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View Full Version : First tri-tip attempt today


RacrX
12-03-2017, 03:29 PM
Just bottled my Zinfandel/Syrah blend and a good tri-tip with some charred broccolini and mashed potatoes sounded like the perfect meal to try it out on

Got a nice looking one, starting with a home made Santa Maria rub, going in the LSG at 235 on post oak with a little cherry:


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One thing I've learned so far, I went to Lazy Acres out of convenience because I needed a few other items...would never buy the meat there again as it was $13.99/ lb!!! Next time Costco.

I'll update with pics...

RacrX
12-03-2017, 03:55 PM
OK, it's been on for less than an hour and already showing an internal temp of 140 on two different thermometers, and it's very rare by touch. How is that possible?

EdLo
12-03-2017, 04:14 PM
I have never cooked on an LSG, but do find it to be cooking your Tri-tip a little fast. I use my pellet smoker at 225 and it takes about 1.5 hours and has an internal temp of 135-140 and it is a perfect medium. I would check the LSG units Temp gauge and ensure it is accurate.

Ed

Big George's BBQ
12-03-2017, 04:20 PM
If it says 135 I would pull it Definitely calibrate your thermometer

ssv3
12-03-2017, 04:31 PM
That's about right. Tri Tips don't take long to come up to temp.

RacrX
12-03-2017, 04:31 PM
Used to thermometers, one is a Thermapen...weird.

RacrX
12-03-2017, 05:11 PM
That's about right. Tri Tips don't take long to come up to temp.

Oh really? In that case...cool. So I just hold it for a while then?

ssv3
12-03-2017, 05:22 PM
Oh really? In that case...cool. So I just hold it for a while then?

I usually bring it up to temp slow (reverse sear), about 15 degrees shy of target temp I sear and rest for about 5 mins uncovered and slice.

If you we're at 140 already I wouldn't rest long since the carryover will still bring up temps some. Even uncovered

BlueandGoldBBQ
12-03-2017, 05:32 PM
Tri tips go very quick, and plus one on above for reverse sear

SoCalWJS
12-03-2017, 05:56 PM
Trust your Thermapen. Pull it. If I do a reverse sear on TT, I've had them where I want them (120ish) in an hour or so. Could easily be done in 1.5.

RacrX
12-03-2017, 07:56 PM
Turned out great! Should that fat have rendered?

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NativeTxn
12-03-2017, 08:26 PM
Turned out great! Should that fat have rendered?

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That looks about right. In my experience the tri tips donít stay on long enough to really break down and render the fat very much.

As others have said, it usually takes mine about an hour or so on the Kamado joe to get to the 120-130 range. I then take it off and tent it while I bring up the Kamado temp to reverse sear it.

Yours looks tasty, by the way. Good first go!


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NativeTxn
12-03-2017, 08:31 PM
Looks about right to me. Tri tips don’t generally cook long enough to really break down and render the fat very much.

As others have said, when I do tri tip it takes about an hour or so on the Kamado joe at 250 to get to an internal of about 120-130. When it does I take it off and tent it while I bring the joes temp up for a reverse sear. So not too much time in the heat for substantial rendering.

Yours looks very tasty by the way. Great first go.

ssv3
12-03-2017, 09:05 PM
Nicely done. :thumb: It looks to me that it rested a bit before you sliced and served thus the fat. Like Txn said tt doesn't cook long enough to render the fat but it's considerably a lean cut.


Great job nonetheless!

mcyork28
12-03-2017, 09:11 PM
Looks great. Tri-tip is one of one of favorite cuts.

RacrX
12-03-2017, 10:37 PM
Nicely done. :thumb: It looks to me that it rested a bit before you sliced and served thus the fat. Like Txn said tt doesn't cook long enough to render the fat but it's considerably a lean cut.


Great job nonetheless!


Yep, like an hour. Thanks! It was really delicious.