PDA

View Full Version : Okay, I finally have found a tri-tip...Now what?


jonfromjersey
06-09-2017, 09:58 PM
Okay so I keep reading how people love tri-tips and how they're HUGE on the west coast, but here in N.J. I' had never seen one....until today!
So to all you experts out there, what should I do with it?
Thanks in advance.
Jon

Stlsportster
06-09-2017, 10:08 PM
Reverse sear. Cook low and slow until it gets to 120 or so. Cherry wood is great with tritip. Then crank up the fire and seat it on each side to give it a good crust. Pull it at 135. Let it rest for 10 to 15 min and slice against the grain.

I like mine with horseradish sauce.

FreeDivr
06-09-2017, 10:10 PM
The post above is perfect. I'm amazed some folks don't have them available. Out here in CA I can get one in any major grocery store...we love cooking em and I guess take them for granted.

ice_mf_mike
06-09-2017, 10:10 PM
Yea tri tip is super easy. i reverse seer as well. I usually dry brine mine for about 3 hours prior. Rinse, rub and toss it on. You can really smoke it at whatever temp you want as its pretty tender already.

mrpigs
06-10-2017, 08:27 AM
Reverse sear also, on my kettle. I pull mine a little earlier at 100 degrees so it's going to take enough time to sear and get a nice crust. I pull it when it hits 125 internal, wrap and let it rest for a good 10-15 minutes. I use cherry wood also. Sorry for the sloppy presentation, I'm still learning. Forgot to add that I let it come up to room temperature before cooking, pat it with paper towels to get it as dry as possible. Then brush with a little olive oil and hit it with plain old Montreal steak seasoning.

jonfromjersey
06-10-2017, 08:30 AM
Thank you all for your advice. I knew I asked the right people.
I'll let you know how it is (and take some pix) as soon as we eat it.
Thanks again!

Springram
06-10-2017, 08:39 AM
Just make sure to cut across the grain or you will have shoe leather. That, and not overcooking it. For me, I would pull no later than 130 and then let it rise to 135 or so if rare is not your goal.

robert-r
06-10-2017, 10:22 AM
All of the above. I really like using Oakridge BBQs Carne Crosta. It works great for the reverse sear.

Ron_L
06-10-2017, 10:43 AM
Just to give you another option, I prefer to grill tri-tip like a steak instead of reverse sear. If seems to come out better to me. Cook to 125-130 internal, rest and slice across the grain.

The grain is weird, so look at it carefully when slicing.

http://furiousgrill.com/wp-content/uploads/2016/11/Cutting-Tri-Tip-Diagram.jpg

dadsr4
06-10-2017, 10:54 AM
For my first one, I followed Landarc's advice and smoked it. It turned out fantastic.
http://www.bbq-brethren.com/forum/showthread.php?t=129305

mrpigs
06-10-2017, 07:34 PM
Your post gave me a hankering for one (plus I need to replace that sloppy presentation pic).

Changed it up a little this time, used some Frank's for a base rub under the Montreal and used pecan instead of cherry wood.

Hope yours turned out good!

Free Mr. Tony
06-10-2017, 08:17 PM
I cook almost exactly like the first reply
http://i65.photobucket.com/albums/h222/humpty99/IMAG0475.jpg (http://s65.photobucket.com/user/humpty99/media/IMAG0475.jpg.html)

Then I top with mayo, horseradish, and black pepper mixed together on homemade rolls. Beef and horseradish go together like peas and carrots.

http://i65.photobucket.com/albums/h222/humpty99/IMAG0478.jpg (http://s65.photobucket.com/user/humpty99/media/IMAG0478.jpg.html)

ice_mf_mike
06-10-2017, 08:20 PM
nice work. looks great.

Notorious Q.U.E.
06-11-2017, 01:58 AM
Strong presentation

DMotivate
06-11-2017, 03:00 AM
I usually go with the reverse sear method on the grill but yesterday decided to hang two from Costco on the PBC. Cooked a little more than usual but the kids loved it (2 & 5)

DrewZ
06-11-2017, 09:50 AM
Okay so I keep reading how people love tri-tips and how they're HUGE on the west coast, but here in N.J. I' had never seen one....until today!
So to all you experts out there, what should I do with it?
Thanks in advance.
Jon

Pray, tell. Where did you find a tri-tip in this area?

jonfromjersey
06-11-2017, 10:13 AM
Pray, tell. Where did you find a tri-tip in this area?

Hi Drew, A friend told me about " The Green Village Packing Company" in Chatham. It's a bit out of the way but a very interesting place. I think they mostly butcher for restaurants and markets but they also sell retail. When I asked about prices on pork shoulder and brisket they were about $1.00 mor/lb. than Restaurant Depot. The tri-tip was $10/lb.. I have no idea if that price is good or not. While you're there you can stop at the "Farm at Green Village". It's like a nursery on steroids.
http://www.greenvillagepacking.com/
http://thefarmatgreenvillage.com/