- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Tri Tip question
Posted on 4/4/22 at 6:52 pm
Posted on 4/4/22 at 6:52 pm
Medium Rare like a steak or low and slow like a brisket?
14
Posted on 4/4/22 at 6:55 pm to LSUlefty
Sous Vide in a bath tub for 127 hours at 117.
Posted on 4/4/22 at 6:56 pm to LSUlefty
Medium Rare like a steak.
I did one quite a while back, the only time I've tried, and it was freaking delicious. Been meaning to do another one.
I have an OK Joe's Reverse Smoker. So I put it in the big barrel, with a heat of about 200-210, and left it in till it reached an IT of around 110.
Then I put in on the grates inside the firebox for a direct sear on each side. Damn tasty cut of beef.
I did one quite a while back, the only time I've tried, and it was freaking delicious. Been meaning to do another one.
I have an OK Joe's Reverse Smoker. So I put it in the big barrel, with a heat of about 200-210, and left it in till it reached an IT of around 110.
Then I put in on the grates inside the firebox for a direct sear on each side. Damn tasty cut of beef.
Posted on 4/4/22 at 7:00 pm to ragincajun03
I still haven't tried one. Been meaning to.
Posted on 4/4/22 at 8:17 pm to LSUlefty
I've always done mine medium rare. Never tried one like brisket. I'd like to try that sometime. I always make a creamy horseradish sauce with mine, sometimes chimichurri.
Posted on 4/4/22 at 8:36 pm to rexorotten
Posted on 4/4/22 at 9:44 pm to LSUlefty
quote:
Medium Rare
^This, also great to eat sliced thin and cold the next day.
Posted on 4/4/22 at 10:58 pm to LSUlefty
Cooked one on Sunday.
Sous vide at 130 for three hours. Seared on my grill about a minute a side.
It’s such a great piece of meat and honestly might be my favorite cut of beef.
Sous vide at 130 for three hours. Seared on my grill about a minute a side.
It’s such a great piece of meat and honestly might be my favorite cut of beef.
Posted on 4/4/22 at 11:08 pm to GeauxTigers0107
I'm going to have to try it next time I get one.
Posted on 4/5/22 at 7:33 am to rexorotten
I’ve never done it like brisket, always do a reverse sear and it’s honesty the most flavorful cut of beef I’ve cooked. It’s also fairly cheap and one can feed my whole family
Posted on 4/5/22 at 8:04 am to LSUlefty
quote:
or low and slow like a brisket?
we did this back in college when we didn't know what a tri tip really was. It was cheap back then. It was good, but nothing to write home about.
Posted on 4/5/22 at 8:23 am to hehatedrew
quote:
always do a reverse sear
Smoke it until about 120ish. Pull it off and rest while you ramp it up and then sear it for a minute or so per side. Slice thin against the grain.
We prefer these with a homemade taco/fajita seasoning and served with tortillas.
Posted on 4/5/22 at 8:27 am to LSUlefty
Like a steak IMO. Only reason to do it like a brisket is if you're looking for a cheap brisket without the point portion (which is the best part).
Posted on 4/5/22 at 8:54 am to BigPerm30
quote:Six hours at 132 then seared. There simply is no better way.
Sous Vide
Posted on 4/5/22 at 9:09 am to xXLSUXx
Tri tip. Doesn't have as much fat to break down during a long smoke so the juice ain't worth the squeeze. If you want to do a smaller piece of meat like a Brisket do a wagyu chick roast.
Posted on 4/5/22 at 9:16 am to AlxTgr
quote:
Six hours at 132 then seared. There simply is no better way.
100% but I usually go to 128 but close.
and, do the full 6 hours, makes a diff.
Posted on 4/5/22 at 9:28 am to t00f
quote:The people in my house for these are somewhat red shy.
100% but I usually go to 128 but close.
Posted on 4/5/22 at 11:52 am to LSUlefty
My favorite cut behind filet.
Medium rare.
I dry rub with garlic powder and Tony Chachere's. Heat butter in a cast iron skillet and cook until you get a good char. Finish in the oven at 350 for 15 minutes or so. Delicious.
Medium rare.
I dry rub with garlic powder and Tony Chachere's. Heat butter in a cast iron skillet and cook until you get a good char. Finish in the oven at 350 for 15 minutes or so. Delicious.
Posted on 4/5/22 at 11:55 am to LSUlefty
Not as fast as a steak but not as slow as a brisket.
I'll bring it up slowly for an hour or so then sear the heck out of it.
With the tri-tip it's incredibly important you slice it correctly though.
No matter how you cook it, if sliced incorrectly it could be a tough chew
I'll bring it up slowly for an hour or so then sear the heck out of it.
With the tri-tip it's incredibly important you slice it correctly though.
No matter how you cook it, if sliced incorrectly it could be a tough chew
Posted on 4/5/22 at 1:25 pm to Ash Williams
quote:So many people give up on these because they didn't do it right.
With the tri-tip it's incredibly important you slice it correctly though.
No matter how you cook it, if sliced incorrectly it could be a tough chew
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News