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Icefever

Tri-Tip.

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This is a first for me, never done a tri-tip,  had a look in this section so far nothing to go on.  @sotv sent me a link to a recipe/cooking method so I'm going with that....the joint has hardly any fat at all,  unlike most joints so I'll be watching it like a hawk don't what my first try to come out dry & tough.

It's starts off with covering the tri-tip in honey, I went careful with this as both of us won't want it too sweet,  now it's sat in the fridge for 3 hours or so...then fire up the ProQ and let the fun begin.

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Now into the fridge.

20190529_093716.thumb.jpg.2db35d4e468728a565f6711de81bb295.jpg

 

Ice.

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3 minutes ago, sotv said:

How did it go?

It didn't....I've not cooked it yet...life has a way of pissing on your bonfire at time.   t1940.gif   The wife came home at 1200 and we had to dash out to Warwick,  so I was in no mood to have a go by the time we got back.

I'm off to see the accountant this morning, should be home by 12.30.  The recipe does say to leave the tri-tip in the fridge overnight or for a min of 4 hours, so no problem there.

Following the recipe is, fire up the smoker hit temp up to 148c. Place joint on the grill for 30 mins to start with a dry water pan, then add hot water for another 30 mins, lower the temp to 107c....then start watching the IT temp hit 66/69c

Will tell all later.

 

Ice.

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I started off with a good half a chimney of new briquettes....I bought them when we were at the Brew'n'Q,  most of the teams were using them.

In 10 mins it hit 100c,  I had to wait for 148c,  then the wife asked if we could put a small pork joint that she had from the supermarket.  That went in on the bottom shelf,  but then it seemed to go up to 134c and would not go any higher??.

Was it the pork causing the problem??,  I decided to throw in another handful or two of briquettes, gave it 20mins and the temp went up to 139c, at this point, I gave in and popped the tri-tip on the top shelf.

More later................

 

Ice.

 

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139 C is about as high as I have got 275F usually with just an empty water pan and full set up. You could try removing a stacker or the water pan if you need to go any higher. Not sure what it will go up to, but you would need to watch the temperature and probably control the vents to get a constant high heat you are looking for I would imagine.

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I'm now thinking it needs a full chimney at the start??  and use lump wood next??  IT on the pork is 55c, so just over half way, the beef is 55c also, so 10c to go then a reverse sear.

 

Ice.

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Posted (edited)

Ok, a few photos as promised.

 

Started off with half a chimney, next time will go for a full one...Hit 100c in 10 mins...( the digi temp was 130c)  these are the briquettes I used....will need to try again before I make up my mind. Just after the sear,  then covered for 20 mins then sliced, it was a little pinker than the photo shows...but the better half said it was the best beef she's had for a long time....brownie points for me sunshine.  m0123.gif

IMG_20190530_134047461_HDR.thumb.jpg.0ba81630737b523cdad4ac706d70db27.jpgIMG_20190530_135548591_HDR.thumb.jpg.89666f4a6530676ad9de2cc54fa1d07d.jpgIMG_20190530_140600946_HDR.thumb.jpg.6ade4126446d47abb460212fb50475cf.jpgIMG_20190530_152200822.thumb.jpg.71dbc991cb91bfeaa0dd4dce0aa6c1be.jpgIMG_20190530_170422894_HDR.thumb.jpg.b572ea7816ebf88fe2f601e9c1b18a7a.jpgIMG_20190530_171806208.thumb.jpg.1f62d7f29f1dc51f36e10465cf44cbce.jpg

 

Edited by Icefever
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8 minutes ago, Smokin Monkey said:

Looks great Ice 👍

Tastes good Steve, strong flavour, not over the top but not mussy like you sometimes get in a restaurant, give it a try....

 

Ice..

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1 minute ago, sotv said:

didn't dry out by the looks of it.

Morning....that was a worry I had because in the method it's not covered,  but it did turn out ok.  I learnt a lot yesterday the frontier is a different beast from the Brickman altogether.

ice.

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1 minute ago, Icefever said:

Morning....that was a worry I had because in the method it's not covered,  but it did turn out ok.  I learnt a lot yesterday the frontier is a different beast from the Brickman altogether.

ice.

it is indeed. I certainly found the hard work I had to put into my Brinkman cooks helped me a lot with the ProQ  in the long run, though.

When you have done a few 225F cooks though, you will then get to really see the difference between the 2 models hopefully?.

 

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Tri-Tip number 2 sorted,  not today thou as dad would say "the rain is coming down sideways"  so no chance, looks like it's in for the day. Tomorrow according to the forecast is nice & sunny...🤞

Ice.

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8 hours ago, Icefever said:

 Tomorrow according to the forecast is nice & sunny...🤞

Ice.

Fingers crossed for us all!

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2 hours ago, Phlashster said:

Fingers crossed for us all!

I hope so mate...

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Well that's number 2 in the bag,  almost a re-run of the last one.  We popped into Bookers yesterday and bought a bag of 4 tri-tips cost about £30...should keep us going for a few weeks. 

 

Ice.

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Never had a Tri tip yet. Seems like it has become a firm favourite for you. Nice work. 

No outdoor cooking action again this weekend. Life getting in the way again. Starting to get withdrawl symptoms. Sigh.

 

Phil.

  

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3 minutes ago, Phlashster said:

Life getting in the way again

I know it's a PITA....m0121.gif.....we love Tri-tip, hit an IT of 66c and it's spot on how we like it...and at about £5 a go it can't be bad.

 

Ice.

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Last Sat in Bookers we bought a packet of Tri-tips, turns out there were 4 in there. Vac packed this morning but look at the difference in size. 

IMG_20190612_082027105.thumb.jpg.8dfce26a64d6184a7dc4f73008211f51.jpg

 

Ice.

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Looks like bottom left is twice the size of bottom right. 

What are the weight ranges? Might be worth labelling so you know later.

Phil.

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It seems that Bookers packs of meats, like their ribs, come in set weights, a box is 10kg.
The bag that they came in is now in the bin waiting for collection, so can't check to find out. On Bookers site the tri-tip states 2kg each,  but from what I found out this morning is that they are not all that.
I have to wait until next time to weigh them as these are now in the freezer...as you pointed out the left one is twice the weight of the right one....never mind I'm sure we'll eat it ok.  m0126.gif

 

Ice.

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I am sure they will still be delicious.

It won't put me off trying them. If you have a couple of small ones left, just cook them both! :)

Phil.

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2 hours ago, Phlashster said:

If you have a couple of small ones left, just cook them both! 

When are you coming around....m0108.gif

 

Ice.

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