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Thread: The Official Tri-Tip thread

  1. #61
    I ♥ gateway sex FN Phat's Avatar
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    Tri-tip Part 2

    Tri tip from the local butcher. Is this a fair price? It has gone up a bit around here



    Trimmed and ready for marinate



    Applying the sear on the Smokey Joe



    Sliced and ready for the table

    I'm your huckleberry.


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

  2. #62

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    Tried the SpadeL beef rub on a steak last night. Excellent! will try it on a tri-tip this weekend.

  3. #63
    Kicked to the curb San Juan Sun's Avatar
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    So we were going to a last minute barbecue last night, and I decided to do a tri-tip. I went to the local grocery store which is the only place in town that supposedly sells Spade L runs. I searched everywhere, and discovered an over abundance of crappy Kroger brand BBQ products. No Spade L or anything else worthwhile.

    Depressed, I went to the meat counter ad their tri-tips looked like dogmeat.

    Considering the poor meat, lack of rub, and unfamiliar propane grill, we went with burgers and hot dogs.
    "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."

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    Somewhat Idahoan Drunk Tank's Avatar
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    Trying to get by on my Dads gas grill. I used the Spade L rub. It smells and looks delish!





    Sorry for the poor pic quality. I used my iphone...
    "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

  5. #65

    Default Glad someone started a thread on the greatest

    Cut of meat ever invented!

  6. #66
    1 Coach McGuirk's Avatar
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    Cooked these Thursday.

    All deets the same, but who doesn't want to look at pics of my meat.




  7. #67

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    Quote Originally Posted by kccougar View Post
    I like a Santa Maria rub as well, but my favorite is Spade L Ranch seasoning, which I believe can be found in many grocery stores these days. I was out last night so I used Montreal Steak seasoning. It was decent, but the Spade L Ranch is the way to go for me.
    I just hit Albertson's:



    I picked up the beef seasoning. From what you and the others have said, it's worth a try.
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  8. #68

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    I just typed a detailed write-up with pictures, but I guess my log-in timed out or something. I lost it all, so I will just say that the tri tip was excellent.
    "What are you prepared to do?" - Jimmy Malone

    "What choice?" - Abe Petrovsky

  9. #69
    I ♥ gateway sex FN Phat's Avatar
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    Weak.
    I'm your huckleberry.


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

  10. #70
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by Joe Public View Post
    I just typed a detailed write-up with pictures, but I guess my log-in timed out or something. I lost it all, so I will just say that the tri tip was excellent.
    I don't believe you.
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  11. #71

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    Quote Originally Posted by FN Phat View Post
    Weak.
    You were mentioned in the original version.

  12. #72

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    Quote Originally Posted by Jeff Lebowski View Post
    I don't believe you.
    Your and FN's schoolyard questioning of my strength and honesty may bear fruit later tonight. I'm bummed about that post, though; I spent ten minutes on it!

  13. #73
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by Joe Public View Post
    Your and FN's schoolyard questioning of my strength and honesty may bear fruit later tonight. I'm bummed about that post, though; I spent ten minutes on it!
    If I am putting together a long post, I sometimes type it in a text editor first. Or more commonly, I will periodically copy what I have typed to the clipboard, just in case.
    "Socialism is not bad IMHO" - byu71
    "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.

  14. #74
    It is NOT a monkey! creekster's Avatar
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    Quote Originally Posted by Joe Public View Post
    I just typed a detailed write-up with pictures, but I guess my log-in timed out or something. I lost it all, so I will just say that the tri tip was excellent.
    I believe you! It happens to me sometimes. When it does it ticks me off and I usually just abandon, rather than repeat, the effort.
    PLesa excuse the tpyos.

  15. #75

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    Take two on the tri tip write-up:

    Prep:

    I got the Costco two-pack, which weighed in at 3.3 pounds. Here's a picture of the two tri tip roasts right out of the package:



    I set the roasts out about an hour before they hit the cooker. I rubbed them with a bit of peanut oil and some Spade L beef seasoning. Here are the rubbed roasts:



    They both read 60F degrees internal temperature when I took them out to the cooker.

    Cook:

    I set the cooker up for an indirect cook at 250F degrees. Here are the roasts hitting the cooker:



    I put the roasts on for a little over an hour, flipping them once half-way through. I still haven't picked up any wood chunks, but I made foil packets with my hickory chips that worked really well. Once the roasts reached 120F degrees internal temperature, I pulled them and changed my set-up to direct cooking.

    With the direct set-up, I removed the upper grate and heat deflector (I was using a sheet pan) and opened the vents. I let the temperature get up to 600F degrees, and I'll try 700F degrees next time. I swabbed the grates with an oil-soaked paper towel and dropped the roasts. I got my Maillard on for a few minutes each side. Internal temps were 135F degrees when I pulled the roasts. Here's one of the roasts shortly after removing them from the cooker:



    They settled at 144F degrees during their rest. I'm from the FN Phat school of doneness, but I would pull them at 125F degrees and let them come up to 130F-135F degrees if my in-laws were visiting. Here is a shot of some slices (ATG/OTB):



    I'm converted to the reverse-sear method. This was some of the best beef I've had. The outside had a tasty sear seasoned with the rub and a nice hickory smoke. The inside was moist and beefy. I have some tweaks to make for next time, but everyone was thrilled with these results.

    Thanks for the information sharing, everyone. I read the CUF threads before I try each new item in the kamado, and it's been very helpful.
    Last edited by Joe Public; 07-22-2012 at 06:42 PM. Reason: fix typo
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  16. #76
    Trump-hating snowflake Jeff Lebowski's Avatar
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    Whoa. That looks great. Bravo.
    "Socialism is not bad IMHO" - byu71
    "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.

  17. #77
    I ♥ gateway sex FN Phat's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    Whoa. That looks great. Bravo.
    Amen. That looks fantastic.

    I think we have tri-tip on the board again for this weekend. We have some friends over that have never had it before.
    I'm your huckleberry.


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

  18. #78
    it's all a blur mtnbiker's Avatar
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    Ok, this is my first effort on the Traeger. I'm a little hesitant to post pics. Besides, who really drags a camera around while they're trying to cook? Following general instructions from the first page of this thread, I've got the tips rubbed down with Spade L and just on the smoker. I don't have a probe or thermometer yet, so it's all guesswork. Also, I set the Traeger for 225, but it consistently read around 250. I'm not sure which to believe, the switch or the internal thermometer.



    Nobody in my house goes for anything other than well done, so I didn't want to have this come out rare at all. I left it in the smoker for about 90 minutes. The outside looked like I was trying to make jerky. Or new soles for my shoes. But poking the meat, it seemed really uncooked still, and my wife didn't like the look of it, so I ramped up the temp a bit for the last 10 minutes. Then I put it on my gas grill to sear for maybe 5 minutes per side. As someone mentioned, it really puffed up the meat, and I was really relieved. I tented it in foil for 10 or 15 minutes, and this was the result.



    I need a better carving knife. I couldn't get any nice thin slices with what I was using. Any recommendations? Do you like the electric knives, or just a really good quality blade? Anyway, Here's a pic of the smaller tip cut up.



    Between my wife, daughter, and me, we finished it off and left the larger one for leftovers. They really liked it. A-1 is a staple at our table, but we ate a lot of it just as-is, without any sauce. What surprised me as much as anything was that my wife readily agreed when I commented that it could have been a little rarer. So the maiden voyage went well, and I hope to have many more in the future. Now for the accessories... temp probe, bricks, etc....

  19. #79

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    Quote Originally Posted by mtnbiker View Post
    Ok, this is my first effort on the Traeger.
    Well done! That's a nice smoke ring on the roast.

    Quote Originally Posted by mtnbiker View Post
    Besides, who really drags a camera around while they're trying to cook?
    This may be the wrong thread for that question.
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  20. #80
    sweet triple TripletDaddy's Avatar
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    Nice job on the 3 tips, guys!

    Joe Public, more rub on that baby! Dont be afraid of the rub! Looks great and I agree, the reverse sear is great for the tips. I cheat and simply transfer to the gas grill...saves time and fuel, but the result is basically the same. I wish my cooker got up to 600. That would be awesome.

    Mtnbiker, nice maiden voyage. It is tricky cooking for people that want meat well done. Honestly you are better off slowly cooking the meat less and less each time you serve it, gradually weaning them off well done and closer to at least a medium. Your tips have a nice smoke ring and they look moist. As for cutting, now that you are in the club, invest in a nice carving knife....worth their weight in gold. It doesn't even have to be an expensive one. Just make sure you only use it for carving special cuts. Keeps the blade sharp and the ceremony feels and looks cool. Cut your tips against the grain and on the bias and you won't go wrong. And don't be afraid to post pics. I am always taking pics of my food, even at restaurants.

    My brother and his family are coming next Sunday for a week. We will be consuming three tips, mark my words!

    Great job guys.
    Fitter. Happier. More Productive.


  21. #81

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    Quote Originally Posted by TripletDaddy View Post
    Joe Public, more rub on that baby! Dont be afraid of the rub!
    Do you put more than that? I remember tasting mine and thinking that any more would have been too much.
    "What are you prepared to do?" - Jimmy Malone

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  22. #82
    1 Coach McGuirk's Avatar
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    Nice job dudes. I wish my costco carried prime tri tips. I almost pulled the trigger on tri for tomorrow.

  23. #83
    it's all a blur mtnbiker's Avatar
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    Just a quick follow-up on the tips I cooked yesterday. I got home from work today and my daughter had sliced off a good sized chunk from the leftover tip and ate it for lunch. She didn't cut it up or eat it with anything else; she just chowed it down by itself. Then I diced up the rest and we had tacos tonight with home-made pico de gallo and guacamole. Wow, I think that was the best taco meat I've ever had. It just melted in my mouth. Really good stuff. I'd say it was a great success. My wife agrees.

  24. #84
    Kicked to the curb San Juan Sun's Avatar
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    Ok, here's my first attempt at try-tip on a smoker. Actually, my first attempt at anything on a smoker.

    My tri-tip came from Sam's Club, and it was pretty lean cut. Right off the bat, I'm worried. I know try-tip is pretty lean, but I'm concerned I could mess this up. I used Spade L Beef rub, and gave it a generous coat. I didn't use any oil, and had great rub adherence.



    When I started the Yoder, I was already at 105 degrees. It's a hot day and my Yoder faces west. I used hickory, and set up the grill for indirect heating. I set at 250 degrees, and reached it in less than 10 minutes. I had decent smoke going at this temperature. The tri-tip was placed on the indirect side.



    Around this time, my kids come home from playing in the river. They're covered in mud, and ready to eat.



    Three year old: "Food makes you strong!"

    Anyways, it took about 45 minutes to get to 109 degrees. I was shooting for 100 before I pushed it over to the direct side, but I was caught off guard by how quickly I was coming up to temp. By the time I was ready to move it (I had run into the house and get some tongs) I was at 115 degrees.



    So now I'm concerned. I feel like I'm overshooting my temps, but the roast looks and feels like a cold steak. I'm hoping that the direct heat will compensate. I turn up the Yoder to 600 degrees and place the roast on the GrillGrates.

    I sear for about 5 minutes, fingers crossed and muttering prayers, when this happens:



    Salvation! I'm getting great grill marks and the roast is really starting to plump up. I check my temp, as I'm wanting to pull off at 135 degrees for a nice slightly medium rare. I check with my pen thermometer and . I'm at 145. (I hurried so fast to get off the grill and into foil that I didn't take a picture before I started carving.)

    After 10 minutes in foil, we're ready to cut. As an aside, I recently bought some nice knives, and It's such a joy cutting with them. I was cutting perpendicular to the grain and it was like going through slightly chilled butter.

    Although you can't really see it, I had a small but very distinct smoke ring about 1/8th of an inch wide. The camera kind of bleaches out my meat a bit. It was definitely medium, but it had a slightly pink center covering 2/3 of the width of the roast. It was perfect for my wife and kids. I would prefer just slightly more rare, but I had a pretty moist roast in the end, so I can't complain.

    But looks aside: how did it taste? Heavenly! Moist, tender and flavorful meat with a hint of smoke. The rub was great, really melded a sweet and spicy taste with the roast. I may use just a little less rub next time, as the occasional bite through a particularly heavily rubbed portion tilted the scales too far towards the rub.




    I did the test:



    In the end, we had the perfect summer meal: delicious beef, a wonderful wedge salad, and fresh watermelon. The salad deserves special mention: cool iceberg lettuce wedge with a cherry tomatoes, red onion, fresh bacon, fresh crumbled blue cheese and homemade dressing. It was awesome. I suck at photography, because it was much better tasting than it looks here:



    One final flavorgasm: I had a few bites of roast left, and I mopped up some blue cheese and tomato with it. It was unreal. I've never had any blue cheese on a steak before, but I have seen the light.

    Best of all, I get steak and eggs in the morning.
    "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."

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  25. #85
    sweet triple TripletDaddy's Avatar
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    that sounds great! the yoder seems to be a great machine.

    tri tip really is hard to screw up assuming you are monitoring the temps so it was a great choice for a maiden voyage. Keep messing with temps to get the desired inner color you want. Also, I have noticed that the resting period with tri tip is really critical. If you cut it too quickly, the thing bleeds out in large quantities and you are basically watching tender juiciness flow right out of your dinner.

    the salad looks really great. in fact, I might be copying that this Sunday when I do my tri.

    Also, speaking of tri, that is an interestingly shaped tri tip. It looks almost like a quad tip.
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  26. #86
    Where's Wallace? Surfah's Avatar
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    I need to ask the butcher at the Co here if they have any tips that they don't slice, because I finally found some here last week but it was cut into strips.
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  27. #87
    Somewhat Idahoan Drunk Tank's Avatar
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    Looks great SJS!
    "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

  28. #88
    I ♥ gateway sex FN Phat's Avatar
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    Fantastic ride for a maiden voyage!
    I'm your huckleberry.


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

  29. #89

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    I need one of you guys to bring some smoked tri-tip to a game this season so I can try it. I've always grilled mine, and it is so simple and fast I don't see why you'd want to do it any other way. Does smoking it for just an hour really impart that much more flavor?
    "It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV

  30. #90
    sweet triple TripletDaddy's Avatar
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    Quote Originally Posted by kccougar View Post
    I need one of you guys to bring some smoked tri-tip to a game this season so I can try it. I've always grilled mine, and it is so simple and fast I don't see why you'd want to do it any other way. Does smoking it for just an hour really impart that much more flavor?
    Yes. My FIL now does tri tip but he makes it on his grill. Tastes like butter, spices, and propane. yuck.
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