Aussie Ora Posted December 5, 2016 Report Posted December 5, 2016 I found a new butcher that sponsors some local bbq teams that mainly use offset smokers. And a knowledge of U. S cuts he explained it perfectly where the cut comes from which was reassuring lol. Let me know what you think it turned out greatgave it some pigs assand on it goes at 250 loving the temp probe socket and instead of foil I've been using my KJ plates got it to an internal temp of 125 ready for the rest whilst I Ark up Oragot Ora upto 550 and gave it a sear another restand ready to slice and carvedand plated went real simple on this one meat and chips lolwhatever it was it turned out great Sent from my SM-P600 using Tapatalk 2
ckreef Posted December 5, 2016 Report Posted December 5, 2016 Looks good. I've only cooked tri-tip a couple of times so I'm no expert but a tri-tip is where 3 separate muscles join hence the word tri. You also must slice it on three separate planes. That looks like it's maybe only one or two of the muscles. With all 3 muscles you get a triangle shaped piece of meat. With that said I could be wrong - LOL 1
Pequod Posted December 5, 2016 Report Posted December 5, 2016 Looks darn good to me. Only thing I'd suggest is maybe pulling it a bit sooner and getting it down directly over the fire for more of a crust. What @ckreef said about slicing here: 2
ckreef Posted December 5, 2016 Report Posted December 5, 2016 Good video. That really shows the 3 different muscles and the different planes to slice on. The first 2 sections is the 2 large obvious sections. The 3rd is the tip on the left when the grain bends around.
Aussie Ora Posted December 5, 2016 Author Report Posted December 5, 2016 Looks good. I've only cooked tri-tip a couple of times so I'm no expert but a tri-tip is where 3 separate muscles join hence the word tri. You also must slice it on three separate planes. That looks like it's maybe only one or two of the muscles. With all 3 muscles you get a triangle shaped piece of meat. With that said I could be wrong - LOL I think he came close I did say to him you know it's a three way cut anyway I think I got close it tasted great some nice marbling. Sent from my SM-P600 using Tapatalk
Aussie Ora Posted December 5, 2016 Author Report Posted December 5, 2016 Looks darn good to me. Only thing I'd suggest is maybe pulling it a bit sooner and getting it down directly over the fire for more of a crust. What @ckreef said about slicing here: I'm not into raw lol usually I would take it to 135 then sear what I love about a Kamado is that it retains moisture Sent from my SM-P600 using Tapatalk
Pequod Posted December 5, 2016 Report Posted December 5, 2016 2 minutes ago, Aussie Ora said: I'm not into raw lol usually I would take it to 135 then sear what I love about a Kamado is that it retains moisture Sent from my SM-P600 using Tapatalk If it's not trying to bite you back it's probably over-cooked! That's my motto. 4
Steve M Posted December 5, 2016 Report Posted December 5, 2016 That looks great Aussie. Tritip used to be more of a west coast thing here but is becoming more popular and accessible. It has become one of my favorite cuts 1
Pequod Posted December 5, 2016 Report Posted December 5, 2016 Still a bit of a challenge to find decent tri-tip here in Northern VA. Sometimes our butcher has one out (yup, ONE) if we're lucky, but extremely overpriced. Someone (over at Guru, I think) posted this supplier (for those of us in continental US): http://www.harterhousemeats.com/our-famous-36-ounce-tri-tip.html I may give them a go once my freezer stocks decrease a bit.
Steve M Posted December 5, 2016 Report Posted December 5, 2016 1 hour ago, HalfSmoke said: Still a bit of a challenge to find decent tri-tip here in Northern VA. Sometimes our butcher has one out (yup, ONE) if we're lucky, but extremely overpriced. Someone (over at Guru, I think) posted this supplier (for those of us in continental US): http://www.harterhousemeats.com/our-famous-36-ounce-tri-tip.html I may give them a go once my freezer stocks decrease a bit. The price looks good. I have been buying Wagyu tritip from Snake River Farms. Pretty pricey so I reserve it for special occasions. I tried the Costco version but it just didn't compare very well. 1
tony b Posted December 5, 2016 Report Posted December 5, 2016 I get mine at Trader Joes. They have both plain and pre-marinated Santa Maria style (my fav). Even if I get a plain one, I end up doing it Santa Maria style with Oakridge rub and post oak & mesquite (I had some red oak, but it's gone and I need to add some to my next Fruita woods order).
tinyfish Posted December 5, 2016 Report Posted December 5, 2016 Looks very juicy and tender. Come to think about it...I've never cooked a tri tip. 1
Pequod Posted December 5, 2016 Report Posted December 5, 2016 3 hours ago, tony b said: I get mine at Trader Joes. They have both plain and pre-marinated Santa Maria style (my fav). Even if I get a plain one, I end up doing it Santa Maria style with Oakridge rub and post oak & mesquite (I had some red oak, but it's gone and I need to add some to my next Fruita woods order). Hadn't thought to look at Trader Joe's. We have one near us, but it is a zoo. Have to steel myself to go in there, but might be worth it for a good tri-tip.
tony b Posted December 6, 2016 Report Posted December 6, 2016 @HalfSmoke definitely worth it. Big fan of many of their pre-marinated meats. 1
Shuley Posted December 6, 2016 Report Posted December 6, 2016 Looks pretty close to a tri tip. Glad you got to try it! It is definitely a favorite of mine and a favorite when I am entertaining. Sent from my iPhone using Tapatalk 1
bosco Posted December 7, 2016 Report Posted December 7, 2016 It looks good to me. The only thing that I can see that he may have done wrong is cut it thin along the angle side. This reuces the bend near the top which makes it hard to see the third muscle. But that is tri-tip, I can tell by the way the meat swelled after cooking. Very distinct looking cut of meat. Tony, since you love Santa Maria style, can you try my rub once and let me know how it holds up against what you have had? Here is one I created and have been very happy with over the past few years. When I get a tri-tip.... this is what goes on it 1 tbsp kosher salt 1 tbsp fine ground black pepper 1 tbsp garlic powder 1 tbsp oregano 1 tsp cayenne pepper 1/2 tsp sage powder 1 tbsp of dried rosemary or fresh chopped 1
Pequod Posted December 7, 2016 Report Posted December 7, 2016 26 minutes ago, bosco said: It looks good to me. The only thing that I can see that he may have done wrong is cut it thin along the angle side. This reuces the bend near the top which makes it hard to see the third muscle. But that is tri-tip, I can tell by the way the meat swelled after cooking. Very distinct looking cut of meat. Tony, since you love Santa Maria style, can you try my rub once and let me know how it holds up against what you have had? Here is one I created and have been very happy with over the past few years. When I get a tri-tip.... this is what goes on it 1 tbsp kosher salt 1 tbsp fine ground black pepper 1 tbsp garlic powder 1 tbsp oregano 1 tsp cayenne pepper 1/2 tsp sage powder 1 tbsp of dried rosemary or fresh chopped I'd give that a try. Oakridge BBQ Santa Maria is my benchmark for Tri-Tip. Seriously awesome stuff.
tony b Posted December 7, 2016 Report Posted December 7, 2016 Printed it off. Will see if I can do some sort of side-by-side with the Oakridge.
