Small Trip-Tip

KimberlyO

I ordered a tri-tip recently and it has arrived at 1.65 lbs. Much smaller than I expected. It does not have a fat cap. I now know to specify size when ordering... I was planning to smoke then reverse sear, but, am now rethinking that because it is so small. Would you just go ahead and direct cook it? Or is smoking still an option, just shorter time frame?

Foghorn

I wouldn't deviate from plan.  And most tri-tips I have gotten do not have fat cap.   

"Smoking" or slow roasting at a relatively low temp is the best way to get a uniform doneness in the meat.  That's what may of us do with pretty much any thick steak, so that's what I'd do on this tri-tip as well.  The lower the cooking temp, the more uniform the doneness.

Ozzie_Isaac

I don't usually smoke any size tri-tip.

I prefer hot and fast for tri-tip.  Salt, pepper, garlic powder, onion powder.  Flipping a lot.  Then cut cross grain and thin to serve or cube (1/4")  for tacos.

Ozzie_Isaac

Will add, tri-tip usually handles being done more than steaks.  I aim for medium rare in the middle, but if it goes a bit beyond it will be fine.

danhoo

I agree that tri tip does better towards medium. 

I slow smoke with pecan chips until 122 to 125 F internal then reverse sear with the drop spider. 

Works for me consistently. 

KimberlyO

@danhoo how long does it take the fire to get up to temp after pulling the platesetter? Does the tri tip rest during that time?

danhoo

KimberlyO said:

@danhoo how long does it take the fire to get up to temp after pulling the platesetter? Does the tri tip rest during that time?

5 to 15 mins.

15 min if I open the bottom full and remove the daisy vent cap. 

5 mins if I'm in a hurry. I'll use my fireplace bellows to stoke the coals. I've also used my battery powered leaf blower blowing in the bottom vent from a couple of feet back. 

And yes, I rest it in a Pyrex dish and cover it with foil. I don't wrap it. 

Battleborn

KimberlyO said:

@danhoo how long does it take the fire to get up to temp after pulling the platesetter? Does the tri tip rest during that time?

Depending on the size of your Egg and how clean the bottom is, but my large is usually ready in about 10 minutes or so. I leave the dome open and bottom vent all the way open to get it super hot. 

lousubcap

If you want to get the fire to spread across the entire lump bed in short order, once you open the dome, shut the lower vent.  This forces the air in thru the top and away it goes.  That's the method I use for the caveman cook/finish.  FWIW-

Ozzie_Isaac

lousubcap said:

If you want to get the fire to spread across the entire lump bed in short order, once you open the dome, shut the lower vent.  This forces the air in thru the top and away it goes.  That's the method I use for the caveman cook/finish.  FWIW-

What the!?  My mind has been blown.  Need to try this.

lousubcap

@Ozzie_Isaac -I use that method to get the blazing coal bed for paella cooks as well.  Works like a charm!

dmourati

My plan for tri-tip of any size is as follows:

1. Lump+Red oak+place setter
2. 250F temp
3. Cook till internal 125
4. Remove tri-tip, remove place setter, raise temp to 500
5. Sear 2 minutes, flip, sear, flip, sear, flip, sear
6. Rest 15 minutes, cut into two pieces, slice against the grain.

danhoo

lousubcap said:

If you want to get the fire to spread across the entire lump bed in short order, once you open the dome, shut the lower vent.  This forces the air in thru the top and away it goes.  That's the method I use for the caveman cook/finish.  FWIW-

Wow. I'll have to try that. 

KimberlyO

Thank you guys for all the great input. And based on the pictures; YUM. I hope I can do the meat and the advice justice! I'll let you know how it goes, and if it is any good at all will include pictures 

Battleborn

lousubcap said:

If you want to get the fire to spread across the entire lump bed in short order, once you open the dome, shut the lower vent.  This forces the air in thru the top and away it goes.  That's the method I use for the caveman cook/finish.  FWIW-

Thanks Skip, used this method today for some chicken breasts. Worked like a charm. 

danhoo

Started two with the smoke daddy magnum P. I. G.

One is for a friend. 



Just lit some coal. 

The PS Woo makes moving stuff in and out easy. 

briwald

dmourati said:

My plan for tri-tip of any size is as follows:

1. Lump+Red oak+place setter
2. 250F temp
3. Cook till internal 125
4. Remove tri-tip, remove place setter, raise temp to 500
5. Sear 2 minutes, flip, sear, flip, sear, flip, sear
6. Rest 15 minutes, cut into two pieces, slice against the grain.

I use this same plan exactly.  

lousubcap

Based on overwhelming $$ shots, that is a winning method. cited above.

@briwald - nailed it!

KimberlyO

@lousubcap, did you sear with the lid open?

lousubcap

Not my cook but I do sear with the lid open and lower vent shut. 

KimberlyO

@dmourati, @danhoo, did you sear with the lid open or closed? A poll from all others would be helpful! I am trying to get a sense of people's methods for searing. Forgive the rookie questions. I am not familiar with reverse searing. Thanks!

lousubcap

We were all rookies once and some of us still are. 

You learn something new dang near every day here and the sleeper that is overarching is the realization that you need to buy something you never knew existed but now feel you can't live without, aka the vortex and the rabbit hole.

Discretionary income can disappear around here.  FWIW-

KimberlyO

Yes, after looking at the pictures above, already looked up the spider. This forum is beginning to cost me money in both accessories, better charcoal, and meat. So far, all worth it! 

fishlessman

KimberlyO said:

Yes, after looking at the pictures above, already looked up the spider. This forum is beginning to cost me money in both accessories, better charcoal, and meat. So far, all worth it! 

this is my favorite method with these. most methods work. watch some tri tip slicing methods, they are odd if you have never sliced one and thats usually the big mistake made cooking the first one.

EGGFEST 2006-2007-2008-2009-2010-2011-2012

Santa Maria Style Tri-tip
Rich Miller 
Morro Bay, CA

2 (3 pound) tri-tip roasts
Basting Sauce, recipe follows
Seasoning Salt Mixture: recipe follows

Seasoning Salt Mixture:
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
4 tablespoons granulated garlic
2 tablespoons salt

Mix together all ingredients in a small bowl

Basting Sauce:
½ cup red wine vinegar
½ cup garlic-infused vegetable oil

Whisk together vinegar and oil in a small bowl.

Coat both sides of the tri-tip roasts with the seasoning mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature. Sear each side of the tri-tip at 600 to 700 degrees for 3 to 4 minutes each. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. During this cool down period I usually toss in a couple of oak chunks. Put tri-tip back in the BGE and cook to an internal temperature of 126 degrees for medium rare, basting with the sauce every 5 to 10 minutes. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes. Cut into ½” slices against the grain.

This recipe is from Foodnetwork.com’s website. It is titled “Santa Maria Style BBQ” Oakwood Grilled Tri-tip. It is as close to authentic Santa Maria tri-tip as I have been able to find.

MaskedMarvel

Never even occurred to me to sear lid up lower vent closed..

fishlessman

MaskedMarvel said:

Never even occurred to me to sear lid up lower vent closed..

it helps keep the flame from going out of control so you can get that meat off the fire if going caveman. also helps keep the flame down for wok cooking at higher temps.

TechsasJim

Every one I have had (probably 100 by now) have the fat cap on.    I always trim the cap off and treat it as a normal steak.    Never has it been anything but great.

May attempt a smoke at some point, maybe an A/B approach.

danhoo

KimberlyO said:

@dmourati, @danhoo, did you sear with the lid open or closed? A poll from all others would be helpful! I am trying to get a sense of people's methods for searing. Forgive the rookie questions. I am not familiar with reverse searing. Thanks!

@KimberlyO  I reverse sear with the lid up. 

There are lots of way to smoke, sear, roast tri tip. Here is my technique, and I keep evolving it.

I smoke until the tri-tip reaches about 120 to 125F internal temp, pull the tri tip and put it into a warm serving dish covered in foil. It doesn't really need to rest, but I wrap it in foil, mostly to just keep it warm while the coals are getting hot.

I get the coals flaming hot, almost like cooking over live fire. @lousubcap
suggested closing the bottom vent and leaving the lid open as a good way to spread the fire across the bed of coals. 

I use the drop spider from CGS and a 14 1/2 inch heavy duty grid which gets the cooking surface even closer to the coals.

As far as the actual reverse sear. Once the coals are HOT,  I put the TT back on and flip it often. like every 30 to 45 seconds. I don't walk away from the fire once the reverse sear starts. 

Since the TT was already in a serving dish, and already had foil over it, I keep these warm by having a bit of it overhang the egg. 

The end-game of searing comes with experience and internal temp of an instant read. When it "feels" close I'll pull it off the coals set it in the serving dish and let it just sit for a minute. Then I temp it with an instant read.  128F to 130F is my target for the thick section. If the thicker section is still wobbly and reading cooler I'll hold the tri tip by the narrow point with tongs and only sear the wider and thicker part.

When its done Ill cover it in foil, bring it in and let it rest a few minutes.

As far as "Done-ness" I've not over cooked a TT since I started reverse searing, but I have under cooked a couple. I like my beef rare, but I've found Tri tip is more tender when on the high side of medium rare.

The last and most important part is carving the TT. If it is cut with the grain it is chewy, so finding the seam, making that the first cut and then cutting across the grain is needed to ensure a tender bite. 




So, as I started with there are lots of ways to do this. I don't claim mine to be the best or the only way and as I said, I'm always evolving my technique.



here's a pic of the drop spider with the HD searing grate / grid. 




 https://ceramicgrillstore.com/products/large-3-and-5-leg-spider-bge-1

I also have a PS-woo which is a great add-on for removing the platesetter and cooking grid as one unit.  



https://ceramicgrillstore.com/products/large-pswoo-bge-expander

dmourati

KimberlyO said:

@dmourati, @danhoo, did you sear with the lid open or closed? A poll from all others would be helpful! I am trying to get a sense of people's methods for searing. Forgive the rookie questions. I am not familiar with reverse searing. Thanks!

I sear closed. It's about controlling the heat for me. If you are concerned about too much cooking going toward the topside, all you have to do is pull the tritip earlier during the indirect cook, say at 120 vs 125.

KimberlyO

The tri-tip was a success. Thank you all for your help. I was weirdly worried about the reverse searing and all went as planned. That never happens. hah. Thanks again for all the inspiring pictures and detailed instructions, it made it so much easier. 

lousubcap

@KimberlyO - thanks for the feedback as that is not the norm here.  Many roll in, ask a question, get several responses (any of which will achieve great results) and vanish.