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First Tri-Tip...I'm a believer!

briwald
briwald Posts: 103
in EggHead Forum
Finally got around to picking up a tri-tip cuz I've heard so many great things about them on this forum.  Turns out the forum is right!  Used the reverse sear method, bringing the beef to 110 degrees, and searing it to 140 (my wife and daughter like it a little more medium than I). Also took my new Meater Plus for its first spin.


Maitland, FL
XL BGE since 2019

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Comments

  • lkapigian
    lkapigian Posts: 11,262
    Nailed It 
    Visalia, Ca @lkapigian
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  • lousubcap
    lousubcap Posts: 34,419
    Way to bring it home.  Great finish-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JohnInCarolina
    JohnInCarolina Posts: 33,255
    I’m a believer I couldn’t leave her if I tried!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Photo Egg
    Photo Egg Posts: 12,136
    Looks awesome!
    Crust and pouring juice…
    Thank you,
    Darian

    Galveston Texas
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  • dmourati
    dmourati Posts: 1,295
    Nice job. I would let the meat rest a little longer based on your board shot and my similar experiments/results with tri-tip.
    Plymouth, MN
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  • Foghorn
    Foghorn Posts: 10,109
    Can I get a amen?!

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • northGAcock
    northGAcock Posts: 15,172
    Nice job on that one.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • bbracey21
    bbracey21 Posts: 319
    Boom! Nice job. I did one myself a few weeks back and it won’t be my last one..
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  • danhoo
    danhoo Posts: 704
    briwald said:
     Used the reverse sear method, bringing the beef to 110 degrees, and searing it to 140 (my wife and daughter like it a little more medium than I). 
    Looks tasty. 

    I have a suggestion since your wife and daughter like it cooked more than you do. 

    Take the initial cook temp up to 120 F, then pull it, let it rest a min then cut it along the seam. I find 120 is a great temp for the smoke phase. 

    Then you can reverse sear half to medium, and the other half to rare, or med rare and everyone is happy. 

    Your wife or daughter might even try a med rare bite. 

    Here's one I pulled at 120, maybe 123F , cut on the seam about to be seared. 



    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820 |  WSM 22 | 
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  • bluebird66
    bluebird66 Posts: 2,808
    That looks great!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • 1voyager
    1voyager Posts: 1,157
    Outstanding job. Looks like you've been cooking tri-tip for years!
    Large Egg, PGS A40 gasser.
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  • MediumRarely
    MediumRarely Posts: 270
    briwald said:
    Finally got around to picking up a tri-tip cuz I've heard so many great things about them on this forum.  Turns out the forum is right!  Used the reverse sear method, bringing the beef to 110 degrees, and searing it to 140 (my wife and daughter like it a little more medium than I). Also took my new Meater Plus for its first spin.



    Wife and daughter get the short end of the Tip! Perfect for all. Nicely done!

    Always act so that you can tell the truth about how you act.


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  • Yno
    Yno Posts: 529
    I always cook two, one rare for me and one burnt for Ynette.

    We both like leftovers. Great for sammies, salads, etc.
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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  • TechsasJim
    TechsasJim Posts: 2,252
    Love the Tri tip.  I always just sear mine like a steak which works well for my family as the thicker portion comes out mid-rare and the thinner more mid+ (which, like your family mine prefers as well).  

    Great first Tri tip!!
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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