Let's Talk BBQ
General => General Discussion & Topics => Polls => Topic started by: Savannahsmoker on December 04, 2012, 02:25:17 PM
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I have seen posts showing different ways of doing tri-tip so I would like to see what y'all do.
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I am a big fan of the reverse sear but Muebe has discovered the legendary Trisket, which I will let him expand upon when he sees this thread.......
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Ahhh yes the Trisket! Smoke at 230F until IT is 130F then foil and bump temp to 260F until IT is 200F. Let rest then slice across the grain like brisket ;)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121124_125157.jpg)
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My first Tri-Tip and first time to use a pellet grill. Smoked low and slow!
(http://i624.photobucket.com/albums/tt326/TMBs/Cookout2012054.jpg)
Not as pretty as Muebe's but than again he is the King of Tri-Tips ;)
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That looks darn good Tommy!!! Looks like it might be a tad undercooked to Kimmies likings though...... :)
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Smoke at 230F until IT is 130F then foil and bump temp to 260F until IT is 200F.
Let rest then slice across the grain like brisket ;)
muebe, how long about to get to 130?
Ya know I got to ask, are you using any Tender Quick or something like that? :)
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I think Tri Tip may be the most universal cut of meat. It seems one can be successful with a high heat sear and flip - then cut and serve like prime rib ( but with great sirloin flavor). OR - cooked low and slow with some smoke.... Or the "split cook methods that use low and slow - then finish w/high heat -
ALL wonderful outcomes....
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Y'all are giving me a headache. Now that I have found a source for tri-tip here in Alabama, what is a good first timers way to cook one on a Weber kettle?
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in-direct on my vintage Char-Broil aluminum charcoal grill
to 125°~ 135°
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/TriTip_007-1.jpg)
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/TriTip_010.jpg)
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/TriTip_009.jpg)
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/TriTip_006.jpg)
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/TriTip_003.jpg)
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That looks darn good Tommy!!! Looks like it might be a tad undercooked to Kimmies likings though...... :)
I wont show Kimmie this picture because she would get sick knowing her :P
I cooked this one at the cookout in GA this Sept. Tim and Art both had some along with Dee. I liked it very much and to have done it on a pellet grill for my first time made it better!
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Y'all are giving me a headache. Now that I have found a source for tri-tip here in Alabama, what is a good first timers way to cook one on a Weber kettle?
Just like the Captain did Two Pockets. Set your kettle up for indirect cooking. Place 25 lit coals on one side and add wood if you wish. Place a small pan on the other side of the cooking grate and set the tri right over the pan. When you put the lid on make sure the vent is on the tri side wide open. Have your bottom vents set about 1/2 open and pull her at 125 for rare or 130 for med-rare. Keep the seasonings simple salt-pepper-garlic is good for the Santa Maria experience.............
you also could do the same above set-up and sear the tri first on both sides then smoke until 125-130 or you can sear when it gets to around 110...................
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Smoke at 230F until IT is 130F then foil and bump temp to 260F until IT is 200F.
Let rest then slice across the grain like brisket ;)
muebe, how long about to get to 130?
Ya know I got to ask, are you using any Tender Quick or something like that? :)
It takes around 2 hours to get to 130. It took me longer because I started with it frozen. Then another 3 hours to 200. There was no tender quick used. I just used a Santa Maria style rub with salt, pepper, garlic powder, onion powder, and parsley. The PTG is a smoking machine at lower temps. And the fact that it was frozen extended the lower temp smoking by an hour ;)
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Y'all are giving me a headache. Now that I have found a source for tri-tip here in Alabama, what is a good first timers way to cook one on a Weber kettle?
Just like the Captain did Two Pockets. Set your kettle up for indirect cooking. Place 25 lit coals on one side and add wood if you wish. Place a small pan on the other side of the cooking grate and set the tri right over the pan. When you put the lid on make sure the vent is on the tri side wide open. Have your bottom vents set about 1/2 open and pull her at 125 for rare or 130 for med-rare. Keep the seasonings simple salt-pepper-garlic is good for the Santa Maria experience.............
you also could do the same above set-up and sear the tri first on both sides then smoke until 125-130 or you can sear when it gets to around 110...................
What is the purpose of the pan? Anything in it?
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I sear mine first at 550° F then bring the temp down and slow cook it to an IT of 130° F. cant find the pictures..
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The thing I love about tri-tip (besides the fact that it's a bottom sirloin cut - my favorite primal cut) is that it can be cooked so many different ways and turn out great. You almost can't go wrong with it.
Typically we season, then put the cold steak on the grill at 250° - 275° and cook indirect. The cold steak takes longer to warm so it takes on a little more smoke. Cook to an I.T. of of about 132° - 133°, pull and rest.
By the time the I.T. peeks from the carryover heat we end up with a nice medium-rare in the center (which the rest of the family likes) and a medium on the outside edges (which I like).
I just wish Tri-tips were more readily available around here.
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Y'all are giving me a headache. Now that I have found a source for tri-tip here in Alabama, what is a good first timers way to cook one on a Weber kettle?
Just like the Captain did Two Pockets. Set your kettle up for indirect cooking. Place 25 lit coals on one side and add wood if you wish. Place a small pan on the other side of the cooking grate and set the tri right over the pan. When you put the lid on make sure the vent is on the tri side wide open. Have your bottom vents set about 1/2 open and pull her at 125 for rare or 130 for med-rare. Keep the seasonings simple salt-pepper-garlic is good for the Santa Maria experience.............
you also could do the same above set-up and sear the tri first on both sides then smoke until 125-130 or you can sear when it gets to around 110...................
What is the purpose of the pan? Anything in it?
You could toss some beer in the pan if you wish, but it is mostly to catch drippings..specially in a Kettle where the grease just burns into the porcelain finish and makes for a not to fun clean-up!!
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Thanks for all the comments and I now it is which method to try first.
I checked here in Savannah and I can get T-Bones and Rib Eyes cheaper than Tri-Tip.
My question to y'all is, is it better than a Rib Eye or T-Bone???
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Thanks for all the comments and I now it is which method to try first.
I checked here in Savannah and I can get T-Bones and Rib Eyes cheaper than Tri-Tip.
My question to y'all is, is it better than a Rib Eye or T-Bone???
Not in my opinion. Ribeye is king for me, and don't get me going on the rare bone-in ribeye.
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I'm with Pappymn, ribeye is my first choice!
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I am also a big rib-eye fan myself ;)
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rib-eye rules!
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Ditto on the rib eye. When it is a tri-tip, it's fast and hot over brics, just like the rib eye. :P
OD