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Tri Tip suggestions
BGEGP
Posts: 47
I got some Tri Tips from costco. Does anybody have some suggestions? I've never made these before just wanted to give it a try.
I thought about rubbed with EVO and 50/50 mix salt&pepper with red oak smoke like brisket?
I thought about rubbed with EVO and 50/50 mix salt&pepper with red oak smoke like brisket?
Comments
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Tri tip normally grilled hot and fast like steak to medium rare. Reverse sear a good option tooGreensboro, NC
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Look up Trex method. Works for me. Sear both sides on high heat. Pull and put on plate covered in foil. Lower egg temp to 400. Put back on egg until your ideal internal temp.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Chubbs said:Look up Trex method. Works for me. Sear both sides on high heat. Pull and put on plate covered in foil. Lower egg temp to 400. Put back on egg until your ideal internal temp.
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I'm in the reverse sear camp but it is pretty versatile in ways to cook it. Here's how I cook them: http://eggheadforum.com/discussion/1143349/tri-tip-tutorial
Check the label on the package and see if says "blade tenderized" and then suggests cooking it to a minimum of 160 degrees. Costco out here is blade tenderizing their tri tips which I'm not crazy about because of reports like this: http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm. I like my tri tip med rare so no blade tenderized tri tip for me.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
I don't think Costco is tenderizing themselves. I believe it happens to the primal cuts at the processor's and is distributed that way. They are one of the few that actually make the consumer aware. I would ask at your local meat counter or find a Butcher who doesn't.R2Egg2Q said:I'm in the reverse sear camp but it is pretty versatile in ways to cook it. Here's how I cook them: http://eggheadforum.com/discussion/1143349/tri-tip-tutorial
Check the label on the package and see if says "blade tenderized" and then suggests cooking it to a minimum of 160 degrees. Costco out here is blade tenderizing their tri tips which I'm not crazy about because of reports like this: http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm. I like my tri tip med rare so no blade tenderized tri tip for me.
I agree on the tenderizing avoidance. I would die if I got my wife or daughter sick from that. Me? Meh.
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Thanks for the info on blade tenderizing...didn't realize that there was such a process. Will be vigilant in the future.Fairview, Texas
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I will smoke it for about 2 hours after putting a rub on. After in comes out of the smoke finish it off on the ci grate until medium rare. Slice thin and placed on a small roll.
I'll be doing 18 f o 25 of the tomorrow, at the Red White and Boom in Ahwatukee, Az. -
Here's how I did tri tip over the weekend. I've done both trex and reverse sear and I prefer the reverse. I like adding a simple board sauce and then cutting the tri tip over the sauce. Lately I've used EVOO, thyme, cilantro, jalapeño, garlic, lime juice, salt and pepper. http://eggheadforum.com/discussion/1153997/sunday-tri-tip#latest
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For not only a good cooking process, but also a killer rub, go www.eggsbythebya.com. Click on "recipes", and check out Santa Maria Style Tri Tip. I just don't do it any other way. The best, IMO!John in the Willamette Valley of Oregon
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