I'm going to do a Tri-tip next weekend. What's your favorite rub/smoke flavor? Any other tips would be appreciated.
"Tradition" dictates salt, pepper, & garlic over red oak. There's a reason for that tradition.
paprika,
granulated garlic,
pepper,
ground mustard
a good powdering of each on the tri tip
Quote from: rcger on August 21, 2011, 03:10:04 PM
I'm going to do a Tri-tip next weekend. What's your favorite rub/smoke flavor? Any other tips would be appreciated.
South Seas Tri Tip seasoning. Oak wood. On the Bradley, set to max temp and take the Tri Tip to 135 degrees then pull and let rest. This will take 2 hours or less and I let the smoke roll the entire time. I like to toss the Tri Tip on a screaming hot grill or under the broiler for just a few minutes to give the surface a little color and caramelizing.
I admire anyone who can cook tri tip...I am not one of them...good luck rc....
Quote from: La Quinta on August 22, 2011, 12:21:53 AM
I admire anyone who can cook tri tip...I am not one of them...good luck rc....
Is that due to lack of availability?
No Giz...I just don't know anybody who can cook it right...I have had it many times...everybody thinks they are good at it...but I know when I cook it...its like shoe leather...
I like the taste but, as LQ says, it can be pretty a tough cut. I haven't tried it in the smoker but on a grill I sear, then lower heat to cook to desired IT, and slice VERY thinly (almost "deli" thin) against the grain after resting. Still a bit "chewy," but the thin slices make it easier.
I use Gunpowder Rub on a tri tip. I put it in the MAK on the "smoke" setting for about 30 minutes and then ramp the temp up to around 325. Total time in the MAK is about 1.5 hours and the IT is around 130-135. Let rest and slice against the grain. Comes out perfect everytime.
The tri-tip at the MWSO was awesome.
Done 'em 3 times now. All were excellent....
LQ, just make sure ya got a CHOICE+ tri-tip and don't overcook it.
They have an excellent beef flavor.
2 of the 3 times, KyNola was around, and the other time, it was also one he acquired.
When something "ain't all that" I'll just say something nice and move on...
But -- seriously -- these are purdy dang close to "delicacy" territory.
(At least the ones we've tried)
Quote from: La Quinta on August 23, 2011, 12:10:10 AM
No Giz...I just don't know anybody who can cook it right...I have had it many times...everybody thinks they are good at it...but I know when I cook it...its like shoe leather...
I'll sign up to the crowd that thinks they do good job. Come on down and I'll hook you up.
Deal Giz...I'm there!!! :) I'd just love for you to show me how you do it....I just can't figure that cut out...I can cook anything else...but not tri-tip...
I have cooked many tri-tips and have never had a bad one yet ;)
I'm fixin to cook my first Tri-Tip this weekend,,,,,,,,,,thanks Larry.
I'm gonna give it a shot in the Bradley.
What is the perfect IT for the Tri Tip?? Some say 165 others say 140. I am planning one for this weekend as well.
The ones we did at the MWSO were pulled at 135° and then foil wrapped/piled in a warm cooler to rest. (they probably hit just over 140° when all was said and done)
Thanks for the tip. :D
I did my first tri-tip this past weekend. I bent over for a grass fed 3 lb'er at a local farmers market. I'm embarrassed to say that I paid about $9.00 a lb. That said, after 2 hours of pecan @225 and taking it to an IT of 135, it was pretty damn tasty. It was a little rare even for me at that point, but if you are going to reheat it for sandwiches later, it was perfect. I think on the next (not a $9 one) I'll take it to 135 and then throw it on the grill to char it up a little. Oh yeah, salt, pepper and a little granulated garlic :D
140 is to rare for me, 155 to 165 is great for me, along with a good cut of tri tip. never had a good cut of meat from ralphs
I have been cooking tri-tip for years. For the past ten years, I have only used choice. Around these parts , it is available at COSTCO for $4.00 (+-), and is very popular. I can't remember when I have had a bad one, if ever. My method is garlic salt, black pepper, a rubdown with olive oil prior to seasoning. Cab temp@ 220*, IT probe set at 130*, smoke total time with HICKORY. Off and FTC until time for dinner. Slice across the grain. Each end will be med and the thicker middle will be rare. The rare is my choice. You now have lots of choices on how to cook. Good luck.
Quote from: OldHickory on August 24, 2011, 04:23:44 PM
I have been cooking tri-tip for years. For the past ten years, I have only used choice. Around these parts , it is available at COSTCO for $4.00 (+-), and is very popular. I can't remember when I have had a bad one, if ever. My method is garlic salt, black pepper, a rubdown with olive oil prior to seasoning. Cab temp@ 220*, IT probe set at 130*, smoke total time with HICKORY. Off and FTC until time for dinner. Slice across the grain. Each end will be med and the thicker middle will be rare. The rare is my choice. You now have lots of choices on how to cook. Good luck.
I'm with you an that one, O.H.Uh huh.
Yup.
What U said.
Awrighten.
Tri-Tip! I'll have to give that a try!!
Quote from: La Quinta on August 23, 2011, 11:32:01 PM
Deal Giz...I'm there!!! :) I'd just love for you to show me how you do it....I just can't figure that cut out...I can cook anything else...but not tri-tip...
Fortunately 2 hours is about the max time so that is not a problem.
After tasting the tri-tip at the MWSO and loving the texture of the meat,
I Got one Today.(Angus Choice)
It's gonna go down on Friday.
Feel like a kid in a Candy Store.
I had smoked one before but I THINK I understand
what has to be done a little more. We'll see. ;D
Giz...you promise that you know how to cook it? Maybe you should come visit sis out here!!! Was only 114 today...come on out and do me some tri-tip? Casita is free for a couple of weeks!!! ;D
Well maybe a month or so for the casita!!! After this weekend...geezzz it is still 98 out...its freakin 2am...wanna schedule something Giz and VA!!! ;D
I am rambling about the heat aren't I?
Does anyone know why tri-tip has a good IT temp of 135-140 and brisket has to go all the way up to 200 degrees?
Different cuts of meats and texture. BTW, a brisket doesn't have to go to 200. At 200, it pulls but at 180(my preference) it slices wonderfully against the grain.
Quote from: Smoking Alligator on August 25, 2011, 08:49:15 AMDoes anyone know why tri-tip has a good IT temp of 135-140 and brisket has to go all the way up to 200 degrees?
You can pull a brisket at 135-140o and have medium shoe leather. You can also cook a brisket to 180-200o in a hot oven or grill and have well done shoe leather. We cook brisket (and pork shoulder, pot roast, etc.) longer and slower to allow the fat, collagen, and connective tissue to "melt" and tenderize the meat. That usually happens at 160o+. For most of the more naturally tender cuts that we eat as steaks or other roasts, that's not an issue so they don't need to cook as long or as slowly.
Thanks you all for your tips. This is all of great help. From what I understand, most cuts are overall defined to be cooked to an IT of 160 but the tri-tip is recomended at 135-140? Could that be a general consensus?
I think USDA recommends the 160o figure so total idiots won't kill themselves with undercooked meat (e Coli, like that) but many people ignore it. Here's (http://whatscookingamerica.net/Information/MeatTemperatureChart.htm) a good guide to internal temperatures for various cuts.
Quote from: La Quinta on August 25, 2011, 01:56:02 AM
Giz...you promise that you know how to cook it? Maybe you should come visit sis out here!!! Was only 114 today...come on out and do me some tri-tip? Casita is free for a couple of weeks!!! ;D
Well maybe a month or so for the casita!!! After this weekend...geezzz it is still 98 out...its freakin 2am...wanna schedule something Giz and VA!!! ;D
I am rambling about the heat aren't I?
VJ's sis is talking about coming down Saturday or Sunday. Come on down.
Or, I have been asked to participate in a RIB Fest next weekend. If you want to come down and hang out I can put you to work serving Margaritas. :D
WE have OC friends out for this weekend (they're gonna hate the weather!!!) I won another bet so...when is the rib thing...this weekend or next...Next is good...
Labor Day Weekend. Don't know which day specifically yet. Will be getting a flier next week I believe.
Let me know...the car needs a driving!!! Just spent money on that puppy so ready to hit the road!! Owning an expensive car sucks when you're unemployed...I wanna drive my baby! Isn't the same buzzing around the desert!!
Don't think I'll do the Rib Fest. It is on Sunday and Saturday I'll be at the Padres Game with a behind the sceens tour so won't have time to get equiptment together. With that being said, Sunday and Monday are open for Tri-Tip .... Wooo Hooooo. :D
I'm making brunch on Sunday...but maybe Monday? Or maybe we should just talk...should I call you or VA for the scheduling? ;D
Monday is fine. If you don't want to come down, I can talk you through it as well.
In my experiance the best rub for a Tri tip is none other than Spade L Seasoning , found at your local supermarket.
Gizzard...we have neighbors coming over on Monday now....I will call you for advice...ok?
Quote from: La Quinta on September 03, 2011, 12:01:15 AM
Gizzard...we have neighbors coming over on Monday now....I will call you for advice...ok?
Sure, anytime.