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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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05-30-2020, 08:06 PM | #1 |
On the road to being a farker
Join Date: 05-06-16
Location: Calgary Canada
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Tri tip thank you
Hi i still consider myself to be new at smoking even though I have been doing it a couple years. Posted about cooking a tri tip a while back and finally did it today. Want to thank everyone for their tips and encouragement.
Made an injection out of bourbon and soy a little lemmon and some spices. Spg for a rub.Cooked on my uds low temp. Dialed in my pitmaster iq at 225ish. Cooked to 150. Took it off the uds and wrapped to let it rest while I made veggies. Used some maple lump and some Blackstone lump with some chunks of wood to give some smoke. Rembered to cut it right. Lost the grain a couple times but recovered quickly. Looks good taste good. A big thank you to the group. |
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Thanks from: ---> |
05-30-2020, 08:10 PM | #2 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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One fine looking plate.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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05-30-2020, 08:11 PM | #3 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Looks good from here. Did you see the grain change direction and cut accordingly?
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Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link |
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05-30-2020, 08:23 PM | #5 |
On the road to being a farker
Join Date: 05-06-16
Location: Calgary Canada
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I found the grain and would cut slices for a few inches. I would take a piece out and check. Lost it a couple times and as the piece got smaller it was a bit more difficult overall went well.
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05-30-2020, 08:35 PM | #6 |
Take a breath!
Join Date: 08-15-14
Location: Simpletown, USA
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I usually will take a picture of the tri tip with my cell phone before I cook it as I find it much easier to see the grain before it's cooked. Once cooked I lay it back on the cutting board oriented the same way when I snapped the picture that way I can refer to the picture for grain direction if needed.
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Cascade Smokers "Whole Hog" Insulated Reverse Flow Vertical & Wilson 640XL Deluxe |
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05-30-2020, 09:12 PM | #7 |
On the road to being a farker
Join Date: 05-06-16
Location: Calgary Canada
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Thats a good idea I will try that next time. That should also work for a brisket.
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05-30-2020, 11:47 PM | #8 |
Full Fledged Farker
Join Date: 03-13-18
Location: Ramona,Ca.
Name/Nickname : SoCal
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I do a tri tip almost weekly. Have done them smoked...just don't care for them that way. Either indirect or direct on my PK is how I like them. Looks great though...
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05-31-2020, 12:26 AM | #9 |
Full Fledged Farker
Join Date: 03-11-20
Location: San Jose CA
Name/Nickname : Chuck
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I usually find where the grain changes direction, and cut it in half there.
I then slice each half according to the grain. Chuck
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MAK 2 Star, WSM 18.5, Weber Summit S-670 gasser |
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Thanks from: ---> |
05-31-2020, 09:29 AM | #10 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That is a Great looking plate of food
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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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05-31-2020, 10:23 AM | #11 |
Babbling Farker
Join Date: 11-15-13
Location: West Linn, OR
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Nice cook, tri-tip is one of my favorite cuts.
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LSG 20x42 BPS Drum Blackstone 24 Weber Kettle Weber Genesis Weber Smokey Joe Passed on to a new home Tejas 2040 Deluxe Humphrey's Long Weekender |
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05-31-2020, 02:51 PM | #12 |
On the road to being a farker
Join Date: 05-06-16
Location: Calgary Canada
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Today i heated up the leftovers and made a sandwich out of it. It was so good. Added a bit of bbq sauce to it. It was just like eating at the restaurant. I know there are brisket lovers out there but I think I prefer the tri tip. It was easier to make and right on the money for me in terms of flavor and required less effort. I am still going to cook brisket but its been down graded to special occasions.
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05-31-2020, 05:33 PM | #13 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Yum!
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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