MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 07-20-2011, 12:48 AM   #1
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Question Grilling a Tri-Tip is Continuous Flipping a Proper Way

My quest to cook a perfect Tri-Tip has me wondering. I see Tri-Tips cooked at Fairs and events over Santa Maria type grills and the cooks are always flipping the meat. I assume these can be cooked different than a normal steak like a Rib Eye or T-Bone.

If so, I can finally use my meat flipper.

Your thoughts?
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote




Old 07-20-2011, 12:55 AM   #2
Fishawn
is one Smokin' Farker
 
Fishawn's Avatar
 
Join Date: 08-09-10
Location: Olympia, WA
Default

Personally, I cook them indirect on a kettle, sometimes with Pecan..... Flip once... Pull about 135* tent and rest....... Or smoke to same temp, etc..... That said, that is the way I was shown ...... I'm know there are a lot of different methods..... Lets here them.
__________________
22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette
Fishawn is offline   Reply With Quote


Thanks from:--->
Old 07-20-2011, 12:56 AM   #3
Blackened
is one Smokin' Farker
 
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
Default

I'm a flipper.. They say that's the best way to do it, and I wouldn't disagree
Blackened is offline   Reply With Quote


Thanks from:--->
Old 07-20-2011, 12:58 AM   #4
Oldskull
Knows what a fatty is.
 
Oldskull's Avatar
 
Join Date: 01-17-11
Location: Mission Viejo, Ca
Default

Quote:
Originally Posted by {Midnight ☼ Smoke} View Post
My quest to cook a perfect Tri-Tip has me wondering. I see Tri-Tips cooked at Fairs and events over Santa Maria type grills and the cooks are always flipping the meat. I assume these can be cooked different than a normal steak like a Rib Eye or T-Bone.

If so, I can finally use my meat flipper.

Your thoughts?
When I was in College at Cal Poly San Luis Obispo in about 1988, we had a fundraiser every year and that year we cooked around 1000 lbs on a big Santa Maria type trailer grilll. we would flip it from one end to the other and in a couple minutes start over. We used one of those pigtail type meat hooks. It was and still is the best Tri Tip I have ever had. As far as I know that was passed down from one class to another. We marinated it in beer and pepper.
Oldskull is offline   Reply With Quote


Thanks from:--->
Old 07-20-2011, 12:59 AM   #5
Phrasty
Babbling Farker
 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Default

Personally, I think flipping is for the show... you know, make it LOOK like your doing a lot.. I just smoke hot indirect (300) then do a reverse sear when I'm about 10 degrees from destined temp... Again, that's just how I do them.

Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Thanks from:--->
Old 07-20-2011, 01:01 AM   #6
Fishawn
is one Smokin' Farker
 
Fishawn's Avatar
 
Join Date: 08-09-10
Location: Olympia, WA
Default

2 Cali folks with similar methods..... Another one i heard is hanging the roast from a meat hook in a smoker.....
__________________
22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette
Fishawn is offline   Reply With Quote


Thanks from:--->
Old 07-20-2011, 01:04 AM   #7
Fishawn
is one Smokin' Farker
 
Fishawn's Avatar
 
Join Date: 08-09-10
Location: Olympia, WA
Default

Quote:
Originally Posted by Phrasty View Post
Personally, I think flipping is for the show... you know, make it LOOK like your doing a lot.. I just smoke hot indirect (300) then do a reverse sear when I'm about 10 degrees from destined temp... Again, that's just how I do them.

Cheers
Excess flipping-moving may release more of the good fat & moisture I have heard..... Who knows... Great cut of beef though.
__________________
22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette
Fishawn is offline   Reply With Quote


Thanks from:--->
Old 07-20-2011, 01:33 AM   #8
Blackened
is one Smokin' Farker
 
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
Default

Quote:
Originally Posted by Fishawn View Post
2 Cali folks with similar methods..... Another one i heard is hanging the roast from a meat hook in a smoker.....
My drum is set up to do that, I've just decided that I like my tri-tip cooked over direct heat.. I do get some smoke on them though with soaked chips, or when I feel ambitious I'll start a fire with nothing but red oak and cook over that.


Blackened is offline   Reply With Quote


Thanks from: --->
Old 07-20-2011, 01:36 AM   #9
Phrasty
Babbling Farker
 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Default

Quote:
Originally Posted by Fishawn View Post
Excess flipping-moving may release more of the good fat & moisture I have heard..... Who knows... Great cut of beef though.
It also rubs off all the seasoning...
I'm just messing around. To each his own really... Dont think there's all that much that can go wrong...

Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Thanks from:--->
Old 07-20-2011, 01:38 AM   #10
cholloway
Babbling Farker

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
Default

I prefer mine cooked on a rotisserie.
__________________
Colin - "Drinking alcohol can cause memory loss... or worse, memory loss"
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
Char-Broil 450 (Purchased new in 1981)
1996 Blue Weber SS Performer
Weber charcoal Go-Anywhere
2 Weber SJSs & modified stock pot Mini-WSM
Weber rotisserie, Rib-O-Lator & Smokenator system
Blackstone Tailgater Combo & STOK Island gasser
cholloway is offline   Reply With Quote


Thanks from:--->
Old 07-20-2011, 02:03 AM   #11
Fishawn
is one Smokin' Farker
 
Fishawn's Avatar
 
Join Date: 08-09-10
Location: Olympia, WA
Default

Quote:
Originally Posted by cholloway View Post
I prefer mine cooked on a rotisserie.
I think I have had TT every way, except the rotissserie...... That may be the best of all methods really On my to do list.....
__________________
22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette
Fishawn is offline   Reply With Quote


Old 07-20-2011, 05:44 AM   #12
SmokinAussie
somebody shut me the fark up.

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
Default

Quote:
Originally Posted by Phrasty View Post
Personally, I think flipping is for the show... you know, make it LOOK like your doing a lot.. I just smoke hot indirect (300) then do a reverse sear when I'm about 10 degrees from destined temp... Again, that's just how I do them.

Cheers

I'm agreeing with Phrasty here. I'm not posting a lot of my Tri-tip because I got freezer full of it. My Destined temp is about 10F below most people's though.... so I can drain off the blood and add it to the gravy. Man, that's heaven.

Flipping though? No. Could be just for the show...

Cheers!

Bill
SmokinAussie is offline   Reply With Quote


Thanks from:--->
Old 07-20-2011, 11:17 AM   #13
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
Default

If it's being cooked over a hot fire on a Santa Maria style grill, then flipping frequently probably makes sense, esp when there are a lot of tri-tips and several heat zones going on. Since I don't have a Santa Maria grill, I just cook mine on the kettle indirect via reverse sear using some red oak.

For various reasons, I also try to avoid handling/moving my meat as much as possible during the cook process, so I'm usually looking at 4 or so total turns for the entire cook, and that includes two for the searing part at the end.

For me, getting the best possible tri-tip boils down to these factors:

1. The actual quality of the tri-tip. I look for USDA choice or higher, with lots of marbling and about 1/4 inch fat cap on the underside. This for me has been the greatest variable, and on occasion even pieces of meat I THOUGHT looked great didn't turn out as well as expected. But going with higher quality cuts helps a lot.

2. The seasoning - I've had great results with simple Santa Maria style rubs to more complex rubs, but don't feel the need to marinate the meat.

3. How the meat is cooked - again, I've had better results with reverse searing than the usual method, in addition to using some oak for flavor. Oak just seems to be the perfect compliment to Tri-Tip, but I've also had good results with Pecan as well.

4 - The obvious: letting the meat sit for at least 10 mins before slicing, and then slicing against the grain.

Honestly, compared to these 4 factors, flipping frequently isn't going to make a noticeable difference.

Just my $.01...
Moose is offline   Reply With Quote


Thanks from:--->
Old 07-20-2011, 11:24 AM   #14
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Default

As mentioned above, I've done tri tip on the rotiss as well and I like the way they turn out.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote


Thanks from:--->
Old 07-20-2011, 11:44 AM   #15
Hotrodhog
Full Fledged Farker
 
Join Date: 08-25-09
Location: Escalon, Ca.
Default

Quote:
Originally Posted by SmokinAussie View Post
I'm agreeing with Phrasty here. I'm not posting a lot of my Tri-tip because I got freezer full of it. My Destined temp is about 10F below most people's though.... so I can drain off the blood and add it to the gravy. Man, that's heaven.

Flipping though? No. Could be just for the show...

Cheers!

Bill
Flipping is a Neccesity on a large Santa Maria grill with multiple Tri-Tips, I handle the grill occasionally at Football games and the flipping is to evenly cook multiple pieces.

The reverse sear with minimal turning is a great home method.
Hotrodhog is offline   Reply With Quote


Thanks from:--->
Reply

Tags
Tri-Tip

Similar Threads
Thread Thread Starter Forum Replies Last Post
What is a tri-tip? Pappy Q-talk 10 08-08-2011 05:49 PM
Someone tell me what's up with tri-tip? caseydog Q-talk 25 03-24-2011 05:49 PM
Tri-Tip = Sirloin Tip Roast? Nickos Q-talk 12 03-03-2010 12:11 PM
Tri tip on U D S jeepaholic Q-talk 7 06-27-2009 04:34 PM
Tri Tip CajunSmoker Q-talk 27 03-31-2007 05:07 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:57 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts