1st Tri-Tip with PRON and Thx for the Advice!

SmokinAussie · 03-22-2011, 06:47 AM

G'Day Bruces'

This is my first effort at tri-tip. I had to get into practice for the Tri-Tip Masterclass TD when it comes along and I thought since I'd never done it before, I'd ask for advice and enter the result in the I'd HIT THAT! TD!

So, Thanks to Landarc in Particular, who recently posted a slightly corned tri-tip which I decided to follow... and who also had some advice as to seasoning. Also thanks to MOOSE, Gore, SAIKO and quite a few others for serious technical advice.

Here's the photo of that Tri-Tip..

I made a dry rub for the tri-tip which was more like a mild dry cure in reality.

4 TBS Salt
1/2 TBS Fresh Ground Black Pepper
1 TSP Celery Seed
1/4 TSP Onion Powder
1/4 TSP Garlic Powder
1/4 TSP Paprika

The mix is very deliberate from advice. I wanted to very lightly cure overnight. I wanted to keep the Tri-Tip clean and unadulterated without any other overpowering flavours other than the salt and pepper, so the garlic, onion and paprika in very small amounts are just rounding out sharpness.

After 24 hours in the fridge, we do have a bit of serous fluid from the mild dry cure!

The Tri-Tip went on the Offset with Lump and Oak at about 325F until 125 internal.

A close-up

And then on to the firebox for the reverse sear. I keep saying how much I love my offset because it's so easy to do this...

And then ready for SLICING!!! With my Crazy sharp Japanese slicing knife!

The first triumphant cut!!!!

Oh MAN! It sure looked good to me!

But to be perfectly honest, while it looks quite rare, it was a just a bee's dick overcooked, and you'll see this in the remaining photos which look great, but show maybe I should a pulled it off a bit earlier.

I served the Tri-Tip with a pasta salad, carrots and peas in butter / thyme sauce, and turkish rolls topped with a grilled mexican cheesy mix that I also got from Costco...

And that semi-corned tri-tip was just screaming out for some HOT English Mustard... so that's what it got!

So, how did it taste?

Magnificent... because the mild cure was never washed off, the surface was very salty, but because the cure was very short, it balances really well with the whole cut of meat. No need to add more seasoning for sure. Really nice flavours throughout! Very tender indeed too! No complaints from the family!

Thanks to all for your very sound and considered advice!

Cheers!

Bill

southernsmoker · 03-22-2011, 07:09 AM

Outstanding looking grub mate..

(alas we can't get tri-tip up here)

deguerre · 03-22-2011, 07:46 AM

Proving that Aussies can cook more than just "Shrimps on the barbie".

Overdone or no, that is one gorgeous hunk of beef there Bill! I'd hit that.

OK, ok, I know. They're prawns there.

Will32Rod · 03-22-2011, 08:00 AM

Looks great from here. Interesting terminology..."A bee's dick".
I guess that Aussie for " **** hair".

deepsouth · 03-22-2011, 09:10 AM

looks awesome!!

gasAintGrillin · 03-22-2011, 09:12 AM

Those are some really nice looking 'tips'

I tend to agree, it could have come off sooner. It's always a critical decision: Keeping it rare enough for my taste while not freaking out wifey.

Interesting approach with the reverse sear. I've always used the forward sear approach, but I think I'll give the reverse method a try. Do you ever have a problem with not having enough heat in the fire box to get a good quick sear?

Cheers,

Smokey Al Gold · 03-22-2011, 09:15 AM

that looks great!

bluetang · 03-22-2011, 09:18 AM

Looks like good eatin' from here!

Big George's BBQ · 03-22-2011, 09:30 AM

Very Nice A "bees dick"is not too bad

vhram · 03-22-2011, 09:30 AM

looks good!

Phubar · 03-22-2011, 09:47 AM

Very nice work Wizard of Ausz!

Chef Jim · 03-22-2011, 09:49 AM

Way to go Bill!

OneHump · 03-22-2011, 10:38 AM

Tasty!

gtr · 03-22-2011, 10:41 AM

Excellent work! I hear ya about cooking on the offset. I love using the firebox grill at the end of the cook & it's a reverse searing machine! Thanks for posting.

Ryan Chester · 03-22-2011, 11:57 AM

YOU FARKING NAILED IT ON YOUR 1ST TRY!!!! Nice work.

03-22-2011, 06:47 AM	#1
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	1st Tri-Tip with PRON and Thx for the Advice! G'Day Bruces' This is my first effort at tri-tip. I had to get into practice for the Tri-Tip Masterclass TD when it comes along and I thought since I'd never done it before, I'd ask for advice and enter the result in the I'd HIT THAT! TD! So, Thanks to Landarc in Particular, who recently posted a slightly corned tri-tip which I decided to follow... and who also had some advice as to seasoning. Also thanks to MOOSE, Gore, SAIKO and quite a few others for serious technical advice. Here's the photo of that Tri-Tip.. I made a dry rub for the tri-tip which was more like a mild dry cure in reality. 4 TBS Salt 1/2 TBS Fresh Ground Black Pepper 1 TSP Celery Seed 1/4 TSP Onion Powder 1/4 TSP Garlic Powder 1/4 TSP Paprika The mix is very deliberate from advice. I wanted to very lightly cure overnight. I wanted to keep the Tri-Tip clean and unadulterated without any other overpowering flavours other than the salt and pepper, so the garlic, onion and paprika in very small amounts are just rounding out sharpness. After 24 hours in the fridge, we do have a bit of serous fluid from the mild dry cure! The Tri-Tip went on the Offset with Lump and Oak at about 325F until 125 internal. A close-up And then on to the firebox for the reverse sear. I keep saying how much I love my offset because it's so easy to do this... And then ready for SLICING!!! With my Crazy sharp Japanese slicing knife! The first triumphant cut!!!! Oh MAN! It sure looked good to me! But to be perfectly honest, while it looks quite rare, it was a just a bee's dick overcooked, and you'll see this in the remaining photos which look great, but show maybe I should a pulled it off a bit earlier. I served the Tri-Tip with a pasta salad, carrots and peas in butter / thyme sauce, and turkish rolls topped with a grilled mexican cheesy mix that I also got from Costco... And that semi-corned tri-tip was just screaming out for some HOT English Mustard... so that's what it got! So, how did it taste? Magnificent... because the mild cure was never washed off, the surface was very salty, but because the cure was very short, it balances really well with the whole cut of meat. No need to add more seasoning for sure. Really nice flavours throughout! Very tender indeed too! No complaints from the family! Thanks to all for your very sound and considered advice! Cheers! Bill __________________ A butterflies wings. About to bring down everything...

03-22-2011, 07:09 AM	#2
southernsmoker is one Smokin' Farker Join Date: 04-14-08 Location: NS, Canada Name/Nickname : JO	Outstanding looking grub mate.. (alas we can't get tri-tip up here) __________________ Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy:

03-22-2011, 07:46 AM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Proving that Aussies can cook more than just "Shrimps on the barbie". Overdone or no, that is one gorgeous hunk of beef there Bill! I'd hit that. OK, ok, I know. They're prawns there. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

03-22-2011, 09:10 AM	#5
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	looks awesome!! __________________ Out. Again.

03-22-2011, 09:12 AM	#6
gasAintGrillin Is lookin for wood to cook with. Join Date: 07-14-09 Location: Wake Forest, NC	Those are some really nice looking 'tips' I tend to agree, it could have come off sooner. It's always a critical decision: Keeping it rare enough for my taste while not freaking out wifey. Interesting approach with the reverse sear. I've always used the forward sear approach, but I think I'll give the reverse method a try. Do you ever have a problem with not having enough heat in the fire box to get a good quick sear? Cheers, __________________ NB Silver Smoker - Bar-B-Chef Offset - Bayou Classic 135

03-22-2011, 08:00 AM	#4
Will32Rod Full Fledged Farker Join Date: 09-19-10 Location: Cleveland, Texas	Looks great from here. Interesting terminology..."A bee's dick". I guess that Aussie for " **** hair".

03-22-2011, 09:15 AM	#7
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	that looks great! __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

03-22-2011, 09:18 AM	#8
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Looks like good eatin' from here! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

03-22-2011, 09:30 AM	#9
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Very Nice A "bees dick"is not too bad

03-22-2011, 09:30 AM	#10
vhram Full Fledged Farker Join Date: 03-02-11 Location: california	looks good!

03-22-2011, 09:47 AM	#11
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Very nice work Wizard of Ausz! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

03-22-2011, 09:49 AM	#12
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Way to go Bill! __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

03-22-2011, 10:38 AM	#13
OneHump is one Smokin' Farker Join Date: 08-15-10 Location: Phoenix, AZ	Tasty!

03-22-2011, 10:41 AM	#14
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Excellent work! I hear ya about cooking on the offset. I love using the firebox grill at the end of the cook & it's a reverse searing machine! Thanks for posting. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, 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. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

03-22-2011, 11:57 AM	#15
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA	YOU FARKING NAILED IT ON YOUR 1ST TRY!!!! Nice work. __________________ Ryan Chester - The Rub Company & Smoqued California BBQ