First Tri-tip

BevoBurn96 · 09-29-2013, 04:06 PM

Was fortunate to run across a USDA Choice tri-tip at Kroger on Friday. I guess they recently just started stocking these as I hadn't found one before and I'd seen references to them frequently here with the Brethren. After reading up on how to cook them AND noting that there is a throw-down in the works, I decided to give it a try (pun intended).

Decided to insert garlic into the tri-tip:
IMG_2370.jpg

Then rubbed it down with Paprika, garlic powder, pepper, and salt:
IMG_2372.jpg

I loaded up the pit with oak charcoal and a couple mesquite lumps. I've opted to do a reverse-sear at 250F.

bluetang · 09-29-2013, 04:21 PM

Fine start! Lookin forward to the finale.

CharredApron · 09-29-2013, 04:49 PM

^^^^^what he said! ^^^^^

BevoBurn96 · 09-29-2013, 05:19 PM

Setup for indirect grilling:
IMG_2373.jpg

Checked the progress and inserted the temp probe:
IMG_2374.jpg

Completed the reverse sear and pulled it out to rest:
IMG_2375.jpg

The fire's still hot, so cut up some broccoli and purple cauliflower, drizzled with olive oil and garlic/salt.
IMG_2376.jpg

sliding_billy · 09-29-2013, 05:38 PM

Great looking tri!

Diesel Dave · 09-29-2013, 06:09 PM

Great lookin everything!

chicagokp · 09-29-2013, 06:13 PM

Can't wait for the slices!

Meatatarian · 09-29-2013, 06:31 PM

As a Californian I can tell you "ya done good son"!

Q Junkie · 09-29-2013, 06:36 PM

When it comes to Tri-Tip just keep two things in mind....

1. Don't try too hard to impart flavor (TP just does not need it)
2. Don't over cook.
Trust me, the only time I have had bad Tri-Tip (twice) is because of the above.

Yours looks extremely hittable!

BevoBurn96 · 09-29-2013, 07:10 PM

Q Junkie, you're absolutely right. That was a very flavor-filled cut of meat! First time I've ever eaten one. It has a number of similarities to prime rib (but with more flavor). Will be looking for more. Here are the slices

IMG_2381.jpg

This will be my TD entry

:
IMG_2380.jpg

Biscuits made with almond milk and bisquick.

CharredApron · 09-29-2013, 07:52 PM

Fine job! Savor the flavor naturally. As good as it gets!
Jed

tmac3304 · 09-29-2013, 07:52 PM

Looks amazing!! Love the garlic slices in there!

Friction33 · 09-29-2013, 08:29 PM

At what temp did you cook at and for how long? That looks great.

BevoBurn96 · 09-29-2013, 09:19 PM

My goal was to cook at 250, but the pit settled at 300 today. I stepped away for too long so I didn't get the dampers turned down when I should have, but I rolled with it. Once that 1500 lb pit gets hot, it stays that way for a while. The tri-tip was on for about an hour. I put in the thermometer about 30 minutes in and flipped it. My intention was to sear it around 135 based on what I read here on the Brethren. It ended up being 140 when I actually seared it. I then let it rest and hour before serving it for dinner. It was just shy of 3 lb of beef.

mrbill · 09-29-2013, 09:30 PM

one of the best tri-tip cooks I've seen. the garlic in the slices coupled w/the colors from the broccoli and cauliflower make a really attractive plate.

09-29-2013, 04:06 PM	#1
BevoBurn96 Full Fledged Farker Join Date: 12-29-12 Location: Clear Lake City, TX	First Tri-tip Was fortunate to run across a USDA Choice tri-tip at Kroger on Friday. I guess they recently just started stocking these as I hadn't found one before and I'd seen references to them frequently here with the Brethren. After reading up on how to cook them AND noting that there is a throw-down in the works, I decided to give it a try (pun intended). Decided to insert garlic into the tri-tip: IMG_2370.jpg Then rubbed it down with Paprika, garlic powder, pepper, and salt: IMG_2372.jpg I loaded up the pit with oak charcoal and a couple mesquite lumps. I've opted to do a reverse-sear at 250F. __________________ Klose custom 43" Deluxe Grill Chef Retired: modified NB Bandera (2000-2012), may it rest in pieces. IMBAS Certified MOINK Baller :cool:

09-29-2013, 04:21 PM	#2
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Fine start! Lookin forward to the finale. __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

09-29-2013, 04:49 PM	#3
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	^^^^^what he said! ^^^^^ __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

09-29-2013, 05:19 PM	#4
BevoBurn96 Full Fledged Farker Join Date: 12-29-12 Location: Clear Lake City, TX	Setup for indirect grilling: IMG_2373.jpg Checked the progress and inserted the temp probe: IMG_2374.jpg Completed the reverse sear and pulled it out to rest: IMG_2375.jpg The fire's still hot, so cut up some broccoli and purple cauliflower, drizzled with olive oil and garlic/salt. IMG_2376.jpg __________________ Klose custom 43" Deluxe Grill Chef Retired: modified NB Bandera (2000-2012), may it rest in pieces. IMBAS Certified MOINK Baller :cool:

09-29-2013, 06:09 PM	#6
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Great lookin everything! __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

09-29-2013, 05:38 PM	#5
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Great looking tri!

09-29-2013, 06:13 PM	#7
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Can't wait for the slices! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

09-29-2013, 06:31 PM	#8
Meatatarian Got Wood. Join Date: 08-03-13 Location: Paso Robles, CA	As a Californian I can tell you "ya done good son"!

09-29-2013, 06:36 PM	#9
Q Junkie is One Chatty Farker Join Date: 07-07-12 Location: San Marcos, CA	When it comes to Tri-Tip just keep two things in mind.... 1. Don't try too hard to impart flavor (TP just does not need it) 2. Don't over cook. Trust me, the only time I have had bad Tri-Tip (twice) is because of the above. Yours looks extremely hittable!

09-29-2013, 07:10 PM	#10
BevoBurn96 Full Fledged Farker Join Date: 12-29-12 Location: Clear Lake City, TX	Q Junkie, you're absolutely right. That was a very flavor-filled cut of meat! First time I've ever eaten one. It has a number of similarities to prime rib (but with more flavor). Will be looking for more. Here are the slices IMG_2381.jpg This will be my TD entry : IMG_2380.jpg Biscuits made with almond milk and bisquick. __________________ Klose custom 43" Deluxe Grill Chef Retired: modified NB Bandera (2000-2012), may it rest in pieces. IMBAS Certified MOINK Baller :cool:

09-29-2013, 07:52 PM	#11
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Fine job! Savor the flavor naturally. As good as it gets! Jed __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

09-29-2013, 07:52 PM	#12
tmac3304 Is lookin for wood to cook with. Join Date: 09-26-13 Location: Edmond, Oklahoma	Looks amazing!! Love the garlic slices in there! __________________ Tmac3304

09-29-2013, 08:29 PM	#13
Friction33 Full Fledged Farker Join Date: 09-14-13 Location: Winder,Ga	At what temp did you cook at and for how long? That looks great.

09-29-2013, 09:19 PM	#14
BevoBurn96 Full Fledged Farker Join Date: 12-29-12 Location: Clear Lake City, TX	My goal was to cook at 250, but the pit settled at 300 today. I stepped away for too long so I didn't get the dampers turned down when I should have, but I rolled with it. Once that 1500 lb pit gets hot, it stays that way for a while. The tri-tip was on for about an hour. I put in the thermometer about 30 minutes in and flipped it. My intention was to sear it around 135 based on what I read here on the Brethren. It ended up being 140 when I actually seared it. I then let it rest and hour before serving it for dinner. It was just shy of 3 lb of beef. __________________ Klose custom 43" Deluxe Grill Chef Retired: modified NB Bandera (2000-2012), may it rest in pieces. IMBAS Certified MOINK Baller :cool:

09-29-2013, 09:30 PM	#15
mrbill is one Smokin' Farker Join Date: 06-25-13 Location: Tx	one of the best tri-tip cooks I've seen. the garlic in the slices coupled w/the colors from the broccoli and cauliflower make a really attractive plate. __________________ NYG Smokey Joe-Copper gas assist Weber Performer-Rec Tec 590 pellet grill/smoker