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Crispy Crust TriTip

Andham
Andham Posts: 8
edited November -0001 in EggHead Forum
As an enthusiastic new Green Egger, I made a scrumptous, mouth watering tri tip...............however the crust was soft; and I like a crisp crust.[p]Someone told me to use a propane torch at the end of the cook for a couple of minutes. Were they joking? Any suggestions?
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Comments

  • Elder Ward
    Elder Ward Posts: 330
    AndHam,
    Cook you Tri Tip @ 425 degrees over the coals no plate setter or pizza stone. Flip your tri tip ever 10 minutes un till done. I think you will get what your looking for.
    Elder Ward
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  • Andham
    Andham Posts: 8
    Elder Ward,[p]Thanks for the quick response. So far, everything I've cooked has been slow cooked over a plate or pizza stone. Approximately how long at 425 degrees? Aren't flare ups a problem? I know of your excellent reputation. Thank you. Any advice?
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  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
    AndHam,
    I just finished cooking 8 tri-tip for the Eggs-by-the-Bay Eggfest. I posted the method I used on the Eggs-by-the-Bay.com website. This method gives a nice crust and everyone seemed please with the outcome.
    [ul][li]http://www.eggsbythebay.com[/ul]
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  • Elder Ward
    Elder Ward Posts: 330
    AndHam,
    Flair ups are not that big a deal for this style of cook. Besides a few flames will just give you that crust you are looking for. High heat equals carmelization of enzimes. Crusty outside done to what ever temp inside. I can not say how long. The guys that do road side cooks out here flip the meat every time the liquid puddles on top of the meat. At first the liquid will be bloody. later it will be clear. Then it is ready. Tri tip varies in thickness so each cook is a little different. Also Morrow Bay just posted his method. It is an excellent method I loved it.
    The original method in Santa Maria CA where it was born the only thing they do with their tri tip is rub it down with Kosher salt, black pepper and garlic. The old timers cut cloves of Garlic and rub the meat then apply the salt and pepper. Most just use Garlic powder. [p]If you got em smoke em,
    EW
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  • tach18k
    tach18k Posts: 1,607
    AndHam,
    When I do mine, I do a slow cook first, 250 dome, indirect. let it get to 125 and then remove/rest, get the Egg to sear temps and sear as you like, this put the sear on the end and gets that nice crisp texture, this also allows you to control the finish time so everything is hot and ready when you serve.
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  • thirdeye
    thirdeye Posts: 7,428
    tach18k,[p]Ditto

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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