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Midwestern Tri-Tip

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  • Oakgrovebacon
    Club Member
    • Apr 2016
    • 1962
    • South central Illinois

    Midwestern Tri-Tip

    Click image for larger version

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ID:	487995 After finding a Tri-Tip at a Sams club a couple months back and finding out in person how good they are. I have been searching for more. Today at a Sams club in Evansville, Indiana I found what they called Tri-Tip steaks. Sliced about 1/2” thick with the grain. I asked a butcher there if they had whole Tri-Tip? He replied that they were sealed in cryo bag and could sell me a bag if I wanted that much. He returned with a bag of choice Tri-Tip weighing almost 18 lbs. Priced at $4.88 / lb. I purchased that for several wonderful beef meals this summer. The bigger package saved about $1.00 per lb. I took them home, and found 6 Tri-Tip in the package. Trimmed some silver skin off and salted with kosher to dry brine for a day. Then to seal individually in vacuum bags for freezer storage. Just had to ask the guy behind the counter. He claims they always have them in stock. There was also a case of Prime grade beef and a small selection of Wagu steaks at about $35.00 /lb Click image for larger version

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  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9872
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
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      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    Yeahhhhhhhhhhhhh!!!!!

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7473
      • aka Troutman Taco - Hanging Free in Tejas

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #3
      Nice scorce....smoke ‘em if you got ‘em...and you got ‘em !!!

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9703
        • Smiths Grove, Ky
        • 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.

        #4
        very nice score!

        Comment

        • HouseHomey
          Club Member
          • May 2016
          • 5439
          • Huntington Beach, Ca. Surf City USA.
          • 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

            Erik S.

          #5
          Save the fat for your grind.

          Those are gonna be good!!

          Comment

          • Henrik
            Founding Member - Moderator Emeritus
            • Jul 2014
            • 4432
            • Stockholm, Sweden

            #6
            Great deal! I love tri tip!

            Comment

            • RonB
              Club Member
              • Apr 2016
              • 13149
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              #7
              Congrats on the score.

              Comment

              • tRidiot
                Club Member
                • Dec 2015
                • 721
                • NE OK
                • Traeger BBQ124
                  Yoder YS480
                  Chargriller Duo gas/charcoal side-by side

                #8
                If you don't have a Santa Maria grill, what's the best way to do these? Quick and hot, low'n'slow, sous vide and sear, something else?

                Comment


                • HawkerXP
                  HawkerXP commented
                  Editing a comment
                  Low n slow with reverse sear works for me.

                • Oakgrovebacon
                  Oakgrovebacon commented
                  Editing a comment
                  I have brined for 24 hours, vac sealed and sous vide for 6 hours at 131° then sear over warp 10 charcoal to 140° IT and been very happy with results. I will also be smoking some now that I have found a source.
              • HawkerXP
                Club Member
                • Jul 2016
                • 5974
                • Virginia
                • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                  Thermopops
                  Dot and Chef Alarm with probes
                  Slo n Sear
                  Cold beer

                #9
                Very nice!

                Comment

                • Livermoron
                  Charter Member
                  • Aug 2014
                  • 435
                  • 22" Weber one touch w/roti and SnS
                    PBC
                    Volcano3
                    Lodge Sportsman

                  #10
                  As a Central Cali guy, I rotisserie mine (with red oak wood chips) for about 45 mins, then sear it 5 mins per side.

                  If you nail this, you might have a hard time going back to brisket...

                  Comment


                  • Oakgrovebacon
                    Oakgrovebacon commented
                    Editing a comment
                    I will definitely be trying one cooked totally over a red oak fire. Thank you for the tips.
                • OSB
                  OSB
                  Club Member
                  • Apr 2018
                  • 191
                  • SacTown

                  #11
                  Red oak is the only way to go. It just works with this cut like no other.

                  Comment

                  • ecowper
                    Founding Member
                    • Jul 2014
                    • 3497
                    • Maple Valley, WA
                    • Grill = Hasty-Bake Gourmet Dual Finish
                      Smoke = Weber Smokey Mountain 22.5"

                      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                      Thermometer = Maverick ET732
                      Thermometer = ThermoWorks Chef Alarm
                      Thermapen Mk IV = Light blue
                      Thermapen Classic = Grey
                      PID Controller = Fireboard Drive + Auber 20 CFM Fan

                      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                      Favorite beer = Sam Adams Boston Lager or Shiner Bock
                      Favorite whisky = Lagavulin 16 year old single malt

                      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                      Eric Cowperthwaite aka ecowper

                    #12
                    tRidiot .... as someone else said, cook Tri-Tip reverse sear method ..... you really want to go slow when cooking indirect. Personally, I keep the indirect side about 250 at the most. Bring the Tri-Tip up to 120-125 internal. Then sear over direct, very high heat. I give it about 3 minutes per side, with a turn in the middle so I get cross hatched grill marks. I like it coming off the grill at about 135 internal temp.

                    I cook on charcoal, but I use red oak for smoke.

                    Comment

                    • ecowper
                      Founding Member
                      • Jul 2014
                      • 3497
                      • Maple Valley, WA
                      • Grill = Hasty-Bake Gourmet Dual Finish
                        Smoke = Weber Smokey Mountain 22.5"

                        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                        Thermometer = Maverick ET732
                        Thermometer = ThermoWorks Chef Alarm
                        Thermapen Mk IV = Light blue
                        Thermapen Classic = Grey
                        PID Controller = Fireboard Drive + Auber 20 CFM Fan

                        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                        Favorite beer = Sam Adams Boston Lager or Shiner Bock
                        Favorite whisky = Lagavulin 16 year old single malt

                        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                        Eric Cowperthwaite aka ecowper

                      #13
                      Oakgrovebacon that’s a heckuva deal man. Choice Tri-Tip is awesome. I’ve cooked Prime a few times, but didn’t feel that it made any significant difference, so I went back to Choice.

                      Comment

                      • VideoWolf88
                        Club Member
                        • Mar 2018
                        • 235
                        • Rickman, TN
                        • Charbroiled Tru Infrared gas grill
                          Pit Barrel Cooker
                          Maverick digital thermometer

                        #14
                        If they're marinated, I like them hot and fast on the gas. Dry brined or rubbed, throw 'em in the smoker.

                        Comment

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