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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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07-20-2011, 12:48 AM | #1 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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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?
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07-20-2011, 12:55 AM | #2 |
is one Smokin' Farker
Join Date: 08-09-10
Location: Olympia, WA
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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.
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07-20-2011, 12:56 AM | #3 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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I'm a flipper.. They say that's the best way to do it, and I wouldn't disagree
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07-20-2011, 12:58 AM | #4 | |
Knows what a fatty is.
Join Date: 01-17-11
Location: Mission Viejo, Ca
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Quote:
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07-20-2011, 12:59 AM | #5 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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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
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07-20-2011, 01:01 AM | #6 |
is one Smokin' Farker
Join Date: 08-09-10
Location: Olympia, WA
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2 Cali folks with similar methods..... Another one i heard is hanging the roast from a meat hook in a smoker.....
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07-20-2011, 01:04 AM | #7 |
is one Smokin' Farker
Join Date: 08-09-10
Location: Olympia, WA
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Excess flipping-moving may release more of the good fat & moisture I have heard..... Who knows... Great cut of beef though.
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07-20-2011, 01:33 AM | #8 | |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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07-20-2011, 01:36 AM | #9 | |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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I'm just messing around. To each his own really... Dont think there's all that much that can go wrong... Cheers
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07-20-2011, 01:38 AM | #10 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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I prefer mine cooked on a rotisserie.
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07-20-2011, 02:03 AM | #11 |
is one Smokin' Farker
Join Date: 08-09-10
Location: Olympia, WA
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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.....
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07-20-2011, 05:44 AM | #12 | |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Quote:
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
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07-20-2011, 11:17 AM | #13 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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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...
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07-20-2011, 11:24 AM | #14 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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As mentioned above, I've done tri tip on the rotiss as well and I like the way they turn out.
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07-20-2011, 11:44 AM | #15 | |
Full Fledged Farker
Join Date: 08-25-09
Location: Escalon, Ca.
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Quote:
The reverse sear with minimal turning is a great home method. |
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