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Tri Tip for tomorrow
Photo Egg
Posts: 12,134
Got this drying in the fridge to cook tomorrow night.
Thank you,
Darian
Galveston Texas
Comments
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looking good so far Darian!aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
I dry out chicken before cooking but haven't done so with tri-tip. Do you see a huge advantage to doing so? I'm guessing better crust formation is the goal?
I also have one in the fridge but it is thawing in cryovac and will probably go on Sat/Sunday.
Thanks.Plymouth, MN -
Looks great! I just tossed one on the egg about 5 minutes ago."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
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Beautiful cut right there. Enjoy the banquet.
@dmourati - Give dry brining a look as I find it does yield noticeably more "beefiness" flavor with steaks. I go with two days on the inside (if I have that vision) but no more than three.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Thanks.dmourati said:I dry out chicken before cooking but haven't done so with tri-tip. Do you see a huge advantage to doing so? I'm guessing better crust formation is the goal?
I also have one in the fridge but it is thawing in cryovac and will probably go on Sat/Sunday.
Thanks.
I think it does dry it a little even overnight. Will rub in just a very small amount of olive oil and then season.
Cook raised direct, flipping when needed to build up a little bark.Thank you,DarianGalveston Texas -
@Photo Egg did you do any trimming on the tri tip?
Be careful when following the masses. Sometimes the M is silent.
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No, it was already trimmed real nice.bucky925 said:@Photo Egg did you do any trimming on the tri tip?
I don’t like keeping a fat cap on the bottom so I’m happy when I find them trimmed tight.
Here is the other side.
Thank you,DarianGalveston Texas -
I'll try dry brining this SRF black tri-tip I've got on deck and report back.Plymouth, MN
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Nice lookin' tri-tip, Darian. Looking forward to the cook.
Hadn't thought of dry brining tri-tip the couple of times I've done them. Works great for steaks (when I remember to do it), but didn't strike me to try it on tri-tips.
Where'd you snag this one, btw?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I decided to apply the rub (which has salt in it, like most) 24-36 hours in advance and put it in the fridge to dry out and dry brine. I originally was going to put just salt on it but decided that might be too salty.Plymouth, MN
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I don't do tri tip often, but when I do, I use the Harter House method I mentioned above. It has never failed me, it is not for the faint of heart. It's hard to watch the flames roll up for several minutes, the first time I did it I was sure I had ruined it, however it turned out perfect. The key is the fat cap on the bottom, it really protects the meat from the flames.
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Agree, that’s a great method if you like to cook with the fat cap on. Traditional West Coast PerfectionGregW said:I don't do tri tip often, but when I do, I use the Harter House method I mentioned above. It has never failed me, it is not for the faint of heart. It's hard to watch the flames roll up for several minutes, the first time I did it I was sure I had ruined it, however it turned out perfect. The key is the fat cap on the bottom, it really protects the meat from the flames.Thank you,DarianGalveston Texas -
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Great buttery tender.
Thanks for followingThank you,DarianGalveston Texas -
Nicely done. That certainly beats my vegetable's only supper tonight.
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That looks awesome. Nicely played!
https://www.youtube.com/watch?v=9mPKnv1uiP0
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