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I bought a Waygu tri-tip. Help.
Posted on 12/30/21 at 2:18 am
Posted on 12/30/21 at 2:18 am
I got carried away on a day out with the neighbors and approached a vendor with Texan Waygu beef.
It looks gorgeous but I've never cooked a tri-tip. I've done a little research and this cut appears to be very flavorful.
Does anyone have any tips on how to cook it properly?
It looks gorgeous but I've never cooked a tri-tip. I've done a little research and this cut appears to be very flavorful.
Does anyone have any tips on how to cook it properly?
10
Posted on 12/30/21 at 6:51 am to TideSaint
Here you go
HowToBBQRight
Sam The Cooking Guy
GUGA
Linked a couple you can choose how you want to prepare
HowToBBQRight
Sam The Cooking Guy
GUGA
Linked a couple you can choose how you want to prepare
Posted on 12/30/21 at 7:17 am to TideSaint
I always just sear and cook indirect on my kettle.
Just remember that the grain runs in different directions on each side when you go to slice against the grain. Messed that up the first time
Just remember that the grain runs in different directions on each side when you go to slice against the grain. Messed that up the first time
This post was edited on 12/30/21 at 11:13 am
Posted on 12/30/21 at 7:32 am to TideSaint
I picked one of these up yesterday from Goodstock butcher shop.
I plan to do it like I do all my tri tips, SPG, on the ugly drum at 275°-300° and pull it at 128° internal. Goes faster than you would think. Usually pulling within 1 hour.
I plan to do it like I do all my tri tips, SPG, on the ugly drum at 275°-300° and pull it at 128° internal. Goes faster than you would think. Usually pulling within 1 hour.
This post was edited on 12/30/21 at 7:33 am
Posted on 12/30/21 at 10:33 am to TideSaint
I love tri-tips, might be my favorite cut. I usually just cook it with direct heat and pull it at about 125. Make sure you let it rest for about 10-15 minutes before cutting into it.
It also does well with a reverse sear. Enjoy and post some pics of the final product.
It also does well with a reverse sear. Enjoy and post some pics of the final product.
Posted on 12/30/21 at 11:22 am to ElonTiger
I got 2. I might do them both opposite.
one reverse sear and the other sear then low heat
one reverse sear and the other sear then low heat
Posted on 12/30/21 at 11:59 am to TideSaint
Sous vide
Posted on 12/30/21 at 12:02 pm to TideSaint
Nice. Hope you enjoy. For whatever reason, that's a very difficult cut to find where I live. Need to go to a butcher shop and not even all of them carry tri-tip.
Posted on 12/30/21 at 1:04 pm to TideSaint
I do these all the time as my local butcher has them regularly. My mom makes a taco season that I use on it. Rub it down with that and smoke it over oak, hickory, or mesquite until 5-10 degrees from target temp. Pull it and rest it. Ramp the cooker up to 500+ and sear it for a couple minutes per side. Slice it thin and against the grain for the best fajitas you've ever had.
Posted on 12/30/21 at 1:08 pm to TideSaint
I did a non Waygu tri tip for Christmas.
I dry brined it with kosher salt for 24 hours. Just before cooking, I seasoned it heavily with black pepper. I reverse seared it on my kettle at 225-250 until it hit about 125 degrees. I then seared it for about 2 minutes per side over some red hot coals. I let it rest for 5 minutes with some butter over the top of it and then sliced thinly and served with a simple horseradish cream sauce. It was fantastic.
The cut wasn’t even, so you’ll have some parts that are more done than others.
I dry brined it with kosher salt for 24 hours. Just before cooking, I seasoned it heavily with black pepper. I reverse seared it on my kettle at 225-250 until it hit about 125 degrees. I then seared it for about 2 minutes per side over some red hot coals. I let it rest for 5 minutes with some butter over the top of it and then sliced thinly and served with a simple horseradish cream sauce. It was fantastic.
The cut wasn’t even, so you’ll have some parts that are more done than others.
Posted on 12/30/21 at 1:37 pm to thegreatboudini
Reverse sear. These are incredible cuts
Posted on 12/30/21 at 2:47 pm to TideSaint
Do a reverse sear, turns out great. Make sure to slice correctly, the grain kind of changes direction about half way thru
Who did you buy from? I ask because my neighbor raises/sells 100 full blood wagyu.
Who did you buy from? I ask because my neighbor raises/sells 100 full blood wagyu.
Posted on 12/30/21 at 5:31 pm to CBLSU316
quote:
Who did you buy from? I ask because my neighbor raises/sells 100 full blood wagyu.
Startz Cattle
They set up a booth at the Pearl Brewery in downtown San Antonio. My son bought a Waygu filet from them on the same day. He's 15.
Posted on 12/31/21 at 10:10 am to TideSaint
Tritip is my favorite cut, I usually sous vide then sear it off. Poster above is correct about the different grain directions. As long as you don't overcook it will be hard to mess up.
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