Treuth's Tri-Tip Cook

[Bryan S]

Well it was still semi frozen, but the Susie Q's is on both sides and it's getting happy in the WSM. Cooking over Hump lump. and one very small piece of red oak wood. The Tri has excellent marbling through it. It's a shame that a good bit of the fat cap was removed, but the marbling in this Tri is outstanding, so no worries. I never had one look that good. Thanks Dean, much appreciated Bud.

Link to Tri-Tip pictures.

 

[r benash]

Bryan - where did you buy? Directly over the coals (no pan)?

 

[Bryan S]

Originally posted by r benash:
Bryan - where did you buy? Directly over the coals (no pan)?

Ray, I think you missed this thread, seems you were away for awhile. Link to thread about Treuth's.
Yep direct over the lump on the lower grate. I've been making steaks and chicken like this for the past several months. Very happy with the results. I get a good hot temp and nice char.

 

[J Martin]

Bryan...am I doing something wrong? Evertime I click on your thumbnail pics, all I get is a red x.

 

[Bryan S]

Originally posted by J Martin:
Bryan...am I doing something wrong? Evertime I click on your thumbnail pics, all I get is a red x.

It's prob your security stettings. That link is to a public album. You're the first I heard that gets the red x's. What OS are you using and what Internet Browser? Firewall? If you right click on the red X you can choose show picture, sometimes that works.

 

[Tom Chips]

I need to get a bigger knife. Those slices are perfect. They look like they were laser cut.

Beauty of a tri there.



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[J Martin]

Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Martin:
Bryan...am I doing something wrong? Evertime I click on your thumbnail pics, all I get is a red x.

It's prob your security stettings. That link is to a public album. You're the first I heard that gets the red x's. What OS are you using and what Internet Browser? Firewall? If you right click on the red X you can choose show picture, sometimes that works. </div></BLOCKQUOTE>

was my security security settings...BTW...looks great...I gotta do a tri.

 

[Bryan S]

Originally posted by Tom Chips:
I need to get a bigger knife. Those slices are perfect. They look like they were laser cut.
Beauty of a tri there.

Tom and J Thanks.

Tom, here's the knife I use. It makes short work of ham, brisket, Tris etc. I know it's a stamped steel blade, but I got to tell you I really like it. They have them without the granton edge also for like $10.00 cheaper IIRC. I also bought it from this link about 3 years ago. Forschner 14" Granton Edge Slicer

J, glad to hear you got it fixed.

 

[J Martin]

Cooks Illustrated or "America's Test Kitchen" just recommended your brand of knife last night.....I was actually gonna post a post on what knife everyone uses but haven't yet.

 

[r benash]

Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
Bryan - where did you buy? Directly over the coals (no pan)?

Ray, I think you missed this thread, seems you were away for awhile. Link to thread about Treuth's.
Yep direct over the lump on the lower grate. I've been making steaks and chicken like this for the past several months. Very happy with the results. I get a good hot temp and nice char. </div></BLOCKQUOTE>

Oh man - you're right I did miss it. And what's a shame is that I had traveled to WV. I went down through Baltimore on 95 on my way to Virginia to pick someone up (fishing trip to the New River Gorge). I could have stopped at Treuth's on my way back Monday. Looks like they were closed anyway. Shucks.

Well at least I know the source. I get down through Baltimore on occasion.

 

[D Larsen]

Bryan,

The tri looks great ! Man, I KNEW I should've kept one of the bigger ones and given you the 1.4 pounder

My next one will get more of the SusieQ rub, and I'll try the WSM rather than the kettle. Do you get the sear by dropping the grate/tri to the top of the bowl ?

Looks we found a good source for tri's....Ken is gonna be mad at us !

Dean...

 

[Bryan S]

Do you get the sear by dropping the grate/tri to the top of the bowl ?

Dean, It was cooked on the lower grate the whole time, no water pan in. I did not drop to sear. It was a direct cook, but with a good amount of distance from the coals. I really like this method. I just started grilling like this, this year. Works great for Tris, steaks, chicken etc.

 

[Steve Whiting]

Bryan,
I would like to try this method.
How long was the cook?

 

[K Kruger]

It really looks terrific.

 

[Don Dukes]

Bryan -

Any additional details on the cook? For instance did you flip at the halfway point? Also, did you cook until 15 degrees short of desired internals? Those pics look great. I might have to get one going this weekend.


Thanks-
Don

 

[Bryan S]

Steve, Don, Here's how I did the Tri Tip cook yesterday. Dumped some Humphrey lump in a small circle in an area big enough that it wouls extend about 2" of all sides of the Tri when the Tri was placed on the lower grate above the coals. I was grilling it but at a good distance from the hot coals. I picked out the unburned lump from the last cook and added a few to the chimney to get it about 1/2 full. Once lit I dumped it ontop of the small layer of unlit and placed the one small piece of red oak chunk ontop of some of the lit. Put the still semi frozen Tri on and had all vents open. Lid thermo reached 375 pretty quick and I set the timer for 35 min. After 35 min I flipped it and reset the timmer for 22 min. This was my guess time for it to cook since it was still pretty solid. At 12 min to go I put the NU-701 Probe into the Tri to see where it was at and when to pull it. Timmer went off and the NU Temp read 138º so I got close time wise. I left it on for about another 5 min till the internal reached 142º in the fat/large end of the Tri. Came out just about perfect. The small point end was med well for about 2" then the next 3-4" were more med than well and the very fat/large end was med but still a tad towards rare. I saved the rare end for reheating today at work for Tri Tip sammies. That worked out like a charm for reheating. I didn't measure the lower grate temp, next time I will. I'm guessing 450-500 down there. I have been using this method for steaks and chicken with fantastic reults as well. Hope it works ok for you, if you try it.

 

[Tom Chips]

Going back to that Forschner knife, is it the kind of thing we can get thru amazon, so Allingham gets a bump?

I have sorted thru several sites, and have found it as cheap as $48, but I have no problem spending a bit more if it supports this site.



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[Bryan S]

Originally posted by Tom Chips:
Going back to that Forschner knife, is it the kind of thing we can get thru amazon, so Allingham gets a bump?

I have sorted thru several sites, and have found it as cheap as $48, but I have no problem spending a bit more if it supports this site.

Tom, Amazon only has the 12" Granton Edge Slicer and it ships in 3-4 weeks.

Link for you.

 

[Tom Chips]

Thank you Bryan. That wait is a joke. 3-5 weeks! Plus its not the 14 inch that I wanted. I think I'll just make a donation straight to him, rather than not having the right length I want.



.

 

[Bryan S]

Originally posted by Tom Chips:
Thank you Bryan. That wait is a joke. 3-5 weeks! Plus its not the 14 inch that I wanted. I think I'll just make a donation straight to him, rather than not having the right length I want.

I agree, I wouldn't wait either. I buy from Amazon when I can, but that's too long of a wait in my book. Yeah just do the donation thing. I made mine last week.