Cooking my first Tri Tip. Plan is reverse sear. 250 in the Egg with apple and cherry chunks. Cook until 130 then sear on the spider woo with cast iron grate.
OMG it's amazing
OMG it's amazing
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Last edited by Old Glory; December 1, 2018, 06:13 PM. -
It's going to be good. -
Prepare for an eye opening revelation :-)Comment
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Love it. With tri tip I go anywhere from 120 to 140. Even cooked to medium it us still excellent.
What are you using for seasoning? I love big bad beef rub on my tri tipsComment
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S&P&GP never fail. I have some really good SM rubs, but haven't thought of using BBBR, I will next time. Also, Mrs. O'Leary's Cow Crust would be good, maybe better. -
CaptainMike Tri-Tip is so big and beefy that something like BBBR is great on it. BUT I prefer to just lightly do S/P/G and let the beef stand on its own :-)
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Beautiful looking tri-tip! if you want to be totally Santa Maria style .... crusty bread, piquito beans, green saladComment
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O so Beefy! Tri-tip is a treat, yours looks great!Comment
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Oh man, at first I thought you might overshoot the cook with your plan, but dang that is how it's done my Brother!!!!Comment
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Yup, homerun in first at bat. 👍👍👍Comment
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Thanks guys! I thought it would be chewy like London Broil. This was very tender and super flavorful. I am amazed I haven't tried this before.
I actually took it off at 127. Worked out well!Last edited by Old Glory; December 2, 2018, 03:52 AM.Comment
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Tri tip is the BombComment
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That looks very good.Comment
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I'm pretty sure I got this from seriouseats.com I love this on a tri-tip.
1 teaspoon ground black pepper
2 teaspoons ground cumin
1 tablespoon paprika
1/2 teaspoon ground coriander seed
1/2 teaspoon cayenne pepper
1 tablespoon dark or light brown sugar
2 medium cloves garlic, minced (about 2 teaspoons)
1 tablespoon Kosher salt
1 tablespoon vegetable oilComment
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Looks great! Here in California tri-tip is plentiful, and I cook it often. Reverse sear is perfect on this cut. I usually take it to ~115°F before searing. BBBR is fantastic. Traditional Santa Maria rub is salt, pepper, and garlic. Can’t go wrong either way, though I never use a rub with sugar on beef.
Now that youve tried it, you’ll find yourself cooking more of them than you imagined!Comment
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Being in SoCal, my first inclination is to reply with a completely factious, “Well, yeah.” LOL It’s just such a normal/regular thing here that it’s always kind of amazing that it isn’t on the menu everywhere.
Yours looks great.
My fave “go to” is the traditional salt, pepper, and garlic...cooked with coast live oak (Quercus Agrifolia), one of about 50 varieties of “red oak” if I can remember to have it on hand. Simple & tasty.Comment
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Beefy Nirvana! I love me some Tri-Tip!Comment
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