More Cheap Tri Tip

[Mark_E]

That's a nice looking TT, before and after, nice cook. You only trimmed of 20%, that's good, I more often than not, trim 50% The TT would be lucky if it saw a 15 minute rest, LOL I usually start slicing within 10 minutes from pulling it off the grill. But I only slice what I think we'll eat that night. Then next day, I slice the refrigerated remaining TT, and can get really nice thin slices, that fry up nicely in the CI Skillet

Well, I am impressed by the lack of spilled juice on your board and I thought maybe you rested it longer. You probably know about the rest controversy - does juice spill out when you slice right away or does it redistribute if you rest? I am not totally convinced one way or the other quite yet, but my suspicion is that resting holds the juices in. As you can see, I've got close to zero juices spilling out and I rested it quite a while. But yours looks good too. And yes, slice super thin, like shavings, makes an unbelievable sandwich. I don't fry the slices though. I reheat the whole roast in the oven low and slow, then slice.

 

[ChuckO]

Well, I am impressed by the lack of spilled juice on your board and I thought maybe you rested it longer. You probably know about the rest controversy - does juice spill out when you slice right away or does it redistribute if you rest? I am not totally convinced one way or the other quite yet, but my suspicion is that resting holds the juices in. As you can see, I've got close to zero juices spilling out and I rested it quite a while. But yours looks good too. And yes, slice super thin, like shavings, makes an unbelievable sandwich. I don't fry the slices though. I reheat the whole roast in the oven low and slow, then slice.

This is my TT breakfast go to: Eggs, Cheese and Tri Tip

 

[Kemper Morris]

I’ve never had Tri-Tip

 

[Mark_E]

I’ve never had Tri-Tip

My wife and I agree - the most delicious hunk of beef we've ever tasted in our lives was a tri tip. Better than prime rib, better than picanha. Might be worth checking out. It can be hard to find depending on where you are. Around here in Maryland, the normal chain grocery stores don't have it. You have to go to a local butcher.

 

[Kevin L (NKY)]

I cooked Tri Tip a few times but never got quite right for my tastes, so I was cruising U Tube and came across a fellow that showed you Tri Tip two ways, 1st is the standard way I had been cooking them, and then there was a overnight dry age one that came out real juicy.
So I tried it for my church fellowship luncheon.
I rinsed it dried it trimmed it, then I used a sharp tool to poke holes for tendering and allow the oil and salt in ( I used stainless steel chop sticks because I have them).
Anyway I oiled the meat with sesame oil and the coat with salt on a rack put in frig uncovered over night. Pull out before starting fire, I then add some oil and pepper,garlic, and onion flakes, as already salted. Now this was like 8 AM our lunch is like noon. So I cooked a reverse sear, and then wrapped in paper with talow to help keep moist, which I found out I did not really need.
Then into the cooler in towels.
I removed and sliced and the juice just flowed out very nice and steady, this was around 5lbs and there was many others items to eat and about 60-70 people and there was none left, I was asked two things, how did I cook it so it was so juicy, and next could I bring two!!

 

[Kevin L (NKY)]

Here is the link. Enjoy it is worth it.

 

[Brett-EDH]

I cooked Tri Tip a few times but never got quite right for my tastes, so I was cruising U Tube and came across a fellow that showed you Tri Tip two ways, 1st is the standard way I had been cooking them, and then there was a overnight dry age one that came out real juicy.
So I tried it for my church fellowship luncheon.
I rinsed it dried it trimmed it, then I used a sharp tool to poke holes for tendering and allow the oil and salt in ( I used stainless steel chop sticks because I have them).
Anyway I oiled the meat with sesame oil and the coat with salt on a rack put in frig uncovered over night. Pull out before starting fire, I then add some oil and pepper,garlic, and onion flakes, as already salted. Now this was like 8 AM our lunch is like noon. So I cooked a reverse sear, and then wrapped in paper with talow to help keep moist, which I found out I did not really need.
Then into the cooler in towels.
I removed and sliced and the juice just flowed out very nice and steady, this was around 5lbs and there was many others items to eat and about 60-70 people and there was none left, I was asked two things, how did I cook it so it was so juicy, and next could I bring two!!

If you like wine, marinate a TT in some Zinfandel wine and a light coating of Montreal seasoning. Cook direct over medium hot coals and flip every 5 minutes. Cook time will run 35 minutes or so. Pull at 125°, then fully wrap in heavy duty foil to rest for 15 minutes.

Then slice across the grain on both sides of the TT as the grain changes in the muscle.

 

[Kevin L (NKY)]

If you like wine, marinate a TT in some Zinfandel wine and a light coating of Montreal seasoning. Cook direct over medium hot coals and flip every 5 minutes. Cook time will run 35 minutes or so. Pull at 125°, then fully wrap in heavy duty foil to rest for 15 minutes.

Then slice across the grain on both sides of the TT as the grain changes in the muscle.

Sounds great, but i and wife have issues with alcohol, but for those who can please do it sound a mellow flavoring. And yes always cross grain slicing, for a smoother better chew.

 

[Mark_E]

I cooked Tri Tip a few times but never got quite right for my tastes, so I was cruising U Tube and came across a fellow that showed you Tri Tip two ways, 1st is the standard way I had been cooking them, and then there was a overnight dry age one that came out real juicy.
So I tried it for my church fellowship luncheon.
I rinsed it dried it trimmed it, then I used a sharp tool to poke holes for tendering and allow the oil and salt in ( I used stainless steel chop sticks because I have them).
Anyway I oiled the meat with sesame oil and the coat with salt on a rack put in frig uncovered over night. Pull out before starting fire, I then add some oil and pepper,garlic, and onion flakes, as already salted. Now this was like 8 AM our lunch is like noon. So I cooked a reverse sear, and then wrapped in paper with talow to help keep moist, which I found out I did not really need.
Then into the cooler in towels.
I removed and sliced and the juice just flowed out very nice and steady, this was around 5lbs and there was many others items to eat and about 60-70 people and there was none left, I was asked two things, how did I cook it so it was so juicy, and next could I bring two!!

Haha - I'm extremely familiar with that Postal video. I've watched it at least a half dozen times. I like him a lot and I think he does a great job.

However, the slicing bugs me.

As he slices, the juices spill all over the board and he begins making comments about the juices.

"This tri tip is literally swimming in juices."

"The juices are just literally running everywhere"

"There's lots of juices flowing everywhere"

He's not lying. In the first shot, he's got a board with a slot around it to catch the juices, and it begins to fill to the rim even as the board is covered. The second shot, the slot is magically empty because he apparently drained it out between shots. But still, the juices are running across the board. You can see the juices puddling and flowing.

Is that what we want? Do we want juices running everywhere? I think not. I think we want the juices to stay in the meat.

Here's another vid showing the exact same thing. Again, I like this guy a lot. But look at those juices pouring out!

So what is the problem?

I believe the problem is in the rest - or lack thereof.

Many on youtube and other sites are arguing that it makes no difference to "rest" the meat or to cut right into it. They run various experiments and show that the juice loss is very similar.

Then I ran across a video posted fairly recently by a Michelin trained chef who explains indirectly that most people don't understand what resting is, and how to do it. He says a hunk of beef that's pulled out of the cooker and rested until the meat peaks or otherwise reaches the idea internal temp is not rested meat. He explains that the rest doesn't begin until the IT reverses direction and starts going the other way - that is, down. And he says this should be done for roughly ten minutes for the steak in his example.

He says some call this a "double-rest" but it's really not. Because the rest doesn't start until the meat hits peak IT, he explains.

If you pull the meat out of the cooker and put it on a board, it is not resting. It is still cooking. It's carry-over cooking. And the vast majority of cooks, including accomplished cooks, don't understand this.

But I've found that if you follow this guy's technique, then slice into your meat - there is virtually no juice spillage. I've done this several times and I am repeatedly amazed at how little the juices flow out of the meat.

Here is a pic of a tri tip I cooked last Sunday. Hardly any juice spilled out. Almost zero. And yet it had all the attributes you would want - it was juicy and tender. And no, juices did not drain out during the cook, or during the carry over cook, or during the rest.




Here is the vid of the Michelin trained chef. Watch his technique closely and listen to his explanations.

 

[ChuckO]

If you like wine, marinate a TT in some Zinfandel wine and a light coating of Montreal seasoning. Cook direct over medium hot coals and flip every 5 minutes. Cook time will run 35 minutes or so. Pull at 125°, then fully wrap in heavy duty foil to rest for 15 minutes.

I can confirm: Montreal has a nice marinade; Montreal Steak. They suggest using wine instead of water and I drink Zinfandel (box, LOL) and it's a really nice marinade. I've just recently discovered their Griller's Choice marinade, and I like it, possibly even more than Montreal Steak marinade

 

[ChuckO]

Darn nice Try Tip ChuckO, how you liking the new digs?

I'm loving it up here. We had a pretty good snow 12/14/24 but it's been Blue Bird weather ever since. The elders of the area are concerned about drought, not because of running out of water, but because of fire concerns. You have to constantly be aware of conditions, a couple weeks ago a Tornado touched down in Cottonwood. I'm 30+ miles NE of Cottonwood so it was of no concern to me, but it's the "ya never know" that you keep a weary eye out for

 

[Kevin L (NKY)]

Haha - I'm extremely familiar with that Postal video. I've watched it at least a half dozen times. I like him a lot and I think he does a great job.

However, the slicing bugs me.

As he slices, the juices spill all over the board and he begins making comments about the juices.

"This tri tip is literally swimming in juices."

"The juices are just literally running everywhere"

"There's lots of juices flowing everywhere"

He's not lying. In the first shot, he's got a board with a slot around it to catch the juices, and it begins to fill to the rim even as the board is covered. The second shot, the slot is magically empty because he apparently drained it out between shots. But still, the juices are running across the board. You can see the juices puddling and flowing.

Is that what we want? Do we want juices running everywhere? I think not. I think we want the juices to stay in the meat.

Here's another vid showing the exact same thing. Again, I like this guy a lot. But look at those juices pouring out!

So what is the problem?

I believe the problem is in the rest - or lack thereof.

Many on youtube and other sites are arguing that it makes no difference to "rest" the meat or to cut right into it. They run various experiments and show that the juice loss is very similar.

Then I ran across a video posted fairly recently by a Michelin trained chef who explains indirectly that most people don't understand what resting is, and how to do it. He says a hunk of beef that's pulled out of the cooker and rested until the meat peaks or otherwise reaches the idea internal temp is not rested meat. He explains that the rest doesn't begin until the IT reverses direction and starts going the other way - that is, down. And he says this should be done for roughly ten minutes for the steak in his example.

He says some call this a "double-rest" but it's really not. Because the rest doesn't start until the meat hits peak IT, he explains.

If you pull the meat out of the cooker and put it on a board, it is not resting. It is still cooking. It's carry-over cooking. And the vast majority of cooks, including accomplished cooks, don't understand this.

But I've found that if you follow this guy's technique, then slice into your meat - there is virtually no juice spillage. I've done this several times and I am repeatedly amazed at how little the juices flow out of the meat.

Here is a pic of a tri tip I cooked last Sunday. Hardly any juice spilled out. Almost zero. And yet it had all the attributes you would want - it was juicy and tender. And no, juices did not drain out during the cook, or during the carry over cook, or during the rest.


View attachment 106633

Here is the vid of the Michelin trained chef. Watch his technique closely and listen to his explanations.

They go and do a great prep and cook of the selected protein, only to screw it up for the sake of a camera shot.
Yes a bit longer rest and different angle would have been better, must of been in a hurry for lunch!!!

 

[John Saldana]

TriTip is our go to favorite on the CHARCOAL grill, lay out a ring of fire on the 26" kettle and lay the TriTip in the center for 45 min to an hour turning every 15 min.