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-   -   My first ever Tri Tip.... (http://www.bbq-brethren.com/forum/showthread.php?t=156599)

Tonybel 03-19-2013 09:47 PM

My first ever Tri Tip....
 
Here's what I did...Seasoned with Gary's all purpose seasoning.

http://i1264.photobucket.com/albums/...1363572521.jpg

http://i1264.photobucket.com/albums/...1363572405.jpg

Here's where it gets interesting :)
I did a marinade with 10 cloves ( finely chopped) garlic,1/2 onion, 1/4 cup of wostershire , 1/4 cup of low sodium soy sauce. Left in the fridge for 6 hours.

http://i1264.photobucket.com/albums/...1363572634.jpg

Quick sear on both sides..

http://i1264.photobucket.com/albums/...1363572635.jpg

Indirect heat with a chunk of hickory and pulled when temp hit 140.

http://i1264.photobucket.com/albums/...1363572637.jpg

Only sliced half...

http://i1264.photobucket.com/albums/...1363572433.jpg

Plated with potato salad and bbq beans from Saturdays cook. Thanks for looking. Any suggestions are welcomed. I can't believe I lived without trip tip all this time.


http://i1264.photobucket.com/albums/...1363572435.jpg

bigabyte 03-19-2013 09:49 PM

I'd hit that!:thumb:

El Ropo 03-19-2013 10:20 PM

I'd hit it hard too. My only suggestion would be to try a reverse sear next time (sear after a low n slow cook), and remove from the sear when internal temp hits 125-130. Then let rest for 20-30 minutes loosely tented under foil, the temp will continue to rise during rest period and end up at 135-140 when sliced.

You get a perfect med rare from center to edge this way.

Fishawn 03-19-2013 10:29 PM

Quote:

Originally Posted by El Ropo (Post 2414776)
I'd hit it hard too. My only suggestion would be to try a reverse sear next time (sear after a low n slow cook), and remove from the sear when internal temp hits 125-130. Then let rest for 20-30 minutes loosely tented under foil, the temp will continue to rise during rest period and end up at 135-140 when sliced.

You get a perfect med rare from center to edge this way.

Personally, I would second El Ropo.... Although I often have to cook 2 at the same time because my wife likes it cooked well done & likes to take it for lunches..... Although, IMO, Tri Tip is still pretty good when medium+ cooked.

Smoothsmoke 03-19-2013 10:29 PM

LOoks great!

AussieTitch 03-20-2013 12:57 AM

I would like that plate in front of me ,looks Yummo

Chezmatt 03-20-2013 03:46 AM

Quote:

Originally Posted by El Ropo (Post 2414776)
I'd hit it hard too. My only suggestion would be to try a reverse sear next time (sear after a low n slow cook), and remove from the sear when internal temp hits 125-130. Then let rest for 20-30 minutes loosely tented under foil, the temp will continue to rise during rest period and end up at 135-140 when sliced.

You get a perfect med rare from center to edge this way.

+1 for the reverse sear

BigBellyBBQ 03-20-2013 05:17 AM

reverse sear...do two also...one for you so you dont have to share this beauty!!!
almost breakfast time.....eggs...raw fries/bacon....tri tip..mmmmmm

Rich Parker 03-20-2013 06:24 AM

Re: My first ever Tri Tip....
 
Beautiful tri-tip looks you nailed it!

Sent from my Nexus S 4G using Tapatalk 2

HeSmellsLikeSmoke 03-20-2013 06:26 AM

That looks delicious from here.

Tonybel 03-20-2013 10:47 AM

Quote:

Originally Posted by El Ropo (Post 2414776)
I'd hit it hard too. My only suggestion would be to try a reverse sear next time (sear after a low n slow cook), and remove from the sear when internal temp hits 125-130. Then let rest for 20-30 minutes loosely tented under foil, the temp will continue to rise during rest period and end up at 135-140 when sliced.

You get a perfect med rare from center to edge this way.

Thanks Ropo. I will do follow your recommendations next time.

Offthehook 03-20-2013 10:57 AM

Living in so cal, I can't believe that's the first one you have cooked!

Carbon 03-20-2013 11:14 AM

Quote:

Originally Posted by Offthehook (Post 2415245)
Living in so cal, I can't believe that's the first one you have cooked!

I was thinking the same thing....lol..

Great first time tri-tip Tonybel! I also like mine a med-rare. But my wife, also Maribel, will take her cooked portion and stick them in the microwave til well done.

beercuer 03-20-2013 11:22 AM

Tony, for your first tritip, looks like you've been doing it for quite a while. That's splendid looking and I'd jump on that in a heartbeat. There are many ways to cook a tritip, and it is worth it to try them all out. Around here, unless it's Santa Maria style, I let my brother cook 'em as his are the best. He low temp grills them directly, turning frequently and oh la la, who can explain? We slice it right on the grill and eat it from there. Never makes it to the plate, and oh what a treat to enjoy it that way-- this I do recommend you try. Once again, excellent work!

Bonewagon 03-20-2013 11:28 AM

Nice lookin' tri-tip Tonybel! :thumb:


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