Forums46
Topics538,024
Posts9,732,001
Members87,055
|
Most Online25,604 Feb 12th, 2024
|
|
|
Tri-Tip ??
#8347934
08/11/21 01:22 PM
|
Joined: Jun 2011
Posts: 33,977
Buzzsaw
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Jun 2011
Posts: 33,977 |
Saw a feature on Food TV last night. Slow smoked Tri-Tip hunk O Beef.
Lean, may be tough as a boot but may try one Saturday.
Anyone mess with one?
I guess just cook it till its "done"?
SPACE FOR RENT
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8347943
08/11/21 01:27 PM
|
Joined: Jul 2007
Posts: 8,289
bobcat1
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Jul 2007
Posts: 8,289 |
Do not smoke it too long. Get to an internal temp of about 130-140 degrees. There are 2 different sides usually. Be sure and cut across the grain. Mighty fine eating if prepared properly. Season like you like your steak. I use Salt, Pepper, and Garlic.
Bobby Barnett
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8347984
08/11/21 01:57 PM
|
Joined: Sep 2009
Posts: 4,578
Gumbeaux
Extreme Tracker
|
Extreme Tracker
Joined: Sep 2009
Posts: 4,578 |
Tri-tip is awesome and isn't tough if you cook it right. The key is do not over cook it. If you go past medium rare, it'll get chewy on you. I do them all the time and do them 2 different ways.
One is to reverse sear. Smoke it at 225 until you hit a temp of about 120-125 (takes about 45 minutes or so). Then sear it at high heat for a minute or 2 on each side. Pull it, tent it, and rest it.
Other is to just cook like you do a steak, but at lower heat than I would typically do a steak. 325-350. Cook it to an internal temp of about 125 and then pull it, tent it in foil, and rest it for 10 minutes or so. Internal temp will continue to come up while it sits.
The rest is critical on these. Gotta let those juices redistribute. I think it's about the most flavorful cut of beef out there. Again, not tricky to cook, just don't over cook it. I tell people that if you like your beef cooked to medium or more, this ain't the cut for you. If you like it rare to medium rare, this is damn good. Also relatively cheap so I do this a lot when we have large groups at the house. Costco has prime grade tri-tip for $9-10 a lb.
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8347994
08/11/21 02:11 PM
|
Joined: Aug 2016
Posts: 8,317
Herbie Hancock
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Aug 2016
Posts: 8,317 |
Tri-Tip is one of my favorite cuts, I have only done them in the sous vide but not above 130°. I have one in my freezer that I will smoke next time I do it.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8347995
08/11/21 02:11 PM
|
Joined: Sep 2010
Posts: 6,332
Blank
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Sep 2010
Posts: 6,332 |
I really like tri-tip myself, and think they are wonderful on the grill. My preferred method is to clean them real good, and then slice into nice thick steaks where I can really see the grain BEFORE I cook them. I do like to marinate them a couple days longer (usually 5-7 days). They had Prime ones on sale last week at Sam's Club for $7/lb so I bought four of them.
Beer and whiskey, 'cause you can't drink bacon!!
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8348218
08/11/21 06:50 PM
|
Joined: Jul 2018
Posts: 862
Thisisbeer
Tracker
|
Tracker
Joined: Jul 2018
Posts: 862 |
Love em. I prefer to do a reverse sear on them or sous vide. They're usually too thick for any high heat cooking. Like others have said, don't take it past medium-rare. I highly recommend making a chimichurri sauce for it as well.
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8348316
08/11/21 08:27 PM
|
Joined: Jun 2015
Posts: 5,922
Jgraider
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Jun 2015
Posts: 5,922 |
As Gumbeaux said, smoke until 120* internal, then sear both sides 'til medium rare. Let it sit a few minutes. Great stuff. If you have an HEB nearby, tell the butcher you want Pecanha.....it's even better and you cook it the same way.
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8348643
08/12/21 12:58 AM
|
Joined: Nov 2017
Posts: 19,283
Biscuit
THF Celebrity
|
THF Celebrity
Joined: Nov 2017
Posts: 19,283 |
Man that’s too bloody for me
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8348733
08/12/21 02:10 AM
|
Joined: Oct 2004
Posts: 410
Birddogger
Bird Dog
|
Bird Dog
Joined: Oct 2004
Posts: 410 |
Tri-tip is awesome but as said med rare. This one should have rested a touch longer but was still great!
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8348737
08/12/21 02:20 AM
|
Joined: Oct 2008
Posts: 16,793
68rustbucket
THF Celebrity
|
THF Celebrity
Joined: Oct 2008
Posts: 16,793 |
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8348793
08/12/21 03:19 AM
|
Joined: Jun 2011
Posts: 33,977
Buzzsaw
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Jun 2011
Posts: 33,977 |
someone said Pichana. This is the same as a Cullot. The main cut all the Brazilian steakhouses use.
Thanks for all, the great info guys. Think I'll try one this weekend
Blasphemy.........I have to cook it on a gas grill...I know. Guess I can cook indirect till 120*, Then sear it really good over direct heat till its 135*. Tent and rest.
What about wrapping it in pink paper and letting it rest in an ice chest like a brisket??
SPACE FOR RENT
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8348798
08/12/21 03:23 AM
|
Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
|
THF Celebrity Chef
Joined: May 2011
Posts: 28,031 |
someone said Pichana. This is the same as a Cullot. The main cut all the Brazilian steakhouses use.
Thanks for all, the great info guys. Think I'll try one this weekend
Blasphemy.........I have to cook it on a gas grill...I know. Guess I can cook indirect till 120*, Then sear it really good over direct heat till its 135*. Tent and rest.
What about wrapping it in pink paper and letting it rest in an ice chest like a brisket?? Just go get you a 22" Weber Kettle Buzz with the "Slow N Sear" that you drop in one side. That way you can use charcoal & wood and give it some flavor....
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8348802
08/12/21 03:26 AM
|
Joined: Sep 2010
Posts: 6,332
Blank
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Sep 2010
Posts: 6,332 |
A note to you and others. The pink butcher paper is great, if you can get it easily, but parchment paper works just as good and is thinner. It is non treated and good for 400-440 degrees. Easy to find in most groceries.
Beer and whiskey, 'cause you can't drink bacon!!
|
|
|
Re: Tri-Tip ??
[Re: skinnerback]
#8348995
08/12/21 01:07 PM
|
Joined: Jun 2011
Posts: 33,977
Buzzsaw
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Jun 2011
Posts: 33,977 |
someone said Pichana. This is the same as a Cullot. The main cut all the Brazilian steakhouses use.
Thanks for all, the great info guys. Think I'll try one this weekend
Blasphemy.........I have to cook it on a gas grill...I know. Guess I can cook indirect till 120*, Then sear it really good over direct heat till its 135*. Tent and rest.
What about wrapping it in pink paper and letting it rest in an ice chest like a brisket?? Just go get you a 22" Weber Kettle Buzz with the "Slow N Sear" that you drop in one side. That way you can use charcoal & wood and give it some flavor.... Got one, its at my house. I guess I could cook it there and take it to GF's I agree 100% on your assessment !! I bought the pink paper on Amazon but you can get customized from Meat Church last I checked.
SPACE FOR RENT
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8349181
08/12/21 03:28 PM
|
Joined: Sep 2009
Posts: 4,578
Gumbeaux
Extreme Tracker
|
Extreme Tracker
Joined: Sep 2009
Posts: 4,578 |
Heck yeah, let it rest on the drive over. You're going to want to cook this over wood or charcoal. They suck up the smoke very well.
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8349272
08/12/21 04:19 PM
|
Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
|
THF Celebrity Chef
Joined: May 2011
Posts: 28,031 |
someone said Pichana. This is the same as a Cullot. The main cut all the Brazilian steakhouses use.
Thanks for all, the great info guys. Think I'll try one this weekend
Blasphemy.........I have to cook it on a gas grill...I know. Guess I can cook indirect till 120*, Then sear it really good over direct heat till its 135*. Tent and rest.
What about wrapping it in pink paper and letting it rest in an ice chest like a brisket?? Just go get you a 22" Weber Kettle Buzz with the "Slow N Sear" that you drop in one side. That way you can use charcoal & wood and give it some flavor.... Got one, its at my house. I guess I could cook it there and take it to GF's I agree 100% on your assessment !! I bought the pink paper on Amazon but you can get customized from Meat Church last I checked. I would ask my girlfriend to go get my grill for me while I prepare meat and drink with my friends. It's time to test the boundaries of your relationship.
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8350017
08/13/21 03:50 AM
|
Joined: Jul 2007
Posts: 8,289
bobcat1
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Jul 2007
Posts: 8,289 |
I looked back at my notes. Do not take it to 140 degrees. It will be over cooked. 120-130 depending on what you like. I hang mine in my Pit Barrel over Charcoal and Hickory. The rest is all important. But slicing across the grain is crucial. Enjoy
Bobby Barnett
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8350680
08/13/21 07:42 PM
|
Joined: Jun 2011
Posts: 33,977
Buzzsaw
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Jun 2011
Posts: 33,977 |
SPACE FOR RENT
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8350886
08/13/21 10:02 PM
|
Joined: Nov 2009
Posts: 91,416
bill oxner
THF Celebrity
|
THF Celebrity
Joined: Nov 2009
Posts: 91,416 |
Perfection at its best.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8350926
08/13/21 10:37 PM
|
Joined: Sep 2010
Posts: 6,332
Blank
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Sep 2010
Posts: 6,332 |
I bet my Char Siu BBQ marinade would be awesome on the pointy end of a tri-tip!!
Beer and whiskey, 'cause you can't drink bacon!!
|
|
|
Re: Tri-Tip ??
[Re: Blank]
#8351228
08/14/21 04:08 AM
|
Joined: Jun 2011
Posts: 33,977
Buzzsaw
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Jun 2011
Posts: 33,977 |
I bet my Char Siu BBQ marinade would be awesome on the pointy end of a tri-tip!! I had Char Siu once, Doctor gave me some Penicillin, cleared it right up. BadaBoom
SPACE FOR RENT
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8353285
08/16/21 04:10 PM
|
Joined: Jun 2011
Posts: 33,977
Buzzsaw
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Jun 2011
Posts: 33,977 |
well, i did it and screwed it up. i over cooked . cooked on gas grill . seared both sides over super hot temp. moved it over to the "cool" side but left the one burner on HIGH. So, indirect cooking. Well, got to watching something on TV and I thought it would take at least an hour to get to 140*. Went out in an hour and it was 174* Took it and the Vidalia onions off, tented the meat and waited 10 minutes while the edamame cooked. It was, med well to well. I thought it was going to be tough as a boot. BUT, to my delight. It was wonderful. FULL of flavor. I will definitely keep trying this till I get it right. Probably turn the one burner to a low heat and check it often. I just seasoned with salt and pepper. Sorry, dammit, I forgot to take pictures
SPACE FOR RENT
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8353342
08/16/21 04:52 PM
|
Joined: Sep 2010
Posts: 6,332
Blank
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Sep 2010
Posts: 6,332 |
Good deal, sorry about the over-cooking. For info: On my 4 burner grill, if I have all four burners on HIGH, I can get it up around 600 degrees. Turn off 3 and the 4th down to LOW and it holds right around 225-240.
Beer and whiskey, 'cause you can't drink bacon!!
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8353454
08/16/21 06:42 PM
|
Joined: Sep 2009
Posts: 4,578
Gumbeaux
Extreme Tracker
|
Extreme Tracker
Joined: Sep 2009
Posts: 4,578 |
Go low heat first, then sear at the end. If you can find a way to get some smoke on it with that outdoor oven, do it. I've seen some metal boxes you can fill with chips and put on the burner. Probably better than nothing.
If you sear it first, you're going to limit the smoke you can get into it.
|
|
|
Re: Tri-Tip ??
[Re: Buzzsaw]
#8353504
08/16/21 07:48 PM
|
Joined: Oct 2004
Posts: 39,549
redchevy
THF Celebrity
|
THF Celebrity
Joined: Oct 2004
Posts: 39,549 |
I have had decent luck putting a soaked piece of wood mesquite or oak on the grate of a gas grill helping with smoke.
It's hell eatin em live
|
|
|
Moderated by bigbob_ftw, CCBIRDDOGMAN, Chickenman, Derek, DeRico, Duck_Hunter, hetman, jeh7mmmag, JustWingem, kmon11, kry226, kwrhuntinglab, Payne, pertnear, rifleman, sig226fan (Rguns.com), Superduty, TreeBass, txcornhusker
|