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Tri-tip Postmortum

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  • (masterfixer)
    Former Member
    • Jul 2017
    • 2

    Tri-tip Postmortum

    Hi. This is my first post ever...I need to learn from what has been a very difficult experience!!
    I have done 72 hr beef ribs, 2hr steak, and 1 hr hamburger many times....seared, plated, and thrilled!!!
    Yesterday I had a DISASTER!
    I have heard so much about Tri-tip...I decided to do it. I checked lots of recipes and 131F. is my preferred temp, but time varied from 2-18 hours!
    Bathed at 131F. for 5 hours, seared [beautiful!] and brought to the table. I started to slice it and it was BEAUTIFUL just as I had expected.Pink...Juicy!! TASTY!!! BUT she was very tough!!!
    Tried to not panic...put it [her] back on the grill with already lit briquets and tried "low and slow" at 225 for 2 hours...Better, but still tough. I was afraid it would dry out, so I wrapped her in aluminum foil with a little apple juice, [as I have done for ribs],and after another 2 hours at 225F. I found the meat getting tough!! She had lost that inner moisture and pink beauty. I should also mention it was now after 11pm. and I was not a "happy camper"!
    I have several questions:
    how do you figure out how long a bath is needed?
    Can you check on removal from bath if meat is tender? [ I think I just figured that out...and will always check in future].
    Can I rebag and continue sous vide if I repack?
    If not...is low and slow the way to go?
    Why did it dry out?
    I am ready to throw away the corpse...can it be saved for pleasurable Human consumption?
    I am devastated by this experience but I want try again ASAP.
  • HawkerXP
    Club Member
    • Jul 2016
    • 4430
    • Northern Virginia
    • 3 Weber kettles, and a PBC
      Thermopop
      Dot w two probes
      Slo n Sear
      Cold beer

    #2
    I've only done a few tri tips and they have been great. Are you cutting against the grain? This is the most important part for tender slices. See Meatheads Tri Tip recipe in the main site. It shows a way to carve that works every time.

    Comment

    • ComfortablyNumb
      Club Member
      • May 2017
      • 2991
      • Northeast Washington
      • KBQ C-60
        PK360
        Thermoworks Smoke
        Thermoworks Thermopop
        Thermoworks Dot

      #3
      http://amazingribs.com/recipes/beef/...ip_steaks.html

      If you don't have appreciative dogs, I'd dice it up. Dice up some onions, then mince some garlic (optional) into a couple of eggs and whisk. Heat oil in CI skillet. Add onions and brown. Toss in some butter and add egg. Sprinkle in meat and top with grated cheese. Heat up flour tortilla on stove and add egg concoction with some salsa. Burrito wrap and eat.

      Comment


      • HouseHomey
        HouseHomey commented
        Editing a comment
        Darn! I forgot the question in the post.
    • DeusDingo
      Founding Member
      • Jul 2014
      • 1130
      • Madison, WI
      • Weber Q320 grill
        Masterbuilt Propane Smoker
        Maverick and thermo Pen thermometers

      #4
      you absolutely have to slice it right. it's not as great of a cut if you cut it the wrong way. it's the trickiest part of the tri-tip, the cutting is

      Comment

      • CaptainMike
        Club Member
        • Nov 2015
        • 2237
        • The Great State of Jefferson
        • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
          Old school big'ol Traeger w/Pro controller (Big Tex)
          2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
          20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
          20 x 30 Santa Maria grill (Maria, duh)
          Bradley cabinet smoker (Pepper Gomez)
          36" Blackstone griddle (The Black Beauty)
          Fireboard
          Thermoworks Smoke and Thermapen.

        #5
        Totally agree with above statements with the addition of sometimes you just get a tough cut.

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9760
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #6
          Welcome masterfixer

          Comment

          • HouseHomey
            Club Member
            • May 2016
            • 4582
            • Huntington Beach, Ca. Surf City USA.
            • Equipment
              Primo Oval xl

              Slow n Sear (two)
              Drip n Griddle
              22" Weber Kettle
              26" Weber Kettle one touch
              Blackstone 36” Pro Series
              Sous vide machine
              Kitchen Aid
              Meat grinder
              sausage stuffer
              5 Crock Pots
              Akootrimonts
              Two chimneys (was 3 but rivets finally popped, down to 1)
              Too cast iron pans,
              Dutch ovens
              Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732 and various pocket instareads.
              The help and preferences
              1 extra fridge and a deep chest freezer in the garage
              KBB
              FOGO
              A 7 year old princess foster child
              Patience and old patio furniture
              "Baby Girl" The cat

              Erik S.

            #7
            Yes about the cut. Tri tip is an already tender piece that cooks like steak. 5 hours should have been plenty. I SV mine and shock in ice bath to below 90° asap. Then later let it come to room temp (sort of) and Sear the crud out of it. Works every time even when the cut is a little off.

            Click image for larger version

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            Comment

            • Brewmaster
              Charter Member
              • Oct 2014
              • 546
              • Santa Rosa, CA

              #8
              You provably just had a tough old cow, have been cooking tri tip for 30 years, some just ain't tender no matter what you do, I SV for 8 hours on 131, shock cool it and then sear. Some times I get nostalgic and cook over hot coals the old fashion way, depends on how many Buffalo Trace have been consumed.

              Comment


              • Brewmaster
                Brewmaster commented
                Editing a comment
                will have to put it on the list, have you had the E.H. Taylor, Jr. Small Batch

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Buffalo Trace? Tri Tip?
                Fellers, I'm IN on this deal!!!

              • Skip
                Skip commented
                Editing a comment
                +1 on the Buffalo Trace and Tri Tip----together or alone.
            • (masterfixer)
              Former Member
              • Jul 2017
              • 2

              #9
              Thanks for the prompt responses!
              I definitely sliced the right way and my butcher prepared it from a side before my eyes. Very cool/food porn!
              If I taste my meat after its bath and find it tough, can I re-bag and continue sous vide?

              Comment


              • tbob4
                tbob4 commented
                Editing a comment
                I find that resting helps tenderizing. So If you are talking about taking it out of SV, slicing and deciding if it needs more time, I don't think so. Also, the mushy portion from over SV'ing is right in the middle not on the edges.
            • tbob4
              Charter Member
              • Nov 2014
              • 2253
              • Chico, CA
              • BBQ's
                _____________________
                California Custom Smokers Intensive Cooking Unit
                California Custom Smokers Meat Locker
                Santa Maria Grill
                Vision Grill

                Beer
                _______________________
                Sierra Nevada IPA

                Wood
                _______________________
                Almond
                Oak
                Madrone
                Cherry
                Peach
                Apple

              #10
              Welcome to the Pit! Tri-tip is my go-to cook. What you are describing is not uncommon. Everyone above has given you the right advice. I agree with CaptainMike Brewmaster. Every once in a while you can get a roast that unfortunately will be tough no matter what you do. You can almost eliminate this by going up to Prime. In my experience it is just like a New York steak that way. It has been my experience that the rarer you cook it, the greater your chance of it being tough or chewy. Breadhead and Jerod Broussard do a lot of SV with tri-tips as does HouseHomey. I think that former two go longer in the SV than 5 hours. Homey's photo above sure looks good and tender, though. I believe if you raised the temp by at least two degrees and/or added two hours you would have had very different results. I have done the SV method on tri-tip a few times. My daughter really likes it that way. I did not shock it before going directly to the Santa Maria. It should be noted that I have over-done the time on SV and made it actually mushy. Everyone who has advised to cut across the grain is right on. I also personally prefer to cut a tri-tip very thin. Personally, my preference is to smoke the tri-tips for 4 hours at right around 220 and then give them a quick sear. I let them rest for a minimum of 1/2 hour, wrapped in foil. While the internal temp will be higher than you are likely accustomed, I believe that you will be happy with the results.

              Comment


              • CaptainMike
                CaptainMike commented
                Editing a comment
                Amen, Brother. Tri tip is a pretty forgiving hunk of meat but sometimes you get a funky one. I had one from a Costco multi-pack that turned out so nasty and mushy that I tossed it after one bite. The other 4 in the pack were fine.
            • RonB
              Club Member
              • Apr 2016
              • 11448
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              #11
              Welcome to The Pit. If all else fails, cube it and add it to something like chili where it can simmer for several hours.

              Comment

              • tbob4
                Charter Member
                • Nov 2014
                • 2253
                • Chico, CA
                • BBQ's
                  _____________________
                  California Custom Smokers Intensive Cooking Unit
                  California Custom Smokers Meat Locker
                  Santa Maria Grill
                  Vision Grill

                  Beer
                  _______________________
                  Sierra Nevada IPA

                  Wood
                  _______________________
                  Almond
                  Oak
                  Madrone
                  Cherry
                  Peach
                  Apple

                #12
                CaptainMike - Interesting you should write that. I just bought three "four packs" of Prime from Costco today. I have a couple of parties I am cooking for this weekend. They were vacuum packed so you really could not see the quality like you can with the individually wrapped two packs. The difference between the two packs and the four packs was $3 a pound. I only found two roasts in the four packs that were Prime. I also had to deal with a fillet knife and an hour of silver skin removal. I am going to complain to the manager.

                Comment

                • John Henry
                  Charter Member
                  • Apr 2015
                  • 39
                  • The great desert Southwest. If you don't mind 115-degrees in June, we can enjoy outdoor-cooking all
                  • Don't Stop Believin'

                  #13
                  Recalling advice from AR's Hall of Fame, Breadhead counsels 10-12 hours in hot tub prior to sear for tender Tri Tip.

                  Comment

                  • ecowper
                    Founding Member
                    • Jul 2014
                    • 2677
                    • Maple Valley, WA
                    • Grill = Hasty-Bake Gourmet Dual Finish
                      Smoke = Weber Smokey Mountain 22.5"

                      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                      Thermometer = Maverick ET732
                      Thermometer = ThermoWorks Chef Alarm
                      Thermapen Mk IV = Light blue
                      Thermapen Classic = Grey
                      PID Controller = Fireboard Drive + Auber 20 CFM Fan

                      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                      Favorite beer = Sam Adams Boston Lager or Shiner Bock
                      Favorite whisky = Lagavulin 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"


                      Eric Cowperthwaite aka ecowper

                    #14
                    I don't sous-vide tri-tip ... I cook it at low temp on the grill (250 +/-) with some good wood smoke until I get the internal temp around 125 .... then I go to direct heat and get a good sear on the tri-tip. I pull it with a temp around 135. When I slice it, I remember that the tri-tip has grains going multiple directions. Which means I need to slice across the grain several ways. Because if I don't do that right, no matter how well I cooked it, the sliced tri-tip will be tough and chewy.

                    Comment

                    • kmhfive
                      Club Member
                      • Mar 2017
                      • 3003
                      • Northern Illinois
                      • Weber Kettle -- 22.5" (In-Service Date June 2015)
                        Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
                        Pit Boss 820 (Retired)
                        GMG Jim Bowie WiFi (In-Service Date April 2017)
                        Maverick ET-733
                        Fireboard
                        Home-brewer

                      #15
                      Amen to the advice given. I go 11-12 hours at 131 on mine, but you'll find the right length for yours soon enough.

                      As for rebagging, you can… but you'll want a chamber vacuum sealer because it will be very moist and you'll want to keep as much purge as possible. Another option would be to "pinch" the meat while still in the bag. This will give you an idea of toughness.

                      keep going! My first one was too tough also, but my last 4 have been amazing!

                      Comment

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