Help me impress my judgy inlaws

[Andy-CaliCowboy]

Andy,
Welcome! I think Tri-Tip is a great option. Brett just nailed it, he just laid out what I was typing before I could finish it. The only details that I was thinking about that Brett did not hit on are the following. I was thinking about the water pan, I like to leave it out when doing tri-tip using the above method, but if you are just learning on the WSM leave the water pan in. Next my goal is to keep the first part of the cook in the 250 range and then dismantle it let the fire heat up and get that nice sear on the outside. Chris has some great advice on using the WSM and as a grill on the homepage check that out. Now Rich, has jumped in as stole my next thought... Cook something before hand. My two thoughts are a true dress rehearsal with a tri tip this weekend, or with the price of beef being so high, I would do a whole spatchcock chicken where I used the same WSM configuration and method where I smoke at 250 ish, then finish with a sear over the bottom of the WSM.

Andy,
Welcome! I think Tri-Tip is a great option. Brett just nailed it, he just laid out what I was typing before I could finish it. The only details that I was thinking about that Brett did not hit on are the following. I was thinking about the water pan, I like to leave it out when doing tri-tip using the above method, but if you are just learning on the WSM leave the water pan in. Next my goal is to keep the first part of the cook in the 250 range and then dismantle it let the fire heat up and get that nice sear on the outside. Chris has some great advice on using the WSM and as a grill on the homepage check that out. Now Rich, has jumped in as stole my next thought... Cook something before hand. My two thoughts are a true dress rehearsal with a tri tip this weekend, or with the price of beef being so high, I would do a whole spatchcock chicken where I used the same WSM configuration and method where I smoke at 250 ish, then finish with a sear over the bottom of the WSM.

Yeah I'm thinking you guys are right about doing a test run this weekend so I can get used to it. and chicken does sound good .
Thanks for the response!

 

[Andy-CaliCowboy]

I agree with Brett and Rich but wanted to add one very important thing. Be sure to slice against the grain. Take a good look at how the grain runs before prepping the TT. You'll see that it runs in 2 different directions. This isn't the most tender cut, by any means, and can be like eating an old boot if improperly sliced.

My strategy when cooking for judgmental people is to cook it the way I like it. No reason you should do all of the work and then be criticized. I'd much rather have a little fun at their expense

Now that you mention the cutting I think you may have solved my mystery why mine were sometimes difficult to dig into after pulling them off the grill. I need to pay more attention to that grain this time.

I like your strategy for dealing with that sort. I'll have to adopt that mindset.

Thanks!

 

[Andy-CaliCowboy]

No imbibing until the meal is served is a tough ask

Exactly. I don’t think I ever put water in my WSM water pan. See, it’s these small details that make for an excellent cook and finished product.

I was in robot mode and only hit the top notes.

The seasoning is important on a TT. I like the beef flavor, so SP is always good. I’d even roast some garlic first until it’s totally softened. Then smush and rub the TT all over with that garlic, then salt and pepper it and leave it exposed in the fridge for 3-4 hours. Then put it on the smoker, 250° is perfect.

And yes, do a trial run first. And serve drinks to the guests. The chef is not allowed to imbibe until the meal is served.

Exactly. I don’t think I ever put water in my WSM water pan. See, it’s these small details that make for an excellent cook and finished product.

I was in robot mode and only hit the top notes.

The seasoning is important on a TT. I like the beef flavor, so SP is always good. I’d even roast some garlic first until it’s totally softened. Then smush and rub the TT all over with that garlic, then salt and pepper it and leave it exposed in the fridge for 3-4 hours. Then put it on the smoker, 250° is perfect.

And yes, do a trial run first. And serve drinks to the guests. The chef is not allowed to imbibe until the meal is served.

No drinking until the meal is served is a tough ask. I'm not sure I can be by a grill without a beer . But I'm always up for a challenge.

Does it run hotter with the pan empty?

 

[Timothy F. Lewis]

Do your best to keep everything in perspective, have a beer! Silly not to have any relaxation beverage while cooking, save the Pappy VanWinkle until after everything is plated!

 

[Grant Cunningham]

No imbibing until the meal is served is a tough ask
I'm not sure I can be by a grill without a beer . But I'm always up for a challenge.

Let me tell you a story…many years ago we were facing our first Thanksgiving without our Dad. My brother volunteered to cook the turkey; he had one of those propane turkey pots, and had used it several times with great success, so it seemed a good decision.

By the time I arrived that day, my brother's grief had gotten the best of him and he’d already had one too many. Nevertheless, we soldiered on. As the oil was heating I asked him how long it took to deep fry a turkey, and he said “oh, about three and a half minutes a pound, and we have a ten-pound turkey”. Good enough, I thought.

He managed to get the bird into the pot without burning down Dad’s shop, and cracked open another cold one. And another. About 25 minutes or so later, I said “how long did you say it needed to cook?” He replied “about four and a half minutes per pound, and this is a twelve-pound bird, so we have another half-hour to go.”

When it was pretty clear the bird was being overcooked, I asked the question again. This time the answer (with some slurring) was “oh, about six minutes a pound, and I think Mom said this one was sixteen pounds.”

By the time I could convince him that we really needed to pull the bird out of the boiling oil, it had the color of the old wood flooring at Louie Mueller’s — and roughly the same hardness and texture. A sharp, pointy knife couldn’t penetrate the skin.

We took it into the house, and everyone gasped in horror at what fate had befallen that poor creature. All except my Aunt, who — trying to make the best of a bad situation — exclaimed “my, what a lovely color!”

So, yeah, don’t imbibe when you cook. The skin you save may be your own.

 

[Richard S]

It's not a very long cook...I recommend doing two roasts, try to find them as close to same size as possible. Whenever I fire up the WSM I like to fill the top rack. You will want some leftovers. Have a couple beers...it is not a very long cook so you need to enjoy yourself while you can! Have fun!

 

[Andy-CaliCowboy]

It's not a very long cook...I recommend doing two roasts, try to find them as close to same size as possible. Whenever I fire up the WSM I like to fill the top rack. You will want some leftovers. Have a couple beers...it is not a very long cook so you need to enjoy yourself while you can! Have fun!

Good idea on planning for leftovers. From what I've read I should only plan for like a 2 hr cook yeah? Not sure how many pounds I'll be cooking yet but it will need to feed 6 people so I was thinking going for 8lbs or there abouts to leave some for tri-tip and eggs the following morning.

Is that estimate off?

 

[Bruno]

Get you brother in law drunk so he’ll think it’s the best thing he’s ever had.

I like to drink while I cook, I just have to make sure the wife’s meat isn’t over done, under done or otherwise not satisfactory or of course it was the booze.

Part of the reason I didn’t bond with my WSM at first is because I was doing over night cooks and dranking up a storm. Then I’d make some stupid mistake. “ I’ll just shut these vents for a few minutes” an hour later “ oh ****”!!!

 

[DanHoo]

Good idea on planning for leftovers. From what I've read I should only plan for like a 2 hr cook yeah? Not sure how many pounds I'll be cooking yet but it will need to feed 6 people so I was thinking going for 8lbs or there abouts to leave some for tri-tip and eggs the following morning.

Is that estimate off?

I like to work meal schedules backwards in time.

Dinner at 7 means the TT is done searing and coming off to rest at 6.40 ( 15 mins rest, 5 mins to carve )

Sear takes 10 to 15 mins so the meat has to be searing at 6.25

If you smoke at 225, and the meat is cold from the refrigerator, plan on 60 to 90 mins depending on size of the TT. Once it is at 123F internal pull it off, wrap it. If it cools off a bit, add few mins to the sear stage.

You mentioned cast iron for searing. I like searing tri tip over fire to get a little burnt fat flavor on the crust, so I can't really comment on CI.

Make sure you have the schedule for the sides worked out so they are ready on time or a little early.

You said you are central valley, maybe look for a Lodi old vine zin. St.Amant has been a good one before. I haven't had it in a couple of years.

St Amant Zinfandel Old Vine Lodi

Lodi, CA- In the heart of the Lodi Appellation. A classic Old Vine Zin - big, ripe, and chewy with rich raspberry and spicy blackberry flavors finishing with soft supple tannins. From the Mohr-Fry Ranch vineyard with 66+ year old vines. Certified green sustainable winegrowing vineyard.

www.totalwine.com

 

[Andy-CaliCowboy]

I like to work meal schedules backwards in time.

Dinner at 7 means the TT is done searing and coming off to rest at 6.40 ( 15 mins rest, 5 mins to carve )

Sear takes 10 to 15 mins so the meat has to be searing at 6.25

If you smoke at 225, and the meat is cold from the refrigerator, plan on 60 to 90 mins depending on size of the TT. Once it is at 123F internal pull it off, wrap it. If it cools off a bit, add few mins to the sear stage.

You mentioned cast iron for searing. I like searing tri tip over fire to get a little burnt fat flavor on the crust, so I can't really comment on CI.

Make sure you have the schedule for the sides worked out so they are ready on time or a little early.

You said you are central valley, maybe look for a Lodi old vine zin. St.Amant has been a good one before. I haven't had it in a couple of years.

St Amant Zinfandel Old Vine Lodi

Lodi, CA- In the heart of the Lodi Appellation. A classic Old Vine Zin - big, ripe, and chewy with rich raspberry and spicy blackberry flavors finishing with soft supple tannins. From the Mohr-Fry Ranch vineyard with 66+ year old vines. Certified green sustainable winegrowing vineyard.

www.totalwine.com

Thanks for that breakdown/way to look at scheduling. I'll definitely keep that in mind, that wine sounds like it will be a great pairing too I'll have to pick up a bottle. Plus I like keeping it local when I can.

 

[DanHoo]

Thanks for that breakdown/way to look at scheduling. I'll definitely keep that in mind, that wine sounds like it will be a great pairing too I'll have to pick up a bottle. Plus I like keeping it local when I can.

If there is a total wine near you check it out. I've been thrilled with the staff in Folsom. More than once I've asked a specific question and the person I asked called in someone else to help. Once it was a bourbon question and the guy was honest and he simply said let me get someone that knows bourbon. Same with wine questions.

 

[Timothy F. Lewis]

When I was in high school, I took several home ec classes, Mrs. Greenman was very serious about making time schedules. I graduated almost fifty years ago and I still do them for almost every “time critical” feast. As time has gone by, the timing has become somewhat more casual. I simply try to get everything prepped for more “linear” execution. Final time has become more flexible. Every time I have the whole shooting match ready to serve, some inconsiderate yutz decided that they can’t be bothered to arrive on time! But, that’s another thread!
Sunday will be grand!

 

[John K BBQ]

I love this forum - s

Welcome, Andy. Where in CA you located?

My fave way I used to do TT on WSM was smoked over oak, till around 120° internal temp.

Then break down the WSM by removing the barrel and then placing your meat and rack atop the direct coals to get a nice crisped sear on the TT.

Here’s a few pics of how the searing went on one of those cooks. TTs were removed at 132° and rested in a foil pan tented for 10 mins.

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I’d recco you just cook from the heart and do your best for you and not get all tangled up in trying to beat or best someone else. Just win on your own successes.

The more passion you put into your food, with Ingredients, methods, flavors and techniques, the better your outcomes will always be. Cooking is all in the small nuanced details.

Looking forward to your pics.

I love this forum - some of my best tri tips have been using methods the same or similar as Brett is describing here. Lots of other great advice here too!

Andy - Not sure how long you've been married, but I also have Judgy in laws, and after about the 10 year mark, I stopped caring a whole lot. This is not to say I don't love them. I do love them, but I take the judgy stuff with a grain of salt. Generally, the inlaw judgy stuff is well intended, they just don't know how annoying it is.

 

[Rich G]

When I was in high school, I took several home ec classes, Mrs. Greenman was very serious about making time schedules. I graduated almost fifty years ago and I still do them for almost every “time critical” feast. As time has gone by, the timing has become somewhat more casual. I simply try to get everything prepped for more “linear” execution. Final time has become more flexible. Every time I have the whole shooting match ready to serve, some inconsiderate yutz decided that they can’t be bothered to arrive on time! But, that’s another thread!
Sunday will be grand!

I always do this, too, TL.....these days it's more so I don't forget anything ("Honey, weren't we going to have potatoes, too??")

 

[Timothy F. Lewis]

I always do this, too, TL.....these days it's more so I don't forget anything ("Honey, weren't we going to have potatoes, too??")

Well, I’ve managed to forget things anyway, I’m not sure how often I seem to skip some sort of ”lesser” item.

 

[Brett-EDH]

No imbibing until the meal is served is a tough ask



No drinking until the meal is served is a tough ask. I'm not sure I can be by a grill without a beer . But I'm always up for a challenge.

Does it run hotter with the pan empty?

Slightly hotter without water in pan. The water helps regulate temp and adds moisture. I never found the need for the steam. Always cooked in WSM dry pan. Vents controlled the temps.

 

[TonyUK]

...............Every time I have the whole shooting match ready to serve, some inconsiderate yutz decided that they can’t be bothered to arrive on time! But, that’s another thread!

Now you've triggered me. Aaargh! Slogged your guts out all day, and.........
You're right. That's another thread.

 

[Tim Campbell]

Lol. Love this thread. Welcome, Andy.

Married 15 years. My in-laws are lovely, but hard to cook for. My FiL is Italian, first generation, and can flat-out cook.

First few years of our marriage, I cooked them everything in my wheel house: Roasts, Chicken or eggplant parm, rouladens, etc. Pricey but really good. And every time, they would politely compliment the cooking despite the fact that they obviously didn't "love" it.

So about 10 years ago they were coming for dinner. I planned absolutely nothing at all. When they asked what was for dinner, I replied "burgers." That's it. Nothing fancy, zero prep work, just some red onion, tomato and lettuce. They looked at me like they'd seen a square egg.

I ran to the store, bought the ingredients, and whipped it all up in like 30 minutes. Served them on rolls with ketchup and mayo. Couldn't have spent more than $10 on the whole shebang.

One minute into dinner and my FiL looks up at me and says, "Holy ****, Tim. This is the best burger I've ever eaten." Only food compliment he's ever given me.

To this day, I will only serve them those same burgers and they still think it's the best thing ever.

Weird.

 

[Bruno]

Lol. Love this thread. Welcome, Andy.

Married 15 years. My in-laws are lovely, but hard to cook for. My FiL is Italian, first generation, and can flat-out cook.

First few years of our marriage, I cooked them everything in my wheel house: Roasts, Chicken or eggplant parm, rouladens, etc. Pricey but really good. And every time, they would politely compliment the cooking despite the fact that they obviously didn't "love" it.

So about 10 years ago they were coming for dinner. I planned absolutely nothing at all. When they asked what was for dinner, I replied "burgers." That's it. Nothing fancy, zero prep work, just some red onion, tomato and lettuce. They looked at me like they'd seen a square egg.

I ran to the store, bought the ingredients, and whipped it all up in like 30 minutes. Served them on rolls with ketchup and mayo. Couldn't have spent more than $10 on the whole shebang.

One minute into dinner and my FiL looks up at me and says, "Holy ****, Tim. This is the best burger I've ever eaten." Only food compliment he's ever given me.

To this day, I will only serve them those same burgers and they still think it's the best thing ever.

Weird.

Awesome!

 

[Timothy F. Lewis]

So, how did it go Andy?