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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-19-2013, 09:47 PM   #1
Tonybel
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Default My first ever Tri Tip....

Here's what I did...Seasoned with Gary's all purpose seasoning.





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.



Quick sear on both sides..



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



Only sliced half...



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.


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Unread 03-19-2013, 09:49 PM   #2
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I'd hit that!
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Duh.
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Unread 03-19-2013, 10:20 PM   #3
El Ropo
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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.
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Unread 03-19-2013, 10:29 PM   #4
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Quote:
Originally Posted by El Ropo View Post
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.
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Unread 03-19-2013, 10:29 PM   #5
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LOoks great!
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Unread 03-20-2013, 12:57 AM   #6
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I would like that plate in front of me ,looks Yummo
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Unread 03-20-2013, 03:46 AM   #7
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Quote:
Originally Posted by El Ropo View Post
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
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Unread 03-20-2013, 05:17 AM   #8
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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
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Unread 03-20-2013, 06:24 AM   #9
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Default Re: My first ever Tri Tip....

Beautiful tri-tip looks you nailed it!

Sent from my Nexus S 4G using Tapatalk 2
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Unread 03-20-2013, 06:26 AM   #10
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That looks delicious from here.
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Unread 03-20-2013, 10:47 AM   #11
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Quote:
Originally Posted by El Ropo View Post
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.
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Unread 03-20-2013, 10:57 AM   #12
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Living in so cal, I can't believe that's the first one you have cooked!
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Unread 03-20-2013, 11:14 AM   #13
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Quote:
Originally Posted by Offthehook View Post
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.
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Unread 03-20-2013, 11:22 AM   #14
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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!
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Unread 03-20-2013, 11:28 AM   #15
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Nice lookin' tri-tip Tonybel!
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