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First Shot - Tri-Tip Reverse Sear

logchief
logchief Posts: 1,432
in EggHead Forum
A choice untrimmed tri tip from Costco with S&P, garlic and some herbs.  Starting it off hopefully at 250 or so with just a bit of mesquite chips (brides request, she likes it, SO).  Gonna take it up to 110-120 and then crank up heat.  Not much time to get some advice, but going for it.image
LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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Comments

  • SGH
    SGH Posts: 28,989
    We all have different preferences, that said I like to pull TT at 105 internally and then sear. However I like my beef a little rare. Your plan is fine. You only need to decide how "done" you want it and pull accordingly. Standing by and good luck.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I wish we could get tri tip around here. Looks really good.
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  • logchief
    logchief Posts: 1,432
    edited November 2014
    Thanks SGH, I'll give that a shot.  My bride likes it pink in the middle (med. rare), so that's what I'm shooting for.

    @theyolksonyou Tri Tip is such a great cut of beef.  I'm looking forward to this one, keeping my fingers crossed
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • Lit
    Lit Posts: 9,053
    Have you thought about making sushi out of it?
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  • SGH
    SGH Posts: 28,989
    logchief said:
    Thanks SGH, I'll give that a shot.  My bride likes it pink in the middle (med. rare), so that's what I'm shooting for.

    @theyolksonyou Tri Tip is such a great cut of beef.  I'm looking forward to this one, keeping my fingers crossed

    Brother if you are shooting for medium rare, you may want to go a tad higher than my 105.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • anzyegg
    anzyegg Posts: 1,104
    I haven't seen one here either.... I haven't went to Cosco yet... Looks like a good one, post the finished pics.
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  • stemc33
    stemc33 Posts: 3,567
    Any finished pics? I cook mine at about 500° close to the fire and flip every three minutes to start with and depending on color I'll shorten flip times if needed. Tonight I cooked as above, but finished for 6 minutes on an extended rack. Not sure if this was your first tri-tip and I'm sure you figured it out by now going off the time of your post, but the great thing about tri-tip is that the shape of the meat provides several different levels doneness.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • logchief
    logchief Posts: 1,432
    stemc33 said:
    Any finished pics? I cook mine at about 500° close to the fire and flip every three minutes to start with and depending on color I'll shorten flip times if needed. Tonight I cooked as above, but finished for 6 minutes on an extended rack. Not sure if this was your first tri-tip and I'm sure you figured it out by now going off the time of your post, but the great thing about tri-tip is that the shape of the meat provides several different levels doneness.
    I've had my egg now for about a month and done a couple of tri tips direct and they came out good.  I've cooked tri tip for years on my gasser and eaten it all the time here in CA.  Tonight's reverse sear came out better than any other I've done.  Still learning, I think I over loaded the charcoal so it took longer to get it going and up to speed, but came out tasty.  And leftovers for sammies.  Some snap peas, onions and water chestnuts to go with it.imageimageimage
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • stemc33
    stemc33 Posts: 3,567
    Looks great @logchief‌. Sometimes I have problems getting the egg hot if I'm loaded up with lump, especially if using small pieces. It's been much better since switching to Ozark Oak. The OO has a much faster response to vent changes compared to Royal Oak.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • blind99
    blind99 Posts: 4,974
    Another great looking tri tip! I gotta find some of that!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • logchief
    logchief Posts: 1,432
    stemc33 said:
    Looks great @logchief‌. Sometimes I have problems getting the egg hot if I'm loaded up with lump, especially if using small pieces. It's been much better since switching to Ozark Oak. The OO has a much faster response to vent changes compared to Royal Oak.
    I got my first bag on charcoal with the Egg from BGE and just got 5 10lb bag of Hasty Bake from Amazon and trying to get the loading and fire dialed in.  It's just a learning thing.

    @blind99 It's a great piece of meat and everywhere here in CA, guess it's not too common elsewhere.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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