I'll be cooking my first wagyu try tip this evening. I want to cook it more like steak than roast, medium rare would be great. Are there any things I should do differently than when I cook ribeyes? This is a good piece of meat, I would like to get it right on the first try.
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First wagyu tri tip
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Club Member
- Dec 2018
- 3579
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
I use this recipe and method when I do tri tips - very good: https://www.simplyrecipes.com/recipe...style_tri_tip/
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Club Member
- May 2017
- 1847
- La Crescenta, CA
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Few things I do a bit differently than what was posted.
1) I take off the fat cap and silver skin. IMHO, fat cap on a TT does nothing but cause flare ups. Removing the fat cap also allows you to get your rub on the meat. The bark you develop grilling it + the rub is where all the flavor is.
2) I mop my TT every time I turn it, which is 3 minutes a side. Mop sauce adds flavor and keeps the meat moist.
3) I wrap a brick with Al foil and after turning the TT a couple times you’ll notice that the TT swells ( muscles contracting) and a third side forms. I use the al foiled brick as a fence to lean the TT up against and grill that last side.
4) move the TT over to the cool side and finish indirect.
look forward to hearing how a waygu TT tastes.
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Old Mexican buddy of mine taught me on my first one; "season it like a fajita and burn the hell out of it." To this day, I season it heavily with salt pepper cumin, chili, chipotle, and coriander, then blast it high and fast to medrare-rare.
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