Author Topic: Tri Tip Technique  (Read 3920 times)

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Offline Hot Wheels

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Tri Tip Technique
« on: October 16, 2009, 10:24:27 PM »
We do serve a lot of Tri Tip out here in the west. The technique which has been most successful with my guests is:

Marinate in whatever you like to use with beef for at least 24 hours.

Bring to room temperature the morning you intend to cook it/server it.

Sear it that morning on both sides, and remove from grill.

Let it rest and return to room temperature.

Cover and refrigerate.

Remove from frig about 3-4 hours before you intend to serve and return to room temp.

Then finish by smoking until the meat just begins to split at its fibers. mine usually takes about 2 1/2 hours. (Sorry I don't know the temp on my non-Gator. My Gator won't be here for a few more weeks)

Remove from smoker, cover in foil and rest. 

Begin serving when folks are ready.

There should be no left overs!

Offline Zilla

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Re: Tri Tip Technique
« Reply #1 on: October 17, 2009, 07:18:14 PM »
Wow, that's a very interesting method.  Why is it that you cook it twice?
Zilla
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Offline Hot Wheels

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Re: Tri Tip Technique
« Reply #2 on: October 18, 2009, 12:51:55 AM »
First one is quick just to seal, I have have a grill that gets very very hot. I believe the resting is really the most important part. I learned this method from a friend who is a chef at a steak house. This is the kind of thing he does with fillets to get them to "melt" in your mouth. So I thought what the heck, red meat, I'll give it a go, and it seems to work with bigger meats too. So really it is no different then using direct heat to caramelize/seal and indirect to finish, nothing new, but the long resting in between. That seems to be the trick.

Offline Zilla

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Re: Tri Tip Technique
« Reply #3 on: October 18, 2009, 04:32:46 PM »
That's very interesting.  I have a friend that pre heats his meat in a 120* oven then sears the outside over a blazing bed of coals for just a few minutes and he's done.  Now I have two new methods to try. Thanks HW!  {yes]%3
Zilla
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