Finally got a chance to cook a Tri Tip

BUGSnBBQ · Last edited by BUGSnBBQ on Jun 16 2012; edited 1 time in total

I've seen a lot of posts from people out west cooking Tri Tips bragging about how good they are. I've been wanting to try one foe quite a while, but they're just not available out here. But I finally got one!

$6.69/lb (OUCH!)

Coated with Big Ron's ITH then sprinkled with HOH.

On the grill around 350 deg

Might be a POS, but the old girl still makes some good grub Laughing

More pics to come....
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1buckie · Posted: Jun 12 2012 Post subject:

Finally get a chance to cook a Tri Tip

Oh good !!
From the sound of things thought you might have washed downstream or sumpin'........
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Darren8167 · Joined: 11 Jun 2012 Posts: 12

BUGSnBBQ......So how did it turn out? I am a west coast guy and Tri-Tip is one of the ol' stand by's. Cant wait to see the finished pics!!

Big Ron · Posted: Jun 13 2012 Post subject:

Looks good so far. How did it turn out?
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1buckie · Posted: Jun 13 2012 Post subject:

We'll just wait here for the finished pix....

_________________
Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"

1buckie · Posted: Jun 13 2012 Post subject:

While we're waiting.... $6.69/lb (OUCH!)

I've seen them for $9.99 / lb. & even more I think...

When asked why I was running thru the store'I replied:
"I'm running away from that Tri-Tip, of course...."
_________________
Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"

killswitch505 · Posted: Jun 13 2012 Post subject:

Balor · Newbie Joined: 01 Oct 2010 Posts: 88

If it ain't finished by now you might want to check your fuel source. You may have forgot to light it.
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BUGSnBBQ · Posted: Jun 14 2012 Post subject:

OK, here's a couple of pics -

After about an hour @ 350ish.

Cooked to med rare and sliced. Was pretty good, although not $7/lb good Rolling Eyes

.

Sorry no 'plated' pics, but we was HUNGRY Laughing

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The Matt Ryan of LIARS! (#2)

I had the RIGHT to remain silent, I just didn't have the ABILITY.

Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims.

1buckie · Posted: Jun 14 2012 Post subject:

Nice ring & I know it ain't $7/lb good, but if you find better deals & do them often enough,
they might get to be $3.50-
4.25 /lb good Very Happy

Looks pretty juicy, too !!!
_________________
Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"

Pigslips · Posted: Jun 14 2012 Post subject:

Buggs,
What temp or how long did you smoke your tri?
I've got two tips from Costco and am looking at cooking them like a brisket, low and slow.
BTW; $6.99 per.
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BigOrson · Posted: Jun 15 2012 Post subject:

I think I scored a couple of them reduced for quick sale at Krogers. I'm going to marinate them in a brown sugar-bourbon marinade and grill them up tonight. It says 'store cut bottom round' but it looks like a tri-tip to me.

El Ropo · Posted: Jun 15 2012 Post subject:

Gotta try a reverse sear on these. Slow smoke at 250ish till internal temp hits 115ish, then toss on direct heat for couple minutes a side. Never cook them past 125ish as they will rise 5 or so more degrees during the rest period. Then most importantly, rest for 30 minutes and slice across the grain.

Because of the odd shape of the meat, the slow smoking gets the whole roast evenly pink, so the small end doesn't get overcooked. I know it's not the traditional way of cooking them, but the results are fantastic.

As you can see in the sliced pic below, the small end appears to be on the verge of medium well. With reverse sear, that wouldn't happen.
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DrunkPlumber · Posted: Jun 15 2012 Post subject:

YUM!! Good looking hunk of beef, BugsNBbq. Smile

I'm gonna hafta try that.

The wait is over Smile

ElRopo wrote: "As you can see in the sliced pic below, the small end appears to be on the verge of medium well. With reverse sear, that wouldn't happen."

I say, without said picture, it didn't. Wink

That being said I LOVE the reverse sear!
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BUGSnBBQ · Posted: Jun 15 2012 Post subject:

1buckie - Yeah, it was really good, but $3-4/lb would be more really good Laughing

.

Pigslips - Temp was 350ish (400? Laughing

) for about an hour and a half.

BigO - Sounds good! Brown Sugar and Bourbon is one of my favorite starting points to a good marinade and/or sauce.

El Ropo - I considered all the ways I've seen them done and figured K.I.S.S. I was very happy with the results. But next time...

DrunkPlumber - NICE addition to the pic. I nearly fell out of my chair laughing. We have a lot of tree rats (squirells) around here and I had just 'dispatched' one before I logged on

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The Matt Ryan of LIARS! (#2)

I had the RIGHT to remain silent, I just didn't have the ABILITY.

Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims.

Geronimo · Posted: Jun 15 2012 Post subject:

Even @ Costco/Sam's if you buy them 1-2 at a time, they are costly.

If you like them (and can afford it) buy them in a cryovac and freeze all but what you want to cook now. You can usually get them for a couple bucks per lb less.

If you REALLY want to save some bucks, buy a case, (3 cryovacs), you can usually get them for $3 bucks and change per lb and that is already trimmed (costco)
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k.a.m. · Posted: Jun 15 2012 Post subject:

BUGSnBBQ, that is an awesome looking tri-tip. Very Happy

A bun some aujus and I would be a happy camper. Very Happy

Nicely done my man. Very Happy

P.S. I prefer the K.I.S.S. method as well. So much for this reverse sear mumbo jumbo. Laughing

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Geronimo · Posted: Jun 15 2012 Post subject:

Good ole southern BBQ style, right K.A.M?? Wink

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k.a.m. · Posted: Jun 15 2012 Post subject:

Oregon smoker · Posted: Jun 15 2012 Post subject:

Looks good.
I dont care about the reverse sear chit. Throw it on, put the lid on, after about 20 minutes or so, take the lid off, flip it, lid back on, and pull it when it hits 130° or so. Not super picky around here.
At the price you pay per pound i still like it. The wife forces me to eat all the crappy cuts that are like leather all winter long so when i get a tri tip in my hands i am happy at whatever price per pound.
Anyone looked at the price of skirt or flank steak recently? Around $8/lb in my area. Used to get it for $2-3/lb up until about 4-5 years ago. Even used to be able to find it for .99 on some sales.
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