Tri Tip Recipe - How to Reverse Sear Tri Tip - Smoked Tri Tip
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- เผยแพร่เมื่อ 7 ก.ย. 2024
- Tri Tip Recipe - How to cook Tri Tip - Easy Reverse Sear Smoked Tri Tip ** SEE OUR BBQ ACCESSORY GUIDE: amzn.to/35FcAg8
In this delicious Tri Tip Recipe, we will teach you how to cook Tri Tip or Reverse Sear Tri Tip on the Grill. This Easy Tri Tip Recipe is one that is simple to do and will be perfect for any weeknight dinner or meal with friends! We made this on the Weber Kettle Grill, but you can also do this on any grill. Everything you need to know is below.
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ITEMS USED - (Recipe Below)
Weber Kettle (classic)
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amzn.to/2Foi7xl (CDN)
Pit Barrel Cooker
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Slow N Sear Plus (for 22’’ Kettle Grills)
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snsgrills.com/...
THERMOWORKS THERMAPEN MK4
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THEMOWORKS SMOKE
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BBQ DRAGON
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CHIMNEY OF INSANITY
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Napoleon Professional 5 Piece tool set
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amzn.to/1TJ5MkH (CDN)
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HOW TO COOK TRI TIP
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WHAT YOU WILL NEED TO GRILL TRI TIP:
1 or more tri tip
Kosher Salt
BBQ Rub
STEP #1
To prepare out tri-tip trim off any of the fat and silverskin. Once it's been trimmed up, apply some olive oil to the outside surface of the tri tip then apply kosher salt to both sides - I typically use just over a 1/2 tsp per lb for my taste. Afer it's been seasoned apply you BBQ Rub. Today we are using a blend of black pepper, Garlic powder, paprika, onion powder, and chili powder. With our tri-tip all ready for the grill, we are going to go ahead and get the weber kettle set up for cooking at 225F.
SETP #2
With the grill up to temperature it’s time to get our tri-tip on grill opposite the hot coals. We are also going to also take our leave in thermometer and probe our tri-tip so we can monitor the internal temperature as it rises because when it hits 90 degrees we are going to flip it to promote even cooking. Once that's done we are going to close the lid and begin cooking.
When your Tri Tip has reached 90 degrees internal temperature open the grill and give your tri tip a flip to help it cook evenly. Next close the lid and continue cooking until it reaches 120F internal temperature.
STEP #3
Now after about 45-50 minutes, the Tri-tip has reached 120 degrees and we are going to remove our tri-tip because we are going to finish it off by searing it, which will give us a final temperature of 130-132F. To do this, spread out the hot coals then add in about a half a chiney of either hot coals or like what we did, unlit briquettes that we quickly got raging hot using the BBQ Dragon.
With our coals hot and ready to go, we are going to be searing these tri-tips using our cold grate technique for 1 minute on each side two times, followed by searing thicker edge for about another 30-60 seconds. Each time we spinning the grate exposing a new section of our cool grate.
Once the Tri Tips have been seared we are going to remove them from the grill and let them rest for 5-10 minutes before slicing. It is important to slice your tri tip against the grain. We did this by cutting it in half then down toward each point cutting against the grain. This will make for a more tender bit.
Enjoy.
That’s it, enjoy.
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*** Video Gear Used ***
Canon 6D
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Canon 80D
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Rode Video Mic Pro
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Canon S120
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Gorillapod
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Neewer LED Lights
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About this video:
In this tri tip Recipe video, Jabin from Postal Barbecue will teach you How to cook tri tip on the grill or reverse tri tip on the grill. This easy Smoked Tri Tip recipe is a method that tastes great and can be cooked on any bbq. Enjoy.
#TriTip #BBQRecipes #SmokeTriTip
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When I moved to California, I had never heard of tri tip before. I had been missing out for so long!
Order one in from your local butcher.
Great vid Mr. DJ Voice.
haha.. thanks man! The funny thing is that my neighbour is a radio host and he has to hear me struggle through making these videos. haha.
I know right! ahah Great job!
Wow Jabin that looked fantastic. I've got to get one of these and Tri it out.
haha ... "Tri it out" Boom, I see what you did there....
Yum yum yum!!
Nom nom
Great video, such a simple cook but the result is outstanding every time... makes you look like a BBQ genius in front of your friends. It's hard to get Tri Tip here in Melbourne Australia, however I have discovered a specialty BBQ store in town stocks them, I picked one up a few weeks back and it was so damn good!! Love the Slow'N'Sear for the kettle too.
BBQ Genius is the ultimate goal around friends too so this cut makes a lot of sense.. haha.
I cook the tri with a lit 3/4 chimney for 45 minutes with a little smoke. Always good eats.
Yup That would work as well! Cheers buddy!
Love this grate turn technique!! So trying this on our next tri tip! It looked sooo succulent and delicious and JUICY!!! We’d looove to go in for a slice!🤤🔥👏
Was it ever juicy and delicious. I may let you go in for a few slices if you ask nicely 🤣🙌 tag me in a IG photo when you do it.
Great job man, I’ll try this method tomorrow
Yeah man it’s great. Tag me in a IG story when you’re done 🙌
There's something magical about Tri Tip and is one of my favourite cuts of beef. QUESTION: What's your favourite cut of beef?
Bone in Rib Eye Steak. Cut nice and thick, seasoned with Hardcore Carnivore Black and reverse seared over Heat Beads on the Weber Kettle. A close second is Tri Tip cooked exactly like this
Mine is the Cowboy cut AKA bone in ribeye
yum yum yum!!!
4 Seasons BBQ Huiv
Instablaster...
I’ve cooked tri tip a few times using this video. Only difference is that I don’t use chili powder since I have young kids. Always turns out amazing.
Maybe place the tri tip over the hot grates that were over the coals, instead of rotating the grates and placing it on cold grates? Better grill marks.
You could but this gives you a better overall sear vs just sear marks. That’s the big debate these days though. Haha so the cool grate allows for full sear because the grate isn’t burning the meat while trying to sear the rest.
Man that looks insane. I need to try find one of those!
Yeah man ask your butcher. they can probably bring it in for you.
Great video. Love me some Tri-Tip. And my way of doing it is almost exactly like yours. Going to need to add some chili powder to my rub next time.
yeah that chili powder is a great addition in my opinion. Tag me in a IG post next time you do it. !
Well done and very helpful. Delicious looking too, thanks.
Thanks!
Aaammmaaazzziiinnnggg! 🎶
Great cook....love Tri-Tip!!!
Cheers buddy.
Great Video...We Prefer This Over Smoked Brisket...!!!
Yeah I think i do as well. Cheers buddy!
Great looking Tri Tip! Subscribed
Yeah buddy. Welcome 🙌🙌. If there’s anything you might like to see on the channel let me know.
Oh hells yes!! This looks amazing!
Where is the best place to get Tri tip in town?
You can ask the butcher at Thrify Foods. They have it basically every day.
I just picked this video leave your comment buddy I just want to know when you are going to have a draw for the slow and sear Grill thank you God bless
When doin a minion method or say adding more unlit (non self lighting) charcoal does it put out an off flavor? I usually try to burn a new batch in my chimney before adding just unlit.. Maybe its an ocd of mine but I thought you always want your charcoal smoldering before cooking.
I guess I am thinkin about in the sense of camp fire cooking where you dont want to cook with the flames but let the wood burn to embers for the radiant heat..
I feel like the burning of unlit coals would put off a dirty smoke/heat vs having a fully lit batch. Alot of folks think differently but oj an offset i burn a batch of fresh coal in the chimney rather than just throwing unlit coals on the existing fire. Im not worry about temperature control more so than clean heat..
Looks tasty and easy! Why don't you just cook it 2 minutes on each side instead of in 1 minute increments..what did I miss? 🤔
This will slow down the searing process so that it doesn't burn from cooking direct for that long. So your meat is seared amazing well but not black.
Tri Tips love celery salt in the rub.
Celery salt can be magic.
Adding the meat to the grill when the charcoal is still black ...? Doesn't give it a charcoal taste?
What spices did you used
Great video, I subscribed, I am in the process of building my channel, I do tri tips all the time
all about the reverse Sear! check out my Porterhouse Video! straight Fire! with a Chimichurri
I don’t recommend wood chips. You want a clean smoke.
Tritip sound better when the real name is used, filet mignon
The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle... Different than Filet Mignon for sure.
My bad I meant tenderloin. I'm French bare with me 😂
You don't need a Slow and Sear. A waste of money.
You don't need one no. I happen to have one and love it but like anything it's an accessory that works well. I used no SNS for years and had amazing cooks.
@@PostalBarbecue true that but the SnS stuff is legit helpful to grill better and with less worry. just finished a cook using this basic approach and yep it works. All the best and keep frosty.
You sprayed it? Thumbs down fail!!!!