Tuff Tri Tip


 
John Saldana

John Saldana

TVWBB Fan
Made a Tri Tip last night on the 26'er and has to be the worst I've ever had, this thing was some Tuff meat, can't remember the weight but it was a pretty good size, dry rubbed and let sit out to room temp, cooked for about an hour as I do all mt TT's, looked good on the outside and pink on the inside, after the first couple of cuts I knew something was off. Ever had this happen to you. :mad::mad::mad:
 
How did you cook it?

I cook tri-tip with a reverse sear and a nice chunk or two of wood on top of the briquettes.
At about 120 I start the sear until it’s almost 130.
A short rest and it’s done the way we prefer.
This is one of the easiest cooks that hasn’t let me down like some others have done.
 
I was given a link to u tube a guy shows a simple way to make a good juicy Tri Tip.
He washes it removes thick hard fat,and any silver skin then using a tenderizer, or heavy fork put many,many holes in the meat, rubs it down with oil of your choice,( I used Sesame oil) the salt both sides a fair amount not a snow storm

Put on a wire rank in frig over night. Before you go to cook take out and let it come up to or close to room temp while you setup and start your grill .
For indirect cook. So now add your other spices. Like peper,garlic, no salt.
Put your meat probe in and place it indirect thick part towards main heat. Bring the internal up to 105-110 then slide over the hot coals for 60-90 seconds on each side and the thick edges.
Pull at 128-134/5 and rest it gor 5-10 minutes slice against the grain. Comes out soft and juicy..
 
The first is after over night in frig brings out a deep color as the salt penetrator deep into the meat the othe shoots just the cook process, this and the others were for a church lunchen so I did not get any sliced shots and they were gone fast
 
I also guess bad piece of meat. Last year I had the worst ribeye of my life.

AFAIK beef gets tender before the cook. A butcher advised me to order any special cuts least a month before so they could "let it hang properly". And sometimes its just the cow.

Kevin L (NKY) said:
He washes it removes thick hard fat...
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Just a quick heads up, Harry Soo actually recomends NOT washing your meat. Washing your meat at the sink can spread bacteria with droplets, and can cross-contaminate stuff in a shockingly large area. Apparently studies show that cross-contamination poses a higher risk than any benefits from washing your meat. I guess this is a marginal risk, since I have been washing for years and not got any issues, and just cleaned the sink afterwards. Just something to keep in mind if you are cooking for at-risk people.
 
Jonas-Switzerland said:
I also guess bad piece of meat. Last year I had the worst ribeye of my life.

AFAIK beef gets tender before the cook. A butcher advised me to order any special cuts least a month before so they could "let it hang properly". And sometimes its just the cow.


Just a quick heads up, Harry Soo actually recomends NOT washing your meat. Washing your meat at the sink can spread bacteria with droplets, and can cross-contaminate stuff in a shockingly large area. Apparently studies show that cross-contamination poses a higher risk than any benefits from washing your meat. I guess this is a marginal risk, since I have been washing for years and not got any issues, and just cleaned the sink afterwards. Just something to keep in mind if you are cooking for at-risk people.
Click to expand...
Interesting topic...the only meat I ever even consider washing is fish and I typically don't do it. I never wash other proteins and sometimes not even the vegetables.
 
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