The Grill and BBQ thread

#8,576
#8,576
CAVPUT said:
Happens to us all at some point. Just finished watching folks do a tri-tip like a brisket. Looked amazing and the comments were glowing. Some said they'd never do a reverse sear on a tri-tip again after taking it through the "brisket process". Not sure what I did wrong, but my results were no bueno. Dry roast beef is the best way I can describe it. Awful to waste a cut like that, but I had to see for myself what all the fuss was about. Live and learn.
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I wouldn't think a tri tip would have nearly enough fat and connective tissue to hold up to a long cook and high done temperature. I do love a med-rare reverse sear on them with some chimichurri.
 
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#8,577
#8,577
kiddiedoc said:
I wouldn't think a tri tip would have nearly enough fat and connective tissue to hold up to a long cook and high done temperature. I do love a med-rare reverse sear on them with some chimichurri.
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It didn't have the fat for sure, but no one I saw injected and not everyone wrapped with foil either. Many wrapped with butter or tallow which I used. Spritzed regularly, too. Even moved it further from the heat as well. Either I missed something critical or they were fibbing for clicks/likes. Either way it's reverse sear from now on. Last one I did that way topped with a seasoned blue cheese butter was awesome if I do say so. Still I hadda try. Lesson learned.
 
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#8,582
#8,582
Every year for Christmas I do a prime rib roast in the oven. I got a new smoker over the summer and I want to do a test run in it before we hit Christmas to see if I’d rather smoke than bake it in the oven. However, I’m running into a problem and I’m hoping somebody can help me out.

Every recipe I’m finding says to smoke it up to a certain temperature, and then let it rest while I up my smoker to 400 to do a reverse sear. The problem is my smoker won’t go past 325. Can I do the final sear in the oven at 400 and get close to the same effect as a reverse sear in the smoker? Or can I just skip the upping the temp part and just smoke the whole thing until a certain temperature? I understand the latter isn’t a reverse sear, but I imagine it would still taste fine. Any help from more experienced smokers would be greatly appreciated!
 
#8,587
#8,587
distrovol said:
Grill, smoke, roast… details please.
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I did a short dry brine with coarse sea salt, pepper, and spiceology cowboy rub. Green egg over direct heat with Fogo charcoal and a bunk of mesquite around 450 for around 5 m/ side. 5 min rest covered. So freaking good.

Those are available at Costco here...heckuva deal. It's not a very thick cut, so really no need to reverse sear, but I'm sure that world be delicious too.
 
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#8,588
#8,588
Checker_the_Shire said:
Every year for Christmas I do a prime rib roast in the oven. I got a new smoker over the summer and I want to do a test run in it before we hit Christmas to see if I’d rather smoke than bake it in the oven. However, I’m running into a problem and I’m hoping somebody can help me out.

Every recipe I’m finding says to smoke it up to a certain temperature, and then let it rest while I up my smoker to 400 to do a reverse sear. The problem is my smoker won’t go past 325. Can I do the final sear in the oven at 400 and get close to the same effect as a reverse sear in the smoker? Or can I just skip the upping the temp part and just smoke the whole thing until a certain temperature? I understand the latter isn’t a reverse sear, but I imagine it would still taste fine. Any help from more experienced smokers would be greatly appreciated!
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Do you have a gas grill? Could always do the final sear there. A convection oven or broiler would work, as well.
 
#8,589
#8,589
kiddiedoc said:
I did a short dry brine with coarse sea salt, pepper, and spiceology cowboy rub. Green egg over direct heat with Fogo charcoal and a bunk of mesquite around 450 for around 5 m/ side. 5 min rest covered. So freaking good.

Those are available at Costco here...heckuva deal. It's not a very thick cut, so really no need to reverse sear, but I'm sure that world be delicious too.
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Much obliged.
 
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