PBC Tri-tip roast recommendations?

[jbeck1986]

So I trimmed dry-brined 2 roasts last night and now I'm gonna cook them on the PBC. Anyone have any tips or advice? This is my first time cooking or eating tri tip.

1) What seasonings do you recommend?

2) How much charcoal to use?

3) Any differnnce on lighting technique for such a short cook?

4) Should i I probe the meat? Or just use the thermapen to check it after a certain amount of time?

5) How is long should I cook for?

6) Should i Faux Cambro?

7) recommendations for sides that go good with it?

8) Any advice you can give me from your experiences with Tri-Tip and or using the PBC to cook it? Also anything forgot to ask because I'm a rookie to the smoker scene and Tri-Tip roasts?

Thanks

[Joedvasquez]

I love me some tri tip.

1) I use a rub on it. Don't typically dry brine tri tip. Salt, pep, onion, garlic, cumin, chile powder, paprika

2) I've never really tried cooking with less coals. I usually try to cook something else with tri tip.

3)same lighting technique

4) you can always probe. I tend to check in like 35-40 minutes

5) temp you want is 125. Let rest for 10 minutes

6) I don't faux Cambro it's perfect at the right temp.

7) I like potatoe salad or pasta salad with tri tip.

8) I actually love tritip sandwiches. Grill some red onions with olive oil salt and pepper, mayo, lettuce tomatoe on a nice roll. Fantastic. You can also serve sliced with some red potatoes. Enjoy. I'm interested what others say.

[jbeck1986]

Thanks for the tips. Much appreciated

[Joedvasquez]

Oh 1 more thing... It's VERY important to slice against the grain. It's really really tough if you don't.

[Joedvasquez]

This is a recipe I do for most of my tri tips.

[Voodoo]

All good advice there. You will LOVE tri tip off the pit barrel. As mentioned, don't over cook it and cut against the grain. Rubs can be about anything you like. Keep the lighting technique close to normal, even though it is a short cook. PBC flavors are better when it's fire can handle drippings. Enjoy:

[jbeck1986]

So that pic was taken almost immediately after cutting. They sure looked more prettier after a few min once they started getting a deeper red color to the meat. Was too hard to wait!

I ended up just doing 1 teaspoon of fresh ground pepper, onion powder, garlic powder, and 1/4 teaspoon of cayenne. I pulled it out of the PBC at about 123-124 degrees. At this point it wasn't very impressive looking (kind of a snob about exterior of beef now that I can nail the reverse sear!) and looked dry and like it still had the seasoning freshly added.

So so I lightly sprayed with canola oil and then tossed it on my preheated weber charcoal chimney with my removable center grate from my weber master touch kettle. Seared it for 3 maybe 4 min till she had some character and my desire to eat it overpowered my child like desire to play with fire and all of its awesomeness.

All in in all in happy with the results. I am finally feeling like I made a smart purchase when I bought a choice 5 tri tip roast value pack from Costco before ever even trying tri-tip! It was $4.79lb. That's cheap to eat something this good. Tri tip is gonna be a great addition to my newly created arsenal of awesome BBQ I have learned to cook lately!

[freddh]

BTW jbeck1986 that's a piece of art! Gauguin couldn't have painted a better portrait!!

[Jeff_Carley]

drooling. Well done!!

[HawkerXP]

Just look at all that beautiful juice! Nice job!

[Jerod Broussard]

Way 2 Go!!!

[Joedvasquez]

looks awesome! Nice work

[ltdbjd]

I use Galena Street rub from Penzeys Spices. Standard amount of charcoal, and take it off when it gets to temp.

I haven't tried it yet, but I'll use a board sauce for my next tri-tip.

For sides, I'll throw corn on the cob on the PBC and use either a compound butter or a chili-lime sauce. Sometimes artichokes with it (cooked stovetop, finished on the PBC), sometimes squash. I'll cut zucchini and crookneck from the garden into cubes, toss them with olive oil, butter, garlic, shallots, rosemary and some Cajun spices. If I have ripe cherry tomatoes I'll throw them in too. Wrap them in a foil packet and put them on the PBC.

[fuzzydaddy]

jbeck1986 that's beautiful! Great job on the Tri-Tip!

[RonB]

That looks great to me ~ Ron

[Reds Fan 5]

jbeck1986, First, welcome to The Pit! That is an outstanding first tri-tip cook. Tri-tip has become our go to steak. We are minimalists here. Dry brine for a few hours, reverse sear on a kettle and SnS, fresh ground pepper just before searing. I've never seen tri tip at our local Costco. I'll need to take a closer look. That's a great price.

ltdbjd, we use board sauces for flank steak. We like it so much we tried it on tri-tip. We did not like it at all on the tri-tip. Completely overpowered the beefy flavor we like in tri tip. May just be our palettes and others have had success with tri tip board sauce. In the AR spirit there is only one way to know--give it a shot. Let us know how you liked it.

[MBMorgan]

Very nice job with that tri-tip! I probably cook twice as many tri-tips on my PBC as anything else. They're inexpensive, quick, and the the results are always excellent ... so why not? I tend to keep things very simple when prepping them ... no brining; season with a little garlic salt, onion salt, and dried basil (crushed really fine). I don't even bother searing them (that's just laziness on my part) ... and this is what I get:



There's just nothing better ...

[jbeck1986]

Looks good man. No pepper tho? I can't imagine doing that. I have never made a steak or roast with out pepper. I don't think I could do that to the other seasonings. They would get too lonely.

[MBMorgan]

jbeck1986 - SWMBO isn't a pepper fan. So I save that particular spice for adding when the meat is on my plate. At that point, there is a great reunion and celebration among the other seasonings ...

[jbeck1986]

Well sounds like you have a pretty good system. Your also a nicer guy than me. When someone doesn't like pepper I may tone it down but I don't ever get rid of it all together.

[fzxdoc]

I do my tri tips almost exactly like you did yours, jbeck1986 . I take it off the PBC at about 115 , though, and then sear it in a cast iron skillet heated to warp temp on my gasser and take the meat to 130 degF. I flip every 30 seconds until they're at the perfect temp. They're a delicious cut of meat.

Sometimes I use my Grill Grates Griddle instead of the cast iron skillet. Results are identical.

Congrats on that nice cook!

Kathryn

[PBCDad]

Hey Doc, how hot can you get your cast iron skillet before the seasoning burns off? I've been afraid to use it over my SnS because I know that can get surface-of-the-sun hot.

[fzxdoc]

No probs yet. I get it about 500-600 deg or so, PBCDad . I think there may be a "below 500 deg" rule of thumb out there somewhere, so if you're cautious you may want to stay below that.

I've been using my Grill Grates Griddle more lately (some folks flip their Grill Grates for a similar flat surface) because it's easier to clean. The aluminum alloy grill grates can take temps up to 900 degrees, according to the manufacturer. I use an IR thermometer to check the temp, since the Grill Grate Griddle (and Grill Grates) can be as much as 150-200 degF hotter than indicated on the grill's thermometer.

Kathryn

[Jeff_Carley]

fzxdoc , the grill probe being so much higher than the grill themselves can make a YUGE difference. I have noticed the same with my grills.