Grilling a Tri-Tip is Continuous Flipping a Proper Way - Page 3

ALLENY · 07-21-2011, 01:27 PM

I cook my tri tips in my kettle for 4 minutes on each side over direct heat to sear the meat, and them cook indirect for about 35 to 40 minutes at 300. They come out awesome.

landarc · 07-21-2011, 02:58 PM

Guerry, USDA/IMPS 185c or 185d is what you want. The USDA/IMPS 185b is often sold as being a tri-tip cut, but, it is ball tip, good in it's own right, but, not as good as tri-tip. If you can get him to order a USDA/IMPS 185 then you get both.

gtr · 07-21-2011, 03:09 PM

I have found that a good method is to go over to Moose's and eat his tri-tip.

The Pup · 07-21-2011, 11:42 PM

This was done at 235F until the IT was 123F (no flip), then reverse seared at 700F for ~3 minutes per side.

tbone310 · 07-22-2011, 01:14 AM

Cooking Santa Maria Tri-tip during a recent catering gig. Niman Ranch beef and our own rub. The rosemary mop adds a bit of a show.

Midnight Smoke · 07-22-2011, 01:17 AM

Quote:

Originally Posted by The Pup

This was done at 235F until the IT was 123F (no flip), then reverse seared at 700F for ~3 minutes per side.

Now that looks great to me!

Quote:

Originally Posted by tbone310

Cooking Santa Maria Tri-tip during a recent catering gig. Niman Ranch beef and our own rub. The rosemary mop adds a bit of a show.

Disposable basting brush, looks like a plan!

07-21-2011, 02:58 PM	#32
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Guerry, USDA/IMPS 185c or 185d is what you want. The USDA/IMPS 185b is often sold as being a tri-tip cut, but, it is ball tip, good in it's own right, but, not as good as tri-tip. If you can get him to order a USDA/IMPS 185 then you get both. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

07-21-2011, 03:09 PM	#33
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I have found that a good method is to go over to Moose's and eat his tri-tip. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

07-22-2011, 01:14 AM	#35
tbone310 Got Wood. Join Date: 03-26-10 Location: Culver City, Ca Downloads: 0 Uploads: 0	Cooking Santa Maria Tri-tip during a recent catering gig. Niman Ranch beef and our own rub. The rosemary mop adds a bit of a show. __________________ TA T's California BBQ [URL]http://www.tscaliforniabbq.com[/URL] Santa Maria Grill-60" X 20" Weber 22' WSM Weber 18" Weber 26"

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07-21-2011, 01:27 PM	#31
ALLENY Full Fledged Farker Join Date: 06-20-11 Location: woodland hills, california Downloads: 0 Uploads: 0	I cook my tri tips in my kettle for 4 minutes on each side over direct heat to sear the meat, and them cook indirect for about 35 to 40 minutes at 300. They come out awesome.

07-21-2011, 11:42 PM	#34
The Pup Knows what a fatty is. Join Date: 12-08-09 Location: None Downloads: 0 Uploads: 0	This was done at 235F until the IT was 123F (no flip), then reverse seared at 700F for ~3 minutes per side.