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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-06-2008, 08:25 PM | #1 |
is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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Tri-Tip
This is probably a silly question, but how does a tri-tip compare to a brisket or a chuck roast? I've never cooked a tri-tip, but I've cooked the other two.
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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02-06-2008, 08:48 PM | #2 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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A tri-tip is part of the sirloin, so it doesnt start off as tough of a muscle as a chuck or a brisket. They also don't require high internal temps or long cook times to make them tender.
You can cook a tri-tip whole or slice into thick strips. I like them cooked to 125° - 130° internal, like I would prepare a steak.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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02-06-2008, 08:55 PM | #3 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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popular way here is to cover with mustard and salt and cover overnight. cook over direct coals for an hour or so. i do the mustard thing then cook over high heat to crust then indirect on my kettle. as said to about 135 or so. best not to overcook. its a good tasting meat so doesn't need to be overdone with all the rubs, etc. hard to mess up as long as not overdone. have fun!
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george spam, can't live without it |
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02-06-2008, 09:01 PM | #4 |
is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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thanks guys!
will have to give one a try real soon. it's nice to have a beef option that doesn't take all day. thanks again.
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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02-06-2008, 09:18 PM | #5 |
Full Fledged Farker
Join Date: 10-01-07
Location: Fresno, CA
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I have grilled & smoked tri-tip for over 15 years now. It's pretty boring to me. MY new love is brisket. Definitely different tastes. It takes about three to four hours to smoke or an hour to grill (depending on how red you want it internally.
Hey George, do you have a team? Have you done any comps yet?
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www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty! |
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02-06-2008, 09:21 PM | #6 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I grill tri-tips. To me they are closer to a steak than a roast. My family loves the flavor of the trip.
I like to grill over direct heat and baste with a 50/50 mixture of butter and A-1 Sauce.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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02-06-2008, 09:23 PM | #7 |
Full Fledged Farker
Join Date: 10-01-07
Location: Fresno, CA
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Hey Larry, when are you going to join my mentoring team? (sorry for the hi jack)
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www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty! |
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02-06-2008, 09:28 PM | #8 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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You gotta PM
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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02-07-2008, 06:15 AM | #9 |
Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
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Same here...I prefer grilling them.
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DaChief BGE Large WSM Weber One-Touch Gold Weber Go-Anywhere Turkey Fryer "Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!" -- Daffy Duck |
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02-07-2008, 11:12 AM | #10 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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That's what we do at NASCAR... Gotta keep that mustard idea in mind though, it sounds damn good!!!
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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02-07-2008, 11:21 AM | #11 |
is One Chatty Farker
Join Date: 07-16-06
Location: West Palm Beach,Fl.
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I usually grill them to about 125 ish and take off the grill and cover with aluminum foil until it reaches 135 and it is done perfectly. Let it rest about 10-15 minutes slice and enjoy. I have used different seasonings on them, so use your favorite steak type seasoning. GOOD EATS.
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Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like. |
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02-07-2008, 01:01 PM | #12 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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Hey Matt, heres one I did last year at Nevada. I think I got a 5th or 7th with it. They are really easy to cook and one of my favorites.
tritip.jpg
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Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643 |
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02-07-2008, 02:36 PM | #13 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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02-07-2008, 11:37 PM | #14 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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if yer refering to me, no, no team, no comps. i'm just a recreational q'r.
kinda hard but interesting as i'm in a wheelchair. only comp's i've been to see were in clovis. i kinda live vicariousely on differant lists. keeps me busy dreaming. thanks for asking. george
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george spam, can't live without it |
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