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-   -   Tri-tip on the brick (http://www.fornobravo.com/forum/f25/tri-tip-brick-14356.html)

fxpose 09-12-2010 01:08 PM

Tri-tip on the brick
 
2 Attachment(s)
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.

splatgirl 09-12-2010 05:40 PM

Re: Tri-tip on the brick
 
Drooling. Nice work.

forno di Lucca 11-06-2010 10:22 PM

Re: Tri-tip on the brick
 
that looks amazing......can't wait till minr is up and running

brickie in oz 11-06-2010 11:02 PM

Re: Tri-tip on the brick
 
Sorry, but what is a tri-tip? :confused:

RTflorida 11-07-2010 12:28 AM

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

brickie in oz 11-07-2010 12:31 AM

Re: Tri-tip on the brick
 
Thanks RT.........

fxpose 11-07-2010 11:50 AM

Re: Tri-tip on the brick
 
1 Attachment(s)
Quote:

Originally Posted by RTflorida (Post 101928)
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:


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