Mediocre Tri-Tip

[Chris Allingham]

Picked up this huge “Angus Beef” tri-tip at the supermarket on a whim. Not labeled as “Certified Angus Beef” and USDA grade not indicated. Not much in the way of marbling. Rubbed with Dalmatian Rub + Kinder’s Buttery Steakhouse rub. Grilled to 130F internal. Outside edge was a bit overdone on the thin end but about right in the center of the roast. Good flavor but not as tender as I’d like, but better than a poke in the eye with a sharp stick!

 

[DanHoo]

Hi Chris, the pic makes it look like it was past 130... Maybe you need a thermoworks smoke

still looks better than the take-out Chinese we had tonight. (it was a long day...)

 

[Chris Allingham]

Maybe you need a thermoworks smoke

You know that the ChefAlarm shown is made by ThermoWorks, right? I've got a Signals, not a Smoke, but for a tri-tip on the grill that's like using a sledge hammer to swat a fly!

 

[DanHoo]

This was in my inbox from thermoworks this morning.

https://blog.thermoworks.com/beef/sous-vide-grilled-tri-tip/?tw=VWB&chan=TVWBB

 

[Mark Silver]

I’ve done Sous Vide Tri-Tip. One of the things I love about tri-tip is the “chewiness” texture of the beef. That “chewiness” goes away when you sous vide the tri-tip. It’s more prime rib like in texture (not that that’s a bad thing).

 

[Chuck-roaniecowpony]

One of the sayings for buying fine european antique shotguns is "buy the gun" and refers to buy based on actual observed quality. I think that applies to buying beef.

We have tri-tip more than any other cut, since we love it and it gets the most request by friends asking me to cater their events. I am the guy in front of you at the Costco open meat fridge digging through the tri-tip, looking for the most marbled ones.

I'd take Chris' tri-tip over a sharp stick any day.

 

[Chris Allingham]

This was in my inbox from thermoworks this morning.

View attachment 38726

Sous Vide Grilled Tri-Tip: Achieving Perfection Through Thermal Thinking

Perfect tri-tip steak is a pure carnivorous joy. Tri-tip is such a lovely piece of meat. Uninterrupted by fat seams or gristly bits, it’s just one wide, thick swath of beefy goodness, made all the better with a good sear on a hot grill. But the geometry of tri-tip can get in the way of...

blog.thermoworks.com

Yes, in my inbox this morning, too. I don't have a sous vide rig right now, but if I did I'd probably be too lazy to drag it out and set it up for a single tri-tip.

 

[DanHoo]

Yes, in my inbox this morning, too. I don't have a sous vide rig right now, but if I did I'd probably be too lazy to drag it out and set it up for a single tri-tip.

I've been using mine to reheat ribs.

Its a small no frills anov.

 

[ChuckO]

If that's mediocre, count me in! Nicely done Chris

 

[Terry - bbqking]

The sharp stick comment is a regular around my house. We just add stick in the eye. Personally tri tip is a staple, go to beef at least once a month around my house. I always use a Weber kettle, indirect with wood chunks. Yours looks excellent! Well done.

 

[C Lewis]

It sure looks good, Chris. I usually cook mine indirect until 110, then sear about 2 min per side 2X. Never thought of grilling all the way to the end, maybe I'll try the next one that way. Hard to tell in the pic, but it looks like you slice yours a little different then mine, I go from the top point, where your probe is at, and make my way to the thinner point, if that makes sense. Probably makes no difference, as long as it's cross grained, just thought I'd mention it. Either way, looks delicious and juicy!