Thoughts On Day In Advance Tri Tip?


 
Michael M.

Michael M.

TVWBB Fan
Wanted to get some opinions. I do tri-tip often and have a good system for it and it comes out great. . I have noticed when I have leftovers the next day (even just cold) they seem to pick up some smokiness and flavor.

I'm having a large Superbowl party on Sunday and plan to do 4 tri tips for the group. Have any of you done them a day in advance and then warmed them up next day for a group?

My thought is to do them Sat night, wrap them up tight in foil in the fridge, and then slice and crockpot 'em before kickoff.

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Warming it up in the crock pot is a fine idea. Maybe take them off the smoker a little sooner than you normally would so they can finish cooking to med rare-medium in the crock pot.

I did this recently with a sliced pork butt and everyone raved about how good it was the next day.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael M.:
Wanted to get some opinions. I do tri-tip often and have a good system for it and it comes out great. . I have noticed when I have leftovers the next day (even just cold) they seem to pick up some smokiness and flavor.

I'm having a large Superbowl party on Sunday and plan to do 4 tri tips for the group. Have any of you done them a day in advance and then warmed them up next day for a group?

My thought is to do them Sat night, wrap them up tight in foil in the fridge, and then slice and crockpot 'em before kickoff.

wsmsmile8gm.gif
</div></BLOCKQUOTE>

Michael, I am planning on cooking a tri tip Sunday also. Was wondering if you might share your method. I have cooked one, but a while ago. Mark
 
Don't slice the tri tip until you get ready to put it on your buffet etc. The smoke will be on the outside. Be sure and slice on the bias as I'm sure you do.

I wrap the slices and warm in the oven on 200 so they don't cook more. I will put the slices in a crock pot on low and even turn it off once the crock is warm so it doesn't cook.

But I also serve the slices at room temp for sandwiches. I include a trio of fancy mustard of some kind, chipotle/garlic mayo and horseradish sauce for the rolls.
 
How many lbs are you planning. If it were me I would do them the day of as they cook in an hour. If you are not wanting to be grilling while your guest are there, finish them before the get there and hold wrapped in a cooler
 
Hey Michael, I picked up a tri-tip today for my first attempt at cooking one Sunday. Mind sharing your recipe/system? I've read some high-heat and low and slow recipes. Not sure how I want to cook them on my WSM.
 
IMO, if you are doing high heat, best not to cook it in advance with tri-tip. In my experience, it bleeds more than other meats, and loses its juiciness. You will see this if you wrap it in foil and put it in a cooler.
I am talking about high heat method found on this site, though. Low & slow might be okay.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Zach (Seattle):
Hey Michael, I picked up a tri-tip today for my first attempt at cooking one Sunday. Mind sharing your recipe/system? I've read some high-heat and low and slow recipes. Not sure how I want to cook them on my WSM. </div></BLOCKQUOTE>

Hey Zach,

I would recommend this recipe right here on this website:

http://virtualweberbullet.com/tritip1.html

I like it because it is a simple rub w/o a marinade. If you are going to cook with a nice cut of meat like tri-tip, no need to marinade it. And I always cook mine over high heat (WSM with no water pan in). I have had it low & slow too, and I actually prefer the high heat method. Adds a little more variety in terms of texture to the meat.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">If it were me I would do them the day of as they cook in an hour. </div></BLOCKQUOTE>
So would I. I see no advantage - and a risk of disadvantage - cooking earlier, at least if you are looking for medium-rare/medium.
 
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