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Just the "Tip"

500
500 Posts: 3,184
edited May 2015 in EggHead Forum
My first go at a Tri-tip. Opinions please but thinking indirect at 250* until about 115* IT, then sear off direct to 125*, rest. It's CAB, a little over 4 # worth. It's not Filet Mignon price but still up there so I don't want to screw it up. Thanks for the "Tips".  Oh, and don't believe the phrase "Just the tip."
I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • 500
    500 Posts: 3,184
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • SoCalTim
    SoCalTim Posts: 2,158
    If your doing the tip 'Santa Maria' style ... forward sear @ 600 for 4-6 minutes a side. Pull tip. Add platesetter, bring temp down to 300-350 and finish (to your liking) 127-137.

    Rub is HEAVY garlic .. Lawry's Seasoned Salt (Liberally) and black pepper.

    Rest for 15 minutes. When you slice into it, if done exactly the I have written, you'll hear the 'bark' rip ~ That sound is music to my ears, as it is perfect.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • aukerns08
    aukerns08 Posts: 253
    SoCalTim said:
    If your doing the tip 'Santa Maria' style ... forward sear @ 600 for 4-6 minutes a side. Pull tip. Add platesetter, bring temp down to 300-350 and finish (to your liking) 127-137.

    Rub is HEAVY garlic .. Lawry's Seasoned Salt (Liberally) and black pepper.

    Rest for 15 minutes. When you slice into it, if done exactly the I have written, you'll hear the 'bark' rip ~ That sound is music to my ears, as it is perfect.
    Bookmarked just to try this preparation some day.  Sounds amazing.  When you say heavy garlic we're talking fresh chopped garlic not granulated powder corrected?  Are we talking an entire bulb?
    Large and Mini BGE

    Hamilton, VA
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  • Ladeback69
    Ladeback69 Posts: 4,484
    Here is what I did not my last Tri-tip not to long ago.  The only issue I see with @SoCalTim's method is bringing the egg down to 350.  The PS will help, but will need to shut it all the way down for a bit to get it to drop.  I like going indirect first then direct for searing.  Nest time I am also going to go at 350 instead of 450.  The family was in a hurry for food.  I liked it, but my said she would rather have a filet.

    http://eggheadforum.com/discussion/1180056/tri-tip-on-the-xl#latest
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • jstnezell
    jstnezell Posts: 62
    Here's how I did mine, haven't done the Santa Maria style yet....

    http://eggheadforum.com/discussion/comment/1742410#Comment_1742410
    Houston, TX - LBGE
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  • nolaegghead
    nolaegghead Posts: 42,109
    Just by putting the plate setter in (between the thermometer and fire), your temperature will drop by well over 100F.  That direct heat cooks quick.
    ______________________________________________
    I love lamp..
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  • SoCalTim
    SoCalTim Posts: 2,158
    @aukerns08 ... Name brand granulated garlic, I use McCormick granulated garlic not the bulb
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • SoCalTim
    SoCalTim Posts: 2,158
    One more thing, I've never really gotten cooking a tri tip to 115 - too rare for me.

    @nolaegghead ... that's exactly right!!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • Ladeback69
    Ladeback69 Posts: 4,484
    SoCalTim said:
    One more thing, I've never really gotten cooking a tri tip to 115 - too rare for me.

    @nolaegghead ... that's exactly right!!
    That's why I sear it when it gets to that point to 133-137 if I can catch it at that temp.  Then off to rest for at least 10 minutes.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • johnkitchens
    johnkitchens Posts: 5,234
    I am going to try one soon. I want to see the after pics! 

    Louisville, GA - 2 Large BGE's
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  • aukerns08
    aukerns08 Posts: 253
    @SoCalTim Thanks for the info.  I'll definitely try it out one day when I find a nice tri tip.
    Large and Mini BGE

    Hamilton, VA
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  • stemc33
    stemc33 Posts: 3,567
    @500, probably weighing too late here, but I prefer searing first as @SoCalTim suggested. I've reversed seared, reversed caveman, seared first, and have gone direct for entire cook. Usually when I go direct for entire cook I sear low and then toss in homemade grill extendeder to raise the meat up and away from the coals. 

    My my last tri-tip was egged at standard grill height for entire cook flipping every 2-3 minutes till done. Egg was only filled with lump just below the firebox and meat was put on when egg stabilized at 450°. (Egg temp fluctuated greatly after starting due to opening and closing.) 

    Also, +1 with what @SoCalTim said about heavy seasoning.  It's hard to over season due to the thickness and also because it's sliced thin. When you think you have enough spice sprinkle some more on it. 
    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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  • Black_Badger
    Black_Badger Posts: 1,182
    Growing up in Bakersfield I've cooked a few thousand tri-tips and I've done so just about every way possible. For me, there's absolutely no better technique than sous-vide to 130 the fast and hard sear on the egg with LOTS of wood smoke for no more that 4 min total (maybe 1min 20sec per 'side'). A tri-tip is a roast that likes to be cooked like a steak and I find this technique perfect. Cut it very thin across the grain when you're done and it's fantastic. Tons of flavor and a great texture. Given how thinly I slice the finished product I like to hit it had with Butt Rub before vacuum sealing, through the sous-vide and then lightly again after unpouching and before the sear.

    That are many other ways it can be done (reverse sea being my favorite outside of sous-vide), but for my money this is the very best!

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • consultexpat
    consultexpat Posts: 4
    I followed SoCal Tim's advice, with great results!
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  • SGH
    SGH Posts: 28,988
    Looks fantastic brother. I could easily eat the whole thing by myself.  

    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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  • 500
    500 Posts: 3,184
    It's rubbed up heavy and ready. With Kosher Salt, cracked black, Dizzy Pig Cowlick Dteak, and more garlic powder. Resting it now to get happy. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,184
    It's on. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,184
    275* indirect 50* IT right now. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,184
    Tasty. Seared off on the cast iron. Pulled at 125*. Rested 15. Will do again. Paired well with a Temperanillo. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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