dont smoke tri tip n please fix tv pitmasters lol

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robdiggity

Newbie
Original poster
Jun 27, 2013
2
10
CenCal
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!!!
 
Welcome to the SMF Family...BUT...Medium if I got distracted and Medium Well NEVER! 
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 Anything beyond Medium Rare is way too done in my world! 
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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
 
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...
 
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
 
Welcome to the forums!  Sounds like you opened a can of worms!!  
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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
 
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!
 
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to SMF!  We are so glad you joined us! 

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Kat
 
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.
 
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.
Ditto except I go to 132-133. Giving beef a quick sear...especially over charcoal fire adds great color and taste.
 
: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'!!!
 
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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