Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I'd never have thought it'd turn out that well, but there's been a person or 2 here who've done it and said it worked out good. I don't remember if they said it was better than med-rare, I cna't imagine it would be, but alas I haven't done it myself.
I’ve always thought tri-tip should be cooked to steak temps so never tried low and slow. My favorite way to cook is on rotisserie. I have a weber kettle 22†rotisserie accessory. I love that thing.
I am a huge tri tip guy, that being said .. there is a deli near work who does their TT like a brisket / chuck roast. I’ve tried it, different but really good. I’ll keep my TT’s to traditional.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Nope. IMHO just Nope. That's a big fat NEGATORY for me. Low and slow, yes. Over 140 Nope. That's just me though. Whatever makes your boat float is the motto around here. That's a motto,here right?
try it. It may just be fantastic and then guys like me will Need to try it too.
I've done it both ways, in my opinion the are better cuts to use for long smokes. If you are cooking a tri-tip, stick with medium rare.
I cooked a tri-tip at the same time as a chuck roast, both for pulled beef. The chuck was much juicier, pulled nicer, and had a better taste. The tri-tip probably would have tasted pretty good if I didn't have something to compare it against, but I did and around here chuck roast is cheaper anyway.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Like HouseHomey said "whatever floats your boat" with that said I’m going to try it. I think I will like it. Of course, I like the medium rare too. If T-Roy said it was good then it’s good. He’s mine other hero next to Malcom Reed.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
I've been using Meatheads suggested tri-tip method on my gas grill for years. A few weeks ago I purchased two prime tri-tips at Costco (small at about 2.5 lbs each but no waste and a good price at 7.49/lb.). I decided to do the low and slow portion in my Camp Chef 24 smoker with wine barrel oak chunks. About an hour at 225 in the smoker (~ 120 on Thermopen) then onto the grill for the sear at the rear. They turned out beautifully, medium rare, with a much nicer smoke flavor than I can achieve on the grill. I'm going to do more this weekend now that the smoke from last weeks fires has mostly cleared.
A Little Help Needed, PLEASEâ€¼ï¸ The Local Cash Wise Store Is Running a Special on Tri-Tip Roastsâ“ $3.97/lb X 2.46 lb = $9.77, So I Bought Oneâ“
The Problem IS I Have Never Cooked Oneâ€¼ï¸ Any Tips or Suggestions Would be Appreciatedâ€¼ï¸ Back in Prehistoric Days when I would help out in the Folks Meat Market, Tri-Tips didn't exist they were Called Hamburgerâ“ I hope It's as Good as the "Pit Club Members", Say It Isâ€¼ï¸ 👍👍👍👍👍
Eat Well and Prosperâ—ï¸ From a Backyard Cremator in Fargo ND, Dan
Danjohnston949, I love Tri-Tip! I've done several and I used Meathead's seasoning and advice and they've been yummy. There are lots of options within this thread, but I personally enjoy mine on the 22" kettle rotisserie I have. I cook it to 140 and it has a great, flavorful char across the entire surface. Seasoning is simple: salt, pepper, garlic and paprika.
If you don't have a Santa Maria grill, then a kettle will be just fine. Trim the fat cap, Dry brine for a few hours, 2 zone setup, s&p/garlic powder, couple of chunks of oak, indirect to 120 (flip a couple of times), direct sear to 130ish, 1/4" slices across the grain. Very trusty cut and fairly forgiving.
Although I'd be happy to try someone else's experiment with a brisket styled cook, I'm not doing that to MY tri-tip. Seems like the main point of a long slow cook is to break down tough connective tissue. Not seeing much of that in a tri-tip ...
Danjohnston949 , any idea what grade you got there? Below choice might benefit from hitting it with the Jacquard tenderizer. Costco even does this to the Prime grade tri-tip. Beyond that: dry brine, rub of choice, reverse sear, 130 to 140 finish. Seeing how this came cryovac'd, I'm wondering about how wet aging might work with this cut. Anybody tried that with tri-tip?
Comment