Cookin' up a "Costco Tri-Tip" for dinner... YUM! (and there's PR0N!)

Rodney · 03-31-2010, 09:01 PM

The "Morton's of Omaha" brand marinated tri-tip ("steakhouse" variety) is farkin' out of this world. Cook it at 300, pull it at 155 or so, let it rest, and it's like CANDY. Absolutely melts in your mouth!

So, I'm cooking one right now on my hand-me-down MECO charcoal grill. This is the first tri-tip (or anything other than chicken thighs and MOINK balls, actually) that I've cooked on a charcoal grill. I'm offset cooking it with a combination of lump and Kingsford Comp left over from the last two smokes I did, along with a couple lumps of manzanita for some smoky flavor.

One probe in the meat and the other sitting on the grate measuring air temp.

Nice, blue smoke...

It's crusin' along at 300-320, just where I want it!

I'll get some shots of it when I slice it. This tri-tip actually tastes much better when well done rather than medium rare or even medium. I usually eat steak medium rare, so it was quite a shock when I realized how much more I like this stuff when it's well done (at least medium well, actually).

Prolly gonna take some over to my grandparents. Last time I took them some of this tri-tip, they nibbled on it for three days and couldn't thank me enough! They've been depriving themselves of good food lately... it's really sad. They're turning into cheapskates in their old age. ;-)

Anyway, I'll be back in a little while with some juicy pr0n.

-Rodney

landarc · 03-31-2010, 09:09 PM

Looking like a good start Rodney.

Frank Sacco · 03-31-2010, 09:14 PM

Rodney, Great cooking technique with the indirect fire. Bring your internal temp to 145 then slide the tri-tip over for the direct sear till finished. Rest for few then slice. Wrap the outer edge of your cutting board with a towel... The juices will be flowing!! Enjoy

Derek · 03-31-2010, 09:29 PM

Yum, It sure does look good Rodney

Whats the duel probers for? I know one is for the temp but whats the second for?

Hotrodhog · 03-31-2010, 10:28 PM

Be carefull with the probe sitting on the grate, it will short out! wrap it with foil or stick it in a hot dog or a piece of hard wood.
probes are $5.00 each from taylor if you do short it.
Goodluck!

swamprb · 03-31-2010, 10:46 PM

Nice Rodney!

Wonder how long before Morton's of Omaha becomes Kirkland's Choice?

bigabyte · 04-01-2010, 12:24 AM

Looks like a great start!

Rodney · 04-01-2010, 12:30 AM

Quote:

Originally Posted by Derek

Yum, It sure does look good Rodney

Whats the duel probers for? I know one is for the temp but whats the second for?

One is reading the meat and one is reading air temp inside the grill.

Rodney · 04-01-2010, 12:31 AM

Quote:

Originally Posted by swamprb

Nice Rodney!

Wonder how long before Morton's of Omaha becomes Kirkland's Choice?

No kidding... LOL... they put that brand on pants, tires, baby wipes, refrigerators... why not tri-tips?

Rodney · 04-01-2010, 12:45 AM

Alright, guys... here comes the pr0n. I did some pretty extreme close-ups. ;-)

Here is the tri-tip just after it came out of the grill. My wife wanted a little more black bark on it, and I think it was a good call. Back out on the grill it went after this pic. Had I read Frank Sacco's post before this point, I would have followed his suggestion to the letter. ;-)

The tri-tip has been seared. I love that little grill! The cooking grate can be lowered to right on top of the coals! Great for searing stuff. So then I told myself that I couldn't let that beautiful bed of coals go to waste, and not expecting yes to be the answer, I asked my wife if we had any canned pineapple rings. WE DID! So out came the Yoshida's Gourmet sauce, and I cooked me up some KILLER grilled pineapple. So tasty! Also, yes, I know the tri-tip is cut wrong... that's how my wife wanted her little extra-well-done tip of the roast. Stay tuned for the good stuff...

Oh man... this stuff was GOOD...

And here's the hardcore stuff!!!

Check it out... it even has that cool gold sheen. I forget what causes that...

Oh man, that was a tasty dinner! *yawn* G'nite, everyone!

-Rodney

Chuckwagonbbqco · 04-01-2010, 01:55 AM

Rodney awesome job---everything looks great ----but if you loved the tenderness of this tri-tip, there is a way to make it MORE tender. It may be hard to believe that it can get better, but if you carve the tri-tip perpendicular to the grain of the meat-it will be more tender. The picture of the whole tri-tip on the plate shows the grain very clearly, and you can see that you cut almost parallel to it. The second picture up from the bottom shows the long striations that come from cutting parallel. I am not trying to be overcritical or be a smart azz----My goal is for you to have the best possible tri-tip that can be attained. Any questions please PM me. I am fairly close to you and would be nice to get together with other brethren and see what we can cook up. Keep up the good work. Leonard---Chuck Wagon BBQ Co

Frank Sacco · 04-01-2010, 06:28 AM

Gotta love the Tri tip! Great job, looks good!

SmokinAussie · 04-01-2010, 06:56 AM

Awesome stuff Rod, and excellent photography as well.

Keep it comin'!

Cheers

Bill

sewerrat · 04-01-2010, 07:52 AM

I typically like my beef still moo-ing . .. is meat good and juicy done this much?
What was the internal temp when pulled?

MOS95B · 04-01-2010, 07:56 AM

I gotta get me a CostCo membership, dangit....

That looks really good.

03-31-2010, 09:01 PM	#1
Rodney Full Fledged Farker Join Date: 12-15-09 Location: Antelope, CA (Sacramento metro area)	Cookin' up a "Costco Tri-Tip" for dinner... YUM! (and there's PR0N!) The "Morton's of Omaha" brand marinated tri-tip ("steakhouse" variety) is farkin' out of this world. Cook it at 300, pull it at 155 or so, let it rest, and it's like CANDY. Absolutely melts in your mouth! So, I'm cooking one right now on my hand-me-down MECO charcoal grill. This is the first tri-tip (or anything other than chicken thighs and MOINK balls, actually) that I've cooked on a charcoal grill. I'm offset cooking it with a combination of lump and Kingsford Comp left over from the last two smokes I did, along with a couple lumps of manzanita for some smoky flavor. One probe in the meat and the other sitting on the grate measuring air temp. Nice, blue smoke... It's crusin' along at 300-320, just where I want it! I'll get some shots of it when I slice it. This tri-tip actually tastes much better when well done rather than medium rare or even medium. I usually eat steak medium rare, so it was quite a shock when I realized how much more I like this stuff when it's well done (at least medium well, actually). Prolly gonna take some over to my grandparents. Last time I took them some of this tri-tip, they nibbled on it for three days and couldn't thank me enough! They've been depriving themselves of good food lately... it's really sad. They're turning into cheapskates in their old age. ;-) Anyway, I'll be back in a little while with some juicy pr0n. -Rodney __________________ Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url]) Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller IMBAS Certified MOINK Baller My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL] [B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B]

03-31-2010, 09:09 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Looking like a good start Rodney. __________________ [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]

03-31-2010, 09:14 PM	#3
Frank Sacco is One Chatty Farker Join Date: 10-21-07 Location: Patchogue, NY	Rodney, Great cooking technique with the indirect fire. Bring your internal temp to 145 then slide the tri-tip over for the direct sear till finished. Rest for few then slice. Wrap the outer edge of your cutting board with a towel... The juices will be flowing!! Enjoy __________________ Current: FEC100, BGE Medium, WSM Retired: Spicewine Med, Backwoods Party Weber Lineup: Performer, 22.5" One Touch Gold (redhead), WSJ Platnium, Genesis C Sponsors: Oakridge BBQ, Frontier Charcoal NEBS MAFIA Blazin' Buttz BBQ www.blazinbuttzbbq.com

03-31-2010, 10:46 PM	#6
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Nice Rodney! Wonder how long before Morton's of Omaha becomes Kirkland's Choice? __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

04-01-2010, 12:24 AM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looks like a great start! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-31-2010, 09:29 PM	#4
Derek is Blowin Smoke! Join Date: 02-28-10 Location: Traverse City,Mi	Yum, It sure does look good Rodney Whats the duel probers for? I know one is for the temp but whats the second for?

03-31-2010, 10:28 PM	#5
Hotrodhog Full Fledged Farker Join Date: 08-25-09 Location: Escalon, Ca.	Be carefull with the probe sitting on the grate, it will short out! wrap it with foil or stick it in a hot dog or a piece of hard wood. probes are $5.00 each from taylor if you do short it. Goodluck!

04-01-2010, 12:45 AM	#10
Rodney Full Fledged Farker Join Date: 12-15-09 Location: Antelope, CA (Sacramento metro area)	Alright, guys... here comes the pr0n. I did some pretty extreme close-ups. ;-) Here is the tri-tip just after it came out of the grill. My wife wanted a little more black bark on it, and I think it was a good call. Back out on the grill it went after this pic. Had I read Frank Sacco's post before this point, I would have followed his suggestion to the letter. ;-) The tri-tip has been seared. I love that little grill! The cooking grate can be lowered to right on top of the coals! Great for searing stuff. So then I told myself that I couldn't let that beautiful bed of coals go to waste, and not expecting yes to be the answer, I asked my wife if we had any canned pineapple rings. WE DID! So out came the Yoshida's Gourmet sauce, and I cooked me up some KILLER grilled pineapple. So tasty! Also, yes, I know the tri-tip is cut wrong... that's how my wife wanted her little extra-well-done tip of the roast. Stay tuned for the good stuff... Oh man... this stuff was GOOD... And here's the hardcore stuff!!! Check it out... it even has that cool gold sheen. I forget what causes that... Oh man, that was a tasty dinner! yawn G'nite, everyone! -Rodney __________________ Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url]) Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller IMBAS Certified MOINK Baller My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL] [B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B]

04-01-2010, 01:55 AM	#11
Chuckwagonbbqco is one Smokin' Farker Join Date: 10-19-07 Location: Oroville, CA	Rodney awesome job---everything looks great ----but if you loved the tenderness of this tri-tip, there is a way to make it MORE tender. It may be hard to believe that it can get better, but if you carve the tri-tip perpendicular to the grain of the meat-it will be more tender. The picture of the whole tri-tip on the plate shows the grain very clearly, and you can see that you cut almost parallel to it. The second picture up from the bottom shows the long striations that come from cutting parallel. I am not trying to be overcritical or be a smart azz----My goal is for you to have the best possible tri-tip that can be attained. Any questions please PM me. I am fairly close to you and would be nice to get together with other brethren and see what we can cook up. Keep up the good work. Leonard---Chuck Wagon BBQ Co

04-01-2010, 06:28 AM	#12
Frank Sacco is One Chatty Farker Join Date: 10-21-07 Location: Patchogue, NY	Gotta love the Tri tip! Great job, looks good! __________________ Current: FEC100, BGE Medium, WSM Retired: Spicewine Med, Backwoods Party Weber Lineup: Performer, 22.5" One Touch Gold (redhead), WSJ Platnium, Genesis C Sponsors: Oakridge BBQ, Frontier Charcoal NEBS MAFIA Blazin' Buttz BBQ www.blazinbuttzbbq.com

04-01-2010, 06:56 AM	#13
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Awesome stuff Rod, and excellent photography as well. Keep it comin'! Cheers Bill __________________ A butterflies wings. About to bring down everything...

04-01-2010, 07:52 AM	#14
sewerrat Full Fledged Farker Join Date: 03-26-10 Location: milwaukee, wi	I typically like my beef still moo-ing . .. is meat good and juicy done this much? What was the internal temp when pulled?

04-01-2010, 07:56 AM	#15
MOS95B is one Smokin' Farker Join Date: 05-05-09 Location: Robbinsdale, MN	I gotta get me a CostCo membership, dangit.... That looks really good. __________________ John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!

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