Announcement

Collapse
No announcement yet.

The Official Tri-Tip thread

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Originally posted by mtnbiker View Post
    I cooked tri-tips tonight, the second half of a six-pack I got from Costco six weeks ago. I'd had the tips in the freezer, and started defrosting them yesterday morning. Rubbed this morning with Spade L Ranch on 2, and the Memphis Dust on the other.

    They seemed to be totally defrosted, but they must have still been really cold, because after 90 minutes of cooking at 225, they were still only at 125 degrees internally. Yikes. I reset for 300, and the tips hit 140 in 15 minutes. I pulled them off and did the reverse sear on the gas grill for 5 minutes on one side, about 2 minutes on the other. Then I tented them while we got everything else ready.

    They were still really tasty, similar to the other tips I've done. I guess the key point in the cook is to get them to 140, regardless of how you get them there. The Spade L tips were great by themselves, but the Memphis Dust tips were just a little plain. They were ok without sauce, but I also didn't mind a little something else on them. I tried the Trader Joe's, but it was a bit heavy for this. The Sweet Baby Ray's was good with it. My son also liked A1 on his.

    To be fair Memphis dust wasn't meant for beef.

    Comment


    • Originally posted by TripletDaddy View Post
      My cycle is is synced with mtnbiker. I made tips tonight, too!

      I used perfect pellet mix. Tasted great.
      Did two tips and chicken tonight. Spade L on the tips. Mesquite on the chicken. Mesquite for smoke. Awesome.
      "Nobody listens to Turtle."
      -Turtle
      sigpic

      Comment


      • Originally posted by Coach McGuirk View Post
        To be fair Memphis dust wasn't meant for beef.
        Yeah, I know, but I didn't have any other beef rubs around, and wanted to do a little taste testing. I need to get a bunch of spices and make up a batch of the rubs that JL and FM posted in the Rub thread. And maybe try some of the other rubs listed there. But I think the Spade L Ranch will always be a favorite with the tri-tips and briskets.

        Comment


        • I've got a 5 pounder rubbed and on the smoker right now. It's a good eating week for me.
          A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali

          Comment


          • My brother in law wants to learn how to smoke so tonight I did some tips for him. Rubbed with Tony Chachere's and let it rest in the fridge overnight (a guy at the Co swore by it when he saw us looking at the briskets. He claimed to be from Texas and said that was all he put on his briskets. He also bemoaned the price and said it was criminal what they charge here compared with what he paid back home). Pulled them out and let them get to room temp. They were about 60 degrees when they went in the smoker. 45 minutes on smoke with hickory pellets, temp got to 90. Then I turned it up to 275. I had the probe in the center of the biggest tip and pulled them when it reached 140. Quick flip over charcoal in our little tailgater to finish it off. Foiled and let it rest for 15 minutes before slicing on a bias against the grain about an inch thick. Best tip yet. I was surprised by the rub. I usually only use Tony's on pork chops but it worked really well on beef. It added a nice kick. I like Spade L a bit better but this was an excellent change of pace. I wished I had done one of each to compare with this cook:

            "Nobody listens to Turtle."
            -Turtle
            sigpic

            Comment


            • Originally posted by Surfah View Post
              My brother in law wants to learn how to smoke...

              I'm glad you're taking Phat under your wing. FTR, that smoke ring is awesome.
              "Sure, I fought. I had to fight all my life just to survive. They were all against me. Tried every dirty trick to cut me down, but I beat the bastards and left them in the ditch."

              - Ty Cobb

              Comment


              • Originally posted by San Juan Sun View Post
                I'm glad you're taking Phat under your wing. FTR, that smoke ring is awesome.
                Puh-lease.

                Surfah, When did you break out the Traeger?
                I'm your huckleberry.


                "I love pulling the bone. Really though, what guy doesn't?" - CJF

                Comment


                • Originally posted by FN Phat View Post
                  Puh-lease.

                  Surfah, When did you break out the Traeger?
                  Thanksgiving. Already want to mod the shit out of it. I am ordering a front shelf for it. Planning on getting a welding blanket to fabricate a custom insulator for the winter. I'll likely add a second interior rack too. And I need to build some leg supports and lower shelf. I also need to get some firebricks in there. Should be fun.
                  "Nobody listens to Turtle."
                  -Turtle
                  sigpic

                  Comment


                  • Originally posted by Surfah View Post
                    I agree with SJS about that smoke ring. That looks awesome and I'm guessing it tasted better than it looks.
                    "Socialism is a philosophy of failure, the creed of ignorance and the gospel of envy; its inherent virtue is the equal sharing of misery." - Winston Churchill


                    "I only know what I hear on the news." - Dear Leader

                    Comment


                    • Really is an impressive smoke ring. I've never it that distinct on a tip. Well done. Looks delish.
                      A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali

                      Comment


                      • Had a request for tri-tips for today, so I bought one of the 6-packs at Costco and froze 3 and prepped 3 with Spade L Ranch rub. Two of the tips were fairly normal size, but the 3rd was extra thick. I planned to cook with Hickory pellets, at 225 for 100 minutes, since my other cooks have taken longer than expected, and it's colder outside now. Well, at 85 minutes in, one tip read 135, but the others were still around 124. So I upped the heat to 275. It took about 20 more minutes to get near 140, when I took them off to do the reverse sear. Oops, somehow there was no propane in the tank for the gas grill. So I broiled them in the oven for 4 min on one side and 2 on the other. I was only able to hold off the horde to tent for 5 minutes, then sliced and served.

                        Lots of juice came out, they were medium-rare on the slices from the thicker sections of meat, and medium-well on the smaller ends. A bit of an adventure with the need to go to the broiler at the last minute, but it was delicious!



                        Last edited by mtnbiker; 12-16-2012, 09:40 PM.

                        Comment


                        • Looks awesome. Nice job. How many did you feed?
                          A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali

                          Comment


                          • That looks great. I have been craving tri-tip lately but interested in firing up my grill for the reverse sear in this weather. I am going to give your method a try.
                            "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
                            "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
                            "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

                            Comment


                            • Originally posted by CJF View Post
                              Looks awesome. Nice job. How many did you feed?
                              We had 7 adults and 2 little kids. We ate maybe half of the meat. Leftovers in tacos and my wife's pico de gallo are going to be delicious.

                              Comment


                              • Originally posted by mtnbiker View Post
                                Had a request for tri-tips for today, so I bought one of the 6-packs at Costco and froze 3 and prepped 3 with Spade L Ranch rub. Two of the tips were fairly normal size, but the 3rd was extra thick. I planned to cook with Hickory pellets, at 225 for 100 minutes, since my other cooks have taken longer than expected, and it's colder outside now. Well, at 85 minutes in, one tip read 135, but the others were still around 124. So I upped the heat to 275. It took about 20 more minutes to get near 140, when I took them off to do the reverse sear. Oops, somehow there was no propane in the tank for the gas grill. So I broiled them in the oven for 4 min on one side and 2 on the other. I was only able to hold off the horde to tent for 5 minutes, then sliced and served.

                                Lots of juice came out, they were medium-rare on the slices from the thicker sections of meat, and medium-well on the smaller ends. A bit of an adventure with the need to go to the broiler at the last minute, but it was delicious!



                                I think you need to let them rest a bit longer judging by the juice running out. Also, it looks like you have a few slices there cut with the grain. Someone here posted a picture of how to carve up a tip. Looks good though. I may have to try that method of broiling sometime. But I like the char from charcoal.
                                "Nobody listens to Turtle."
                                -Turtle
                                sigpic

                                Comment

                                Working...
                                X