Discussion Thread -> "Try Tri Again!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

This should be interesting There have been some really good tri tips shown on this site

Brilliant﹗ Did some yesterday﹗ I‘ll get the PICS up﹗

Cheers﹗

Please accept this as my official entry to the "Try Tri Again" throwdown.

Just a simple tri-tip rubbed with Oakridge BBQ Santa Maria rub and smoked with Hickory and Apple wood to an IT of 135F, and reverse seared in a skillet. Ate a few slices and it was delish! The rest will be sliced up during the week for various meals.















Polling pic is below:

peeps said:

Click to expand...

I hate you for this pic....I am seriously drooling....

Nice t squared

Ooooh. Nice. Never seen a fat cap on a tri tip before! It all gets trimmed off where I buy it. I likey likey!

Cheers!

Bill

Official Throwdown Entry

G'Day Bruces' :becky:

Did some Tri Tip last Sunday. SInce no-one else has entered, at this stage I might come second!!!:becky:

I wreckon Peeps has scared everone away with that first entry.:clap2:

Well, anyway, I had visitorswho would not know a BBQ or Grill from a farkin Crockpot.

I had tri tip rubbed ovenight with Bovine Bold... (Thanks Kirk!). I asked them how they preferred their meat ( bIG mISTAKE)... "Medium Well" :tsk: they said... Well that is how it goes sometimes, so don't blame me for overcooking it....especially you CD!:becky:

I was not expecting to put up an entry so Iv'e only got a few shots.

Here we are with the tri tip just going on. Cherry chips on the lump charcoal!



And, a bit further on...


And then a light reverse sear at 120F internal..


Rested them in a hotel pan in the oven for 20 mins


After resting and slicing, they looked like this... next to my chicken "awesomes" they look pretty bland..


But they were extremely tender... Of course they gave off a lot of meat juices in the pan which I turned into a delicious glossy gravy... TD PIC Please


There were no complaints.. except from me when the tri tip did not try to wriggle off the plate when I put my fork into it!:tsk:

Cheers!

Bill

SmokingAussie: Is that a beef tri-tip? Just looks so much different than the cuts I have always cooked.

Great job, Bill and Peeps! I can never find tri-tip around me.

Wow those look great!

I was introduced to tri tip a few years back when I lived in AZ.
And I love that stuff.
If you ask about tri tip here in south Louisiana you will more than likely get

So sad for me.:sad:

DMotivate said:

SmokingAussie: Is that a beef tri-tip? Just looks so much different than the cuts I have always cooked.

Click to expand...

Yep, Beef Tri Tip from Costco. I've always wondered the same thing though. It might be the way they are packed. I can bend them into the shape you usually see... or maybe our cattle are walking around on their back legs!:becky:

However, the tri-tip does indeed have the two grain directions and marbling etc of the ones you are used to.

Cheers!

Bill

Please accept this as my entry into the Tri Tri Again Throwdown

Here is my entry pic



Cook thread can be found here -

http://www.bbq-brethren.com/forum/showthread.php?t=184454

Tri-Tip TD Entry

Cooked with pecan to 135, pull, rest 15 minutes, slice and serve.



Plated with asparagus and a "sweet potato bomb" stuffed with butter and brown sugar. The sweet potato was great with this method, hard to remove the plug though.


Please accept the photo below as my official entry!


The cook thread is located here:
http://www.bbq-brethren.com/forum/showthread.php?t=184455

So I got a new YS640 and decided to give this throwdown a try. Here's the thread about the cook.

And the photo for the throwdown is this:

This is an entry

A repost from my other ...post, but here's a Sams special with a secret herbs & seasonings rub on the Akorn. Got to internal temp at 138 at it's coolest, all but melts in your mouth. Also excuse the lack of adult beverages in the pics, the cameraman refused to put it down, and the better half wouldn't bring the wine to pose it.

Try Tri Again

Here is my Tri-Tip entry for this Throwdown. I start the night before with these ingredients for a rub.

Here it is all rubbed down.

Now wrapped and rested in the fridge overnight.

The next morning I prep the kamado with lump and some mesquite chunks, light and let it come to a 250 degree dome temp.

Place it on the indirect side and wait.


Once the IT reached 113 I took it out for a rest while the kamado comes up to temp.


Once it reaches 600 degrees I slap it on the CI grill grate for 3.5 minutes per side.



I then wrap that up in Aluminum Foil and breakout the veggies for Roasted Potatoes.

And roast them.

Now I cut it in half where the grain changes direction. (Oh! nice color and crust)

And slice it up against the grain.



Here are the planted shots. Served with a Horseradish Cream sauce, a sprig of fresh Dill from my garden, roasted potatoes, streamed Broccoli and a Rogue Hazelnut Brown Nectar Ale. Yum!



Please use the picture below as my polling pic.

Thanks for looking.

^^^^^

No Way.... Just no way....

:shock:

There are some Great looking Pics here