First Tri Tip.....holly crap
- Thread starter Wood Fire Steel
- Start date
-
- Tags
- beef smoker trii tip weber 22.5
SuburbSlicker
Full Fledged Farker
- Joined
- Jan 30, 2013
- Location
- Fairfax, VA
Was yours chewy? I just did my first (in another post) and found it almost gummy. But I pulled mine a little earlier. I need to follow your directions.
ScorchedPorch
Is lookin for wood to cook with.
Looks great. I'm generally not a fan of smoking tri-tip (we just grill it over a hot oak fire out here) but I gotta admit that looks wonderful. They plump up nice and juicy on the grill.
Richard1233
is one Smokin' Farker
- Joined
- Mar 21, 2015
- Location
- Fresno, Ca.
I've never had an issue with chewy TrI tip but I'm from ca and tri tip is nothing new to us, we cook tri tip daily around here. Something I learned on here though us cutting it against the grain will get the best results and if u cut with the grain some people get chewy tri tip out of it. Someone on here gave me this diagram showing me the proper way to cut a tri tip.
Note
The above diagram shows how the grain fans out. Cut the black line then perpendicular to the white lines for your slices...
I've never had an issue with chewy TrI tip but I'm from ca and tri tip is nothing new to us, we cook tri tip daily around here. Something I learned on here though us cutting it against the grain will get the best results and if u cut with the grain some people get chewy tri tip out of it. Someone on here gave me this diagram showing me the proper way to cut a tri tip.
The above diagram shows how the grain fans out. Cut the black line then perpendicular to the white lines for your slices...
Wood Fire Steel
Full Fledged Farker
- Joined
- Apr 14, 2015
- Location
- Rome ga
TFS-913-- no marinade. Salt, pepper, powder garlic, onion powder, chili powder. I checked my probe last night the best I know how. 212 in boiling water and 33 in very slushy near frozen water.
Wood Fire Steel
Full Fledged Farker
- Joined
- Apr 14, 2015
- Location
- Rome ga
Long tong- that is basically how I sliced this one.
Tricky
is one Smokin' Farker
- Joined
- Dec 6, 2010
- Location
- Ventura...
Awesome cook. Now don't buy any more. You are driving my prices up....
Gotta agree with Marty. :wink: Seems like tri-tip prices just keep going up. I'm almost tempted to start a campaign of disinformation to try to reduce demand and prices.
But unfortunately I think the word is out for good...
Shop for Price
I find that Albertsons has them on sale sometime during every month. Again starting tomorrow, they have 'em for $5.99 untrimmed. Last week, I found 'em for $4.99 untrimmed at a small local chain called "Wholesome Choice. Every Tuesday, I get flyers in the mail from at least 5 or 6 local chains and shop from there for the upcoming week's BBQ.:grin:
I find that Albertsons has them on sale sometime during every month. Again starting tomorrow, they have 'em for $5.99 untrimmed. Last week, I found 'em for $4.99 untrimmed at a small local chain called "Wholesome Choice. Every Tuesday, I get flyers in the mail from at least 5 or 6 local chains and shop from there for the upcoming week's BBQ.:grin:
B
bradymartin
Guest
but if i cook the tri tip to medium rare and slice leftovers the next day wont eating that make me sick?
what i do is cook leftovers again so theres no pink and eat, but doesnt taste nearly as good. im thinking maybe i can grind leftovers and grill for hamburgers.
1buckie
Babbling Farker
- Joined
- Jun 21, 2012
- Location
- Sacramen...
Not quite sure about making you sick.....I do it all the time......slice fairly thin, eat whatever, re-stack together & refrigerate.....a little loss of taste, but not bad.......never made anyone sick......
Some people (the wife included) like to dip in au jus the next day.....I'll slap it on a sammie w/ avocado......could eat that 5~6 days in a row & not ever tire of how good it is.....
B
bradymartin
Guest
ok ill try that then. ill have to get a slicer though but ive been wanting one for a while.
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