I just saw my first ever tri-tip for sale at a local supermarket (actually, there are 2 of them in the case.) If I were to buy one, what would I want to do with it as far as cooking technique and doneness?
Announcement
Collapse
No announcement yet.
Tri-tip question: HELP!
Collapse
X
-
Founding Member
- Jul 2014
- 2583
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Tags: None
-
This is how I cooked one yesterday
https://pitmaster.amazingribs.com/fo...pbc-tri-tip-v2
Short version - reverse sear to whatever doneness you like your steak
Slice across grain.
​​​​​Last edited by BFlynn; July 8, 2020, 04:17 PM.
- Likes 6
-
I've always seen them as lean cuts. I would trim them.
Like this
​​​​​https://youtu.be/sNV_m2ShqVI
​​Last edited by BFlynn; July 8, 2020, 05:32 PM.
- Likes 1
Comment
-
Founding Member
- Jul 2014
- 1141
- Brentwood, CA
-
Mark Garetz
Rec Tec pellet grill
Weber Genesis Gasser
Maverick ET-732 and Thermapen and others
- Likes 7
Comment
-
OneEyedJack Tri tip will tenderize a bit with a longer soak. I frequently throw a tri tip in the sous vide bath at 131 before work and it’s ready for dinner when I get home. I sear over a full SnS, turning very frequently, before serving.
-
Looking at the Joule app a littler closer, it appears that I need to treat the tri tip as a roast. Still, at the maximum thickness, 5-6", it recommends 6 hrs at 136*. I'll try this first and evaluate how I like the product. Thanks for all your input!
-
Club Member
- Aug 2017
- 9995
- Hate Less, Cook More
-
OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
It’s a roast so cook it like would normally cook a roast. It has grains running in opposite directions starting at the apex of the triangle. One strategy is to observe the grain on either side, make a mark where you will slice it in half before you cook it. Slicing against the grain after cutting in half is made easier after the cook.
- Likes 2
Comment
-
Founding Member
- Jul 2014
- 5332
- Blue Earth, Minnesota
-
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Dewesq55 I've done several Tri Tip in the SV bath. My method is trim off fat cap (if it has one), dry brine, SV for 10-12 Hours @134 then Sear over very hot coals. Be sure to slice against the grain as it usually runs both ways.There are videos of the slicing. The grain running both ways surprised me at first. It's a Family Favorite at our house. One trick for guests that prefer it more done than medium is dip slicing in beef broth for a few seconds and the red pretty much disappears. A board sauce goes good with Tri Tip too.Last edited by Skip; July 9, 2020, 05:06 AM.
- Likes 2
Comment
-
Club Member
- May 2017
- 1878
- La Crescenta, CA
-
Jambo Backyard Smoker
KBQ
Weber Smokey Mountain (22" & 18.5")
PK360
PK Original Grill
Pit Barrel Cooker
Weber "Brownie" Circa 1978 22"
Weber 70th Anniversary model 22"
Weber Genesis
Weber Gas Grill, Silver A
Santa Maria Attachment for PK360
Vortex
Favorite Beer: Peroni
Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins
Since we all have opinions - I would front sear and not reverse sear. I also don't SV, where is the fun in that. For thick steaks and TT I front sear - why? Because I have more control over the bark (Maillard reaction). And for me, this is where all the flavor is. Grill it to your desired char or crust and then move it over to indirect and finish to your desired doneness. If you reverse sear to your desired doneness, then you have to grill to get your crust and there you can run into potential issues (e.g. the fire is not hot enough) of not getting the crust you want as the internal temp can keep rising.
For Rib Roasts, I reverse sear because the meat is so thick that when I grill it to get that tasty crust, it wont affect the internal temp.Last edited by TripleB; July 9, 2020, 11:07 AM.
- Likes 2
Comment
-
Founding Member
- Jul 2014
- 1479
- Altadena, CA
-
- SnS Kettle
- Camp Chef 24" Smoke Vault
- Buckaroo Chunk Wood Grill
- Weber Genesis SP-E-335
- Fireboard
- Thermapen MkIV
Our favorite is Santa-Maria style, reverse-seared over a live oak fire. Dry brine, then season with black pepper, granulated garlic, a bit of celery seed and cayenne. Start the roast high above the fire to catch smoke and come up to temperature slowly. When at 110 F or so, drop it down low over the coals and sear.
- Likes 3
Comment
-
Founding Member
- Jul 2014
- 2583
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
So, I did manage to score one today. I think it's probably on the small side. It's 2.66 lbs with a fairly substantial fat cap. It is in cryovac, so I doubt or was trimmed at all. Maybe I'll get a chance to cook it this weekend.
- Likes 2
Comment
-
I like them and find them once a month, thats the size that they are. I have figured out 2 things. First is if you dont cut it right it is ruined, thats as much an art as cooking one. Second is if you have a choice get the best grade you can find. All I can get is Select and it may or may not be tough even when its cooked right and cut right. I would gladly pay more for a better grade, Ive seen them online for just a few $$ more than what I already pay for Prime Tri Tip.
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment