I'm doing my first Slow 'N Sear cook tomorrow using a 4 lb trimmed (I've never seen an untrimmed on in my neck of the weeds) tri tip. Following the ABCBBQ video to the letter.
Anyone have any other suggestions to help me achieve optimal success?
I just cook indirect to temp then move to the hot side. I generally cook to 118-120 then sear shooting for a final temp of 135. Use a temp probe if you have one.
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
Tryin' not to light my beard on fire east of KC MO. Pit Barrel Cooker for smokin', Char-Griller for grillin' and the cutest little no-name instant read thermometer you've ever seen to keep me from screwin' up!
It it will have flavor and be tender if you cut against the grain in both directions.
+1 on the slicing, it makes a huge difference... doing that makes the meat pull apart tender a la properly cooked brisket, only medium rare. There’s a graphic (in the recipe maybe) here on the site somewhere that shows how to do it correctly.
I like to do up a bunch of these, slice em thin, and set them out at family dinners for folks to make steak tacos. It’s one of those meals that sets you up with BBQ GOD status with friends and family lol.
Make sure to to check back in with a report of how it goes. I never get tired of hearing about BBQ brothers and sisters getting a win!
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
My recommendation is to just follow Dave's video. He pretty much covers all the bases. Plus since it's your first SnS cook, it's a wise move to follow what the vendor recommends. No one knows their product better than they do. That's the approach I've done with both the PBC and also the SnS. After a cook or two, you're ready to spread your wings and do your own thing, modifying what you've been taught to suit your particular situation and preferences. Just my two pennies' worth...
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.
Weber Genesis S330 with GrillGrates
Weber Summit Kamado E6
Weber Performer with SnS, DnG and Pit Viper mod
Weber 26" kettle with SnS, DnG and Pit Viper mod
Traeger Flatrock Griddle
PKGO
Fireboard (2)
Thermoworks Smoke
Thermoworks MK4 (2)
Themoworks Thermapen ONE
Comes down to monitoring internal temp. I don't know if you need to do all that fancy spinning. Just sear 2 minutes and flip and then repeat until sear and temp is where you want it to be.
To each his own of course and that is why we have this forum. I used to think spinning was not necessary but since I tried it I will never go back. I like the challenge of obtaining the perfect sear. I did a prime tri last week and it was a thing of beauty and was delicious.
I guess I don't get why it makes a difference. You have an indirect zone and a hot zone. I thought it was preferable to have hot grates help with the searing. Isn't that why people buy Grill Grates? Not trying to be snarky just trying to understand the benefit.
Thanks for starting this thread, been wanting to cook a tri tip, after watching there clip, thing I'm going to do different is to have my thermopen handy for temp,.
The tri tip (and tacos) came out nice. I used a couple of small chunks of pecan for flavoring. Hopefully hurricane season will allow me to refresh my supply of oak. The only thing that gave me pause was having to add the hot coals at the end for the sear portion. I definitely can see the advantage to having the Easy Spin grate for that operation. I don't want to futz around with moving the meat or removing the standard grate. Pre-sear photo @ 120°F.
You can modify your existing grate by grinding down those tabs by your handles. I love the east spin grates because they're stainless, they're about the only guys that offer them from what I've found. But doing a quick mod on your existing grate will allow for a better 'spin' in the meantime.
Troutman - it's not the spinning thing, its having the extra large portion of the grate over the charcoal portion open. Allows for easier dumping of lit coals into the SNS.
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