I'm gonna throw a Tri-tip in the PBC tonight. I was just seeing if there are any pointer that people had while doing a trip-tip for the first time.
Thanks Guys
Thanks Guys
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I don't own a PBC, but if you haven't already, immediately do a generous dry brine on it. Give it a few hours to penetrate. Delicious meal in your future. Pics!
I know most folks don't use wood on PBCs, and many have said when they do they don't notice much difference. What I do know from experience is oak is delicious on beef. Pecan too. -
Awesome thanks Huskee!! I always add wood to my PBC and I have some Pecan on hand. Thanks for the advice brother!! ill send over a few pic as well. Also, I am going to change my method and do it on my Broil king Keg. Then I can be a bit closer to MH's suggestion in the "Santa Maria" recipe with my new vortexl!!Comment
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Yeah I was going to suggest a way to do a nice hi-temp sear once you're near temp, but I didn't want to seem pushy....you just can't beat that crispy sear on juicy beef. Take that bad boy to 115-120 and then sear it up to 130-135 max, and you'll be in beef heaven! I like to use Meathead's Big Bad Beef Rub (BBBR) on beef roasts and it's awesome and peppery. I also put a dash of finishing salt on it to mix with the rub after it's on but that's not mandatory it's mostly just me.
My wife & I have been craving nice reverse seared steakhouse burgers so I think I'm doing beef myself tonight.Comment
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Agree with the sear, the first I did was when I was still new to the PBC, the cook was fine but it is just too plain without a sear.
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As far as seasoning goes .... and I will not so humbly admit that Tri-Tip done Santa Maria style is one of my best cooks .... I prefer to just do a dry marinade and then, just before it goes on a fairly generous rub of fresh, cracked pepper and garlic powder. Tri-Tip is a fantastically flavorful cut of meat, cooked right.Comment
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Tri-tip and pepper together are so, so good. When we do them, I usually use just kosher salt and pepper. Broil as usual. Eat. Damn, now I'm hungry...Comment
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I just got the Tri tip brined. I used Oak Ridge Black Ops for the brine. This is one of the best rubs I have ever tasted. It is just amazing. I am going to throw the meat on at about 7 or so (we eat late). I am pretty pumped to see how the Vortex does with the reverse sear. I'll post a few picks when Im all done and very full. Thanks!!Comment
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Looks freaking great man! The las time I went to pick up a tri-tip at Publix here in SC they only had one. That one tri-tip only weighed 1.86 lbs and cost an astounding $9.99 per pound! I decided to leave it and went with a 6lb bone in pork butt at $2.59 a pound and a six pack. Knowing that brisket is not one of my strong points cooking, I'm pretty sure I made the right decision. The sad part is there is nowhere here for us to out and be served brisket done right! Best we have for 150 miles is a Jim N Nicks chain restaurant. I guess their brisket ok, but their pork sure sucks 😄. We may have pigs out the wazoo, but we are in a galaxy far, far away from beef country. Enjoy a few slices for me!Comment
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Same here Spinaker. Ask for a tri-tip at the meat case, or if they can get it, they pause and look at you trying to decipher what you just said. "A what?" is usually the response I get. One butcher knew what it was and promptly said "no, we don't get those, but I can get you a bottom sirloin." so at least not EVERYONE in the meat biz here is unaware of it.
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I also prefer to slice them very thin, thin, thin, across the grain (obviously).Comment
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I just finished clean up after the Tri-Tip. That thing turned out great. The thinner end of the Tri-tip was a little more done than would have liked. That being said, I was very happy with the results. That Oak ridge rub really came through, although think I should have added a bit of salt.
I threw the Tri-Tip on once I had the Keg stabilized at about 250 or so. Let it do its thing until the internal temp hit 115 F. I took it inside, put it in the oven @ 200 while I got the Vortex ready. I placed the Vortex over the coal bed in the Keg then, I dumped raging hot coals on top of that. I went back inside and grabbed the Tri-Tip, threw it on and away we went.
The crust that came out as a result of the Vortex was awesome. I got that thing rippin' threw the meat on, seared both sides for about 4 mins a side and then took it off the Keg. I took a surface reading, my infrared was reading "HI"(over 1,000 F). I think this may have been to high but didn't see any negative effects in my results.
Overall, the taste was a very rich beef flavor, tender but all sirloin, man was it good.
Thank again for the words of wisdom!!Comment
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Excellent!
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Tri tip is my all time fav steak for flavor. You did a great job on it, Spinaker. Congrats!
KathrynComment
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