sandro
Full Fledged Farker
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
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
