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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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07-21-2011, 01:27 PM | #31 |
Full Fledged Farker
Join Date: 06-20-11
Location: woodland hills, california
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I cook my tri tips in my kettle for 4 minutes on each side over direct heat to sear the meat, and them cook indirect for about 35 to 40 minutes at 300. They come out awesome.
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07-21-2011, 02:58 PM | #32 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Guerry, USDA/IMPS 185c or 185d is what you want. The USDA/IMPS 185b is often sold as being a tri-tip cut, but, it is ball tip, good in it's own right, but, not as good as tri-tip. If you can get him to order a USDA/IMPS 185 then you get both.
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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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07-21-2011, 03:09 PM | #33 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I have found that a good method is to go over to Moose's and eat his tri-tip.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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07-21-2011, 11:42 PM | #34 |
Knows what a fatty is.
Join Date: 12-08-09
Location: None
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This was done at 235F until the IT was 123F (no flip), then reverse seared at 700F for ~3 minutes per side.
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07-22-2011, 01:14 AM | #35 |
Got Wood.
Join Date: 03-26-10
Location: Culver City, Ca
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Cooking Santa Maria Tri-tip during a recent catering gig. Niman Ranch beef and our own rub. The rosemary mop adds a bit of a show.
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TA T's California BBQ [URL]http://www.tscaliforniabbq.com[/URL] Santa Maria Grill-60" X 20" Weber 22' WSM Weber 18" Weber 26" |
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07-22-2011, 01:17 AM | #36 | |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Quote:
Disposable basting brush, looks like a plan!
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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Tri-Tip |
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