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-   -   tri tip Q hoping for some A (http://www.bbq-brethren.com/forum/showthread.php?t=148965)

Gardendogs 12-04-2012 09:35 PM

tri tip Q hoping for some A
 
Just picked up two tri-tips and was thinking about throwing them on the smoker. Im looking for some good recipes and directions (temp, time, wood, ect....) Thank you

Corky 12-04-2012 09:43 PM

I do indirect on the Performer until about 120 and then throw them onto the direct fire with the small cast iron grate I found at Home Depot (it is some kind of a Chargriller rectangle thing. Season with Oak Ridge Santa Maria or my current fave - Oakridge Competition Beef and Pork rub. When I do the sear I hit it with butter and a touch of agave. as an alternative I seasoned with Habanero Death Dust and finished with the agave. Hot and sweet. Here is what a recent one looked like doing it this way.

https://sphotos-a.xx.fbcdn.net/hphot...05161913_n.jpg

Big Ace 12-04-2012 11:14 PM

Yep what Corky said, do a reverse sear. Indirect in smoke(red oak is a must for Santa Maria style) until 120ish, then move to direct heat and sear until crust forms. I prefer Rub Company Santa Maria rub myself, but you can't go wrong with an Oakridge product. Good luck and don't forget to post some pr0n!

Diesel-Dan 12-05-2012 02:06 AM

I do an overnight marinade with teriyaki or ginger sauce, with added chopped garlic, fresh ginger, cracked pepper and crushed red pepper.

Get smoker to 250ish. Smoke to 135. Kiss on high heat grill or place directly on coals for a min a side to char up. Let rest for 30 mins or so. I use pecan or hickory.

One of my fav cuts!

https://pbs.twimg.com/media/A8jFIrWCAAET5I9.jpg

Ross in Ventura 12-05-2012 02:34 AM

Here is my link
http://www.bbq-brethren.com/forum/sh...d.php?t=148743

Ross

luke duke 12-05-2012 08:06 AM

Smoke to 110. Sear to 130. Enjoy

Foxfire 12-05-2012 08:11 AM

Carving is key for tenderness! Be aware that the grain changes direction.

V-wiz 12-05-2012 09:33 AM

With tri tip dont get fancy. Trim off all the fat, silver skin etc. the night before i sprinkle some santa maria rub & some montreal steak seasoning(for crust). Indirect till 120-130 then sear it on high heat. You can use just about any fruit wood or mesquite & hichory. I dont like apple as its to mild of a flavor for my taste.

SmokinJohn 12-05-2012 12:36 PM

Trim the fat cap down 1/4" (this will take some practice). I season mine with South Seas Tri-Tip Rub. Sometime overnight, sometimes while the meat is coming to room temperature and I am building the fire. I smoke (I have used mesquite, red and white oak, cherry, hickory and Jack Daniels blocks) them indirectly for about 90 per side...start with the fat cap down (shhhh) with a small drip pan underneath. Pull them, foil them for about 5-10 minutes, slice and serve.

landarc 12-05-2012 01:38 PM

Tri-tip Rub, simple version
equal parts kosher salt and medium grind black pepper
1/4 parts chile powder, granulated garlic, granulated onion,
1/8 part dried parsley

Mix and apply to meat, let sit for 30 minutes to an hour, put over 225F to 250F, indirect or direct, whatever your choice. Cook to 125F internal. If you went indirect, then you can sear if you want, I question if this adds anything to the overall cook.

Gardendogs 12-05-2012 07:17 PM

RIGHT ON!! ONly one problem now......... I'm gonna have to buy more tri-tip to use all of these recipes.....

Gardendogs 12-05-2012 07:20 PM

Oh and thanks for the link ross

Big dawg 12-05-2012 09:03 PM

Quote:

Originally Posted by Corky (Post 2288804)
I do indirect on the Performer until about 120 and then throw them onto the direct fire with the small cast iron grate I found at Home Depot (it is some kind of a Chargriller rectangle thing. Season with Oak Ridge Santa Maria or my current fave - Oakridge Competition Beef and Pork rub. When I do the sear I hit it with butter and a touch of agave. as an alternative I seasoned with Habanero Death Dust and finished with the agave. Hot and sweet. Here is what a recent one looked like doing it this way.

https://sphotos-a.xx.fbcdn.net/hphot...05161913_n.jpg

That is a beautiful tri tip my friend. Good job

Smoothsmoke 12-05-2012 10:13 PM

I like to ice the tip of it. When the big part of meat is medium rare, the tip is usually medium/well. So I ice the tip for about 10 minutes when it's on the counter coming up to room temp.

code3rrt 12-06-2012 12:19 AM

Wow, some great ideas here! lotta fun tryin' em all tho!


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