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Tri-Trip Preparation?
Posted on 10/23/14 at 1:49 pm
Posted on 10/23/14 at 1:49 pm
Guy at my office just gave me a ~2# hunk of tri-tip, and I don’t have a clue what to do with it. Do I just grill it? Is it a steak, a roast? I don’t have a grill, but I have a skillet. Will this work? Should I roast it in the oven and slow-cook it? Any help appreciated!
11
Posted on 10/23/14 at 1:58 pm to FootballNostradamus
It might be my favorite cut. It's a marbled sirloin. Typically too thick to grill whole.
I hate to sound hack but reverse sear is a great option. Put it in the oven (assuming you have a probe thermometer...which of course you do) at 250 or so and cook until the meat reaches 130 or so for medium/medium rare. Then sear it in the skillet until it is brown like you like it.
Or cook in the oven as mentioned above. Remove from oven. Slice against the grain and fry for a couple minutes with some fajita seasoning.
I have also slow cooked them for drip beef. Awesome.
I hate to sound hack but reverse sear is a great option. Put it in the oven (assuming you have a probe thermometer...which of course you do) at 250 or so and cook until the meat reaches 130 or so for medium/medium rare. Then sear it in the skillet until it is brown like you like it.
Or cook in the oven as mentioned above. Remove from oven. Slice against the grain and fry for a couple minutes with some fajita seasoning.
I have also slow cooked them for drip beef. Awesome.
Posted on 10/23/14 at 2:05 pm to FootballNostradamus
I cool em pretty often. This is what I do..
-Rub with simple rub consisting of salt, pepper, cumin, garlic power
-Bring cooker up to 500ish and sear all sides.
-Remove from heat and set to the side while bringing cooker down to 300.
-Cook at 300 over indirect heat til internal temp gets to 135-140. I use pecan for some smoke
-wrap and rest for 20 minutes
-Rub with simple rub consisting of salt, pepper, cumin, garlic power
-Bring cooker up to 500ish and sear all sides.
-Remove from heat and set to the side while bringing cooker down to 300.
-Cook at 300 over indirect heat til internal temp gets to 135-140. I use pecan for some smoke
-wrap and rest for 20 minutes
This post was edited on 10/23/14 at 2:42 pm
Posted on 10/23/14 at 2:16 pm to FootballNostradamus
Smoking is the way to go imo. Smoke until about 120, sear until about 135. Wrap in foil and rest 15 minutes.
Posted on 10/23/14 at 2:16 pm to FootballNostradamus
season with basic rub.. most times i just use salt,pepper and garlic powder.
sear over direct heat. move to indirect heat for 60-90 minutes... to 140 degrees. .. remove wrap in foil rest for 15 min... slice thin.. enjoy
ETA: and get a grill !
sear over direct heat. move to indirect heat for 60-90 minutes... to 140 degrees. .. remove wrap in foil rest for 15 min... slice thin.. enjoy
ETA: and get a grill !
This post was edited on 10/23/14 at 2:19 pm
Posted on 10/23/14 at 3:12 pm to FootballNostradamus
1. Buy an Egg
2. Season with a basic rub. S&P.
3. Heat egg to 500 degrees then sear tri-tip on all sides.
4. Put a temp probe into the meat
5. Close off your egg and let in bake inside until it reaches 140-145.
6. Remove and let it rest 15 minutes before slicing
7. Enjoy
2. Season with a basic rub. S&P.
3. Heat egg to 500 degrees then sear tri-tip on all sides.
4. Put a temp probe into the meat
5. Close off your egg and let in bake inside until it reaches 140-145.
6. Remove and let it rest 15 minutes before slicing
7. Enjoy
Posted on 10/23/14 at 4:52 pm to FootballNostradamus
Our neighbors are from California and Tri-Tip seems to be the go to cut of beef out there. It always turns out great, they use a recipe similar to this one.
LINK
LINK
Posted on 10/23/14 at 5:00 pm to ddsmit
quote:
Our neighbors are from California and Tri-Tip seems to be the go to cut of beef out there. It always turns out great, they use a recipe similar to this one.
Santa Maria Tri-tip is pretty popular:
Smoked Tri-tip Recipe
This post was edited on 10/23/14 at 5:01 pm
Posted on 10/23/14 at 9:34 pm to FootballNostradamus
Phil's BBQ Tri-Tip (San Diego)
ETA: Better question is...why is your co-worker giving you a big hunk-o-meat anyway???
ETA: Better question is...why is your co-worker giving you a big hunk-o-meat anyway???
This post was edited on 10/23/14 at 9:37 pm
Posted on 10/23/14 at 9:48 pm to Charlie Arglist
Just finished it. Seasoned it with some salt, pepper and just a pinch of Rosemary (I know some don't think Rosemary goes with beef, but I love it on anything). Put it in a pan over a bed of peppers and onions. Preheated the oven to 425. Put it in then dropped it to 350. Cooked for 27 minutes. Took out, let rest for ten minutes and sliced. Absolutely perfectly cooked. I'll try to post a pic.
As for why I get random slabs of meat, I live in Montana and my coworker's wife's parents have a ranch with God knows how much cattle. He brings in shite all the time. It's unreal
!
As for why I get random slabs of meat, I live in Montana and my coworker's wife's parents have a ranch with God knows how much cattle. He brings in shite all the time. It's unreal
!
Posted on 10/23/14 at 9:52 pm to FootballNostradamus
Finished product!
Posted on 10/23/14 at 9:53 pm to FootballNostradamus
Smoke it
Posted on 10/23/14 at 10:08 pm to FootballNostradamus
Damn....that DOES look perfectly cooked.
Posted on 10/23/14 at 10:17 pm to FootballNostradamus
Lil too rare for tri tip IMO
Nah never mind...looks pretty good
Nah never mind...looks pretty good
This post was edited on 10/23/14 at 10:19 pm
Posted on 10/23/14 at 10:22 pm to gmrkr5
I love tri tip. I usually marinate it in Korean BBQ marinade and make Korean tacos.
Posted on 10/23/14 at 11:08 pm to gmrkr5
quote:
Lil too rare for tri tip IMO
Nah never mind...looks pretty good
The thickest end was maybe a tad undercooked, but everything else was perfect. I always error on the side of rare!
Posted on 10/23/14 at 11:13 pm to FootballNostradamus
Damn, looks perfect
Posted on 10/24/14 at 6:57 am to FootballNostradamus
You goin on 3 trips baw?
:jealous:
:jealous:
Posted on 10/24/14 at 7:08 am to steakbombLSU
The Virtual Weber site says this for Santa Maria style:
Season with a simple salt, garlic, and pepper rub shortly before cooking.
Use oak smoke wood for authentic flavor.
Cook at 350-375°F to an internal temperature of 125-135°F, depending on desired doneness.
Finish directly over hot coals for 5 minutes to sear the meat.
Remove to a foil-covered platter, let rest 10 minutes, and slice across the grain.
They have a video that shows how to slice the different segments against the grain. If you F that up, you will get tough slices.
LINK
Season with a simple salt, garlic, and pepper rub shortly before cooking.
Use oak smoke wood for authentic flavor.
Cook at 350-375°F to an internal temperature of 125-135°F, depending on desired doneness.
Finish directly over hot coals for 5 minutes to sear the meat.
Remove to a foil-covered platter, let rest 10 minutes, and slice across the grain.
They have a video that shows how to slice the different segments against the grain. If you F that up, you will get tough slices.
LINK
Posted on 10/24/14 at 7:18 am to FootballNostradamus
curious what the tri-tips you get look like before cooking. This is what I get from Maxwell's. But the one's i see at Matherne's and costco look a lot different.
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