First tri tip

Discussion in 'Beef' started by kid creole, Sep 3, 2011.

  1. kid creole

    kid creole Fire Starter

    So, let me preface this by saying that I had second thoughts about a tri tip after reading some posts.  I bought one at 1:00, called a friend to have him and his gf come over for dinner.  Then I read up on tri tip, and I thought, my god, what have I gotten myself into.

    Well, you can't be half pregnant, and there was no plan B, so we went ahead with it.   :)

    I smoked this piece of meat for almost 2 hours then it hit the grill for a few minutes.

    [​IMG]

    An hour later I was left with this:

    [​IMG]

    I've got a million things to say about the posts and debates and threads I've read, but I'm just going to say this:  I'm going to cook these up pretty frequently.  It was more well done than I intended, but it was frickin' delicious and tender and juicy.  Just like one of my other favorite cuts of beef, the flank, I can see how important how you cut it is.  I could see the difference in pieces just as the grain of the meat moved, but my cutting angle stayed the same.

    I just need to find them at a better price.  I paid $9.99/lb for this 2 and a half pounder.  That hurt, considering I've learned here that it would normally be ground up and sold as hamburger.

    Oh, and we served it up as a sandwich.  I told everybody I'd never eaten it before and to eat it how you like.  We all ate a piece or two just plain, and a sandwich with Boar's Head horseradish cheddar cheese on a french baguette.  I mixed up a doctored sauce based on KC masterpiece.
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Congrats!  Glad to see ya jumped in and took the bull by the horns!  Looks great, but I was thinking the same thing-- too done for my taste.  Cook to a temp of 135 - 140* for that med rare finish.
     
  3. venture

    venture Smoking Guru OTBS Member

    Yep.  And note that grain before you rub cause it may be hard to find it later. Along with the shorter cook time, thinner slices, always against the grain, and I bet you will love it.

    Congrats on the first try!

    Good luck and good smoking.
     
  4. kid creole

    kid creole Fire Starter


    That was what I was going for.  When I took it off the smoker it was at 120°, and it was time eat.  After just a minute or two on the grill, it was at 145-150.  Part of me didn't believe it, but the smarter part of me thought it was time to come off the grill.  But you know, it couldn't have been any juicier.
     
    Last edited: Sep 3, 2011
  5. teeznuts

    teeznuts Master of the Pit

    I love tri-tip! Congrats on your first one. There's no wrong way to eat tri-tip. When we grill em we probably lose half to munching slices before it ever hits a plate. That sandwich sounds awesome! I've been finding them for $2.99 a pound for the untrimmed here at a store called winco. Anywhere else is $4-5 a pound.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your tri tip looks great!

    We can only get it here occasionally.
     
  7. terry colwell

    terry colwell Smoking Fanatic

    Welcome to the DARK side.... Tri Tips should not cost 9.99 anywhere....  OUCH   find a new store ..lol
     
  8. roller

    roller Smoking Guru SMF Premier Member

    You will be hooked on them now that you did that one...but the price was way out of line...ever who you bought it from should be put in jail for price gouging....you did a fine job and I know ya`ll enjoyed it very much...
     
  9. rbranstner

    rbranstner Smoking Guru OTBS Member

    I have only had Tri Tip once at a buddies house and I loved it. I can't seem to find them around here except for one or two places and they want to much money as you found out. Ouch!
     
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Fantastic! Did you save the juices?
     
  11. kid creole

    kid creole Fire Starter


    No.  One of the downsides to the CG pro is that with the charcoal tray inverted, there is no flat surface below the meat to put a tray.
     

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