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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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06-19-2010, 10:21 AM | #1 |
Full Fledged Farker
Join Date: 11-09-09
Location: Murrieta,Ca
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10 Tri-Tips today
Well I got asked to cook 10 tri-tips for a surprise birthday this afternoon. They want them smoked. I have grilled a ton of them over the years, I typicaly get a quick sear, and then cook them in-direct and pull at about 125*, cover and let them rest for 30 minutes or so. Thinking of smoking them for about 30 minutes, then finishing them up on the grill. They have been marinating since Wednesday, and are getting room temp now, pics to follow. Any suggestions on the smoke time?
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CG Outlaw & Mods,WK, Performer,16 year old Weber Gasser,UDS. |
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06-19-2010, 11:08 AM | #2 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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On my horizontal, it would take about 6 hours.
On my UDS, only about 3-4 hours. What time are you supposed to eat? Matt |
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06-19-2010, 11:12 AM | #3 |
is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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I'd give a quick smoke bath then to the grill sounds like a good plan
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NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE] |
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Thanks from:---> |
06-19-2010, 11:42 AM | #4 |
Full Fledged Farker
Join Date: 11-09-09
Location: Murrieta,Ca
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Well, supposed to be there at 4pm, party starts at 5. I have a couple of the food service catering boxes I plan on transporting them in.
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CG Outlaw & Mods,WK, Performer,16 year old Weber Gasser,UDS. |
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06-19-2010, 12:07 PM | #5 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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I just cook them indirect in smoke for about hour and a half and do a sear for color. Pull @ 135 and rest. People say 135 is too high but lots freak out when they see red juice.
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Thanks from:---> |
06-19-2010, 04:18 PM | #6 |
Full Fledged Farker
Join Date: 11-09-09
Location: Murrieta,Ca
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Well, I ended up smoking them with some red oak for about an hour, pulled, tossed them on the performer, and the char griller for a quick sear. temp was 128-132. Should be good to go. Thanks for the input.
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CG Outlaw & Mods,WK, Performer,16 year old Weber Gasser,UDS. |
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06-19-2010, 05:08 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I bet they are a hit, sounds like you did them right.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-19-2010, 05:38 PM | #8 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Damn--- Wish I could my hands on some Tri Tip. You West Coast guys are lucky!
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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06-19-2010, 07:39 PM | #9 | |
is one Smokin' Farker
Join Date: 02-23-08
Location: Ventura County
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Quote:
Norco that's exactly what happens with my family when they see that lovely red juice, so I tend to cook them longer as well.
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2 Jumbo Big Drum Smokers Weber One Touch Silver Tejas Pit |
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06-20-2010, 11:41 AM | #10 |
Full Fledged Farker
Join Date: 11-09-09
Location: Murrieta,Ca
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Well they turned out excellent! I was just a touch on the dissapointed side after I had sliced all 10, to find out that my friends wife had the brain storm of heating it all up in a roasting pan!...So needless to say, it all turned out medium well, and well.... Well I did my part...lol. Here are a couple of snapshots while 7 of them rested. The other 3 are on the grill.
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CG Outlaw & Mods,WK, Performer,16 year old Weber Gasser,UDS. |
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