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Easter Tri-Tip, and a tale of two salads.

anton
anton Posts: 1,813
in EggHead Forum
My last Angus Tri-Tip from cryopac from RD, I must shop soon.

I rubbed this one liberally with Peppered Cow.

As usual, I flip seared this one raised direct, at 400F, mostly with the dome open.
Pulled at 125-130, did not rest, sliced immediately, and served, it was one of my best, like buttah, was very pleased with the tenderness.

Caprese salad, and super greens salad were the side dishes, super greens were accented with bacon crumbles, and sunflower seeds with a citrus dressing.
Caprese salad was made by new gal I am dating, great flavor, quality mozz, did not disappoint.

Happy Easter to all you Eggheads.
 Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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Comments

  • SGH
    SGH Posts: 28,988
    Good looking grub brother. Happy Easter to you and your family. Hope all was safe and happy.

    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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  • anton
    anton Posts: 1,813
    Hey @SGH, thanks brother! It was a good time, glad to see you out here man, and Happy Easter right back.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • fiver29
    fiver29 Posts: 628
    Yeah, that's looking soooo good!!  I'm getting the itch to grab some Tri-Tip now.....
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Tri-tip steak is difficult to find out here for whatever reason. The grub looks perfect man. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Nice meal. That tri looks perfect!
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  • Chowman
    Chowman Posts: 159
    Great looking cook! By flip sear , is it like a standard grilling technique? Not a dedicated reverse sear or front end sear?  How many turns?  I used to do 1" thick steaks by a 2 minute/side then flip, 8 minute total rule for example.
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  • Legume
    Legume Posts: 15,936
    Nice Anton.  Was just starting to wonder when you were going to surface with another outstanding cook and here you are, right on schedule!
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • blind99
    blind99 Posts: 4,974
    @anton very nice!
    @nphuskerfl yeah same problem up here. Some of the butchers will order it for me though, running about 8$ a lb

    Speaking of tri tip has anyone seen @stemc33 ?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Legume
    Legume Posts: 15,936
    haven't seen @stemc33 in a while, I don't think he's been online for a couple of months.  I miss his overnight cooks and Wyoming weather commentary.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • anton
    anton Posts: 1,813
    @Chowman, since I want it at 125-130F internal, I can just keep flipping over 400F grill with flames, mostly with dome open, they cook fast. I usually flip 4 times, twice on each side.
    Thanks for the nice words, @SGH, @fiver29, @HPHuskerFL, @theyolksonyou, @Legume, @blind99.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Jeepster47
    Jeepster47 Posts: 3,827
    I love it ... Flip Sear!

    I've been working most of my adult life to not cook that way.  Have always associated it with poorly cooked steaks.  I have a relative (who shall remain unnamed) who cooks that way.  Stands at the grill and just keeps flipping them until they become mummified.  Then he buries the steak in A1 sauce or ketchup at the table.  Thus, that style of cooking has always been associated with shoe leather.

    After looking at your pics, I'll have to add Flip Sear to my to-try list.  Thanks.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • cook861
    cook861 Posts: 872
    Nice steak dinner
    Trenton ON 1 mbge for now
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  • Jeepster47
    Jeepster47 Posts: 3,827
    cook861 said:
    Nice steak dinner
    Oh yea, that too!

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Jeepster47 said:
    I love it ... Flip Sear!

    I've been working most of my adult life to not cook that way.  Have always associated it with poorly cooked steaks.  I have a relative (who shall remain unnamed) who cooks that way.  Stands at the grill and just keeps flipping them until they become mummified.  Then he buries the steak in A1 sauce or ketchup at the table.  Thus, that style of cooking has always been associated with shoe leather.

    After looking at your pics, I'll have to add Flip Sear to my to-try list.  Thanks.

    I thought @Ozzie_Isaac was a better cook than that!  Google images works wonders, I guess. ;)
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  • evie1370
    evie1370 Posts: 506
    Great looking Tri-Tip, it continues to be one of my favorites. Now I am hungry...

    Medium BGE in Cincinnati OH.

    "

    "I don't know what effect these men will have upon the enemy, but, by God, they frighten me. " Duke of Wellington, Battle of Waterloo.
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  • 4Runner
    4Runner Posts: 2,948
    I have 2 in my freezer.  Never had a tri tip before and yours looks great.  Might break it out this weekend.  Thanks for the inspiration.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • anton
    anton Posts: 1,813
    @Jeepster47 , I have done them two or three ways now, this way, low temp, then reverse sear, and seared then foil wrap with liquid. For these Superior Angus  Tri-tips, this method is working very well! I have to get back to RD, I'm down to two ribeyes, and I'm out of Tri-Tips altogether. I may go into withdrawals. :anguished: 
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • henapple
    henapple Posts: 16,025
    Nice 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • MeTed
    MeTed Posts: 800
    @anton I cooked the exact same roast for  Easter flipped every 4 mins. Egg was at 550 took it off when IT was 125 and sliced.

    It tasted great but it was like leather trying to slice it and chew it. any ideas what I did wrong? The cryo package said to cook to an IT of 148. Thanks
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • anton
    anton Posts: 1,813
    @MeTed, Mmmm, I 'm not sure, I definitely would not have cooked it to 148F, that's for sure, sounds like you did it exactly as I did, only differences were, I was at 400F dome temp, I cooked it until 125-130 internal , then pulled off egg, rested for two minutes, then sliced against grain. Maybe it was your grade of meat? Mine was an Angus, and I have never had a bad one yet. Try, try again, hopefully next one is better.Wish I had better advice for you. Good luck on the next one.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • MeTed
    MeTed Posts: 800
    Thanks @anton, I am going to try again tomorrow but slice it differently. By the way great looking post with the salad!
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • anton
    anton Posts: 1,813
    @MeTed, right on man, hope it turns out a lot better, I'll watch for your post, thanks for the kind words, those two salads were killer! :peace: 
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • logchief
    logchief Posts: 1,431
    Nice job on that tri tip @anton, salads look excellent with it.  It's the brisket of California I guess, but I still have to do a brisket.  Have a Costco tri tip prime coming out of the freezer tomorrow.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • Jeepster47
    Jeepster47 Posts: 3,827
    theyolksonyou said:
    Jeepster47 said:
    ...  I have a relative (who shall remain unnamed) who cooks that way.  Stands at the grill and just keeps flipping them until they become mummified.  Then he buries the steak in A1 sauce or ketchup at the table.  Thus, that style of cooking has always been associated with shoe leather. ...
    I thought @Ozzie_Isaac was a better cook than that!  Google images works wonders, I guess. ;)
    I would tell you the answer is "nope and yep", but the kid has come a long way since his first smoked food.  It was bad ... really, really bad ... tasted like the food was coated with cosmoline.  The really dump thing is that we all ate it so as to not hurt his feelings.  Ask him the back story sometime.

    So, no the relative is a confirmed gasser.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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