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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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Old 09-29-2013, 04:06 PM   #1
BevoBurn96
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Default 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.
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Old 09-29-2013, 04:21 PM   #2
bluetang
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Fine start! Lookin forward to the finale.
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Old 09-29-2013, 04:49 PM   #3
CharredApron
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^^^^^what he said! ^^^^^
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Old 09-29-2013, 05:19 PM   #4
BevoBurn96
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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
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Old 09-29-2013, 05:38 PM   #5
sliding_billy
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Great looking tri!
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Old 09-29-2013, 06:09 PM   #6
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Great lookin everything!
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Old 09-29-2013, 06:13 PM   #7
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Can't wait for the slices!
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Old 09-29-2013, 06:31 PM   #8
Meatatarian
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As a Californian I can tell you "ya done good son"!
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Old 09-29-2013, 06:36 PM   #9
Q Junkie
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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!
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Old 09-29-2013, 07:10 PM   #10
BevoBurn96
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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.
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Old 09-29-2013, 07:52 PM   #11
CharredApron
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Fine job! Savor the flavor naturally. As good as it gets!
Jed
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Old 09-29-2013, 07:52 PM   #12
tmac3304
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Looks amazing!! Love the garlic slices in there!
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Old 09-29-2013, 08:29 PM   #13
Friction33
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At what temp did you cook at and for how long? That looks great.
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Old 09-29-2013, 09:19 PM   #14
BevoBurn96
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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.
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Old 09-29-2013, 09:30 PM   #15
mrbill
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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.
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