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

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

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To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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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.
    Attached Files
    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:
              Attached Files
              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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