Reverse Seared Tri Tip Recipe
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- Опубліковано 1 сер 2018
- Reverse Seared Tri Ti - Competition Tri Tip Recipe
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning bit.ly/TheAPRub
- Killer Hogs Hot Rub bit.ly/TheHotRub
- Thermoworks DOT bit.ly/ThermoworksDOT
- Thermoworks Thermapen bit.ly/H2QThermapen
- GrillGrates - bit.ly/H2Q_GrillGrates
- GrillGrates Tool - bit.ly/H2Q_GrillGratesTool
- BBQ Gloves - bit.ly/H2Q_BBQGloves
Kendal Adair stopped by the HowtoBBQRight headquarters this week to show me how he does a reverse seared tri tip competition style.
We both competed against each other earlier this year at a local SCA contest where tri tip was one of the categories. He walked with a top finish in Tri Tip, so needless to say, I was eager to learn his secrets.
For this recipe Kendal starts with a 3lb, Prime Grade Tri Tip from Matador Prime Steak. Starting with a good quality piece of beef puts you on the right foot, but you also have to know how to properly cook it.
After a quick trim to remove any excess fat and silver skin, Kendal hit the tri tip with a good dose of coarse ground Kosher Salt. He uses the salt as a dry brine and only leaves it on the tri tip for 8-10 minutes. The salt is rinsed off and then he tenderizes it using a jaccard.
Next comes the seasonings where he builds the flavor. First a dose of Killer Hogs AP Seasoning for savory salt, pepper, garlic notes; then a spicy BBQ Rub - my Killer Hogs Hot Rub here, followed lastly with coarse ground black pepper for a little more oomph.
The cook was pretty straight forward for a reverse sear. Fire up a smoker to 275⁰, insert a meat probe to monitor temp, and take it off the smoke once it hits 115⁰. We used the Thermoworks DOT to monitor the temps.
Any pit can be used for this cook as long as the temperature stays in the 250-275 range. Kendal used my Traeger for this stage of the cook and while the tri tip was in the smoke he fired up a PK 360 for the sear. And we used a set of GrillGrates on top of the factory grate to get those amazing grill marks.
As soon as the tri tip hit 115⁰ internal, he immediately moved it to the grill grates on the PK and put a hot and fast sear on both sides. The tri tip came off the PK once the internal hit 125⁰ but you can cook it to your desired doneness. To check out final internal temp, we used my trusty Thermoworks Thermapen.
After a short 10 minute rest, Kendal sliced it across the grain and we dove in for the kill bite.
The thing that most impressed me with this cook was the tenderness of the tri tip. The combination of the salt brine and jaccard tenderizing produced a prime rib-like mouth feel. Tri tip tends to be a little tough if it’s not properly prepared but this version melted in your mouth!
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Whenever I need to learn how to bbg something new, this is the channel that I go to, every time. Thanks, Malcom!
I'm right there with ya, Bru! Malcolm, is the BEST!!!
Same here. The videos are always entertaining, informative, and to the point.
He’s always spot on, I have tried all kinds of new things based on his channel and they always turn out
Seriously. Such a great channel, I started smoking and grilling during quarantine working from home, and I get 90% of my info here.
Ryan August what kind of smoker did you start with?
I like how Malcom asked for a bite like 8 times, the passion in his channel keeps bringing me back
I used this recipe for my 1st Tri Tip on my Grilla Grill. The flavor and tenderness of the meat was fantastic!! I can't wait to grill another one. Also, just ordered more A.P. / BBQ Rub. This stuff is great!
I Like the salt and rinse technique. Not fancy but effective. I Love the Killer hogs AP, HOT, and regular rubs I have them all. That AP goes on everything. Temperatures are very important and it helps when you tell us what they are when you go to the next step. Malcom always comes through with a good cook. As always thanks Malcom and friends!
Gotta love Malcolm. He's just a big friendly guy who loves to BBQ
Yup! I've always loved his videos, he's so friendly lol.
Just made my first tri-tip here in Oklahoma. Local store had them in stock. I followed the video except for tenderizing. Came out amazing! Love to BBQ and live your channel man!
7:15 in the morning sitting at my desk at work and when i saw all that juice I was like aww man!! Im hungry and need to go home to smoke smokin...great video guys.
MAN, I'VE BEEN WATCHING YOU SMOKE FOOD FOR THE PAST FEW MONTHS. I'M TELLING YOU I GRT NOTHING BUT COMPLIMENTS ON ANYTHING I SMOKE. THANKS TO YOUR RECIPE'S...🙏🙏🙏
So doing this one today on a rainy day in Glasgow , keep it up Malcom 👍🏻
True art, this is what men, women, whoever needs to be watching videos like this! Love this channel, the content, the willingness to learn, man this is what it is all about! God bless you all!
Hey Malcom..I made these Tri Tips per the recipe...they came out great... Thanks Kendal
This was my 1st time trying beef Tr-Tip...thanks guys..I'll do it again...the family enjoyed it
Boys, that mess was ON TIME!! I just made one tonight with this technique and it was off the chain! Keep the recipes/techniques coming!!
Works good everytime, no matter what cookers. Smoke, sear, boom, MAGIC!!!!
You are in the top 5 at least in all of the you tube bbq guys. Love your videos Malcom. Thank you sir!
YOU GUYS ARE HAVING WAY TOO MUCH FUN!
LOOKS AMAZING!
I’ve bbq’d Tri Tip several times, but NEVER saw one with a fat cap. I’ll be looking for this as I like the fat and the flavor it renders. Another great video. Thanks Malcolm.
This one I do myself on my Lil' Tex Elite (old school) when they came with stainless door and stack cap, upgraded with a "Savannah Stoker" Controller
, but I cook at 225⁰ and pull it at 110⁰. Give a few minutes sear on each side and pull it between 125⁰ - 130⁰ depending on size, transfer it to a foil pan and cover with foil/dish towel.
Turn the grill down to one burner on low (aprox. 200⁰) and watch the temp on your probe to see how high it goes, every Tri-Tip cooks different. The more fat inside the slower it comes to temp inside. If doesn't reach your preferred finished temp, put it back on the grill (INDIRECT) in the covered pan until the temp gets within 5⁰ or so depending on size and how far away the temp was when it peaked while resting.
Great job guys, looks amazing!
I made this on my camp camp chef and finished on my grill. This is by far my favorite way to cook tri tip! perfect every time!
Beautifully done guys, god bless I'm hungry
Did mine today on my Traeger 575, same technique, and it turned out amazing
Glad to see tri-tip getting some love outside of California.
JJimenez been cooking them here in Alabama for some time. Only knock is it’s much cheaper in CA, but we get brisket cheaper here so I think that’s it. I was buying one at the meat counter last month and a guy walks up and says they sell tri? I said yeah, you gotta ask for it. They are available but no one knows and they end up cutting sirloin out of the tri.
Same in the Midwest.
JJimenez Try tip and brisket you can’t beat it👍🏻😎👍🏻
I live in Texas and finally found tri tip
Tri-tip rules
That looks AMAZING!!!
Followed this method exactly and had some serious success, after I finally got myself a real deal texas style, off set smoker grill! I made this recipe and it came out perfect. My family absolutely loved it! After years of hit or miss using this or that grill, even smoking in an electric and steering everything with propane grill, in attemp to fake the funk, this nails it.
Thank you!!! Subscribed, and I can't wait to try the next recipe
Roughly, how long does it take on the smoker?
@@scotts9953 I believe I smoked it for roughly 3 hours, then wrapped it and back on the grill for about an hour.
I’m smokin this tonight! Those juices running out looked so good! Thanks Malcolm!
Made me hungry with this video for sure!! I tend to lean toward the untrimmed tri-tip most of the time unless I'm using my electric smoker only. Thanks for the video, keep it up and we'll all be cooking better!!
Hey Malcolm do you ever use Santa Maria seasoning? Excellent on tri-tip!
I followed this technique tonight, including the tenderizer which I bought because of this video. The result was amazing. Thanks guys!
WOW!
The man..the legend...thank u for teaching me to take my skills to the next level...great vids
Great Job, can't wait to try it on my new Camp Chef Woodwind with the sear station
bisanti22
Saw Russ Jones using one of those
Followed your technique exactly (for the rub I used salt, pepper, garlic powder and chili powder). Family said it was the best they’d had so far. Thank you!
Yay
He cut it wrong! Malcom is a great host for not correcting him
Exactly what i thought!!
Glad someone else wrote this!!
How am I supposed to cut it
Game Brigade always cut against the grain. He cut it in line with the grain which means you cant tear the meat apart. When they start eating it, you will notice they both try to rip the meat on their first bite, cant rip it, and then shove the whole piece of meat in.
@@austinbruce7894 good to know. I always cut it the way they did.
Can’t wait to do this with a cattlemens tri-tip seasoning I picked up from the Kansas City BBQ store. I made sure to stock up on Malcom’s seasons and some Cimarron Docs seasons and a little plowboys. Wish they had Mojo 😢
Once Again i'm in BBQ heaven. I going to do my first Tri-tip Here in the UK this Easter weekend . Going to use the reverse sear method and going to serve it with homemade Caesar salad and Bearnaise butter
Nailed it! Nice work, gentlemen!
That matador looks INCREDIBLE
That looks fantastic, Got to try it!!!!
Just went out and purchased the killer hogs bbq rub and the killer hogs vinegar sauce. Can’t wait to try it with my next cook. Love your videos bud!
Great video, the Tri Tip looks awesome
I CAN'T TAKE IT ANY MORE I'M FIRING THE GRILL UP RIGHT NOW THAT LOOKS AMAZIN LADS
I have done this several times and it is great.
Finally tried this recipe today and it was A+. Thanks fellas!
I've been eating tri tip for years. It's been a minute, so I came to get a refresher course from the Master, Malcom Reed. Thank you, Sir, for a great video to refresh my mind.
Excellent video thank you. About how long per pound for the 3lb tri-tip?
Hey Malcom! I'm your newest subscriber, all the way from Jordan (HKJ) Keep up the great job man
+& I'am from Palestine💜
Love the channel…. So helpful!
I love @7:00 there is a prop side of mac' n cheese that will probably never get touched! Love your channel Malcom, been following along for years!
Just found this. Family loved it!
Never gets old coming back to see this video to double check on the process before smoking my own tri-tip!
I’m gonna give it a try tomorrow night!! Awesome
I am in Buffalo ny..Eating a couple hot dogs that have been smoking on my weber 22 in. for like 20 minutes/learning from you! I cannot wait to try that tri tip. I want to try to get a restaurant depot account, I had some steaks from there visiting N.C. and the boy cut everyone their own steak before he cooked it. thanks for you man. Im learnin.
I did this method last week and it turned out AMAZING! Today I was at the butcher and they got some snake river wagyu tri tip. Ended up gettin one and really gonna enjoy cooking it the same way as before. They mislabeled the wagyu brisket too! They put a 6.99 a lb label on it. He said that was a mistake but to late to change it because already put it out. I totally scored! Gonna do the brisket this weekend!
SRF wagyu brisket can be had for its than $4/lb. at costco usually.
My favorite way to prepare tri tip!
best grilling videos bar none thank you
Awesome tri tip!
Complimenti. Bravissimi !
always good stuff here
Malcom is the God Father of BBQ! I watch all his videos even when i am not cooking that particular meat lol
That tri tip looks great! Ive grilled a lot of those on a Santa Maria grill using oak so i have usually forward seared them. I just picked up a masterbuilt gravity 560 so im gonna try that reverse sear method. Great video, but I do have to point out that you guys sliced it wrong. Cut it down the middle then slice against the grain.
I picked up in that cutting also.....
Looks amazing
wow that looks mighty fine!!!
Picked up a Tri tip a Costco and will give this reverse sear method a go. I like the wrap at the end and let I rest.
Dayum, looks good boys!!
I need to visit Texas. Good eats!!!!
just subscribed! Gnarly brother keep it up
Oh Lord ,🍻brothers that's my favorite meat hear in california u guys can't wait to try it reverse style bbq ty guys great video 😄👊👊👊🍺
Doing this tomorrow, thanks!
I got the Traeger going now, Happy Mother’s Day to me! Hahaha
Looks good!
Great video the only way I do Tri tip now on my Weber
The production quality of your videos are outstanding. Are you able to share what kind of microphones you're using to pick up two different people talking + the grilling and sizzling of the background noise?
Not many people outside of California know about tri tip. So I can’t expect him to know he cut it wrong lol looks delicious though!
That is the only way to cook Tri Tip. Great cook.
I am sooo!! Hungry!!
Wooo Wooo!! Good job!
Looks delicious. Do you by any chance use some red oak wood chunks on the PK? That's an essential part of Santa Maria, California tri-tip grilling.
Nice Job guys.... gotta believe going Prime on Tri-tips is a must?
Awesome video
Man, I wouldn't be able to wait for a bite either! Is this the first recipe using two different smokers/grills on the channel?
That’s right it was cooked absolutely perfect. 125° internal temperature and everyone is happy Yum Yum
Thanks for the tips guys I just tried my Traeger for the first time today. It cook faster than I thought it would it only took about two hours at 225 degrees does that sound right everybody. Appreciate the tips. By the way internal I pulled it out at 1:40
Any idea how long it took to hit the 115 degree internal? I use snake method on my Weber and I just need a ballpark to know how much of the snake to lay out.
Tri Tip was invented 60 miles from me in Santa Maria CA and this one looks perfect all you need for a Santa Maria BBQ is garlic bread and some Poquitos beans cooked up with Onion and seasoning and a green salad. And that is how they do it in Santa Maria.
Sounds good!!!!
This looks GLORIOUS!!! And that mac & cheese on the side, hope it was smoked too! Either way, you guys win on this one!!!
Amazing
good stuff Malcom
"back when i beat you in the competition." Not-so-subtle shade! ha!
Proceeds to cut the steak the wrong way
Brilliant! Respect from Russia!
Glad to see you break out the timberline!
Out here in California I’ve heard a number of bbq chefs say a Tri Tip is ideal at medium, even slightly medium-well, rather than the status quo medium rare. It’s actually more tender at medium -I think it has something to do with the fact that it’s such an actively used muscle of the animal. For me, this wasn’t the most appetizing looking cook of a tri tip (i prefer to cut more of the fat off for this particular cut), but I’m sure it’s still delicious 🤙🏻
awesome!!!
Good show guys my only thoughts are when you slice it the grain of the meat goes in two different directions and you need to pay attention of that always slice across that grain the other thing is tri-tip needs to be just a touch more done to get the tenderness you’re looking for believe it or not you don’t really do try tip rare, med. is best in my opinion also Red Oak is the traditional wood to use! greetings from Santa Maria Ca.
Edit: I did this last night on a 2.7# tri-tip and it was excellent! It took about an hour to get the internal temp up to 112, then just a couple flips over the hot coals. LOL, I placed it fat side down over the coals, went in to get my meat probe and came out to find it engulfed in flames. (wish I could post a picture) I forgot to put my Grill Grates over the coals! Needless to say, it got crispy on the fat side. Despite that, the flavor, juiciness and tenderness were superb. My wife loved it, commenting on how tender it was. Also, buying the quality High River meat from my butcher, Belleview Meats, was less expensive that the tri-tip Publix was selling. And publix meat isn't Angus (unless you buy their Greenwise beef). Yep, I'm very happy with my local butcher, getting better cuts and saving money. Life is good.
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How much time did it take to reach the internal temp of 115? I'm grilling one today, trying to time it so everything will be ready for company. I am so looking forward to this!!
FYI, my tri-tip is from High River Angus, it's what my butcher carries. I've found their steaks to be WAY better than meats from Sam's or Publix grocery stores, so I buy from him now. I did a taste comparison, High River was noticeably better tasting and more tender than Sam's or Publix.
And, for everyone else, I'll slice it against the grain!
California tri tip techniques are the best. These guys are great but their tri tip technique is all wrong. I guarantee they didn't like that hard crispy fat layer they didn't remove.. Internal temp was all wrong. and the slicing was wrong and he used a meat tenderizer? seriously? . never ever use that on a tri tip. cooked right and you'll never need to do that.
@@davelopez2042 Dang, you do not like change at all! ****Dave shakes his head, everything they do is wrong!!***
Techniques like this make cooking fun as well as being able to try new things through learning.
I dare you, Dave, double dog dare you to use a meat tenderizer the next time you make a trip-tip. I've never done it, and I will try it tomorrow. I bet you can't though because everything you do is right and everyone else is wrong.
That was AWESOME! 🖐🤪🤪🤪
Tri tip is what is grillin tonight! For my brother and the Marine Corp Birthday!
Kendall A got his smile etched in. It did the transition and he look like he morphed to the past.
So what temp should I wait for for a well done tri tip?
Awesome
I made a tri tip the other night. Turned out perfect. Cook to internal temp of 125. Rest 10 minuted before slicing.
What kind of wood smoke did you use on the Traeger?