Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: TwoPockets on July 15, 2016, 02:21:46 PM
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Was at the meat counter at Publix today and the butcher/meat cutter was putting meat out. I asked him if they ever had tri-tip and he said yes and went and got me one. I have only seen tri-tip at a grocery in Alabama one time before and I didn't pull the trigger.
I did do the search on the forum for tri-tip but there were so many posts that my brain went into sensory overload. So, with a Weber, a 2 burner Infrared grill a small electric water smoker and an oven in the house, what is a good way for a beginner to cook this up? My wife cannot tolerate rare or even mid-rare meat. She was a burnt meat person for years and I have sneaked meat in till I god her down to done and can get some medium past her sometimes if it is a good cut of meat.
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Well I suggest cooking it to medium rare then searing her slices of meat to the doneness she likes...
Or make a trisket 8)
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I love the reverse sear method on tri-tip. If you want medium well, take it up to 125°...pull and tent...jack the heat and sear for about 2 mins/side. If it's still not quite done...return to low n slow heat til 145-150° for medium well. Thinly sliced, TT makes for some ridiculously good sandwiches. YUM YUM!!! :)
(http://uploads.tapatalk-cdn.com/20160715/73e655372dcb7c69649a3c8b71216bb2.jpg)
(http://uploads.tapatalk-cdn.com/20160715/51cb9a174b3a510604908aa35865b209.jpg)
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I love the reverse sear method on tri-tip. If you want medium well, take it up to 125°...pull and tent...jack the heat and sear for about 2 mins/side. If it's still not quite done...return to low n slow heat til 145-150° for medium well. Thinly sliced, TT makes for some ridiculously good sandwiches. YUM YUM!!! :)
Yep love reverse seared Tri Tip
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Oh yeah... lately, I've been jaccarding the HECK out of my TT's before applying rub. I also prefer to let them soak up the rub for a minimum of 6-8 hours, preferably overnight. Melt in your mouth tender :)
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Cutting is critical(http://uploads.tapatalk-cdn.com/20160715/539a0c6ed545524b52bee129f2403fe9.jpg)
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Reverse sear is the best. If you cant get red oak, white oak works nicely. Maybe one small chunk for the indirect part of the cook.
Watch the temps. That little sucker will be 90 degrees internal before your second beer ;)
Keep your rub simple. Salt pepper and garlic works best.
Pappy is so correct about slicing. Pay close attention to the grain before you season it.
I actually know folk who will outline the roast and draw the grain so they know how to slice it after the cook.
The reason is the grain changes throughout the cut.
Lightly tent it with foil for at least 10 minutes. Ya don't want it to cook anymore and you want the juices to redistribute.....
Gotta listen to us Californians on this one 8)
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:P :P waiting
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:P :P waiting
Life got in the way, stuff going on. If I can't cook tomorrow I will have to freeze it for later. Sigh.