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| Celebrating 10 Years Online! ~ 1998-2008 |
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TVWBB Super Fan |
I made my first tri-tip last night. I built an indirect fire on my OTG, banking all of the coals to one side. Rubbed the tri while the coals were heating up.
Placed on the grill indirect, targeting a reverse sear when the temp was around 115-120. Well, I was watching the Bears game and having a cocktail or two....The second time I checked the temp it was at 140  So, I had a nicely flavored piece of leather. Despite being chewy, the meat had a really good flavor. This was from Trader Joes, and I paid $5.49 / pound. I noticed they sell cryovacs at Costco for $3.49 / pound, and you get 6 or 7 in the pack. I didn't want to pull the trigger at costco until I knew whether or not I liked them. I'll be picking up a pack next time I'm there - these are good, despite my cooking failures. 3 WSM, 22.5" OTG, Genesis Silver B |
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TVWBB Fan |
The very reason I shy away from reverse sear. I often seem to catch my temps a little late. I currently sear at the start of cook.
P.S. I do beleive the reverse sear works but not if you do not catch the temp on time. Steve Whiting Weber Smokey Mountain, Weber EP-320, Weber One-Touch Gold, Weber One-Touch Platinum, Weber Smokey Joe Silver "I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals." Winston Churchhill |
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TVWBB Guru |
For a lean cut like a tri tip you don't really want to go to a higher temp of 125º-130º. In that case you should cook indirect until you get to between 105º-110º, at that point remove from the heat and tent loosely with foil. Crank the heat on the grill and then sear over direct heat until you're to approximately 5º of your desired doneness. Larry Wolfe |
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TVWBB Pro |
costco has tri tips that look like wedges. get these. get the cheaper ones that are not trimmed. trim them yerself but leave a small fat layer on. cook to about 125 or so then reverse sear. i rub mine with mustard and kosher salt and cracked pepper a few hours before cooking. the thisker cuts tend not to overcook nor get chewy.
george cant live without spam |
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TVWBB Super Fan |
I've been quite pleased with the quality of meat I get from COSTCO. If I don't get all natural from the Farmer's Market, this is really the only large store I buy from. I'd say take the chance on the tri-tips (and let us know), you can vacuseal and freeze - and besides if they are not great grilling they will make really good chili
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TVWBB Super Fan |
I feel your pain Pat, I ruined one a few weeks ago...but mine was pretty tender, just not pink inside how I like it. I'll pull the next one quicker...if I do it on the WSM.
I normally use on kettle for it. Cheers, Alan - in search of the smokin' gun that the bullet came from. |
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TVWBB Super Fan |
Next time, if you catch it too late on the slow ramp up on a reverse sear, if it's not too late, or even if it is, just remove the steak completely until it cools down. Then sear it.
If it hit 140, that's past medium rare but still medium I think? So if you let it drop way back down, and do a sear, it wouldn't have went past 140. Of course if you have hungry people who want to eat now, that won't help much. But tell them, you wait or you get an overdone steak. Or better yet, cut the sucker in half. and wait for yours  |
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