Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

4 pound Tri-tip

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    4 pound Tri-tip

    I'm cooking a pre-marinated almost 4 Lb. Tri-tip tonight on a natural gas grill, any hints? I can sear either before or after, I prefer before .

    #2
    I prefer to reverse sear a tri-tip. Excellent cut of beef.

    Comment


      #3
      Thanks for the tip. I usually reverse sear when I cook it on the Pit Barrel, especially when it's rubbed versus the Burgandy/peppercorn marinade.

      Comment


        #4
        Before or after just be sure to not over cook and slice as instructed on the free side. Can't go wrong!

        Comment


        • DavidNorcross
          DavidNorcross commented
          Editing a comment
          100% Agree

        #5
        I treat them like a big ole steak and reverse sear. As said above, make sure you slice it correctly. Helps with tenderness.

        Comment


          #6
          Medium Rare, light SPG seasoning, slice thin across the grain, pair with PBR.

          Comment


            #7
            Us So. Cal boys have got to stick together - Can't really go wrong with either a front sear or rear sear. But my tip is start by searing one side for 3 minutes, flip and baste. Start your clock for another 3 minutes. Repeat until you get the crust, fond or caramelization you want then move over to indirect and finish to your desired internal temp. Don't forget that third side that puffs up as the muscles start to contract.

            Crust is where all the flavor is, so I don't wait until the end (rear sear) to develop it.... but that's just me

            Comment


              #8
              Sorry I am late to the party but I cook mine on the Weber 22 with slow n sear. Cook on the cool side till 115 internal temp then sear both sides for 2 minutes. Please post picks of results

              Comment


                #9
                I always reverse sear, smoke in the Rec Tec at 220 until 115 internal and have the Weber gasser heated to about 450 and sear on my GrillGrates Griddle and be sure to cut against the grain when brought in. I do like making some garlic butter and put that on each plate with some drizzled olive oil and put the hot pieces on top....wife says don't change anything, like I would.

                Comment


                  #10
                  Here's a good slicing video.
                  https://www.youtube.com/watch?v=gmxHmuV4vTU

                  Comment

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  Rubs Promo

                  Spotlight

                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                  The Cool Kettle With The Hinged Hood We Always Wanted


                  Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                  Click here for more about what makes this grill special


                  Grilla Pellet Smoker proves good things come in small packages

                  We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                  Click here for our review on this unique smoker


                  Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                  Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                  With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                  Click here to read our detailed†review


                  The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                  kamado grill
                  Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                  Click here for our article on this exciting cooker


                  Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                  This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                  Click here to read our detailed review

                   

                  Comprehensive Temperature Magnet With 80+ Important Temps

                  Amazingribs.com temperature magnet
                  Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                  Click here to order.


                  The Good-One Is A Superb Grill And A Superb Smoker All In One


                  The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                  Click here to read our†complete review