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First wagyu tri tip

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    First wagyu tri tip

    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.
    Last edited by Oak Smoke; July 21, 2019, 11:20 AM.

    #2
    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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    • Oak Smoke
      Oak Smoke commented
      Editing a comment
      Thank you that's exactly what I needed to know.

    #3
    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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      #4
      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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      • grantgallagher
        grantgallagher commented
        Editing a comment
        I do the same cook method. Ive always had better luck hot and fast with a bunch of flipping on tri-tip than low and slow. Inverted grill grates rock for this in my opinion.

      #5
      The first tri tip was a bit of a surprise to me. The flavor was great, but for some reason it was tougher than I expected, especially considering it was wagyu. I reverse seared mine to 125 then seared it at blazing hot.

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        #6
        Did you separate the 3 lobes and cut each against the grain. They are all different and it makes a big difference.

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        • Oak Smoke
          Oak Smoke commented
          Editing a comment
          Yes I did. Every cut was cross grain. I was really picky on this cook. I must have picked a bad tri tip.

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