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Thread: The Official Tri-Tip thread

  1. #181
    1 Coach McGuirk's Avatar
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    Quote 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.
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  2. #182
    Where's Wallace? Surfah's Avatar
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    Quote 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."
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  3. #183
    it's all a blur mtnbiker's Avatar
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    Quote 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.

  4. #184

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    I've got a 5 pounder rubbed and on the smoker right now. It's a good eating week for me.

  5. #185
    Where's Wallace? Surfah's Avatar
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    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:

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  6. #186
    Full of rage and sadness San Juan Sun's Avatar
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    Quote 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."

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  7. #187
    I ♥ gateway sex FN Phat's Avatar
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    Quote 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.


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  8. #188
    Where's Wallace? Surfah's Avatar
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    Quote 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.
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  9. #189
    Senior Member il Padrino Ute's Avatar
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    Quote 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.
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  10. #190

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    Really is an impressive smoke ring. I've never it that distinct on a tip. Well done. Looks delish.

  11. #191
    it's all a blur mtnbiker's Avatar
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    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 at 09:40 PM.

  12. #192

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    Looks awesome. Nice job. How many did you feed?

  13. #193
    The Dude Jeff Lebowski's Avatar
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    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.
    So that's what you call me. You know, that or, uh, His Dudeness, or uh, Duder, or El Duderino if you're not into the whole brevity thing.

  14. #194
    it's all a blur mtnbiker's Avatar
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    Quote 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.

  15. #195
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    Quote 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.
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  16. #196
    it's all a blur mtnbiker's Avatar
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    Quote Originally Posted by Surfah View Post
    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.
    Yeah, I know. I would have liked to let them rest longer, but was already running late, and people (especially the grandkids) were getting antsy. I know about cutting across the grain, on the bias and all that, but sometimes on that first cut it's tough to see exactly where the grain changes. Do you have a sure-fire method of always catching the grain the right way?

  17. #197
    Where's Wallace? Surfah's Avatar
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    Quote Originally Posted by mtnbiker View Post
    Yeah, I know. I would have liked to let them rest longer, but was already running late, and people (especially the grandkids) were getting antsy. I know about cutting across the grain, on the bias and all that, but sometimes on that first cut it's tough to see exactly where the grain changes. Do you have a sure-fire method of always catching the grain the right way?
    Tips vary in grain but generally you can cut it in half from the top of the triangle and then slice against the grain as the grain usually runs from the two ends to the point. On some of my tips the grain runs a bit parallel long edge (hypotenuse if your tip is right angled). So I'll carve from the point down. In some cases like in the video Lebowski previously posted I have had the grain running in 3 distinct ways so I won't just halve the tip but cut it into 3 chunks before carving.

    The best way to examine the grain is before putting it on. But usually you can still make it out after the cook.

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  18. #198
    The Dude Jeff Lebowski's Avatar
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    Quote Originally Posted by mtnbiker View Post
    Yeah, I know. I would have liked to let them rest longer, but was already running late, and people (especially the grandkids) were getting antsy. I know about cutting across the grain, on the bias and all that, but sometimes on that first cut it's tough to see exactly where the grain changes. Do you have a sure-fire method of always catching the grain the right way?
    The grain always goes the same way with tri-tip so no need to cut to see where it is. There is a short video earlier in this thread that provides a nice simple explanation.

    Tell those grandkids to buck up. Or sit them down and say a ten-minute blessing on the food.
    So that's what you call me. You know, that or, uh, His Dudeness, or uh, Duder, or El Duderino if you're not into the whole brevity thing.

  19. #199

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    Quote Originally Posted by mtnbiker View Post
    Yeah, I know. I would have liked to let them rest longer, but was already running late, and people (especially the grandkids) were getting antsy. I know about cutting across the grain, on the bias and all that, but sometimes on that first cut it's tough to see exactly where the grain changes. Do you have a sure-fire method of always catching the grain the right way?
    I've rested for 15 minutes or longer and still lost a lots of juice. 10 minutes should always be a minimum, but truly, as long as it is puffed up, it's going to lose juice. I try to pour it over the cut slices and I always include the juice in the packaging of leftovers.

  20. #200
    it's all a blur mtnbiker's Avatar
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    Quote Originally Posted by CJF View Post
    I've rested for 15 minutes or longer and still lost a lots of juice. 10 minutes should always be a minimum, but truly, as long as it is puffed up, it's going to lose juice. I try to pour it over the cut slices and I always include the juice in the packaging of leftovers.
    Ha ha, speaking of the juices, my 5 y.o. granddaughter asked what that red stuff was. I told her it was blood. She got really concerned until my wife reassured her it was just juice from the meat. All the while giving me a bit of a dirty look.

    I hadn't thought of saving the juices like you mention. I had so much juice from the 3 tips last night that I had to pour it out of the cutting board's trough three times.

  21. #201

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    So what are everyone's favorite things to do with leftover tri-tip (on the strange occasion that you have leftovers)?
    "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

  22. #202

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    Quote Originally Posted by kccougar View Post
    So what are everyone's favorite things to do with leftover tri-tip (on the strange occasion that you have leftovers)?
    Chili, tri-tip sandwich, steak and eggs for breakfast, tacos or enchiladas. I've made tri-tip for the sole purpose of tacos and enchiladas.

  23. #203

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    Quote Originally Posted by CJF View Post
    Chili, tri-tip sandwich, steak and eggs for breakfast, tacos or enchiladas. I've made tri-tip for the sole purpose of tacos and enchiladas.
    We typically eat one tri-tip at a meal, but I've decided to always cook both in a Costco two-pack at the same time to save on fuel and to have a second meal. Tonight it was french dip sandwiches. And they were yummy.
    "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

  24. #204

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    An entire thread about Tri-Tip? Where have I been?

    I've read the entire thread...and still see you all missing something of absolute necessity when cooking the best grilling meat on earth....

    The inclusion of a "citrus" in your marinade. Either OJ, Lime or Pineapple juice work remarkably well and provide an amazing base flavor to go along with the acid breaking down the meat.

    Tri-Tip is about a 2-3 month meat in my house....I keep it simple...but also find that I like a marinade far more than none.

    My simple marinade is very easy and excellent:

    3 Cups of Citrus
    1 Cup of Soy Sauce
    2 fresh cloves of garlic....

    Marinade all night long....24 hours if you can....


    I have to add one more thing.....Tri-Tip is meant to be enjoyed with a fresh salsa....chunkier the better. If you haven't had a fresh, chunky salsa with your meat...do it....buy a fresh baguette...and go for it.

    Quote Originally Posted by kccougar View Post
    We typically eat one tri-tip at a meal, but I've decided to always cook both in a Costco two-pack at the same time to save on fuel and to have a second meal. Tonight it was french dip sandwiches. And they were yummy.
    If you don't like your job, you don't strike! You just go in every day, and do it really half assed. That's the American way. - Homer

  25. #205

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    Quote Originally Posted by COUGZ View Post
    An entire thread about Tri-Tip? Where have I been?

    I've read the entire thread...and still see you all missing something of absolute necessity when cooking the best grilling meat on earth....

    The inclusion of a "citrus" in your marinade. Either OJ, Lime or Pineapple juice work remarkably well and provide an amazing base flavor to go along with the acid breaking down the meat.

    Tri-Tip is about a 2-3 month meat in my house....I keep it simple...but also find that I like a marinade far more than none.

    My simple marinade is very easy and excellent:

    3 Cups of Citrus
    1 Cup of Soy Sauce
    2 fresh cloves of garlic....

    Marinade all night long....24 hours if you can....


    I have to add one more thing.....Tri-Tip is meant to be enjoyed with a fresh salsa....chunkier the better. If you haven't had a fresh, chunky salsa with your meat...do it....buy a fresh baguette...and go for it.
    I'll try a marinade next time, but you really need to get yourself some Spade L Ranch seasoning and try that. So simple, so good.
    "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

  26. #206

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    I will give it a go....I continue to buy a bottle of Santa Maria Tri-Tip seasoning every time I'm down in Santa Barbara....that's what I use after the marinade.

    The marinade provides a great deep flavor to the meat itself...the rub...a great outside seasoning.
    If you don't like your job, you don't strike! You just go in every day, and do it really half assed. That's the American way. - Homer

  27. #207

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    I'm on my way to Manila right now. This was my going away meal last night. Just can't beat a good tri-tip.


  28. #208
    Feels So Good Joe Public's Avatar
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    Quote Originally Posted by CJF View Post
    I'm on my way to Manila right now. This was my going away meal last night. Just can't beat a good tri-tip.

    Bon voyage, and I just decided on Sunday's menu.
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  29. #209

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    I instantly became Pavlov's dog.

    If I wasn't in Vegas this weekend I'd be making the same thing.

  30. #210
    it's all a blur mtnbiker's Avatar
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    I cooked tri-tip last night with some tips that had been in the freezer. I pulled them out on Friday evening and left them on the counter until I went to bed, to help them thaw faster. Two were pretty big, and the other tip was smaller. Spade L Ranch rub for a few hours before putting on the Traeger at 225*.

    After about 80 minutes I checked with my BGE thermometer, and the big ones still only registered 114*. Crazy. So I ramped the temps up to 300 for 15 minutes. Checked again, and the temps still only showed 125 or so. So I checked the smaller tip, and it registered right at 140. What?? Poked the bigger ones again and now they read almost 140, when moments ago they showed way lower. Whatever, I'm out of time, so I reverse sear on the gas grill for 4 min per side.

    They came out great, so I don't know why I had problems with the temps, unless maybe they weren't fully defrosted. The ends were medium-well like half the family likes, and the slices from the larger sections were rarer like the other half of the family likes. So it all worked out. It's pretty funny to see everyone bypass their typical sauces like Sweet Baby Rays and A-1 and just eat the meat in its own juices.

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