Tri tip


 
John Solak

John Solak

TVWBB 1-Star Olympian
Made a tri tip tonight for dinner. Looking thru the pics I took, not a single one with anything on the grill.

Pulled the tri tip at 120. Cooked it at around 280 dome temp with a little red oak for smoke.
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Got the grill up to around 350* and seared and pulled at 135*
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Sliced.
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Plated. Made some Soup Plantations Joan's Broccoli Madness from a recipe I found not too long ago and toasted a baguette.
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Before I put the tri tip on I had smoked some onions for some french onion soup.
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John, you gotta be livin' in HEAVEN!!!
Forget the shots of the grill, every photo here is AWARD WINNING!!!
Awesome Cook!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.:
Can you elaborate on the onion soup? That looks really good. </div></BLOCKQUOTE>


BBQ Pit Boys recipe. I just do the onions on the grill and cook the soup on the stove top. I omitted the beer and Turkey too.

http://www.youtube.com/watch?v=KIOeJOOM5Es
 
John that is one fine looking Tri-Tip.
Michele that is sad that you cant get Tri-Tips in your town. I can go to my Raleys or Bel-Air grocery store two streets over and pick up a handful of CAB Tri's if I want them.
 
I have a Tri Tip question.

Seems that since this is not necessarily a low and slow cut, it is cooked to an interior temp like a steak or roast.

Well, my wife and I like our steak doneness VERY different. Can I simply cut a tri tip through the "crotch" of the vee and cook each half to a different doneness? Or having cut it down the middle, have I "split the muscle" so that it will leak all of its beefy goodness when cooked and end up dry?
 
cut before the cook.



<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Cutchen:
I have a Tri Tip question.

Seems that since this is not necessarily a low and slow cut, it is cooked to an interior temp like a steak or roast.

Well, my wife and I like our steak doneness VERY different. Can I simply cut a tri tip through the "crotch" of the vee and cook each half to a different doneness? Or having cut it down the middle, have I "split the muscle" so that it will leak all of its beefy goodness when cooked and end up dry? </div></BLOCKQUOTE>
 
The tri-tip triangular shape is ideal for meat cooked to various "done-ness". The tips will be cooked more.

Cutting it in half would work.

The tricky part about tri-tips is the grain. They don't run parallel throughout the whole roast, So cutting them against the grain takes practice.
 
Steve... I have seen at Costco "tri-tip steaks" which appear to be a tri-tip roast cut into strips about 1-1/2" square and 10" to 12" long. This may work for you.

joe
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Cutchen:
I have a Tri Tip question.

Seems that since this is not necessarily a low and slow cut, it is cooked to an interior temp like a steak or roast.

Well, my wife and I like our steak doneness VERY different. Can I simply cut a tri tip through the "crotch" of the vee and cook each half to a different doneness? Or having cut it down the middle, have I "split the muscle" so that it will leak all of its beefy goodness when cooked and end up dry? </div></BLOCKQUOTE>

This tri tip wasn't done to my wife's liking. She took some of the slices and put them in a frying pan and cooked them some more.
 
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