Ball Tip Steak Reverse Sear w/Pron

[R2Egg2Q]

I took a marinated ball tip steak out of the freezer and did a reverse sear on it last night.

They came in a two pack and is marinated and packaged by Kinder's Meats a chain of 15 restaurant/delis across CA (and one in NV).
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_7153.jpg

I felt it could use a little more seasoning so I added a little Dizzy Pig Raising the Steaks rub:
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_7155.jpg

The Small Egg was prepped in a way I saw JD McGee do in a past post: cast iron grid topped by the plate setter and the standard grid. I used a little of Green Leaf BBQ's wine infused oak for some smoke and cooked around 300 degrees until IT was over 120 (had intended to stop a little earlier but got distracted prepping some romaine for grilling).

Removed the plate setter, grid, and quickly got the Egg up over 500 degrees. Seared each side:
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_7160.jpg

After a rest of about 10 minutes:
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_7165.jpg

Sliced and served (ended up at medium instead of med-rare :icon_blush: but it was still quite juicy and tender) - appears the flash on my camera overcompensated a bit in this photo cause I don't see the pink in this pic that I saw in person:
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_7171.jpg

A nice alternative to tri-tip and something I'd do again.

If it wasn't for Kinders, I don't think I'd even know what a "ball tip" is. Apparently this cut is also known as a trimmed tip roast and comes from the top loin. The internet says its very popular in Michigan. I never knew that. Weird how beef can be regional...

[Odin the Dog]

Looks good and tasty, John. I used to buy ball tip roasts at Food 4 Less In Newark years ago. Haven't seen them since.

[landarc]

Ah, Kinder's makes an appearance here finally. Ball Tip was a common roast in the Bay Area in the 1960's. It was the most prevalent roast used for roast beef by most of the hotel buffets. It is not a bad cut, although I am no longer a fan of Kinder's. I do remember when they were one of the go to butcher shops in San Pablo when I was a kid. That sure looks good John.

[bigabyte]

That looks abso-farko-lutely delicious!

[R2Egg2Q]

Ah, Kinder's makes an appearance here finally. Ball Tip was a common roast in the Bay Area in the 1960's. It was the most prevalent roast used for roast beef by most of the hotel buffets. It is not a bad cut, although I am no longer a fan of Kinder's. I do remember when they were one of the go to butcher shops in San Pablo when I was a kid. That sure looks good John.

Thanks Bob! You know, I haven't been to a Kinders restaurant or any BBQ restaurant other than Phat Matts in a while. This ball tip came from Costco. Kinders sent me an email for a free birthday sandwich back in early December and I still haven't redeemed it yet! I've become so addicted to backyard BBQ that I guess I'm becoming a BBQ snob and don't see a need to go out for Q anymore.

[Hotrodhog]

I've had Kinders twice, once catered in Chico, and once at the Tracy location, It was consitantly.... bland, both times, I was actually given some kinders Tequila Lime rub, IMHO...Yuck.

But those pics made me hungry I must admit, good work!

[martyleach]

John, the ball tip looks great. Next trip to Costco I'm going to have to get some.
Hey, I love our Kinders in town. If I'm over there at lunchtime, I just have to stop in for a Ball Tip sandwich. They are great.
Good call!

[davemt]

The reverse sear looked real good on that piece of meat. The first pic shows that it contains "a solution of up to 15 percent".

As a former long time meat cutter at processing plant, I can tell you that if that sucker wasn't pumped up your jaws would get one heck of a workout.

We would jaccard them twicie and I still couldn't chew them.

Yours does look good though1

[Dustin D]

I like mine a little closer to Medium. I'd have eaten that steak for sure :D

[Mister Bob]

They're done perfectly for my taste, and you got great grill marks on the sear. Very nice job!:thumb::thumb:

[Big George's BBQ]

That looks perfect. First time I have ever heard of ball tip

[Gore]

That looks absolutely fabulous! I'm not sure if I want to make a sandwich out of that or just eat it all now. Well, I think I've decided on the latter.

[landarc]

The reverse sear looked real good on that piece of meat. The first pic shows that it contains "a solution of up to 15 percent".

As a former long time meat cutter at processing plant, I can tell you that if that sucker wasn't pumped up your jaws would get one heck of a workout.

We would jaccard them twicie and I still couldn't chew them.

Yours does look good though1
Dave, Kinder's has done these suckers for a long time, they can certainly get tough. But, they marinate them and cut the meat very thin and across the grain. Properly handled, they can make a good sandwich. Not unlike tri-tip, handled properly they can be good.

[OneHump]

That looks amazing. I've tried some of Tim's wine barrel oak and was really happy with the result.

[Grillman]

It looks really good; that's for sure.

[Cahusky]

Ahhhh, good ol' Kinders. They used to sell Ball Tip sandwiches at my high school (College Park in Pleasant Hill, CA) football games back in the 80s. I used to have my mom buy one for me so i could have it after I was done playing. They just opened one in Reno recently and its nowhere near as good as the ones i remember as a kid in Martinez and Pleasant Hill.

[Abscam]

Firing a Costco-Kinders ball tip up tonight on my new UDS. Ran a test fire last night and it held 300 degrees for 16 hours on one bag of trader joes charcoal.

[tortaboy]

"A nice alternative to tri-tip and something I'd do again".


Looks great. Smart & Final also has ball tip Roast in bulk. I keep thinking about buying them.

What are some of the differences between ball tip and tri tip?

I'm sure less fat to trim off the outside is one of them.

[R2Egg2Q]

Looks great. Smart & Final also has ball tip Roast in bulk. I keep thinking about buying them.

What are some of the differences between ball tip and tri tip?

I'm sure less fat to trim off the outside is one of them.

In the 10 months since I posted this ball tip cook, I've conducted two blind side by side taste tests with friends and family with picanha, tri tip, and ball tip (Kinders marinated). Here's a shot of said meats during a cook I did on my friend's gasser:

http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_9464.jpg

Surprisingly, in both of my taste tests, the ball tip came in last by a considerable margin. I think by itself, it tastes pretty good but when you put it side by side to the others, it doesn't really come close (at least when I'm cooking them). I cooked them all to borderline medium-rare to barely medium (after rest). Comments from my testers were picanha and tri tip were more tender and flavorful (but they still gladly ate the ball tip). I find the ball tip to be a little leaner than the other cuts.

[swamprb]

http://i163.photobucket.com/albums/t310/swamprb/Butcher%20Shop%20Cafe/Beef%20and%20Butts%20April%202011/IMG_3584.jpg

http://i163.photobucket.com/albums/t310/swamprb/Butcher%20Shop%20Cafe/Beef%20and%20Butts%20April%202011/IMG_3579.jpg

http://i163.photobucket.com/albums/t310/swamprb/Butcher%20Shop%20Cafe/Beef%20and%20Butts%20April%202011/IMG_3573.jpg

[SmokinAussie]

Nice looking meal John, and great technique also!

Cheers!

Bill