Originally posted by Pelado
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A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali
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Originally posted by CJF View PostI get my tips from a butcher and they leave the fat cap on. I like it much better than a regular Costco tip. Especially after the reverse sear. Much more flavorble."I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
- Goatnapper'96
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Originally posted by CJF View PostI get my tips from a butcher and they leave the fat cap on. I like it much better than a regular Costco tip. Especially after the reverse sear. Much more flavorble.
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Originally posted by PaloAltoCougar View PostI'm too lazy to go back through the earlier posts. How long each side do you do the reverse sear (which I assume means a sear prior to the smoke)?
Sear on each side for a couple of mins, then pull and rest.Fitter. Happier. More Productive.
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Originally posted by TripletDaddy View Postno it means sear after you smoke. it is the final step in the cook process.
Sear on each side for a couple of mins, then pull and rest.
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Originally posted by PaloAltoCougar View PostThanks, but stupid me. That's exactly how I've been doing it for a couple of years now, following assiduously the instructions you laid out long ago. I've been doing it so long that way I guess I thought a "reverse" sear was doing the opposite instead of the tried and true method. BTW, we had a non-Costco 'tip Sunday that had more fat to start. Even after trimming off the excess, the results were outstanding, with Mrs. PAC nearly weeping with delight.Fitter. Happier. More Productive.
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Originally posted by Joe Public View PostI'm working on a couple of tri-tips at the moment:
[ATTACH]6859[/ATTACH]
Originally posted by TripletDaddy View Postnormally when a chop house sears a steak, they slap it on the cooking surface while raw and at blazing high heat, remove, and then place it in a warmer until it is served, usually pretty quickly after the sear. I guess the "reverse" sear is so-named because you sear over high heat (flame) after having endured 90 or so mins of smoking/cooking. This allows the tip to puff up and look good. Frankly, after the smoke but before the sear, the tip always looks like a dingy gray, unappetizing mess. after two minutes over flame, it has completely transformed its appearance. Tri Tip is the Caitlyn Jenner of meats."I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
- Goatnapper'96
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Originally posted by Joe Public View PostI went a little more done at the request of a guest. It turned out great.
[ATTACH]6860[/ATTACH]"I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
- Goatnapper'96
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Wow, JP. Looks amazing."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
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We took a shot at tri tip today. The recipe we looked at wildly overshot the time to cook-- start to finish was two hours. Here's the finished product:
Pleased, overall. I couldn't believe the smoke ring-- it really took the smoke on even in the comparatively short time it was smoking. I made a few mental notes for when we cook up the next tip from the Costco two-pack, including to use either a different rub than the Montreal's or to use less of it. I'll also remember to serve the smaller slices from the narrower end to our guests we want to think we like them by serving them the first slice and saving the stuff from the middle for ourselves. Cuz that was good stuff.τὸν ἥλιον ἀνατέλλοντα πλείονες ἢ δυόμενον προσκυνοῦσιν
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Originally posted by All-American View PostWe took a shot at tri tip today. The recipe we looked at wildly overshot the time to cook-- start to finish was two hours. Here's the finished product:
Pleased, overall. I couldn't believe the smoke ring-- it really took the smoke on even in the comparatively short time it was smoking. I made a few mental notes for when we cook up the next tip from the Costco two-pack, including to use either a different rub than the Montreal's or to use less of it. I'll also remember to serve the smaller slices from the narrower end to our guests we want to think we like them by serving them the first slice and saving the stuff from the middle for ourselves. Cuz that was good stuff.
Sent from my SM-G930V using Tapatalk"I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
- Goatnapper'96
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