As a native Californian, I love seeing tri-tip getting recognition and love lately :) Your version looks amazing! Lots of love and attention given to it. Good job!
As a native Californian, I grew up eating medium rare, grilled Tri Tip, and loved it. I still do. But the first time I decided to take a co-workers advice, and cook a Tri Tip like a Brisket, I was blown away. Nervous at first, of course...and my friends and family were skeptical...but the result was meltingly tender, juicy, super beefy meat.
Dude love your vids and have made lots of you recipes.. great Job sir. Why not lump and a few chunks of wood? I need a render box where I get that? Thanks
great 'tip'. I once was working at home on a friday and made pulled porc from a procureur and pulled beef, bbq standing before my home office window and bluethoot thermometers running. Fiered the whole thing up at 7 in the morning and at the end of the working day, I could put everything to rest when I started preparing the side dishes.
Either master BBQ guy, I’ve been a tri-tip cooker for a couple of decades and that is a good looking tri-tip you cooked. My experience cooking outdoors has been an open pit or a propane grill with a lid. I do have a question I’ve been trying to find the answer for this one, what is the main purpose of taking a brisket or any meat Smoke like that and wrapping it and butcher paper. What does this actually do for the meat. And as always enjoy watching the videos I’ve been trying several of your recipes and I am enjoying them all BBQ on.
It tenderizes the meat shielded in moist paper till it reaches 202F. Keep checking for tenderness with an instant read probe. Not for temp but tenderness.
I take that extra fat trimmed off the fat cap and place it above and below the thin tip. You have to be careful and make sure the size and shape work. That way it makes it a bit thicker and cooks like the rest.
My Houston Nephew has gone to Court in Harris County (Houston) Texas for a TRO (Temporary Restraining Order) to stop you from using TEXAS in your thumbnail description! Fortunately for you neither my Nephew nor the Court knows where Europe or the Netherlands are so they are unlikely to properly serve you with the papers!
Usual temp you'd do a brisket I'd assume. Anywhere from around 110-135C I would say. I noticed his kettle bell got a lot hotter at one point (around 200C) but I don't think that was intentional.
I'm sure this is great, and anybody can do whatever they want with their meat... But just why? The reason you cook barbecue cuts like brisket low and slow for hours to 200F+ is because you absolutely have to break down all of the connective tissue to make it tender and to render the hard fat so it's not a chewy mess. But you don't have that issue with a tritp. You can even cut it into steaks if you want. Also, the intermuscular fat in tritip isn't chewy or hard and it takes very little cooking time to render it down. There's just not a real good reason to cook the tritip like this. Especially when lb for lb, brisket is cheaper. If it's time you're worried about, you can just buy a brisket flat. If you want the smoke flavor, tritip can take smoke really well. Just use your preferred barbecue setup to smoke it until it's about 10 degrees less than your usual desired doneness (e.g. for medium rare 115-120). Then sear it on all sides. You'll have a nice smokey flavored tritip in like 2 hours, and you can enjoy it the way it's meant to be enjoyed.
That looks delicious and I'm sure it tastes pretty close to a brisket. But here in TX, trip tip costs more than double of a brisket, so if you want something to taste like brisket, you just smoke a brisket. This seems like a waste of money to me. I'd rather grill trip tip and eat it like a steak.
Loved the video but I think you should remind those watching NEVER run a charcoal briquettes grill in an unventilated space or you run the risk of carbon monoxide poisoning!
"If you are working from home smoke a tri tip on the side, it's good for your mental health." YES, Pitmaster X!
As a native Californian, I love seeing tri-tip getting recognition and love lately :) Your version looks amazing! Lots of love and attention given to it. Good job!
When you busting out the new offset....keep coming back expecting to see it in action
True, been way to long
I have cooked Tri Tip and Chuck Like Brisket!! They are both delicious ! And a bunch less expensive!
As a native Californian, I grew up eating medium rare, grilled Tri Tip, and loved it. I still do. But the first time I decided to take a co-workers advice, and cook a Tri Tip like a Brisket, I was blown away. Nervous at first, of course...and my friends and family were skeptical...but the result was meltingly tender, juicy, super beefy meat.
Tri-tip makes an excellent pastrami too!
This way it's fantastic in a smokey chili
Dude love your vids and have made lots of you recipes.. great Job sir. Why not lump and a few chunks of wood? I need a render box where I get that? Thanks
That's the only way I've cooked tritip for the last few years. My kids love it
great 'tip'. I once was working at home on a friday and made pulled porc from a procureur and pulled beef, bbq standing before my home office window and bluethoot thermometers running. Fiered the whole thing up at 7 in the morning and at the end of the working day, I could put everything to rest when I started preparing the side dishes.
Hi Roel - In South Africa we call it kaiings.
Either master BBQ guy, I’ve been a tri-tip cooker for a couple of decades and that is a good looking tri-tip you cooked. My experience cooking outdoors has been an open pit or a propane grill with a lid. I do have a question I’ve been trying to find the answer for this one, what is the main purpose of taking a brisket or any meat Smoke like that and wrapping it and butcher paper. What does this actually do for the meat. And as always enjoy watching the videos I’ve been trying several of your recipes and I am enjoying them all BBQ on.
It tenderizes the meat shielded in moist paper till it reaches 202F. Keep checking for tenderness with an instant read probe. Not for temp but tenderness.
I take that extra fat trimmed off the fat cap and place it above and below the thin tip. You have to be careful and make sure the size and shape work. That way it makes it a bit thicker and cooks like the rest.
Great channel! 😊
In the UK we'd call the crispy bits "Crackling" 😂
In Pennsylvania we call them that or pork rinds.
Yes, I am a Brit, Beef Crackling it is!
Where's Morrison been ?
Roel, I really like the re-addition of the beef tallow back on the meat….yet another thing to try once I get back to Portugal🥂😜 YUMMY!
Hey just wondering what EDC you had in this video
Spyderco dragonfly
I smoke mine sometimes with a horseradish mustard, never a bad one yet.
Awesome!
Serieus??? texas style zonder de offset smoker???
Brisket Cracklins or Beefarrones. Like beef chicharrones.
Where's the offset? It would have been perfect for that cook.
Wow 👍👍👍👍
Tallow Chips 🎉
My Houston Nephew has gone to Court in Harris County (Houston) Texas for a TRO (Temporary Restraining Order) to stop you from using TEXAS in your thumbnail description! Fortunately for you neither my Nephew nor the Court knows where Europe or the Netherlands are so they are unlikely to properly serve you with the papers!
Lol😂
Your silly laws dont apply over here
@@xxStrombolixx Really? Sensahuma mutch?
Fake republic of texas
@@surfingonmars8979 what do you mean?
I love smoke Try Tip
Luv me tri tip ! U never said temperature??????
Usual temp you'd do a brisket I'd assume. Anywhere from around 110-135C I would say. I noticed his kettle bell got a lot hotter at one point (around 200C) but I don't think that was intentional.
Thx man!
I'm sure this is great, and anybody can do whatever they want with their meat... But just why? The reason you cook barbecue cuts like brisket low and slow for hours to 200F+ is because you absolutely have to break down all of the connective tissue to make it tender and to render the hard fat so it's not a chewy mess. But you don't have that issue with a tritp. You can even cut it into steaks if you want. Also, the intermuscular fat in tritip isn't chewy or hard and it takes very little cooking time to render it down. There's just not a real good reason to cook the tritip like this. Especially when lb for lb, brisket is cheaper. If it's time you're worried about, you can just buy a brisket flat.
If you want the smoke flavor, tritip can take smoke really well. Just use your preferred barbecue setup to smoke it until it's about 10 degrees less than your usual desired doneness (e.g. for medium rare 115-120). Then sear it on all sides. You'll have a nice smokey flavored tritip in like 2 hours, and you can enjoy it the way it's meant to be enjoyed.
Stop it Roel you are making me so hungry lol great cook.
Is this the guy who played Steve O in the Finnish version of Jackass?
kaantjes, heerlijk.
Never throw the crispy leftovers of fat rendering away. They're called cracklings, and they're delicious.
I get a lot of crap for smoking a tri tip like a brisket. But you can’t argue with how good it taste in half the time of a brisket.
It is beef cracklings!!!
That looks delicious and I'm sure it tastes pretty close to a brisket. But here in TX, trip tip costs more than double of a brisket, so if you want something to taste like brisket, you just smoke a brisket. This seems like a waste of money to me. I'd rather grill trip tip and eat it like a steak.
🍽️🍽️🍽️🍽️🍽️👍👍👍👍👍💯💯💯💯💯💯
Loved the video but I think you should remind those watching NEVER run a charcoal briquettes grill in an unventilated space or you run the risk of carbon monoxide poisoning!
The rendered fat crisps look like nasty ear wax but surely tastes delicious!
Don't you call it runderkaantje?
Like a man going wooden shoe shopping? Wouldn't know as I have never gone wooden shoe shopping
Working from home hint hint stay at home mommies
I really hate you sold out to commercial commpines. There's more to smoking than big names that pay you , I got it , they Pay You
HOW on earth did Roel “sell out”?
I really hate when somebody does that to a Tri-Tip.
Boohoo. It's an experiment and it's a cooking show. 🤦🏾
@@quetimporta213 F-off Boohoo on this.
Copying CHUDS!!!!
No way, Roel is more professional with the camera not making obnoxious gestures.
@@danielploy9143cmon man Roel doesn’t have a snake in his boots!
Skwarki