Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Kristin Meredith on April 10, 2022, 12:30:04 PM
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Last of my Tri-tip hoard. Trimmed over a pound and a half of fat, now letting it marinade in a smokey brisket marinade we picked up in Texas. Hope I can find more in the future.
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Were you able to find that locally? Try-tip is a cut I never see in our stores here. I envy those that can find it-so delicious!
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We lived here over 7 years and I never found it and then, one day, the local market had 4 for sale. Next week had 4 for sale. I bought all of them and they have not had them since.
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The tri-tip turned out well. I really like the marinade, I think Bent can take it or leave it. Cooked on the Memphis Pro.
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That looks great!
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She did a nice job grilling it on the Pro! I guess you would have to rest a cut of beef until it is at room temperature to keep all the juice in!
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Very nice! Tri tip cuts are fortunately easy to find where I am, definitely one of our favorite beef cuts. They have enough fat content and girth to take smoking well - I'll give them a couple hours of smoke then sear to temp. Yummy good stuff!
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Were you able to find that locally? Try-tip is a cut I never see in our stores here. I envy those that can find it-so delicious!
WalMart started carrying them around me a couple of years ago. They don't always have them though.
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That looks fantastic, very hard to find here with any consistency.
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The Tri-tip's that had done in the past where pre-seasoned one's from Sam's Club. My local Sam's now has the un-seasoned one's most of the time.
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I think trip tip is my all time favorite. I bought eight a couple of years ago and vac sealed them all. I was digging through the freezer and found one the last one which was dated in 2020. Thawed it out and threw it on the DB with 50/50 S&P. Set it at 160 for an hour and then 200 for 2 hours. Pulled it at an IT temp of 140. Let it rest for 30 minutes. It was awesome. Saved some for roast beef sandwiches. I'm depressed now as finished the last of it and I have not been able to find a trip tip anywhere lately. I think I had purchased eight of these at $2/lb back then.
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Those all look great! Nicely done!!!
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Hey Bently, Did you use the open flame gadget for the tri tip?
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Kristin did this cook...but my Memphis Pro was one of the 1st off their production line. It was the one I did the Performance Test with on Pelletheads.com. It does not even have the item you are referring to. It would be a nice feature to have and I wish we had it, but it is not necessary for searing with our Pro.
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that's a good looking tri-tip! It's top 3 if not number 1 in what to put on my pit list. Problem is, I'm seeing it at $9.99 a lb or more lately :(
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Yeah beef prices still crazy. Great cook Kristin, looked awesome thanks for sharing. Last Tri-tip I cooked was for tailgating last season. Gotta look at doing another.
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Kristin did this cook...but my Memphis Pro was one of the 1st off their production line. It was the one I did the Performance Test with on Pelletheads.com. It does not even have the item you are referring to. It would be a nice feature to have and I wish we had it, but it is not necessary for searing with our Pro.
What temp do you get up to?
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I think she said she seared it for 10 minutes at 500° then turned it to 325°, but she will have to say whether that is right or not.
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I think she said she seared it for 10 minutes at 500° then turned it to 325°, but she will have to say whether that is right or not.
If I can do that at 500* on mine, who needs the direct flame gadget? Lot of extra work, to have to heat the pit up to F1, F2, or F3 (the three levels above 550*), then remove the standard "flavorizer", and replace with the direct flame gadget, and then leave the pit open while searing. They specifically state not to close the lid when direct flaming. Then having to remove the direct flamer and replacing with the regular "flavorizer" before shutting down. Chars faster, but takes longer to get it done?
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I agree. You should not need that direct flame insert.
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Kristin did this cook...but my Memphis Pro was one of the 1st off their production line. It was the one I did the Performance Test with on Pelletheads.com. It does not even have the item you are referring to. It would be a nice feature to have and I wish we had it, but it is not necessary for searing with our Pro.
What temp do you get up to?
500 for 5 minutes, flip and 500 for 5 minutes, flip again, 500 for 5 minutes, flip final time, 500 for 5 minutes, then reduced to 325 till it reached 135 internal.
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Don't think I have ever had Tri Tip unless it goes by another name. I don't remember ever seeing it around me at any time. Even in the butcher shops I have went to. I have never thought to ask about it at one of them. I think I remember seeing marinaded ones at Sams once, but didn't buy one.
Seeing this I may have to ask when I go to the butcher shop next time.
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Often have tham at Costco
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Bottom Sirloin.
Don't think I have ever had Tri Tip unless it goes by another name.
(https://i.imgur.com/2iEfLgEh.jpg)