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My first Tri Tip

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  • Old Glory
    Club Member
    • Feb 2018
    • 1329
    • Northshore MA
    • Weber Summit Charcoal Grill
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      Adjustable Rig
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    My first Tri Tip

    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



    Click image for larger version  Name:	fullsizeoutput_2929.jpeg Views:	1 Size:	2.22 MB ID:	600481
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    Last edited by Old Glory; December 1, 2018, 06:13 PM.
  • Attjack
    Club Member
    • Aug 2017
    • 4634
    • Primo XL
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    #2
    It's going to be good.

    Comment

    • ecowper
      Founding Member
      • Jul 2014
      • 3676
      • 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

      #3
      Prepare for an eye opening revelation :-)

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        Old Glory Tri-Tip is a very central CA thing. I grew up eating grilled Tri-Tip all through the summer

      • Old Glory
        Old Glory commented
        Editing a comment
        Yes it was an epiphany. Amazing. Tender Juicy smokey beefy.

      • Bumby
        Bumby commented
        Editing a comment
        Old Glory those of us on the East Coast in the know are...
    • JoeSousa
      Club Member
      • Sep 2016
      • 978
      • Spokane, WA
      • Weber 22" (4 of them)
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        Slow n' Sear XL (2)
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        http://completecarnivore.com is my site

      #4
      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 tips

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        My favorite thing to do to Tri-Tip is dry brine for 24 hours and then coarse pepper and granulated garlic and use oak in the fire. BBBR is pretty darn good, too. And I have a Santa Maria style rub from my dad that is pretty good, too.

      • CaptainMike
        CaptainMike commented
        Editing a comment
        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.

      • ecowper
        ecowper commented
        Editing a comment
        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 :-)
    • ecowper
      Founding Member
      • Jul 2014
      • 3676
      • 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

      #5
      Beautiful looking tri-tip! if you want to be totally Santa Maria style .... crusty bread, piquito beans, green salad

      Comment

      • Oakgrovebacon
        Club Member
        • Apr 2016
        • 2000
        • South central Illinois

        #6
        O so Beefy! Tri-tip is a treat, yours looks great!

        Comment

        • CaptainMike
          Club Member
          • Nov 2015
          • 2717
          • The Great State of Jefferson
          • 24X40 Lone Star Grillz offset smoker
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          #7
          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

          • FireMan
            Charter Member
            • Jul 2015
            • 8312
            • Bottom of Winnebago

            #8
            Yup, homerun in first at bat. 👍👍👍

            Comment

            • Old Glory
              Club Member
              • Feb 2018
              • 1329
              • Northshore MA
              • Weber Summit Charcoal Grill
                XL BGE
                DCS Gasser
                Humphrey's Cabinet Smoker
                Weber Performer

                Slow & Sear
                Vortex
                Ceramic Grill Store Reducer Ring
                Woo Rig;
                Adjustable Rig
                BGE Pizza Stone
                FireBoard
                Pit Bull Fan
                Griddle Store Griddle

              #9
              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

              • Fire Art
                Club Member
                • Jan 2018
                • 988
                • Jackson hole Wyoming

                #10
                Tri tip is the Bomb

                Comment

                • RonB
                  Club Member
                  • Apr 2016
                  • 13624
                  • Near Richmond VA
                  • Weber Performer Deluxe
                    SNS
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                    Cookshack Smokette Elite
                    2 Thermapens
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                    Dot
                    lots of probes.
                    CyberQ

                  #11
                  That looks very good.

                  Comment

                  • Attjack
                    Club Member
                    • Aug 2017
                    • 4634
                    • Primo XL
                      Weber 26"
                      Weber 22"
                      Weber 22"
                      Weber 18"
                      Weber Jumbo Joe
                      Weber Green Smokey Joe (Thanks, Mr. Bones!)
                      Weber Smokey Joe
                      Orion Smoker

                      DigiQ DX2
                      Slow 'N Sear XL
                      Arteflame 26.75" Insert

                      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
                      - With Rear Infrared Burner
                      - With Infrared Sear Burner
                      - With Rotisserie
                      Empava 2 Burner Gas Cooktop
                      Weber Spirit 210
                      - With Grillgrates
                      ​​​​​​​ - With Rotisserie
                      Weber Q2200

                      Blackstone Pizza Oven

                      Portable propane burners (3)
                      Propane turkey Fryer

                      Fire pit grill

                    #12
                    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 oil

                    Comment

                    • Santamarina
                      Club Member
                      • Aug 2018
                      • 947
                      • Wildomar, CA

                      #13
                      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

                      • surfdog
                        Club Member
                        • Mar 2016
                        • 1232
                        • Sunny SoCal
                        • Cooking gadgets
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                          Other useful bits...
                          KitchenAid 7-qt Pro Line stand mixer
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                        #14
                        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

                        • Spinaker
                          Moderator
                          • Nov 2014
                          • 10963
                          • Land of Tonka
                          • John "J R"
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                          #15
                          Beefy Nirvana! I love me some Tri-Tip!

                          Comment

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                          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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