Tri-tip planned this weekend. Any tips are appreciated

[Tuckerjr]

This coming weekend I plan to make a run at a couple tri-tips. There are a few posts out there but,not a ton. I was hoping to hear from all the fine folks here on any tips or suggestions. My plan is to cook it low & slow with R&O lump mixed with bourbon barrel wood & probably just a simple dry rub. Please any & all experienced tri-tippers chime in. Thanks !

[philpom]

This coming weekend I plan to make a run at a couple tri-tips. There are a few posts out there but,not a ton. I was hoping to hear from all the fine folks here on any tips or suggestions. My plan is to cook it low & slow with R&O lump mixed with bourbon barrel wood & probably just a simple dry rub. Please any & all experienced tri-tippers chime in. Thanks !

Hi,

In my opinion it should be cooked to medium rare, pretty fast, start at 350ish - 140 internal. Maybe some kosher salt and fresh ground pepper on the outside and let it set over night wrapped in plastic. After you pull it from the cooker let it rest. Cut it in to 1/2 inch pieces and serve it hot with green beans and potatoes or shave it and have some GREAT cold sandwich meat - or both.

No matter what, make sure you cut it across the grain! Good luck and post some photos.

[DeanCHS1980]

I am not that familiar with this cut of meat. Looking forward to reading your results as well as reading the posts of others with expertise!

[Ross]

The traditional Santa Maria style, which kind of made tri tip popular, calls for a very hot open pit fire, with lump and smoking woods. This is a good way to do it, if you like a nice char on the outside, and more pink/red rare in the middle, and medium/medium rare at the ends. However, for me, no one in my family really likes meat less than medium, perhaps a hint of medium rare right in the center, but, for the most part, about a consistent medium/medium rare throughout the entire roast, with a nice hint of smoke from a favorite smoking wood. To achieve this, I would recommend a reverse sear method, where you start the roast out indirect heat about 250-275, with some chunks of your favorite smoking woods. Cook it at that temp until you get about 5 degrees from your target temp. Then, move the meat to direct heat. This would mean taking away your indirect diffuser, if that is what you are using, and get the coals red hot, then put the meat back on and sear on both sides about 4-5 minutes a side. One advantage I have with the Vision's very large fire box is I am able to mound the coals all over to one side, creating a direct and indirect cooking zone on the grill.

I really think on a kamado the reverse sear is the only way to go with a thicker cut of meat. It is easy to crank up the heat at the end of your cook to do a sear on a kamado. However, once to get the kamado to searing temps, it's a challenge to get the temp back down to a lower temp.

DurHusker absolutely nailed a tri tip recently doing it this method. Check it out:

viewtopic.php?f=10&t=1874&p=12110#p12110

I wrote this some months ago about "the Finney Method", or "Reverse Sear Method", and why I believe it's the way to go, especially for novice kamado enthusiasts, which I still consider myself....

viewtopic.php?f=35&t=427&p=2207

[DerHusker]

I really think on a kamado the reverse sear is the only way to go with a thicker cut of meat. It is easy to crank up the heat at the end of your cook to do a sear on a kamado. However, once to get the kamado to searing temps, it's a challenge to get the temp back down to a lower temp.

DurHusker absolutely nailed a tri tip recently doing it this method. Check it out:

http://www.kamadoguru.com/viewtopic.php ... 110#p12110

That was some of the best eating I've had in a long time. My only mistake was I didn't really cut the meat against the gain that 1st day. It was still very good but it was even better when I cut it properly the second day.

BTW I just picked up 4 more Tri-tips @ $2.99 lb.

[Ross]

Yeah, they went down to $3.49, here in Nor Cal at one store. I bought a couple tonight, myself...

[Tuckerjr]

Thank you for the tips & suggestions. I think I will do the reverse sear on this go around. I will snap some pics & let you know how it turns out.

[IrvinF]

Thank you for the tips & suggestions. I think I will do the reverse sear on this go around. I will snap some pics & let you know how it turns out.

I'd love to know how it turns out also. As far as carving up a tri-tip this may help as it is a little unconventional.

http://m.youtube.com/watch?v=gmxHmuV4vTU

[Tuckerjr]

Thanks Irvin. I will put this info to good use

[Tuckerjr]

Here is a pic of the tri-tips once they came off the grill ! Resting now will update again once I slice into them.

[Tuckerjr]

Ok here are the final results after slicing & filling my plate. Another successful cook on the Char Griller Kamado.

[DerHusker]

Ok here are the final results after slicing & filling my plate. Another successful cook on the Char Griller Kamado.

Can I come over for dinner?

[Tuckerjr]

I will throw a plate in the oven for ya Derhusker.....lol. It was good but, I have had better for sure. Tri-thaters the most challenging so far.

[philpom]

I will throw a plate in the oven for ya Derhusker.....lol. It was good but, I have had better for sure. Tri-thaters the most challenging so far.

I'm a day late but anything left for me?

[captndan]

I cook tri tip when I can get it. Love that stuff. Nothing fancy just a little Montreal and EVOO. Throw them on a hot grill close the lid and after about four minutes flip and finish with the lid open and the fire roaring.