dont smoke tri tip n please fix tv pitmasters lol

Discussion in 'Roll Call' started by robdiggity, Jul 30, 2013.

  1. whatup from cencal ! i cant take it any more - watched clowns (ima call ya out) on pitmasters tv destroy tip da other night so had ta do it myself (brinkmann electric constant 258 degrees waaa!!!, mesquite chips).
    but guess what? tip aint slow n low! i bow down to ya ribs n brisket bosses but true tip (a staple o left coast bbq) is waaay better seared n simple seasoned.
    i love this site. thanx to all ya pulled porkers n ribmasters; i learn from ya every smoke and inspired to make my own rub.
    are ya tip ready?
    salt pepper garlic rub; on a weber sear the top; cook fat side down til juices run thru top on indirect heat. rest. cut thinly against grain usually longways. seriously its about getting dat nice crust and a medium to medium-well center. 1/4 inch cuts? those are steaks (see clowns n judges). its about layers o nice thin, juicy slices. i feel for da tv lady judge who bout broke her dental work - waaay too funny! maybe ima waaay outta line but i know what i know. ever see a room cringe at da sight o what yer servin? it gets way too polite lol. so if ya smoke tip, kick down gospel cuz im not a believer.
    btw we dont have to ask our local butcher to "special order" tip out here - its everywhere. just sayin. oh n pitmasters was waaay betta spotlightin teams at open competitions!!!
     
  2. smoked tritip meh. 4.5 lbs, 160 degrees meh.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...BUT...Medium if I got distracted and Medium Well NEVER! [​IMG]  Anything beyond Medium Rare is way too done in my world! [​IMG]

    There are lots of folks to help out with questions and recipes. Do a Search for what you are looking for. If you need additional info post and the answers will role in...JJ
     
  4. millerk0486

    millerk0486 Meat Mopper

    I've yet to do a Tri Tip, but agree with wanting Pitmasters to go back to following teams in the actual competitions. It's neat seeing how everybody does their food, but I feel like the judges are starting to repeat everything they are looking for, etc...
     
  5. webowabo

    webowabo Master of the Pit SMF Premier Member

    Well each person has his own taste...and 160* is not mine for sure. Im with Chef on that one. Anything more than medium rare the dogs start turning their heads.
    My first reverse sear Tip.. was greatness!

    So smoke some tip...
     
  6. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.

    David
     
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums!  Sounds like you opened a can of worms!!  [​IMG]   

    This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly and knowledgeable folks who really enjoy helping one another.  Just holler when you need anything, and someone here will have the answer.

    Red
     
  8. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    I scored some red oak wood that I save specifically for Tri tips. I like it med rare too...don't want to cook the flavors right out of it.My biggest complaint about BBQ PM is the lame-a$$ trash talking between the teams. It's seems so forced and fake as if some creative director for the show is right there off-camera feeding the contestants these lines to try to create a little drama. Just focus on the food dang-it!
     
  9. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! 

    You might want to check out Jeff's Free 5 day E-Course, it has great information to use no matter your skill level!

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

    Kat
     
  10. overcooked. edible, but overcooked.
     
  11. ive done the reverse sear, and ive plain smoked tri tips. ill take the reverse sear, ill let it smoke til about 120, then throw it on a hi temp grill to finish it off, and onto a plate, rest for 30 minutes...then its dinner time.
     
  12. fwismoker

    fwismoker Master of the Pit

    Ditto except I go to 132-133. Giving beef a quick sear...especially over charcoal fire adds great color and taste.
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I cringe when I see tri tip being sliced with the grain...
     
  14. ats32

    ats32 Smoking Fanatic

    I need a translator.
     
  15. fwismoker

    fwismoker Master of the Pit

    goosfraba...goosfraba
     
  16. yeh i pull off smoker @ 120 and finish on high heat grill til about 130-135...i took a fork and steak knife to a whole 2.5 lb'er one night..lol. yeh i ate the whole thing!
     
  17. I have to agree with no more than 130°-135° IT, slice it across the grain and a translator would be great!
     
  18. webowabo

    webowabo Master of the Pit SMF Premier Member

    Hehe. . It took me like 10 mins to read the post my self. .
     
  19. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!

    Med/Rare for me!!! Any more and it goes in the crock pot for some stew!
    If it ain't bleedin' I ain't eatin'!!!
     
  20. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I just got to watch that Tri-tip episode. Are you freakin' kidding me! The guy that cooks it well done like a Brisket WON!?! He did even know what a Tri-tip was or how it should be cooked. The other two went Med/Rare and Medium and the judges thought they were too chewy. The judges spent the whole beginning of the show talking about, Any more than Med/Rare ain't worth eating! What a Crock...JJ
     

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