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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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08-31-2013, 09:45 PM | #1 |
Full Fledged Farker
Join Date: 07-04-13
Location: Reedsville, West Virginia
Name/Nickname : WvQ
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Going to try a Tri-Tip for the first time.
I've never tried one before, but will give it a try tomorrow. I'm figuring on just using salt and pepper and possibly inject it with beef broth. Anyone else have any advice?
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A Hope A Dream and a Lang 84 |
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08-31-2013, 10:11 PM | #2 |
On the road to being a farker
Join Date: 07-23-13
Location: Dallas, TX
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4-5 cloves garlic minced
3 Tbsp finely chopped fresh rosemary 1 Tbsp chopped freah thyme Zest of 1 lemon 3 Tbsp kosher salt 3 Tbsp freshly ground pepper (You might need to double this, depends on size of tri tip) Brush tri-tip with evoo, coat with herb rub Cook over direct heat and sear, move to indirect heat and cook to temp, I go medium rare |
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08-31-2013, 10:22 PM | #3 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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No need to brine or inject, just do your favorite beef rub and smoke to 133 IT and then do a quick sear on both sides over some hot coals. This will be a beautiful medium to medium rare.
The most important thing is to cut it against the grain, look up good directions on doing it...trust me. Follow these instructions and you'll have a perfect tri tip.
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08-31-2013, 10:41 PM | #4 |
is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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In California we do it Santa Maria style. You can use Suzy q prepared rub or just simply season the tri tip as you would a steak. Generous sea salt or kosher salt, fresh ground black pepper, granulated garlic and some dry parsley. Let it sit on the counter while you get the fire ready for a reverse sear. Indirect cooking until 120 than on direct until its nice and seared. Temp should be around 135 or so for a nice medium as the temp will rise a little bit when rested. Slice against the grain and serve.
I will actually be doing tri tip tomorrow. Good eatings Vince
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09-01-2013, 12:30 AM | #5 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Heres how I do them.
1. Prepared meat first with a little fresh ground sea salt, then fresh ground pepper, then some whiskey steak seasoning and finally some rosemary flakes. I wrap in stretch wrap and let this rest in the fridge overnight. 2. I mound the lump in the front of the kamado and you can see that the meat was in the back for indirect cooking. 3. I do it 20 minutes (40 total) per side. (I probably didn’t need to flip it) 4. The internal temperature is the important part and 40 minutes (give or take a few) on my setup gives me an IT of 115. Your setup may yield a different time so just monitor the IT and you’re good. You could also smoke it longer at a lower temp or shorter at a higher temp so long as you achieve 115 IT. 5. Remove and tent with foil. 6. Now open up your vents to get your kamado / grill to around 550 to 600 degrees. Once it's there sear the Tri Tip for approx 5 minutes per side and you'll be at a IT of approx. 130 to 135 which is IMHO the perfect temp for Tri-Tip. It doesn't do well if cooked past medium and is better as medium rare. Hope this helps. Here's a link of one of my cooks. http://www.bbq-brethren.com/forum/sh...hlight=Tri+Tip
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09-01-2013, 01:27 AM | #6 |
Knows what a fatty is.
Join Date: 06-30-10
Location: Ontario California
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I am a little diffrent when it comes to tri-tip been doing this a while and here's my wet recipe
1. 2- 1/4cup vegtable oil 2. 2- 1/4cup water 3. 1- 1/4cup vinegar 4. 1- 1/4cup montreal steak seasoning from mccormicks I put in ziplock back and mix i put tri-tip in overnight next day I reseason with salt and pepper lightly put on my WSM and get it to 130 and foil for 20 minutes has never failed me the best tri-tip I have ever had and I have had many!
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09-01-2013, 07:10 AM | #7 |
Full Fledged Farker
Join Date: 07-04-13
Location: Reedsville, West Virginia
Name/Nickname : WvQ
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Thanks for everyone's help!
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A Hope A Dream and a Lang 84 |
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09-01-2013, 11:14 AM | #8 |
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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Nice thread!
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09-01-2013, 12:44 PM | #9 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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My Santa Maria rub just consists of equal portions of kosher salt, freshly ground black pepper and garlic powder.
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18.5" WSM and 22.5" OTG. |
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09-01-2013, 01:09 PM | #10 |
is one Smokin' Farker
Join Date: 09-18-12
Location: Lugoff, SC
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Cooked my first one Thursday night (actually cooked two). I seasoned one with fresh ground S&P and the other with a Santa Maria rub. I put the rub on that morning and placed them back in the fridge. Took them out and placed on the counter 1 hour before going on the BGE. I cooked them at 275 on my adjustable rig (with heat diverter) and removed when they hit 110* and foiled. Brought the egg up to 700* and seared a couple minutes on each side and they were pretty awesome. Four guys ate 5.5lbs of tri-tip and none left. I will definitely do this again.
I had to order mine from a local butcher and it was 8.99 a lb. I need to find another source. |
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09-01-2013, 01:14 PM | #11 | |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Quote:
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18.5" WSM and 22.5" OTG. |
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09-01-2013, 01:46 PM | #12 |
is One Chatty Farker
Join Date: 08-20-13
Location: Odessa, TX
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Keep it simple with tri tip! I would second the call to use Montreal steak seasoning also...
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09-01-2013, 02:11 PM | #13 | |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Quote:
+1. Tri-tip is fantastic.
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09-01-2013, 04:57 PM | #14 |
On the road to being a farker
Join Date: 02-27-12
Location: Orange County, California
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I consider myself to be a bit of a tri-tip master
3 really important things.... 1. Rub (don't inject, don't marinade)- keep it simple. The beefy flavor of tri-tip can stand alone. Salt (be generous), Pepper, Garlic, Onion. Parsley flakes optional. 2. DON'T OVERCOOK IT!!! Most people say pull at 130-135, I say NO!! Pull at 125, and let it rest for 15-20 minutes. You are guaranteed tender steak this way. At 130-135, it may end up rising to 140, 145, and unless it's a really high quality piece, you've lost the magic of this cut. 3. Slice ACROSS THE GRAIN!!!! I can't tell you how many times I've had tri-tip sliced with the grain - CRUCIAL MISTAKE. For the most tender perfect slices, slice across the grain. The grain changes directions in the middle. If you think of the shape like a boomerang, you can cut pretty much down the center of it, then rotate each piece length wise.
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09-01-2013, 06:34 PM | #15 |
Full Fledged Farker
Join Date: 07-04-13
Location: Reedsville, West Virginia
Name/Nickname : WvQ
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Thanks for the help everyone, it turned out great. I pulled it at 135 and it was perfect in middle. Everyone loved it. I'll definitely do it again.
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A Hope A Dream and a Lang 84 |
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