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Sunday Tri-Tip

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  • Reds Fan 5
    Charter Member
    • Sep 2014
    • 282
    • Western Springs, IL
    • Equipment
      Weber Genesis Gas
      Weber 22" Kettle (black)
      Smokenator
      Slow N Sear

      Thermometers
      Maverick 732 Redi-Chek
      Thermopop

      Fuel
      Kingsford Blue Bag
      Kingsford Professional

      Wood
      Apple (chunks)
      Mesquite (chunks)
      Hickory (chunks)
      Oak (chunks)

      Beverages
      Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA

      Bourbon: Basil Hayden
      Rye: George Dickel
      Cocktail: Manhattan

      Personal
      Married, one child (son)
      Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
      Associate Dean at Chicago area university

    Sunday Tri-Tip

    First time this summer we’ve been able to grill on consecutive weekends. Tri-tip on sale at local butcher. Weber 26”, KBB, SnS, cold grate reverse sear to 140 IT. Second City Prime rub.

    First time using the rub on a tri-tip so I was careful. Will use more rub or add some black pepper to it next time. Minor issue. Overall results were good.

    Click image for larger version

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    Attached Files
  • ecowper
    Founding Member
    • Jul 2014
    • 3496
    • 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

    #2
    Love Sunday Tri-Tip ..... looks great!

    Comment


    • ColonialDawg
      ColonialDawg commented
      Editing a comment
      It’s also good on the other 6 days!

    • ecowper
      ecowper commented
      Editing a comment
      But that would be Monday Tri-Tip
  • Steve B
    Club Member
    • Jun 2016
    • 3075
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
      Yoke Up custom charcoal basket and a Grill Wraps cover.

      22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

      Napoleon gas grill (soon to go bye bye) rotting out.

      1 maverick et-733 digital thermometer - black
      1 maverick et-733 - gray
      1 new standard grilling remote digital thermometer
      1 thermoworks thermopen mk4 - red
      1 thermoworks thermopop - red

      Pre Miala flavor injector
      taylor digital scale
      TSM meat grinder
      chefs choice food slicer
      cuisinhart food processor
      food saver vacuum sealer
      TSM harvest food dehydrator

    #3
    Looks beautiful. Even if it’s on the ceiling. 😎😋😁

    Comment


    • Reds Fan 5
      Reds Fan 5 commented
      Editing a comment
      Steve B I gave up rotating the photos! Was trying post from my phone. Glad you got the idea anyway!
  • Santamarina
    Club Member
    • Aug 2018
    • 818
    • Wildomar, CA

    #4
    Beautiful. Reverse sear for the win!

    Comment


    • Reds Fan 5
      Reds Fan 5 commented
      Editing a comment
      Great method for the tri-tip. The cold grate reverse sear works nicely.
  • RonB
    Club Member
    • Apr 2016
    • 13147
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #5
    Lookin' good.

    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.

      #6
      I'd eat that?

      Comment


      • Reds Fan 5
        Reds Fan 5 commented
        Editing a comment
        I hope so!
    • smn1285
      Former Member
      • Feb 2017
      • 140
      • MD

      #7
      I’ve been dying to get my hands on some tri tip to try. My Lack of success is partially due to my local meat sources not having it and partially due to my laziness and unwillingness to go and find it. That looks great my friend!

      Comment


      • Reds Fan 5
        Reds Fan 5 commented
        Editing a comment
        I first read about it in Raichlen's book and couldn't find it. We moved here, walked into a local butcher shop and saw it in the case. A customer from CA special ordered it one day, they sold a dew, and it became a regular item in their case. It is our go-to steak. Good luck in your search!
    • 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.

      #8
      I've easily cooked hundreds of Tri tip. Great cut of meat. Takes flavor well and cooks like a steak. You are in trouble now my friend. You will be chasing that steak. Try it SV for 6 hours and with a board sauce. So awesome. Great stuff.

      Comment


      • Bruce54
        Bruce54 commented
        Editing a comment
        Yep, what he said. I hardly do any other steak-like beef. What happens with having it always available at (West Coast) Costco.
    • Skip
      Founding Member
      • Jul 2014
      • 3534
      • Blue Earth, Minnesota
      • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

      #9
      Very nice job on the Tri Tip Reds Fan 5 . As HouseHomey just mentioned--YOU ARE HOOKED (as I am)--Tri Tip will become a "go to" for you. Have fun cooking!

      Comment


      • Reds Fan 5
        Reds Fan 5 commented
        Editing a comment
        Skip and HouseHomey, I was hooked a long time ago. I haven’t reached 100 tri-tips but I’m around 30. Easy to cook, can serve three of us (plus leftovers—steak salad was lunch today) with one piece of meat, lots of seasoning options.

        No SV yet. Launching major kitchen reno/expansion. SV will follow!
    • Kori
      Former Member
      • Jun 2018
      • 25
      • NJ

      #10
      Originally posted by smn1285 View Post
      I’ve been dying to get my hands on some tri tip to try. My Lack of success is partially due to my local meat sources not having it and partially due to my laziness and unwillingness to go and find it. That looks great my friend!
      Do you have a Trader Joe's near you? That's were I have gotten mine.

      Comment

      • ColonialDawg
        Club Member
        • Oct 2017
        • 491
        • Coastal VA

        #11
        Mmmmm. Tri-tip.

        Comment

        • Frozen Smoke
          Club Member
          • Nov 2017
          • 1528
          • Northern Mn

          #12
          Looks great! To take it to the next level do a board sauce next time!

          Comment


          • Reds Fan 5
            Reds Fan 5 commented
            Editing a comment
            I use board sauces for flank steaks. Love it. The Board sauce is my favorite recipe/technique on the site (after ribs and reverse sear, of course!).
        • JimLinebarger
          Club Member
          • Jun 2017
          • 844
          • Spokane Valley, Wa.
          • Grills/Smokers
            Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
            Weber Jumbo Joe
            Weber 22" Master-Touch Kettle
            Pit Barrel Cooker
            Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
            Traeger Timberline 850

            Thermometers
            Thermoworks Smoke
            Maverick ET-733
            Thermapen Mk4, Red

            Sous Vide
            Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
            Anova Precision Cooker Insulated Container
            Lipavi C15 container and lid
            Lipavi L15 Rack

            Accessories
            SNS
            BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
            BBQ Dragon
            BBQ Dragon Grill Table for 22" Weber Kettle
            Fire Butler (for Weber 22")
            Grill Grates for Jumbo Joe and Blaze grill
            Hovergrill

            About me
            Name: Jim
            Nick name: Bear
            Location: Spokane Valley, Wa.
            Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

            USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
            Former Computer Tech/Admin
            Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
            Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

          #13
          I am doing a Tri-tip tonight and I came back to this thread. HouseHomey you mentioned a board sauce, which is yet another thing I never heard of. So did a search to find out what it is and Meathead has one from Perry Lang. I only have fresh thyme and since I don't know all of the spices in my local spice companies Santa Anita Tri-tip rub didn't want to put in fresh rosemary. So I have fresh thyme, dried parsley, oregano, smoked paprika, minced garlic, S&P and EVOO. Gonna mix the juices from the cut into the board sauce and see what happens. Thanks, HouseHomey, for that idea. This is only my 2nd time doing Tri-tip and now know my local Cash&Carry sells it.

          Comment


          • HouseHomey
            HouseHomey commented
            Editing a comment
            I got your back brother. Anything you need. I absolutely need grilled lemon in my Board sauce. What did you use in yours.
        • JimLinebarger
          Club Member
          • Jun 2017
          • 844
          • Spokane Valley, Wa.
          • Grills/Smokers
            Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
            Weber Jumbo Joe
            Weber 22" Master-Touch Kettle
            Pit Barrel Cooker
            Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
            Traeger Timberline 850

            Thermometers
            Thermoworks Smoke
            Maverick ET-733
            Thermapen Mk4, Red

            Sous Vide
            Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
            Anova Precision Cooker Insulated Container
            Lipavi C15 container and lid
            Lipavi L15 Rack

            Accessories
            SNS
            BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
            BBQ Dragon
            BBQ Dragon Grill Table for 22" Weber Kettle
            Fire Butler (for Weber 22")
            Grill Grates for Jumbo Joe and Blaze grill
            Hovergrill

            About me
            Name: Jim
            Nick name: Bear
            Location: Spokane Valley, Wa.
            Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

            USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
            Former Computer Tech/Admin
            Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
            Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

          #14
          HouseHomey I seasoned the meat last night with S&P and the Tri-tip rub from local spice company. Today cooked in it PBC until 115+, took it off and let rest a few under foil while Blaze gasser heated up the searing station. Dried off the TT, then brushed with Avocado oil (500F smoke point), then reverse seared each side 1 minute per side for 4 minutes. Checked temp and had to put on top rack of gasser for 304 more minutes to bring up to 135-140F. For the board sauce, I used some fresh thyme, dried oregano, dried parsley, 4 small cloves garlic minced, S&P, smoked paprika, and EVOO. Didn't even think about lemon. That would have brightened it up a bit but I thought it was good. I didn't ask my wife or son how they liked it. Was hoping to impress them enough to volunteer that info. It is making me look at Tri-tip for a bunch more meals instead of or in addition to chuck roast.

          Comment


          • HouseHomey
            HouseHomey commented
            Editing a comment
            My friend.. you are golden. I'm just an acid whore. Don't mind me. Most people don't care for the acid like I do. May I please offer,up a suggestion? Use only fresh herbs, just like you had. Put in a mini food prep/blender as you can add way more season/flavor n a cohesive state. Then dump,your TT on top. But please sir. Fresh herbs and acid. I won't disappoint you.

          • JimLinebarger
            JimLinebarger commented
            Editing a comment
            HouseHomey Ifn I had 'em, wudda used 'em. I only have thyme and rosemary fresh that I grow now. Didn't do the other 3 (parsley, basil, oregano) this year. I agree, I would rather use fresh.
        • Santamarina
          Club Member
          • Aug 2018
          • 818
          • Wildomar, CA

          #15
          Totally trying a board Sauce next time. I’m familiar with them, but haven’t done one yet.

          Comment

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