Well, Ray B. cooked one, but ate it before he could get pics

Robert Clark did his first one, and posted pics in the "Barbeque" section. I did my first one today....here's my "report" !

I did this one reverse sear, using the kettle...The Treuth tri was nicely marbled...here's a pic of the "bottom" of the tri...the big cut in it was NOT done by me....it came that way !

Bottom

Here is the "top" of the tri....left the fat cap mostly intact, except for a nasty-looking bloody spot (a vein ?)

Top

Here's the tri, dusted with SusieQ from Bryan S., along with the Jack Daniels oak chips soaking, the COTC (Still getting great corn here !), and...ummm....the Jim Beam I don't suppose anyone would believe me if I said my wife was drinking the Beam...

Ready To Go

Moved it to direct sear at ~110....we like it a little more rare than it seems most of you shoot for...pulled it off the direct sear at ~115...BUT....I moved the probe a little (about 1/2 inch) from it's original location, and the temp dropped a LOT...down to ~100 ! Went ahead and foiled it to rest....initially got a 144 reading in the foil after the sear, but it dropped quickly.

Ready to Foil



Here is the final product...red enough to make Bryan puke in the thick end, but that's the way the wife likes it I'm cool with it that rare, too, but the thinner tip was a little more to my liking. We figure the leftovers (not many) will hold up a little better to the re-heating.

Dean...

BTW....sorry 'bout the multiple posts and edits....having problems with links to my photo album...

This message has been edited. Last edited by: D Larsen,

Dean....looks good to me!

And yeah, I believe you....the wife probably drank the whole bottle!!

quote:

Originally posted by Wayne Truelove:
Dean....looks good to me!

And yeah, I believe you....the wife probably drank the whole bottle!!

Thanks, my friend ! Of course she did....I was too busy cooking

Dean...

quote:

Originally posted by D Larsen:
Of course she did....I was too busy cooking

Dean...

Hmmmmm.....pull my other leg and it'll play Jingle-Bells for you!

Looks good Dean, little red but thats how my steaks have been coming out lately. I think my preference is leaning toward the red these days. I wish I could try my hand at a Tri...maybe some day I'll stumble upon one.

Brandon

quote:

Originally posted by Brandon A:
Looks good Dean, little red but thats how my steaks have been coming out lately. I think my preference is leaning toward the red these days. I wish I could try my hand at a Tri...maybe some day I'll stumble upon one.

Brandon

Thanks, Brandon !

Ya, I was a little surprised at how red it was as I sliced it...it's funny....the REAL red slices (only a couple) were kinda chewy....the brownish tip was kinda chewy....but the "warm, pink" part was perfect ! I thought it also needed more SusieQ, but the wife thought it was perfect...

We lucked out in finding this supplier of tri's on the east coast....thanks to Ken Stevens...it's a great cut of meat, so I hope you can find one and report on YOUR experience We'll probably do cheese steaks with the "leftovers" !

Dean...

Any idea as to why when I click on the pics links my browser shuts down.. It's only happening on the OP links.

quote:

Originally posted by Steve Forwe:
Any idea as to why when I click on the pics links my browser shuts down.. It's only happening on the OP links.

Steve,

That was happening to me last night when I was trying to get my OP up !! Then it started working, and it's working now.

No idea what was/is wrong...Weird

Dean...

Tri does have some chew but the sliced pic looks like you might have cut it with ther grain...? Or is it just the pic?

Looks good though. I tend to favor tri med-rare/med, and more tender cuts of beef (and lamb) more rare/med-rare.

What did you serve with?

Brandon-- I've e'd a contact in Iowa to see if he knows a source near you (and a source for Prime, which I believe you mentioned elsewhere not being able to find.

That color looks about perfect for my taste. I love the fat cap and the marble on these Tri's. Adds some nice flavor. Yeah, it does look from the pic as though it was cut with the grain? I've made that mistake on one of my earlier tri's from TJ's. Makes a big difference.

Kevin and Ray,

You know what ? I have to sheepishly admit...I didn't even THINK about the grain

Well, I consider it one more step up the tri-tip learning curve.

Thanks, Guys !

Dean...

quote:

Originally posted by K Kruger:

Brandon-- I've e'd a contact in Iowa to see if he knows a source near you (and a source for Prime, which I believe you mentioned elsewhere not being able to find.

Much appreciated Kevin, hope your contact has some ideas!

Brandon

Does slicing against the grain give better presentation or does it effect the taste of the tri tip?

It affects perceived tenderness. Cutting across the grain means the muscles fibers are short--only as wide as the slice--so chew more easily, especially cuts that havea normally chewy grain or are cooked in such a way that chewiness is highlighted.

Brandon-- Nothing yet.

Thank you Kevin, what other cuts of meat would you usually want to cut across the grain with?

Any and all that require slicing thinly: the roasts typically used for 'roast beef', i.e., top and bottom round roasts, eye of round, knuckle (aka sirloin tip); tougher steaks or steak-like cuts like tri-tip, ball tip, flap, flank, hanger; leg of lamb (from older animals); fresh ham, depending on how it's cooked; turkey breast, especially if from larger or free-range birds; and similar cuts from other animals like venison, bison, etc.

Thank you Kevin: I've always been a Meatatarian (as per the new Burger King commercial) but its always been store prepared. I'm looking to expand my meat R'epertoire beyond the usual burgers and franks. I love the knowledge of all things meat that this site offers

quote:

Originally posted by D Larsen:
Kevin and Ray,

You know what ? I have to sheepishly admit...I didn't even THINK about the grain

Well, I consider it one more step up the tri-tip learning curve.

Thanks, Guys !

Dean...

Then you gotta try it on the next one. I'm sure you will notice the difference in a significant way. I know I did once I got it right. I was so used to the top loin (london broil) where cutting cross grain was typically across the narrower dimension.

I didn't even think on the first TJ's tri I cooked and just cut across the narrower dimension as well. Turned out after cutting I noticed that I had cut with the grain. And I actually only noticed after cutting the leftover. After that I paid attention and the Tri seemed even more tender than top loin than the first!