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Tri-tip on the brick - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Tri-tip on the brick

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  • Tri-tip on the brick

    Last night, as an experiment I placed a tri-tip directly on the cooking floor for a good sear, then moved it off out into the safe zone for it to reach ideal internal temp. The crust came out nice and blackened.

    I was able to completely burn off the black stain on the cooking floor by raking coals over it for a few minutes and did pizza afterwards.
    George

    My 34" WFO build

    Weber 22-OTG / Ugly Drum Smoker / 34" WFO

  • #2
    Re: Tri-tip on the brick

    Drooling. Nice work.

    Comment


    • #3
      Re: Tri-tip on the brick

      that looks amazing......can't wait till minr is up and running

      Comment


      • #4
        Re: Tri-tip on the brick

        Sorry, but what is a tri-tip?
        The English language was invented by people who couldnt spell.

        My Build.

        Books.

        Comment


        • #5
          Re: Tri-tip on the brick

          I believe it is part of the bottom sirloin (beef) and is a roast around 2 lbs, or so. Can be cut into steaks. I'm an eastern U.S. guy, the tri tip is very popular in California, this cut is usually turned into ground sirloin or steaks here in the east, unless you know a real butcher who handles full sides of beef.

          George, I'm just guessing, is this cut best cooked to medium rare? Being part of the sirloin, I would think the fat content and marbling are low and it either needs cooked to death (long, slow cooked pot roast) or a good sear all around (rare, med rare).
          Great job on your sear, looks like a nice light covering of bark.

          RT

          RT

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          • #6
            Re: Tri-tip on the brick

            Thanks RT.........
            The English language was invented by people who couldnt spell.

            My Build.

            Books.

            Comment


            • #7
              Re: Tri-tip on the brick

              Originally posted by RTflorida View Post
              George, I'm just guessing, is this cut best cooked to medium rare? Being part of the sirloin, I would think the fat content and marbling are low and it either needs cooked to death (long, slow cooked pot roast) or a good sear all around (rare, med rare).
              Great job on your sear, looks like a nice light covering of bark.
              Thanks, yes, tri-tips are generally cooked to med rare or med. I pull them out of the oven or grill when the internal temp reaches around 130, foil and rest a few minutes, then carve. Traditionally, they are grilled over red oak (which I prefer to do with my Weber kettle) but I also see a lot of folks smoking them as well, then doing a quick reverse sear.

              On this set up on my Weber kettle I smoked a couple of tri-tips, then seared them at the end:
              Last edited by fxpose; 11-07-2010, 12:01 PM.
              George

              My 34" WFO build

              Weber 22-OTG / Ugly Drum Smoker / 34" WFO

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