Tri Tip @ 250 fat cap up or down

grakk

Hey guys,

I don't have that much expirence with tri tip but the butcher had a prime tri tip at a cheap price so I grabbed it.

I did some googling on the internet and it sounds like I could get the egg going at 250 and cook it till it hits around 140ish - then let it rest.

I'm not sure If I should put the fatcap facing down or up, since tri tip is fairly lean right?

Anyone have any ideas? I'd like to get the smoke flavor in - so I'd like to try a lower temp.

I have cherry, hickory, and JD chips also.

Richard Fl

Fat caps on briskets, not my tri-tips. This is a high heat sear then dwell meal IMHO.

Beef, Tri-Tip, Richard Fl


INGREDIENTS:
2 2 Lbs Each Tri-tips
EVOO
"Rub It Raw" Santa Maria Style BBQ Rub

Grilling Sauce:
1/2 Cup Red Wine Vinegar
1/2 Cup[ EVOO
1 Tbs Garlic Powder
1 Tbs Fresh ground Black Pepper




Procedure:
1 Sprinkled EVOO on tri-tips and then heavly coated with the rub on both sides. Set covered in glass dish in refrigerator for 6 hours. Took out about 2 hours before cook and left on counter to come to room temperature.
BGE:
1 Got the large BGE up to 650°F direct and seared the tri-tips 3 minutes per side. pulled off the BGE and tented with heavy duty aluminum foil. Set the BGE up for indirect with plate setter legs up and shut down vents until the temperature of BGE got to 400°F about 20-25minutes. The internal temperature was about 98° F when pulled and 109°F when placed back on the BGE. Placed tri-tips back on and marinated about every 5 minutes until it reached 125°F internal. Pulled and let rest for 15 minutes. Final internal temperature was 135°F. Medium
2 The sauce used to cook was from "Morro Bay Rich" recipe for Santa Clara Tri-Tip. Thanks! http://eggsbythebay.com/Recipes.php


Preparation time: 30 minutes

Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2007/10/24

CVDSmokeShack

I have done the Tex Mex Tri Tip from the forum cookbook "Beef" second page about 25 times and have never had it rejected... 270 dome (direct) for 60 min turning at the 30 min mark. Pulling at 140 deg and let rest for 15 min covered.

Slice thin against the grain!

Happy New Year and good luck!
CVD

grakk

Fatcap up or down? Or did you trim it off?

Morro Bay Rich

Pull it at 140* as suggested and you will have well-done tri-tip :( . If that is what you are looking for, fire up the Egg.

Avocados

Trim the fat off, then olive oil and dry rub.

I like the initial sear at high temp just for a minute or two on each side, pull and rest while the egg drops down to 350-375 and then back in until internal temp gets up to 125 or 130 at the most.

My family loves tri-tip and I use Pappy's Original seasoning for Santa Maria style. Also good with just garlic powder, salt, and pepper. just be sure to slice it thin and across the grain for tenderness.

You can add the smoke on the back end of the cook.

Avocados

This is my favorite rub for tri-tip:

http://www.pappyschoice.com/Product Page_Pappys Choice.htm

works well on steaks as well

EGGARY

I don't know how you like your meat, rare,med. rare, medium, or well done. Qt 145, that would make the mat well-done. I usually pull it at 122 - 125 for med rare. That is my liking. Enjoy it at any temp.

Gary

When Do We Eat

I've done a lot of tri-tips and none of them had the "Santa Maria" (California) taste or consistency that I was aiming for-- until the one I did yesterday, more or less following this recipe:

http://americanfood.about.com/od/californiaregionalcuisine/r/Barbecued_Tri_Tip.htm

(great picture there)

Basically, start with a tri-tip trimmed to about 1/4 inch of fat (if you buy it "untrimmed" you will have to trim-- if you buy it "trimmed" it should be ready to go). I like to score the fat into one-inch squares as I gives me more surface area for the rub. Then, I rubbed with a product called "Santa Maria Seasoning"...

http://shop.scottsfoodproducts.com/Santa-Maria-Seasoning-SantaMaria7.htm

better picture here: http://shop.scottsfoodproducts.com/images/santaMaria.jpg

and then I let it sit for about half an hour, warming up a bit.

I cooked it DIRECT, no drip pan, no nothing-- just the meat on the cooking grate, 300 degrees. I basted it right off the bat, and every four minutes I turned the meat and basted again. My baste was not quite what they have in the recipe but it turned out GREAT:

1/2 T dijon mustard
1/3 C red wine (didn't have red wine vinegar, thought I'd substitute what I had)
1/3 C olive oil
2 T crushed garlic (from a jar)

I pulled it at 135 degrees F and it took about 40 minutes to get there. I just about ran out of the baste but could have done maybe one or two more rounds. The meat was super on the ends, and a little rare in the center even though I waited more than an hour to cut it. There was a nice black bark and great flavor. However, after a few hours in the refrigerator it somehow had even greater flavor. I made a couple of sandwiches with nothing but meat and biscuits and they were sensational. Made a few more tonight.

I was surprised that the meat was as rare as it was when my temperature probe said 135 F, so maybe there is something wrong with my thermometer. You will probably have to experiment a bit to find the temperature that works for you. I am seeing some different recommended temperatures in this thread so your mileage may vary, etc.

This was by far my most flavorful tri-tip and it looked (and tasted) just like the ones I've had from roadside stands in Santa Maria, CA. If that's what you're looking for this Direct Heat, turn-and-baste method is just what you need.

Note: I use a BBQ Guru to hold my Egg's temperature, which means I can close the top completely and still keep the fire going. The result is a lot of smoke inside the Egg, which may have contributed to the spectacular flavor. I think the marinade had the most to do with it but the smoke can't have hurt.

Good luck!