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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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05-09-2021, 07:35 AM
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#1 |
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Full Fledged Farker
Join Date: 02-18-21
Location: Rome, Italy
Name/Nickname : sandro
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A simple Sunday beef tri-tip
Looks like everyone is making tri-tip this sunday, fate wanted I had just gotten one as well from our country's equivalent to Costco.
Having said it in the past, I don't mind repeating it: the tri-tip is one of the most undervalued cuts on the market. Although everyone is crazy about picanha and this fashion has pushed its price per pound through the roof, way too many forget and mistreat the tri-tip. On this sunny Sunday, accompanied by Peroni Gran Riserva beers and Amaro del Capo liquor while cooking, we see it seasoned with black pepper, kosher salt and granulated garlic in volumetric proportions of 4:2:1; brought to an internal temperature of 110f in reverse sear, it is then left out to rest for 10 minutes to stop the carryover cooking, while the Weber with open vents easily reaches 550f for the searing, a couple of minutes per side. Finally, 3 more minutes indirect until a perfect 120f at the thickest point is reached, which will carry on to 130f at rest. Cut into 1/4" slices against the grain and served with unfiltered raw extra-virgin olive oil and Maldon sea salt flakes, it reveals its perfectly medium-rare, succulent and soft interior, leaving a mocking smile from the height of its €3/lb including VAT. * Product: beef tri-tip, 2,9lb, country of origin France * Device: Weber Kettle MT57 + Slow'n'Sear * Fuel: B&B Hickory lump charcoal, a small Weber chimney filled to the brim, with the addition of a piece of cherry wood placed under the glowing embers * Reverse sear: cooking at 250-275f until an internal temperature of 110f, rested 10 minutes while the kettle reached the highest temperature possible * Direct phase: searing at 550f about 2 minutes per side * Indirect phase again: closed the bottom vent, tri-tip was put in indirect cooking until it reached 120f internal (about 3 minutes) * Allowed to rest 15 minutes on the cutting board, and sliced strictly against the grain
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05-09-2021, 08:10 AM
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#3 |
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is one Smokin' Farker
  Join Date: 10-02-20
Location: On the move
Name/Nickname : NoOne
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Well done!
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Weber Performer Delux - Copper Napoleon Prestige 500 RSIB Thai Tao Charcoal Burner AZ BBQ Outfitters 48” Argentine Grill w/ Brassero Humphrey’s Battle Box |
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05-09-2021, 08:50 AM
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#4 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Looks perfect
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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05-09-2021, 07:02 PM
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#6 |
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is one Smokin' Farker
Join Date: 07-18-08
Location: Mebane, North Carolina
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Dang purdy! Would suggest leaving it to room temp longer so you can achieve more even color through.
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[URL="http://www.180Que.com"]www.180Que.com[/URL] - Finally! A competition BBQ schedule alarm app for mobile devices [URL="http://www.tooashamedtoname.com"]www.TooAshamedToName.com[/URL] - Competition BBQ Team |
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05-09-2021, 07:12 PM
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#7 |
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somebody shut me the fark up.
 Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Molto bello.
Threaten me with a good time! You folks had a great dinner.
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[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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05-09-2021, 07:35 PM
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#8 |
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somebody shut me the fark up.
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
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That is a beautiful cook! It looks like it could not have been any better. Nice job!
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Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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05-09-2021, 07:41 PM
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#9 |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Impressive looking Beef, looks like you nailed it
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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05-10-2021, 07:30 AM
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#10 |
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Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Good.
Ed
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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05-10-2021, 01:50 PM
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#11 |
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Babbling Farker
Join Date: 07-18-17
Location: The Great State of Confusion
Name/Nickname : Greg
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 Mangia Mangia!
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Money for nothing and your chicks rotisserie… Everybody must get “Blackstoned”… Don’t bogart that point, my friend... Bar-B-Que ain’t air pollution… |
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05-10-2021, 02:29 PM
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#13 |
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is one Smokin' Farker
Join Date: 12-31-10
Location: Baltimore area
Name/Nickname : Bruce
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Looks fabulous! Nicely done!
Bruce
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Acquired sig: never let your mind remain so open that your brains fall out. --------------------------------------------------------------- Master Forge propane smoker Blackstone pizza oven Blackstone 36" griddle Weber gas grill |
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05-10-2021, 03:12 PM
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#14 |
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somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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And that's how it's done. Very nice!!
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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