I’m getting ready to do a tri-tip on my KBQ. What is the best temp to cook at? Low and slow and then sear on the top grate, or high temp and then sear. IT to about 130?
Announcement
Collapse
No announcement yet.
Tri-tip on KBQ
Collapse
X
-
Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
-
Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
- Likes 2
-
Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
I cook Tri-Tip low and slow until IT is about 120F and then sear the hell out of it. When I pull, the IT is about 130F and carry over takes it to 135-140F. Tri-Tip is perhaps my favorite cook and after 15 years of working to get it somewhere close to the stuff you can get in Central California (Santa Maria, etc), I believe this approach is about 85% as good as those guys do on their open Santa Maria grills over live wood fire. On the KBQ, I gotta think you are gonna get even closer to that.
- Likes 4
Comment
-
pulling tri-tip out at 120
searing over firebox
dinner time
Tri-tip came out really well, very juicy. My question is when searing, I had coals on the bottom of the firebox and a medium size log that was still there. Should there have been only coals or does it matter. The fire didn’t seem to be near as hot as when searing over the slow n sear.
- Likes 5
Comment
Announcement
Collapse
No announcement yet.
Comment