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-   -   First Tri-tip (http://www.bbq-brethren.com/forum/showthread.php?t=172121)

BevoBurn96 09-29-2013 04:06 PM

First Tri-tip
 
2 Attachment(s)
Was fortunate to run across a USDA Choice tri-tip at Kroger on Friday. I guess they recently just started stocking these as I hadn't found one before and I'd seen references to them frequently here with the Brethren. After reading up on how to cook them AND noting that there is a throw-down in the works, I decided to give it a try (pun intended).

Decided to insert garlic into the tri-tip:
Attachment 85556

Then rubbed it down with Paprika, garlic powder, pepper, and salt:
Attachment 85557

I loaded up the pit with oak charcoal and a couple mesquite lumps. I've opted to do a reverse-sear at 250F.

bluetang 09-29-2013 04:21 PM

Fine start! Lookin forward to the finale.

CharredApron 09-29-2013 04:49 PM

^^^^^what he said! ^^^^^

BevoBurn96 09-29-2013 05:19 PM

4 Attachment(s)
Setup for indirect grilling:
Attachment 85566

Checked the progress and inserted the temp probe:
Attachment 85567

Completed the reverse sear and pulled it out to rest:
Attachment 85568

The fire's still hot, so cut up some broccoli and purple cauliflower, drizzled with olive oil and garlic/salt.
Attachment 85569

sliding_billy 09-29-2013 05:38 PM

Great looking tri!

Diesel Dave 09-29-2013 06:09 PM

Great lookin everything!

chicagokp 09-29-2013 06:13 PM

Can't wait for the slices!

Meatatarian 09-29-2013 06:31 PM

As a Californian I can tell you "ya done good son"!

Q Junkie 09-29-2013 06:36 PM

When it comes to Tri-Tip just keep two things in mind....

1. Don't try too hard to impart flavor (TP just does not need it)
2. Don't over cook.
Trust me, the only time I have had bad Tri-Tip (twice) is because of the above.

Yours looks extremely hittable!

BevoBurn96 09-29-2013 07:10 PM

2 Attachment(s)
Q Junkie, you're absolutely right. That was a very flavor-filled cut of meat! First time I've ever eaten one. It has a number of similarities to prime rib (but with more flavor). Will be looking for more. Here are the slices :clap2:
Attachment 85577

This will be my TD entry :bow::
Attachment 85578

Biscuits made with almond milk and bisquick.

CharredApron 09-29-2013 07:52 PM

Fine job! Savor the flavor naturally. As good as it gets!
Jed

tmac3304 09-29-2013 07:52 PM

Looks amazing!! Love the garlic slices in there!

Friction33 09-29-2013 08:29 PM

At what temp did you cook at and for how long? That looks great.

BevoBurn96 09-29-2013 09:19 PM

My goal was to cook at 250, but the pit settled at 300 today. I stepped away for too long so I didn't get the dampers turned down when I should have, but I rolled with it. Once that 1500 lb pit gets hot, it stays that way for a while. The tri-tip was on for about an hour. I put in the thermometer about 30 minutes in and flipped it. My intention was to sear it around 135 based on what I read here on the Brethren. It ended up being 140 when I actually seared it. I then let it rest and hour before serving it for dinner. It was just shy of 3 lb of beef.

mrbill 09-29-2013 09:30 PM

one of the best tri-tip cooks I've seen. the garlic in the slices coupled w/the colors from the broccoli and cauliflower make a really attractive plate.


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