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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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09-16-2018, 07:25 PM
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#1 |
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On the road to being a farker
Join Date: 01-18-17
Location: Virginia
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Ugh - Tri tips overdone
Cooked some tri tips on the Kamado Joe Jr this evening...figured about an hour since the temp was about 250....nope. Checked at 45 minutes and they were medium done at 145-150ish. Bummer. Little pink on some, but not the way we like them
Tasted great..sorry no pics...but man I hate it when I don't hit the right temp. |
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09-16-2018, 08:52 PM
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#2 |
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somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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At least it didn't get well done. I did some steaks a few weeks ago and the small one went to 160.
Sent from my SM-G955U using Tapatalk
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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09-17-2018, 08:45 AM
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#4 |
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Take a breath!
Join Date: 09-12-07
Location: Bakersfield, CA
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overcooked tri-tip tastes great in chili!
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Kamado Joe Big Joe, Yoder YS1500, Cookshack FEC-100, Weber Genesis. |
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09-17-2018, 09:21 AM
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#5 |
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is Blowin Smoke!
Join Date: 06-20-14
Location: Driftwood, Texas
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I have a new way (to me ) to cook tritip. Sous vide to about 117-123 for about 7 hrs. Then throw on the weber to sear all sides...... perfect and fairly tender. I will try overnght SV next time.
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09-18-2018, 07:43 AM
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#6 | |
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Full Fledged Farker
Join Date: 06-21-10
Location: Cypress, CA
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Quote:
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UDS, Yellow 22", 2008 Weber Ranch, SS Blue Performer, 18" Blue Platinum, Wife Model#1962 |
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09-18-2018, 09:45 AM
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#7 |
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Full Fledged Farker
Join Date: 11-15-16
Location: Macon
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Sounds like you need a thermometer with a programmable alarm on it.
Yeah I read a bunch of threads when I cooked my first tri-tip, and saw multiple reports of them taking 2.5hrs to reach searing temp. Mine took 30mins! Thankfully I caught mine before it overcooked, then put it in the fire for some searing. It turned out awesome! And "why use the weber" :: 'cause you can't get fire like this in your oven!   
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Why do people feel the need to list all their cookers in their signature? |
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09-18-2018, 10:03 AM
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#8 | |
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Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Quote:
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Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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09-18-2018, 05:39 PM
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#9 |
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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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At times like these, you save it for family members who like "Well Done".
That's right, bung it back in the fridge. It will keep for weeks. When that Aunt or Uncle shows up and you hate cooking them a well done steak etc, you just break those Tri Tip out and show them how much you care! 
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A butterflies wings. About to bring down everything... |
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09-19-2018, 08:46 AM
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#10 | |
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On the road to being a farker
Join Date: 01-18-12
Location: Terra Alta, WV
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I have several of these family members that I'd like to "give away" if anyone is looking to adopt. I've stopped making them filets when they want them "butterflied and well done" and made them sirloins. They seem to like dry, tough, needs A-1 to be digestible steaks. Sometimes I think Sirloin is too kind, and they should be getting round steak from an ancient milk cow. |
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09-19-2018, 08:57 AM
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#11 | |
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Babbling Farker
 Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
 Because it tastes better with a bit of charcoal char, that's why.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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09-19-2018, 12:29 PM
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#12 |
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Full Fledged Farker
Join Date: 10-25-09
Location: Hazzard County, MD
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Dice it and make chili or slice it and make cheesesteaks
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09-19-2018, 07:37 PM
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#13 |
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somebody shut me the fark up.
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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As long as your mistakes are edible, it's all good.
 I've goofed at least as many times as I've declared success.......it's what keeps us cooking.
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
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09-20-2018, 02:17 PM
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#14 |
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is one Smokin' Farker
Join Date: 06-14-14
Location: East Bay, CA
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Never cook it that way, but there's a place in Santa Clara that does them with no pink at all and it's fantastic. Line out the door on tri-tip Tuesday.
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UDS, Weber OTP(the Swiss Army Knife of cookers) |
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