The Official Tri-Tip thread

[Surfah]

I don't sear my tips on a separate grill anymore. Instead, after smoking for an hour I just crank my Traeger to high until I reach desired internal temp. It works just as well IMO.

This was my tip from last night. Just kosher salt and cracked pepper with hickory pellets. It was cooked about 5 degrees more than I prefer, but my company liked well done meat. The very middle was medium-well.

[smokymountainrain]

Interesting to see the difference in smoke ring between Surfah's and GM's tips. Surfah's seem so much more pronounced. What in the smoking process would cause that? Perhaps it's just picture quality and/or lighting?

[Surfah]

Interesting to see the difference in smoke ring between Surfah's and GM's tips. Surfah's seem so much more pronounced. What in the smoking process would cause that? Perhaps it's just picture quality and/or lighting?

It's not lighting. I am known for a red ring on my tip.

The secret is lots of smoke and the meat has to go on cold. I go straight from the fridge to the smoker.

[smokymountainrain]

It's not lighting. I am known for a red ring on my tip.

The secret is lots of smoke and the meat has to go on cold. I go straight from the fridge to the smoker.

Yes, option #3 - Surfah is just badass.

[Green Monstah]

That probably explains it. The meat was at 59 degrees internal when I threw it on the smoker.

Surfah--what temp do you smoke it at before you crank it?

[Donuthole]

If we're going to compare Surfah's and GM's meat, no amount of ring, bark, or creative lighting can mask how overdone Surfah's tip is. Sjbh

[smokymountainrain]

If we're going to compare Surfah's and GM's meat, no amount of ring, bark, or creative lighting can mask how overdone Surfah's tip is. Sjbh

[FN Phat]

It is not hard to spot a smoke ring on tri-jerky!

[Surfah]

If we're going to compare Surfah's and GM's meat, no amount of ring, bark, or creative lighting can mask how overdone Surfah's tip is. Sjbh

Which I acknowledged already. I was cooking for company and my wife and sister in law won't eat anything that isn't beyond well done. I have to keep my brother from putting ketchup on his. Phat can confirm.

[Jeff Lebowski]

Which I acknowledged already. I was cooking for company and my wife and sister in law won't eat anything that isn't beyond well done. I have to keep my brother from putting ketchup on his. Phat can confirm.

Gross.

[Donuthole]

Which I acknowledged already.

5 degrees?

[MarkGrace]

My wife ordered beef medium rare for the first time the other day. Only took me ten years to get her down from well-done, and she went through every phase of doneness for a couple year period on the way down, but lo and behold, it finally happened (strangely she was willing to try beef tartare before a medium rare steak). Surfah, you can do this. Only you can prevent overcooked cow.

[Jeff Lebowski]

My wife ordered beef medium rare for the first time the other day. Only took me ten years to get her down from well-done, and she went through every phase of doneness for a couple year period on the way down, but lo and behold, it finally happened (strangely she was willing to try beef tartare before a medium rare steak). Surfah, you can do this. Only you can prevent overcooked cow.

What is it with women and raw meat? I don't get it.

My wife and daughter always complain about how the meat isn't cooked enough when I grill steaks. I try to just ignore the complaints and serve with a pink center anyway. Yesterday I grilled NY strips and they ate it up with barely a mention.

[Surfah]

5 degrees?

Your eyeroll indicates a lack of knowledge in this area. 5 degrees is the difference between medium well and well done. 5 degrees can mean the difference between a good pork butt that can be pulled apart or not.

You're also commenting on the corner of the tip that cooks much faster and is far more done than the thick middle which is not as well done.

[Surfah]

My wife ordered beef medium rare for the first time the other day. Only took me ten years to get her down from well-done, and she went through every phase of doneness for a couple year period on the way down, but lo and behold, it finally happened (strangely she was willing to try beef tartare before a medium rare steak). Surfah, you can do this. Only you can prevent overcooked cow.

Gidget is much better. She used to order steak well done and then ask for A1. She can now appreciate the flavor of beef on its own and can handle some pink. Still there are times she'll cut pieces of meat and set it aside on her plate. I'll ask her what is wrong with that piece and then she usually says it just looks funny.