Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: michaelmilitello on June 17, 2019, 03:51:59 PM
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My Costco had tritip here in the Indiana. We don’t see it here often, and I’ve never had it. It was calling my name from the meat cabinet. Had to try it. Kept it simple with seasoning. Spg and a dash of Montreal steak. Reverse seared with a little hunk of oak to medium rare. Good stuff. My son and I are bacheloring this week and we took down most of 2.5 pounds (precooked. [emoji15]). Definitely a repeat meal when the “well done” girls are out of town.
(https://uploads.tapatalk-cdn.com/20190617/ff2a8f68c6b706ff5d9b29c8960b33c6.jpg)(https://uploads.tapatalk-cdn.com/20190617/64e49cc642cabca1dd3abaf94d1407f0.jpg)(https://uploads.tapatalk-cdn.com/20190617/79815d16f7d62fc00ed9abf523369edf.jpg)
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Dang, that looks great! Looks perfectly done!
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By the look of that last pic...you cut it properly. [emoji1303]
Nicely done!
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By the look of that last pic...you cut it properly. [emoji1303]
Nicely done!
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Against the grain[emoji3]. Thanks for the Californian validation! I’ll have to buy some Santa Maria seasoning.
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By the look of that last pic...you cut it properly. [emoji1303]
Nicely done!
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Against the grain[emoji3]. Thanks for the Californian validation! I’ll have to buy some Santa Maria seasoning.
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Plenty of good ones to choose from.
-Suzie Q's
-Oakridge Santa Maria
-BPS Jallelujah
-Heath Riles Garlic Jalapeno
-Johnny Joseph's Championship Steak Rub
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You nailed it. Good job on your first Tri tip. Not sure why it’s not available everywhere. It’s a really good cut of meat to BBQ. My family likes it with Pappy’s ( kind of similar to Lawrys)
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Excellent TT cook.
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My fave’. Trip Tip is the go to cook for me. I always do dry rub. Usually a chicken rub mixed with Java...yours look incredible.
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I have never seen them in Indiana. Will be making a trip to Costco today....
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I bought a piece of meat that said "Tri-tip roast" on the label. Since it said roast I cooked it like a brisket. May not have been the Corte t way to do it, but It was great and there werent any leftovers. I will probably not add bbq sauce in the foil if I do it again. I might go see if they have any more and do a reverse sear.
Ps. Montreal Steak is my go-to for steak, until I figure out something I like better, or make my own version of it.
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what temp & how long? I have a local mom & pop grocery that has great meat & sells tri-tips. next time I deliver honey there i'm buying one.
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what temp & how long? I have a local mom & pop grocery that has great meat & sells tri-tips. next time I deliver honey there i'm buying one.
Assuming you want mid rare, cook indirect to 120 F, and then sear over high heat 1 to 1.5 minutes per side. Finish temp should be 130 F. Use an instant read thermometer if you can. Let it rest for five minutes.
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thanks. I have most grilling & smoking techniques near mastered but still have a problem with over cooking beef. it's been hit & miss. my grandad's idea of a well done steak was putting a cow out in the sun. I prefer medium rare on the rarer side.