirloin like beefiness ..

MaskedMarvel

Dammit. I need a SV. 

fishlessman

been following morrobayrich's recipe for years, really like the way tritip takes to basting and added flavor

Carolina Q

fishlessman said:

been following morrobayrich's recipe for years, really like the way tritip takes to basting and added flavor

Found it. http://www.eggsbythebay.com/eggfest-recipes.html

I've never seen a tri tip around here... but I just discovered that there's now a Trader Joe's near me AND they sell tri tips! Will have to "tri" this!

SonVolt

I use APL's method.... rub it down with a beef bouillon / soy sauce paste, then direct grill low 'n slow, basting & flipping every few minutes with one of his oil/garlic/herb concoctions.  No need to sear at the end as it's well browned by the time the center hits 130F.