Tri-Tip tips

[old golfer guy]

X2 on the carving guide. It's like a brisket, grain runs two ways.
Kamado is looking great, I'll try to get a pic of my handle for you today.

 

[SecondHandSmoker]

Thanks for all the great ideas! Think I'll use SPOG and a touch of celery seed for my rub. Go low and slow 225 or so to 120 degrees and then reverse sear on my charcoal grill. I like my beef medium rare, wife likes her's well done so I guess she'll be having her favorite baby back ribs because I refuse to destroy a nice cut of beef, lol. I rarely use my smokey mountain anymore, I've been using an Akorn Kamado I purchased last year with the tip top temp control unit. It uses much less lump per use, holds temp better and longer than my WSM, great for overnight smokes like brisket and shoulders and better in cold weather. Also use this K5 kamado that I've been restoring.

View attachment 406363

You will be in for a real treat.
To be honest, I rarely grill steaks anymore and just opt to smoke a Tri Tip instead.
Though I am going to try one on the rotisserie like BEV suggested.

 

[browneyesvictim]

Sooo.... an update?

 

[jlud]

Well not sure about the OP, but I made two on Friday night. One with salt and pepper and one with Cattleman’s Calfornia Tri Tip seasoning. Hands down preferred the Cattleman’s....I ran out of it though was the only reason for the trial.

I agree with 2nd hand smoker...no point in steaks this is easier and better for less money.

 

[SecondHandSmoker]

Well not sure about the OP, but I made two on Friday night. One with salt and pepper and one with Cattleman’s Calfornia Tri Tip seasoning. Hands down preferred the Cattleman’s....I ran out of it though was the only reason for the trial.

I agree with 2nd hand smoker...no point in steaks this is easier and better for less money.

Your photo is better than a thousand words about Tri Tips.
Delicious looking TT.

 

[clifish]

I smoked a trip-tip yesterday to an internal temp of 125, but of course the guys I was bringing it over for decided to order Chinese food??? It is in the fridge, what is best way to reheat so I can reverse sear..sous vide?

 

[SecondHandSmoker]

I smoked a trip-tip yesterday to an internal temp of 125, but of course the guys I was bringing it over for decided to order Chinese food??? It is in the fridge, what is best way to reheat so I can reverse sear..sous vide?

Go for the sous vide.

And seriously, they went for Chinese instead of a Tri Tip??? Whoa!

 

[sandyut]

Cooked to perfection! Nice work!

 

[clifish]

Go for the sous vide.

And seriously, they went for Chinese instead of a Tri Tip??? Whoa!

Tell me bout it..but they were buying so who am I to argue?...I get to have the tri-tip to myself now ( oh and the wife also).

 

[clifish]

Go for the sous vide.

And seriously, they went for Chinese instead of a Tri Tip??? Whoa!

Sous Vide to 120 then onto the grill for a quick sear and it was awesome. I might smoke a couple more of my tri-tips then freeze. Sous Vide them for an hour or so for a great mid-week dinner.

 

[SecondHandSmoker]

Sous Vide to 120 then onto the grill for a quick sear and it was awesome. I might smoke a couple more of my tri-tips then freeze. Sous Vide them for an hour or so for a great mid-week dinner.

Now that sounds like a solid idea.

 

[Rakish_smoker]

I smoked a trip-tip yesterday to an internal temp of 125, but of course the guys I was bringing it over for decided to order Chinese food??? It is in the fridge, what is best way to reheat so I can reverse sear..sous vide?

The trip tip was better than their take out. So disrespectful!

 

[clifish]

The trip tip was better than their take out. So disrespectful!

yeah well, I ate their Chinese food and kept the tri-tips for the family...very quickly becoming my absolute favorite beef.