Cooking tri tip ahead of an event - possible?

[bmillin]

Lord help me, I may end up catering my own wedding. The fiancee wants tri-tip, we are in Northern California and it's kind of a tradition around here. She also doesn't want me to be cooking the day of. I bought a 20lb bag of choice Triitip at costco yesterday and will do some test runs. By the way, it was $7.50/lb vs $9.99 and trimmed up nice, maybe a pound of fat off of 7 good sized roasts. I'll buy more when needed.

Cooking for 60+ guests. There will be other food but this is going to be the main protein.

First test is to cook as usual - probably on the EX6 if I'm trying to do a lot at once. The Bronco is already going for some beef cheeks so might use that. Eat some for dinner, slice and bag the rest and freeze overnight.

Tomorrow, thaw some to serve cold, which I don't think will work but have to prove to the lady. I don't think the texture and fat content lend to serving it cold. My idea - Sous Vide a bag of slices to reheat and check for quality.

I have to give this a shot before going to a more traditional slicing roast as she realllllly wants tri-tip. Suggestions welcome, as long as they are not to call the whole thing off.

[Jerod Broussard]

I'd sous vide and chill. Then throw on the grill on a low sear that someone else could do until they reach internal temp.

[Old Glory]

Exactly this.

[CaptainMike]

My thoughts as well, and have done so many times.

[Elton's BBQ]

Yep.. this is the way to do..

[bmillin]

I'd sous vide and chill. Then throw on the grill on a low sear that someone else could do until they reach internal temp.

I have the Anova with the 16L tank and wouldn't mind buying another, could easily do it day of. The lady would prefer all the guests can mingle. She does not get the fact that most of the guys would prefer to have something to do.

[rickgregory]

Do it day before or even a couple of days before. Then shock, chill and refrigerate. Day of, you can reheat day them in the SV and then unbag and sear to finish.

[Jerod Broussard]

Sounds like she wants her cake and....

[CaptainMike]

I'm sure you have a couple of buddies who would love to do this for you both. Ask one or two if they would, and then have them/him tell your fiance' it would an honor and a gift to the bride and groom as well as to the wedding guests. I have been on both ends of this equation and it shouldn't be viewed as a burden for anyone. For some of us, preparing food is half the fun of a party.

[smokenoob]

Maybe hire the guy from The Great State of Jefferson to cook for ya……..???

[CaptainMike]

Hahaha, the thought crossed my mind! However, "Northern California" is a pretty big chunk of land and I'm in the far northern reaches of it. I can see Oregon from my house!

[texastweeter]

Put the father in law to work and call it part of your dowrey

[bmillin]

Put the father in law to work and call it part of your dowrey

Nah, he already threw in two goats and a camel

[texastweeter]

Goats eat good. I hear camel milk is the shiz

[tbob4]

You definitely can slice and reheat in SV bags. I have done that and it works out well. Another option is to BBQ in advance, slice and griddle quickly. You could BBQ (have someone do it for you) and hold on a Cambro. I also like the ideas others have submitted about SV’ing in advance and grilling. Where in NorCal are you?

[mgaretz]

If you have the SV capacity and someone to sear them at eating time, I would start them in the morning and then just pull and sear and skip all the shocking and chilling. I do this all the time from frozen. I also buy the Costco bags, trim, vacuum pack and freeze. They go straight from the freezer into the SV for about 8 hours then sear.

[Potkettleblack]

I might smoke them, sear them, bag em, shock em, Sous em back to temp, and slice for service.

I could see slicing before bagging if you don’t trust anyone to slice your tri tip.

[Troutman]

Reverse SV??

[Potkettleblack]

Just using for reheat rather than any actual cooking. It’s my process for bringing pulled pork to work for pot lucks.

[bmillin]

You definitely can slice and reheat in SV bags. I have done that and it works out well. Another option is to BBQ in advance, slice and griddle quickly. You could BBQ (have someone do it for you) and hold on a Cambro. I also like the ideas others have submitted about SV’ing in advance and grilling. Where in NorCal are you?

I'm near Marysville, Come on down!

[tbob4]

You want someone to cook for you on the day of, let me know. Seriously. Let me know the date and if you want to sample what I would give you we can do that, too. You pay for the meat and I will cook it for you. As long as dates match, I would be happy to do that for a fellow member.

[BethV]

I make tri-tip all the time. I'm in Southern California. It's probably the easiest cook I do on my smoker.

I use Louisiana hot sauce as a binder, and I use a simple AP rub. I usually put it at low smoke. That's about 180F to 200F until it reaches 115F. We like it medium rare so I take it off the smoker at that point, get my smoker up to high heat, about 500 to 600°and sear it until it is about 130F. The whole thing takes about one hour.

I frequently bring this to my adult kids when I'm visiting them. I actually freeze it once it's done smoking and gets to that 115F. I vacuumed seal it and when they are ready to eat it, they thaw it overnight in the fridge, and cook it to their desired temperature.

It's literally one of the easiest cooks I do. Not sure if this is what you're looking for but it can all be done well in advance.

[bbqLuv]

Runoff to Vegas to get married. Then you can host a just married party. Problem solved.
Please do not listen to me. SWMBO and I got married there by the justice-of-the-peace 48 years ago.

[Troutman]

One word of advice…..catering

[FireMan]

Think this through very carefully. You did say 60 people right? And, you are a participant in the event, Right ?

[rickgregory]

Wait... 60+. Dude, this is your WEDDING DAY. If the fiancé wants tri-tip that's nice. But I'm gonna change my vote and side with Troutman . Have this catered.