erik6bd Posted September 2, 2017 Report Posted September 2, 2017 I'm starting to think that Tri Tip is my new favorite meat Sent from my SAMSUNG-SM-G935A using Tapatalk 5
MacKenzie Posted September 2, 2017 Report Posted September 2, 2017 erik, that steak looks wonderful. It is sooooooo juicy. 1
Bruce Pearson Posted September 2, 2017 Report Posted September 2, 2017 Looks yummy. I smoked a tri tip a few months ago, it was the best tasting beef I have ever had. I have a snake River Farms try tip in the freezer may try smoking it this weekend. 2
JDBBQ Posted September 2, 2017 Report Posted September 2, 2017 Looks great - how do you cook a tri tip - low and slow like a brisket or grilled more like a steak? Thanks 1
Bruce Pearson Posted September 2, 2017 Report Posted September 2, 2017 I did mine low and slow with the smoke pot. Didn't take that long to cook though. 1
Tyrus Posted September 2, 2017 Report Posted September 2, 2017 Nice cook. Great action shots and a wonderful cutting board. Did u make it? They must grow cattle bigger out west because my tri-tip was somewhat smaller. 1
DennisLinkletter Posted September 2, 2017 Report Posted September 2, 2017 Just a head's UP.. with TriTips it's easy to not see where the grain turns.. Really important to cut these across the grain and at a bias so you get more face on your slices..
erik6bd Posted September 2, 2017 Author Report Posted September 2, 2017 Nice cook. Great action shots and a wonderful cutting board. Did u make it? They must grow cattle bigger out west because my tri-tip was somewhat smaller. Had the cutting board custom made it's mesquite woodSent from my iPad using Tapatalk 1
ckreef Posted September 2, 2017 Report Posted September 2, 2017 Great looking cook and cutting board too. 1
tony b Posted September 2, 2017 Report Posted September 2, 2017 7 hours ago, JDBBQ said: Looks great - how do you cook a tri tip - low and slow like a brisket or grilled more like a steak? Thanks I do it like a reverse seared steak. Slow roast on the indirect side of the grill (basket splitter in place) on the main grate until medium rare (130F), then a quick sear on each side on the lower grate (about 2 minutes on each side, flipping after 1 minute - so 2 shots on each side total) to get some nice crust. Secret ingredients - Oakridge BBQ Santa Maria style rub and red oak for smoke! Alternate method - rotisserie basket/OctoForks over direct heat. 1
Aussie Ora Posted September 3, 2017 Report Posted September 3, 2017 YumOutback Kamado Bar and Grill 1
Shuley Posted September 3, 2017 Report Posted September 3, 2017 I have not done tri tip for a while.... probably my favorite thing to GRILL for a gathering. I need to do one soon. Maybe next weekend 1
