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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 01-23-2013, 06:32 PM   #1
Eggspert
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Default Tri Tip

We are thinking about doing a non-KCBS sanctioned competition with a tri-tip catagory. I have never cooked tri-tip. I was thinking about using the same seasonings I do for brisket. In a competition setting would you inject a tri-tip? Would you put BBQ sauce on top of the slices. I know you leave it med. rare, so it will get cooked to that temp. In Minnesota I don't think I have ever even seen a tri-tip in the store. I need some help from others more familiar with this cut!

Any tips or suggestions, sear or reverse sear?

We have never cooked one and will try a few before the competition, but thought you could help us with the learning curve.

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Unread 01-23-2013, 06:40 PM   #2
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I wouldnt inject tri tip. It has a great flavor all alone. Unless I was cooking on a frozen lake.
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Unread 01-23-2013, 06:47 PM   #3
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Cook it indirect until it hits 115- 120 internal then sear on a hot grill to 125 internal. Slice across the grain.
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Unread 01-23-2013, 06:48 PM   #4
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Quote:
Originally Posted by Ron_L View Post
Cook it indirect until it hits 115- 120 internal then sear on a hot grill to 125 internal. Slice across the grain.
I think Ron nailed how to cook it. I like to you a large grain rub on my tri tip. Sometimes I will use Montreal Steak seasoning out of the jar or will put it in a coffee grinder to break it down just a little.
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Unread 01-23-2013, 06:52 PM   #5
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I've never cooked one but would try it with Oakridge Santa Maria rub.
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Unread 01-23-2013, 06:58 PM   #6
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Quote:
Originally Posted by jaestar View Post
I've never cooked one but would try it with Oakridge Santa Maria rub.

Oh ya!
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Unread 01-23-2013, 06:59 PM   #7
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Cook it like a steak hot and fast or reverse sear it like the others have said. I'm all about the reverse sear method, you get a nice smoke flavor too. After it cooks I wrap mine in foil for about 20 minutes to rest. The juices that settle in foil get kept for me to lay my slices in. Here is an excellent video on slicing tri-tip:

https://www.youtube.com/watch?v=gmxH...e_gdata_player




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Unread 01-23-2013, 07:07 PM   #8
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Quote:
Originally Posted by jaestar View Post
I've never cooked one but would try it with Oakridge Santa Maria rub.
Good call! I bet the Black Ops would be a good mix too on a tri tip.
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Unread 01-23-2013, 07:26 PM   #9
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I like to use a medium coat of Simply Marvelous Peppered Cow, into mesquite smoke @ 325 until 120ish, sear it over HOT coals to 135ish, rest in a loosely tented pan. Slice & enjoy!

Watch as you slice, the grain tends to curve.
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Unread 01-23-2013, 07:38 PM   #10
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Quote:
Originally Posted by Ron_L View Post
Cook it indirect until it hits 115- 120 internal then sear on a hot grill to 125 internal. Slice across the grain.
I concur. No need to inject. I used a combo rub of carne asada rub and Montreal Steak Seasoning. Farking amazing.
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Unread 01-23-2013, 07:42 PM   #11
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Before you get to worried about the med rare for the contest I believe that Turk said the organiser has a No Blood rule . So you may want to check that out. Montreal spice blend for me.
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Unread 01-23-2013, 07:57 PM   #12
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If you can't find tri tip, I believe some people call it bottom sirloin tip. I could be wrong though.
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Unread 01-23-2013, 08:07 PM   #13
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I was surprised to find that there are no tritip threads in the roadmap. Anybody up for the challenge?
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Unread 01-23-2013, 08:48 PM   #14
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For a competition would you put sauce on it? I was thinking a sauce similar to what I would do for brisket.
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Unread 01-23-2013, 09:29 PM   #15
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I would do a reverse sear with a simple S&P&G rub. Montreal steak seasoning is good.
A hint from last years Pitmasters show. On the tri-tip episode all the tri-tip looked like hell. Not the fault of the cooks. The judges (network) held everything for a while.
So I would cook it rare, resting it, knowing it will cook a little more in the box.
And no sauce other than a little paint of natural au jus.
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