My first ever Tri Tip....

Tonybel · 03-19-2013, 09:47 PM

Here's what I did...Seasoned with Gary's all purpose seasoning.

Here's where it gets interesting :)
I did a marinade with 10 cloves ( finely chopped) garlic,1/2 onion, 1/4 cup of wostershire , 1/4 cup of low sodium soy sauce. Left in the fridge for 6 hours.

Quick sear on both sides..

Indirect heat with a chunk of hickory and pulled when temp hit 140.

Only sliced half...

Plated with potato salad and bbq beans from Saturdays cook. Thanks for looking. Any suggestions are welcomed. I can't believe I lived without trip tip all this time.

bigabyte · 03-19-2013, 09:49 PM

I'd hit that!

El Ropo · 03-19-2013, 10:20 PM

I'd hit it hard too. My only suggestion would be to try a reverse sear next time (sear after a low n slow cook), and remove from the sear when internal temp hits 125-130. Then let rest for 20-30 minutes loosely tented under foil, the temp will continue to rise during rest period and end up at 135-140 when sliced.

You get a perfect med rare from center to edge this way.

Fishawn · 03-19-2013, 10:29 PM

Quote:

Originally Posted by El Ropo

I'd hit it hard too. My only suggestion would be to try a reverse sear next time (sear after a low n slow cook), and remove from the sear when internal temp hits 125-130. Then let rest for 20-30 minutes loosely tented under foil, the temp will continue to rise during rest period and end up at 135-140 when sliced.

You get a perfect med rare from center to edge this way.

Personally, I would second El Ropo.... Although I often have to cook 2 at the same time because my wife likes it cooked well done & likes to take it for lunches..... Although, IMO, Tri Tip is still pretty good when medium+ cooked.

Smoothsmoke · 03-19-2013, 10:29 PM

LOoks great!

Titch · 03-20-2013, 12:57 AM

I would like that plate in front of me ,looks Yummo

Chezmatt · 03-20-2013, 03:46 AM

Quote:

Originally Posted by El Ropo

I'd hit it hard too. My only suggestion would be to try a reverse sear next time (sear after a low n slow cook), and remove from the sear when internal temp hits 125-130. Then let rest for 20-30 minutes loosely tented under foil, the temp will continue to rise during rest period and end up at 135-140 when sliced.

You get a perfect med rare from center to edge this way.

+1 for the reverse sear

BigBellyBBQ · 03-20-2013, 05:17 AM

reverse sear...do two also...one for you so you dont have to share this beauty!!!
almost breakfast time.....eggs...raw fries/bacon....tri tip..mmmmmm

Rich Parker · 03-20-2013, 06:24 AM

Beautiful tri-tip looks you nailed it!

Sent from my Nexus S 4G using Tapatalk 2

HeSmellsLikeSmoke · 03-20-2013, 06:26 AM

That looks delicious from here.

Tonybel · 03-20-2013, 10:47 AM

Quote:

Originally Posted by El Ropo

I'd hit it hard too. My only suggestion would be to try a reverse sear next time (sear after a low n slow cook), and remove from the sear when internal temp hits 125-130. Then let rest for 20-30 minutes loosely tented under foil, the temp will continue to rise during rest period and end up at 135-140 when sliced.

You get a perfect med rare from center to edge this way.

Thanks Ropo. I will do follow your recommendations next time.

Offthehook · 03-20-2013, 10:57 AM

Living in so cal, I can't believe that's the first one you have cooked!

Carbon · 03-20-2013, 11:14 AM

Quote:

Originally Posted by Offthehook

Living in so cal, I can't believe that's the first one you have cooked!

I was thinking the same thing....lol..

Great first time tri-tip Tonybel! I also like mine a med-rare. But my wife, also Maribel, will take her cooked portion and stick them in the microwave til well done.

beercuer · 03-20-2013, 11:22 AM

Tony, for your first tritip, looks like you've been doing it for quite a while. That's splendid looking and I'd jump on that in a heartbeat. There are many ways to cook a tritip, and it is worth it to try them all out. Around here, unless it's Santa Maria style, I let my brother cook 'em as his are the best. He low temp grills them directly, turning frequently and oh la la, who can explain? We slice it right on the grill and eat it from there. Never makes it to the plate, and oh what a treat to enjoy it that way-- this I do recommend you try. Once again, excellent work!

Bonewagon · 03-20-2013, 11:28 AM

Nice lookin' tri-tip Tonybel!

03-19-2013, 09:47 PM	#1
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	My first ever Tri Tip.... Here's what I did...Seasoned with Gary's all purpose seasoning. Here's where it gets interesting :) I did a marinade with 10 cloves ( finely chopped) garlic,1/2 onion, 1/4 cup of wostershire , 1/4 cup of low sodium soy sauce. Left in the fridge for 6 hours. Quick sear on both sides.. Indirect heat with a chunk of hickory and pulled when temp hit 140. Only sliced half... Plated with potato salad and bbq beans from Saturdays cook. Thanks for looking. Any suggestions are welcomed. I can't believe I lived without trip tip all this time. __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

03-19-2013, 09:49 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I'd hit that! __________________ 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.

03-19-2013, 10:20 PM	#3
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I'd hit it hard too. My only suggestion would be to try a reverse sear next time (sear after a low n slow cook), and remove from the sear when internal temp hits 125-130. Then let rest for 20-30 minutes loosely tented under foil, the temp will continue to rise during rest period and end up at 135-140 when sliced. You get a perfect med rare from center to edge this way. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

03-19-2013, 10:29 PM	#5
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	LOoks great! __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

03-20-2013, 12:57 AM	#6
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	I would like that plate in front of me ,looks Yummo __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-20-2013, 05:17 AM	#8
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	reverse sear...do two also...one for you so you dont have to share this beauty!!! almost breakfast time.....eggs...raw fries/bacon....tri tip..mmmmmm __________________ [I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]

03-20-2013, 06:24 AM	#9
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI	Re: My first ever Tri Tip.... Beautiful tri-tip looks you nailed it! Sent from my Nexus S 4G using Tapatalk 2 __________________ Outlaw BBQ Smoker - TheBBQSuperstore.com

03-20-2013, 06:26 AM	#10
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	That looks delicious from here. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-20-2013, 10:57 AM	#12
Offthehook is One Chatty Farker Join Date: 12-04-12 Location: Los Angeles, CA	Living in so cal, I can't believe that's the first one you have cooked! __________________ Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken

03-20-2013, 11:22 AM	#14
beercuer Full Fledged Farker Join Date: 02-28-13 Location: Riverside, CA	Tony, for your first tritip, looks like you've been doing it for quite a while. That's splendid looking and I'd jump on that in a heartbeat. There are many ways to cook a tritip, and it is worth it to try them all out. Around here, unless it's Santa Maria style, I let my brother cook 'em as his are the best. He low temp grills them directly, turning frequently and oh la la, who can explain? We slice it right on the grill and eat it from there. Never makes it to the plate, and oh what a treat to enjoy it that way-- this I do recommend you try. Once again, excellent work! __________________ Got beer???

03-20-2013, 11:28 AM	#15
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Nice lookin' tri-tip Tonybel! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen