The Official Tri-Tip thread

[FN Phat]

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

[Shaka]

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

[San Juan Sun]

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.

[Drunk Tank]

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...

[Nalgi]

Glad someone started a thread on the greatest

Cut of meat ever invented!

[Coach McGuirk]

Cooked these Thursday.

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

[Joe Public]

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.

[Joe Public]

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.

[FN Phat]

Weak.

[Jeff Lebowski]

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.

[Joe Public]

Weak.

You were mentioned in the original version.

[Joe Public]

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!

[Jeff Lebowski]

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.

[creekster]

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.

[Joe Public]

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.