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View Full Version : First Tri Tip.....holly crap


Wood Fire Steel
05-02-2015, 06:37 PM
Coming from Georgia pork is the king of the smoker. Well at least where I am from. After seeing all the post here on brisket I felt it was time to leave the steak in the frigerator and try something new. I have done hundreds of butts, picnics,ribs and chicken, but never smoked the beef. To the store....and not a damn brisket to be found. Luckily I found a good looking tri tip. Seeing the raves about fri tip here on the forum, I felt it was time to try something new . Had a picnic low and slow on the weber kettle since 0400. Put the tri tip with salt, pepper, garlic, onion and chili powder on at 250 for 2 1/2 hours. Over shot at 150. Seared it on the charcoal chimney. After a rest sliced it up and holy ****. The texture of the best brisket I have ever had with better flavor IMHO. Sure as hell beats 14-16 hours for a brisket. Sorry for the long post but I am stoked. Thanks to the brethren for introducing me to something new.

Bob C Cue
05-02-2015, 06:43 PM
Looks great. Surprised it was so pink at 150°.I usually shoot for 130°

Big George's BBQ
05-02-2015, 06:45 PM
Looks good As above hard to believe it was 150

ShadowDriver
05-02-2015, 06:46 PM
Pffft - That's not a long post.... but it IS some damned fine looking tri-tip!

LarryO1947
05-02-2015, 06:46 PM
:clap: :thumb:

Sausage Warrior
05-02-2015, 06:47 PM
Dats it. Great cook. Don't worry about over shoot it depends on where the temp was taken and dat baby looks GREAT!

Wood Fire Steel
05-02-2015, 06:48 PM
Picture makes it look more pink than it was. It was juicy as you can tell. super tender but not falling apart. Very happy with how it was even going over a few degrees.

Blythewood BBQ'er
05-02-2015, 07:04 PM
Beautiful tri tip! I love them too, unfortunately my local walmart has quit stocking them. Have to drive about 30 miles to get one now.:tsk:

bradymartin
05-02-2015, 07:22 PM
love tri tip but if there is one bad thing i can say about tri tip is in my experience it just isnt the same for leftovers/re-warmed next day.

just devour it all after you cook it

drumdawg67
05-02-2015, 07:28 PM
Beautiful!

Wood Fire Steel
05-02-2015, 07:52 PM
In all the excitement about the tri tip, I failed to post a picture of the contingency plan. Pork picnic.

1buckie
05-02-2015, 07:55 PM
Looks great. Surprised it was so pink at 150°.I usually shoot for 130°

Looks good As above hard to believe it was 150

Look at the length of time to get there.....

"on at 250 for 2 1/2 hours."


That does make a difference......


Really nice cookup.....:thumb:

Ross in Ventura
05-02-2015, 08:15 PM
Good job

Ross

southern gent
05-02-2015, 08:52 PM
just ordered a Assassin cooker can't wait to get a tri tip on it

Meatguyver
05-02-2015, 08:59 PM
Awesome! I love me some tri tip. Try making some fajitas the same way using some skirt steak. I do a couple at a time with mesquite or pecan.

smoke ninja
05-02-2015, 09:22 PM
Tri tips are great.

If im looking at the pic correctly it looks like you didn't slice against the grain. The grain run in two directions on a tri tip. there is an excellent diagram showing it, ill see if i can find it.

Edit: here's one

http://i1121.photobucket.com/albums/l520/smokeninjabbq/Single-Tri-Tip-Marked-with-Blue_zpserk6ahzc.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Single-Tri-Tip-Marked-with-Blue_zpserk6ahzc.jpg.html)

Gary Tomato
05-02-2015, 09:25 PM
Welcome to the Tri-tip Appreciation Society.

bbqwilly
05-02-2015, 09:42 PM
Excellent looking tip.

Great job

leanza
05-02-2015, 10:16 PM
Picture makes it look more pink than it was. It was juicy as you can tell. super tender but not falling apart. Very happy with how it was even going over a few degrees.

The cut is so lean, You handled it perfectly from what I can see great color and a-juice . Nothing worse than when it comes out dry after all your hard work. Lot to learn about that cut.

plakers
05-02-2015, 11:31 PM
The best part of doing your first tri-tip is there is no way its your last tri-tip.

Richard1233
05-03-2015, 01:12 AM
I cook it to 150 and that's not what it looks like. Thermometer may be wrong but 150 for a tri tip is not pink at all.

luv2smoke
05-03-2015, 01:17 AM
The tri tip I cook to 150 is light pink most all the time.

1buckie
05-03-2015, 01:54 AM
I cook it to 150 and that's not what it looks like. Thermometer may be wrong but 150 for a tri tip is not pink at all.

The tri tip I cook to 150 is light pink most all the time.

Again,

Look at the length of time to get there.....

"on at 250 for 2 1/2 hours."


.....if you cook it fast like a steak, you lose pink....if it gets there nice & easy, easily still pink like a roast.......both right.......:roll:

Wood Fire Steel
05-03-2015, 08:38 AM
Smoke ninja--- If you look at the slices you can see the bunches of muscle fibers are round.it was not cut exactly 90 degrees to the grain but close. Either way.. Anymore tender and it would not have held together in 1/8 inch slices. Also, I think mine is flipped from you picture. The back left point is what was sliced. The grain runs to that point. If you flipped it over and that point is towards you then the cut I made would be perpendicular to the grain. My tri tip was much more compact than the one in your picture (the long point was not as long). Thanks for looking and the diagram.

luv2smoke
05-03-2015, 09:19 AM
Again,

Look at the length of time to get there.....

"on at 250 for 2 1/2 hours."


.....if you cook it fast like a steak, you lose pink....if it gets there nice & easy, easily still pink like a roast.......both right.......:roll:


Yep, I cook them at 225-250 until internal temp is about 147-150 anywhere from 1-1/2 hours to 2-1/2 hours depending on size. Still nice and pink inside with the fat being nice and rendered.:-D

Pete's Meat
05-03-2015, 09:24 AM
As someone who's cooked and sliced more tritips then I could even count, I approve of your cook and slicing! One thing I've learned is that the grain on those things is never exactaly the same. That picture is a good guideline to go off of, but I've gave the grain switch more the once on a tritip, you've just gotta pay attention and adjust as your slicing

smoke ninja
05-03-2015, 09:28 AM
Smoke ninja--- If you look at the slices you can see the bunches of muscle fibers are round.it was not cut exactly 90 degrees to the grain but close. Either way.. Anymore tender and it would not have held together in 1/8 inch slices. Also, I think mine is flipped from you picture. The back left point is what was sliced. The grain runs to that point. If you flipped it over and that point is towards you then the cut I made would be perpendicular to the grain. My tri tip was much more compact than the one in your picture (the long point was not as long). Thanks for looking and the diagram.

Yea the grain in your slices look ok. I wasn't % 100 percent sure but being it was your first one I figured that diagram would be helpful none the less. Tri tip is one of my favorite roast.

cowgirl
05-03-2015, 11:02 AM
Great job on that tri tip, looks perfect! Your contingency plan looks mighty fine too.

dkelly75
05-03-2015, 12:42 PM
Tri tip is one of my favorites as well. Looks great.

Smoothsmoke
05-03-2015, 12:47 PM
Looking good dude!

MattG
05-03-2015, 02:20 PM
Looks great. Gotta love tritip

SmokeŽ
05-03-2015, 03:11 PM
Hi Wood Fire Steel...I see your from Rome also and about the only place to find a full packer brisket is Sam's club and occasionally you can pick up one at Wal-Mart. That Tri-tip looks great. I'm located out in the Armuchee area.

Wood Fire Steel
05-03-2015, 06:56 PM
Smoke- I am actually from cave spring, but who the heck knows where that is. Good seeing someone local. You don't do competitions do you. Looking for someone that may want some free labor to soak up some first hand knowledge.

food4thot
05-03-2015, 07:31 PM
Very nice!

Bad news is you need a new instant read http://www.pistonsforum.com/styles/default/xenforo/smilies/cheeky-smiley-012.gif

martyleach
05-03-2015, 08:29 PM
Awesome cook. Now don't buy any more. You are driving my prices up.... :)

Hitman0321
05-03-2015, 08:45 PM
love tri tip but if there is one bad thing i can say about tri tip is in my experience it just isnt the same for leftovers/re-warmed next day.

I agree that the next day it isn't as good. FWIW I have found that if you take what you have left over, toss it in the fridge over night, and then slice it super thin with a deli slicer, it makes some of the most awesome sandwiches ever.

thaifighter06
05-04-2015, 09:26 AM
Oh my gosh. That looks great! Well done on slicing across the grain as well.

Tom Sellecks Mustache
05-04-2015, 09:47 AM
That looks amazing, I need to give tri tip a shot myself after seeing this one and the one that Ross put up last week.

jlane
05-04-2015, 11:17 AM
That looks awesome. I've never gone low and slow with a tri tip before, but now I'm going to have to. Thanks for sharing.

rcs914
05-04-2015, 11:39 AM
Tri-tip is awesome, there is no doubt. I wonder if the pink had something to do with the marinade? Last time I cooked one it was a Guy Fieri marinated one from Costco that my mother in law had picked up. Did it in the oven at 225 for about an hour till it got up to 125 and then seared it on the grill. Others in the house like meat far more done than I think was appropriate so it was over 150 in the thinner sections according to my thermapen and it was still very pink in those areas when sliced - almost to the point of looking like corned beef. It was delicious still.

frognot
05-04-2015, 11:45 AM
Great lookin' tri-tip right there! Perfectly done!

SuburbSlicker
05-04-2015, 01:27 PM
Was yours chewy? I just did my first (in another post) and found it almost gummy. But I pulled mine a little earlier. I need to follow your directions.

LongTong
05-04-2015, 02:18 PM
Still looks nice cooked to medium. Glad to see you've been enlightened to the wonders of this magical cut. Now, it's time to cook another to your target temp. :clap2:

ScorchedPorch
05-04-2015, 02:26 PM
Looks great. I'm generally not a fan of smoking tri-tip (we just grill it over a hot oak fire out here) but I gotta admit that looks wonderful. They plump up nice and juicy on the grill.

Richard1233
05-04-2015, 05:46 PM
Was yours chewy? I just did my first (in another post) and found it almost gummy. But I pulled mine a little earlier. I need to follow your directions.

I've never had an issue with chewy TrI tip but I'm from ca and tri tip is nothing new to us, we cook tri tip daily around here. Something I learned on here though us cutting it against the grain will get the best results and if u cut with the grain some people get chewy tri tip out of it. Someone on here gave me this diagram showing me the proper way to cut a tri tip.
http://i32.photobucket.com/albums/d39/richardweston1233/Mobile%20Uploads/SliceTriTip_zps5gafzcg4.jpg (http://s32.photobucket.com/user/richardweston1233/media/Mobile%20Uploads/SliceTriTip_zps5gafzcg4.jpg.html)

LongTong
05-04-2015, 06:07 PM
I've never had an issue with chewy TrI tip but I'm from ca and tri tip is nothing new to us, we cook tri tip daily around here. Something I learned on here though us cutting it against the grain will get the best results and if u cut with the grain some people get chewy tri tip out of it. Someone on here gave me this diagram showing me the proper way to cut a tri tip.
http://i32.photobucket.com/albums/d39/richardweston1233/Mobile%20Uploads/SliceTriTip_zps5gafzcg4.jpg (http://s32.photobucket.com/user/richardweston1233/media/Mobile%20Uploads/SliceTriTip_zps5gafzcg4.jpg.html)

The above diagram shows how the grain fans out. Cut the black line then perpendicular to the white lines for your slices...

scott1459
05-04-2015, 06:12 PM
yeah I've been curious about tri-tip as well... especially now!
looks great!

Wood Fire Steel
05-05-2015, 04:54 PM
TFS-913-- no marinade. Salt, pepper, powder garlic, onion powder, chili powder. I checked my probe last night the best I know how. 212 in boiling water and 33 in very slushy near frozen water.

Wood Fire Steel
05-05-2015, 04:55 PM
Long tong- that is basically how I sliced this one.

Tricky
05-05-2015, 05:21 PM
Awesome cook. Now don't buy any more. You are driving my prices up.... :)

Gotta agree with Marty. :wink: Seems like tri-tip prices just keep going up. I'm almost tempted to start a campaign of disinformation to try to reduce demand and prices.

But unfortunately I think the word is out for good...

LongTong
05-05-2015, 05:46 PM
Gotta agree with Marty. :wink: Seems like tri-tip prices just keep going up. I'm almost tempted to start a campaign of disinformation to try to reduce demand and prices.

But unfortunately I think the word is out for good...

I find that Albertsons has them on sale sometime during every month. Again starting tomorrow, they have 'em for $5.99 untrimmed. Last week, I found 'em for $4.99 untrimmed at a small local chain called "Wholesome Choice. Every Tuesday, I get flyers in the mail from at least 5 or 6 local chains and shop from there for the upcoming week's BBQ.:grin:

insaneh
05-06-2015, 06:31 AM
Looks great. I still haven't found tri tip around here. :mad2:

jstokes3
05-06-2015, 08:15 AM
Since reading this post and the fact that it makes my mouth water, I've found tri-tips at Trader Joe's and plan on it being a Mother's day cook on the Weber kettle.

LongTong
05-06-2015, 01:14 PM
Since reading this post and the fact that it makes my mouth water, I've found tri-tips at Trader Joe's and plan on it being a Mother's day cook on the Weber kettle.

Post pics of your cook. Can't wait to see the hook set....:clap:

bradymartin
05-06-2015, 10:18 PM
I agree that the next day it isn't as good. FWIW I have found that if you take what you have left over, toss it in the fridge over night, and then slice it super thin with a deli slicer, it makes some of the most awesome sandwiches ever.

but if i cook the tri tip to medium rare and slice leftovers the next day wont eating that make me sick?

what i do is cook leftovers again so theres no pink and eat, but doesnt taste nearly as good. im thinking maybe i can grind leftovers and grill for hamburgers.

1buckie
05-06-2015, 10:59 PM
but if i cook the tri tip to medium rare and slice leftovers the next day wont eating that make me sick?

what i do is cook leftovers again so theres no pink and eat, but doesnt taste nearly as good. im thinking maybe i can grind leftovers and grill for hamburgers.

Not quite sure about making you sick.....I do it all the time......slice fairly thin, eat whatever, re-stack together & refrigerate.....a little loss of taste, but not bad.......never made anyone sick......

http://i1223.photobucket.com/albums/dd520/1buckie/2014/steak/Pie3077.jpg

Some people (the wife included) like to dip in au jus the next day.....I'll slap it on a sammie w/ avocado......could eat that 5~6 days in a row & not ever tire of how good it is.....

bradymartin
05-06-2015, 11:09 PM
ok ill try that then. ill have to get a slicer though but ive been wanting one for a while.