Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: johncorvin on January 17, 2017, 04:15:40 PM
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Got my first tri tip cook in a day or so so I've got time to plan accordingly. Never even seen one in person before but ran across one tonight and had to get it. How does everyone here cook them?
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LOVE tri tip.... and I'm in the Midwest! We don't get it here. I have my butcher cut them. I remove the fat cap, season with s&p, fresh finely chopped rosemary, finely minced garlic and evoo. Cook using the reverse sear method. Set up the grill for indirect low heat, 275ish. Cooked indirect till 115-120 IT(personal preference) then pull and rest. While resting get the kettle screaming hot. Sear for a minute or so a side and serve piping hot.
Good luck and take pics however you roll with it!
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Rosemary is one of those herbs I always overlook or never think of. Finally got some and went grate on the chicken breast I grilled this weekend. I'll have to pick up some more.
Looking back at some post and some will marinade them. Would think with this smaller cut you would just leave the seasoning on it for a couple of hours while it comes up to room temp.
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Rosemary is one of those herbs I always overlook or never think of. Finally got some and went grate on the chicken breast I grilled this weekend. I'll have to pick up some more.
Looking back at some post and some will marinade them. Would think with this smaller cut you would just leave the seasoning on it for a couple of hours while it comes up to room temp.
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Rosemary is my go to on porkchops.
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Best way to find out is to try both ways. I season it as the coals are lighting and pit coming to temp. Maybe 30minutes or so. I like the natural flavor of beef so basic seasonings is how I go about it. All about personal preferences.
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Why is tri-tip not a mid-west thing? I'll have to go to a butcher and try one sometime. Do you guys just slice it in thin strips and serve?
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Glad you mentioned that, kettlebb. Slicing it against the grain is an important part. Just like a brisket, or flank steak. I wish they would carry it here. I guess it's just a western thing. At least we got pork steaks!
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My sams club has had them. They might might always have it, but not sure?? I'll check next time and pick one up. I have been meaning to but just haven't done it. In my town, sams and Costco seem to have the best variety of meat poultry and seafood fresh. I'll have to see if the other stores will take requests.
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I love cooking a tri-tip. Whenever my dad comes out from Connecticut, we need to buy a tri-tip and cook it. It's like when I go there and MUST have a Dunkin Donuts coffee.
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LOVE tri tip.... and I'm in the Midwest! We don't get it here.
One of the Sam's near me had them regularly for about 2 months. Bought one or two every week, then they disappeared from the store a few weeks ago. They were selling them cheap, too… $4.99/lb. They always had very low stock, otherwise my deep freeze would be full…..
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I use this as my seasoning
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LOVE tri tip.... and I'm in the Midwest! We don't get it here.
One of the Sam's near me had them regularly for about 2 months. Bought one or two every week, then they disappeared from the store a few weeks ago. They were selling them cheap, too… $4.99/lb. They always had very low stock, otherwise my deep freeze would be full…..
I'll have to check out the Costco's next time I'm over that way.
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LOVE tri tip.... and I'm in the Midwest! We don't get it here.
One of the Sam's near me had them regularly for about 2 months. Bought one or two every week, then they disappeared from the store a few weeks ago. They were selling them cheap, too… $4.99/lb. They always had very low stock, otherwise my deep freeze would be full…..
That sounds right. I'm pretty sure I didn't see it the last couple times I've been.
I haven't looked real hard at Costco yet. I'll check sometime this week.
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I use this as my seasoning
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I saw this on a post while searching and have never heard of it. I'll have to look it up.
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This is what my family has always used on steaks going back 20 something years. I've gotten away from it since usually making my own rubs and stuff now a days. Basically a meat tenderizer. Wonder if that stuff is close. Not going to use this for sure though. Just reminded me of it.
When are they going to make the tatonka dust again? Never got a chance to try it. Anyone in DFW have a light dusting to spare?
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So the Santa Maria style BBQ was created for the tri-tip. Oak wood, seasoning (Santa Maria style or Sue-z-q) and the tri-tip. So much goodness
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Great thing about tri-tips, it produces rare, medium rare and well done, all out of one cut of meat. The small triangular point always produces the most well done pieces. Makes it easy when serving groups of people that all have different preferences.
I marinate my tri-tips for 3 days in Chaka's MMM Sauce. Remove them from the refrigerator 2 hours before cooking. Sear them three minutes per side direct over the coals, then move them to indirect until internal temp is at 127 degrees in the thickest part. Then I remove them from the grill and let them rest on a cutting board under a foil tent for 15 minutes and then slice.
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Rosemary is one of those herbs I always overlook or never think of. Finally got some and went grate on the chicken breast I grilled this weekend. I'll have to pick up some more.
Rosemary is great on pork, lamb and turkey and is very prolific. If you can find someone that has a plant, just break off a 8" or 10" piece. Strip the leaves on the bottom 2" and put it in a glass of water in the house for a couple of weeks. It will sprout roots and then plant it in a pot or somewhere in your garden. You will never have to buy it again. Handles all kinds of climates.
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Well tonight's the night. Going the rosemary route. All I had on hand was some dehydrated rosemary, olive oil in a spray can and s&p. We'll see. Going to be cooking it offset using craycort ci grates and finish with searing. Hopefully the ci doesn't get to hot and cook it too fast. Planning on doing maybe a 3/4 chimney in split charcoal holders.
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Can't go wrong with those ingredients. Enjoy the cook, bud!
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This was a little hot.
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Got hot quick so just ended half lid on and off, everything happened so quickly.
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Little more done then I wanted but thoroughly enjoyed. Ended up eating most of it since the rest of the family doesn't like red meat. You would think this would be done enough for them. Didn't take anymore pictures after this because it was just pure gluttony.
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You done good son!!! I did 2 tri tips yesterday, sent the leftovers home with my son ( little bastard), picked up 2 more this afternoon to use with my Anova sous vide that I'm picking up tomorrow!! cant wait to play!
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Looks good bud. Sounds like you learned a few things along the way as well. That's all part of it. Next time try running the initial temp around 275ish for the indirect part of the cook. Letting the coals come up to temp and settling in before putting the roast on is the most important part. Just like an oven, right. If the fam prefers well done, might want to consider throwing on another steak just for them and keeping the tri tip for yourself. [emoji6]
Keep up the good work.
@varekai "little bastard".... you crack me up brother [emoji23][emoji23]
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When are they going to make the tatonka dust again? Never got a chance to try it. Anyone in DFW have a light dusting to spare?
Marty and Tanya are working with a new co-packer and hope to have some news soon... I hope so. I'm almost out of the stuff!
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Those are perfect. Man, I have to go get a tri-tip to break in the K