Reverse Seared Tri Tip Recipe
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- Опубликовано: 25 авг 2024
- 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/Thermowo...
- Thermoworks Thermapen bit.ly/H2QTherm...
- GrillGrates - bit.ly/H2Q_Gri...
- GrillGrates Tool - bit.ly/H2Q_Gri...
- BBQ Gloves - bit.ly/H2Q_BBQ...
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 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.
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!
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.
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
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.
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.
Works good everytime, no matter what cookers. Smoke, sear, boom, MAGIC!!!!
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.
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.....
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!
So doing this one today on a rainy day in Glasgow , keep it up Malcom 👍🏻
Did mine today on my Traeger 575, same technique, and it turned out amazing
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
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!
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
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...🙏🙏🙏
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!!
"back when i beat you in the competition." Not-so-subtle shade! ha!
Proceeds to cut the steak the wrong way
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!
I followed this technique tonight, including the tenderizer which I bought because of this video. The result was amazing. Thanks guys!
WOW!
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.
Would love to see the behind the scenes footage, what did they eat/drink/talk about while waiting for the tritip to be done son?
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!
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!!!!
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.
I CAN'T TAKE IT ANY MORE I'M FIRING THE GRILL UP RIGHT NOW THAT LOOKS AMAZIN LADS
pappy's beer marinade overnight, pappy's seasoning before smoking, smoke to temp, comes out perfect.
well post it then.
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 🤙🏻
Hey Malcolm do you ever use Santa Maria seasoning? Excellent on tri-tip!
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 😢
That matador looks INCREDIBLE
Grew up in Northern CA watching my Pops BBQ lots of Tri-Tip. I don't doubt that these guys know their shit, but it seems to go against everything I was taught about tri tip. From what I remember it was sin to poke holes or ever stab the tritip, and never use prongs to flip it, tongs only. All that juice is valuable stuff! Also the sear was upfront, to lock all those juices in the meat, and after you get both sides for about 3 minutes on each side, then you cook it low and slow for a few hours.
And always slice in the middle were the grain comes together..
It makes me cringe when I see staff at NY’s famous steakhouses poking their steaks. They do that when they flip the meats .
Yes, I grew up in Santa Maria, Ca. and I about cried watching him puncture that Tri Tip plus it was overdone!!
I been bbqin, and grilling tri tip here in Cali bout 20yrs now. By no means am I saying my way is the best. But I always start fat side up to allow the flavors from the fat to drip down into the meat. And like mentioned before I only use tongs, no need to tenderize it, and always cut across the grain. I've always seared it first and moved away from the flames. To each their own. I love the way mine turns out with pappys rub and drench it with whoreshester while cooking. I just bought a pit boss 1600 and gonna try smoking now. I've used other smokers but now trying different ways to see which is best.
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.
Tri tip is what is grillin tonight! For my brother and the Marine Corp Birthday!
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.
Malcom is the God Father of BBQ! I watch all his videos even when i am not cooking that particular meat lol
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!
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
I spent 45 years of my adult life cooking on a propane grill . A year ago i bought a pellet smoker. WOW what a difference. Never have eaten better! Never tried a tri tip until about 8 months ago.. now i smoke one at least once a month. this is the only way to cook it.. some of the best beef steak taste you can find..
Never gets old coming back to see this video to double check on the process before smoking my own tri-tip!
I thought Malcolm was going to eat kendal for a minute there. Never get between a big fella and his grub. ;-)
hes not gonna be around much longer if he doesnt back away from the grill , eat a salad ,and get some exercise .
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
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.
Been doing tri tips here in Cali for over 20 years. One thing I must say. Cutting it is a big deal. Tri tip you cut into different directions. Againts the grain. He cut this wrong and I was smh. Everything else looked perfect. But do NOT cut your tri tip the way he did. 😊
Finally tried this recipe today and it was A+. Thanks fellas!
I have done this several times and it is great.
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.
I got the Traeger going now, Happy Mother’s Day to me! Hahaha
for meal planning purposes, how long did it take to reach 115?
Just did this. For me it took about 50 minutes
Thank you I had same question
best grilling videos bar none thank you
I wish I could find a Tr-Tip with that kind of fat cap!!
Hey Malcom! I'm your newest subscriber, all the way from Jordan (HKJ) Keep up the great job man
+& I'am from Palestine💜
Excellent video thank you. About how long per pound for the 3lb tri-tip?
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.
Flavortown, baby!
Okay so I tried this with a tri tip similar to yours is was 3.5 pounds. I used 275 temp method and internally it was at 115 in like 40 mins. My smoker may run hotter, i would try 225 if you have a pitboss.
I'm from California but now live in Oklahoma. I was raised on tri-tip
I discovered your AP season 2 months ago. I love your season. The sercet to tri-tip is fat side up and you cook it on open flame 15min on both sides. Look up Santa Maria style tri-tip is the only way to cook a perfect tri-tip
You are in the top 5 at least in all of the you tube bbq guys. Love your videos Malcom. Thank you sir!
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!
Just found this. Family loved it!
YOU GUYS ARE HAVING WAY TOO MUCH FUN!
LOOKS AMAZING!
That’s right it was cooked absolutely perfect. 125° internal temperature and everyone is happy Yum Yum
I made a tri tip the other night. Turned out perfect. Cook to internal temp of 125. Rest 10 minuted before slicing.
The man..the legend...thank u for teaching me to take my skills to the next level...great vids
I wish I could come over and... balance that ceiling fan....
Grilled my first tri tip today and over cooked it, when you think it's not done it's done!
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
Beautifully done guys, god bless I'm hungry
I’m smokin this tonight! Those juices running out looked so good! Thanks Malcolm!
Tri tip has huge flavor
Yumm
"A little board sop". "A little mop." LOL! Now that's the first time I've heard those two quotes! I have sopped up some egg yoke with toast before but not steak juice. Next time!
“Are you gonna give me a bite? Is that what we are doing? What are we doing maaan”?
5:55 look at thur* Hahaha! Love HowToBBQRight. Who thought grilling meet could be so therapeutic.
I’m gonna give it a try tomorrow night!! Awesome
Use this video all the time
That is the only way to cook Tri Tip. Great cook.
Kendall A got his smile etched in. It did the transition and he look like he morphed to the past.
been bbqueing tri tip since they were 79 cents a pound never used a tenderizer gotta try it
Man I love B&B as a brand, they have the best briquettes I've ever used but I'll never buy their lump again. 90% of the bag was pea gravel sized pieces. Wood and briquettes is all I use now.
I don't get it. Why are there DISLIKES on this? I will follow this tomorrow for my tri-tip! Anyone giving a thumbs down can eat their brussel sprouts. Malcolm, thanks for this, I can't wait to grill my tri-tip tomorrow!!
I almost gave it a thumbs down for how he sliced it. Huge rookie mistake there. It was cooked perfectly, but those slices with the grain will produce a tough piece of meat. But I can't bring myself to thumbs down anything on this channel...Malcolm Reid has brought way too much happiness to my my life.
Sir! Dont always believe what you see on you tube! That tri tip was not that great! And Malcolm did not cook it. He took it off the highest rated grill in the world to through it on a jalopy!
Jealous losers.
Oh man I can taste that from here ❤
Did two for new years eve, reverse seared em on the blackstone... mmmm hmmm. Oh, and I cut it correctly.
Doing this tomorrow, thanks!
Looks good. I would have cut it against the grain and sliced thinner. On a tri tip, the grain is v shaped.
Great job guys, looks amazing!
Brilliant! Respect from Russia!
homie fucked up on the cut all bad 😂 Malcolm was desperately trying to get some juices back by wiping it off the board lol
I need to visit Texas. Good eats!!!!
That looks AMAZING!!!
Looks like a Flintstones cartoon steak with the perfect grill marks. Yummy
Love when a guy can actually grill good and he’s cute 😍
Are you saying Malcom can't grill and isn't cute?
Jeremy Dowdy was malcom grilling in this video? Oh yeah didn’t think so...
Thanks
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!!
Don’t believe it was sliced properly but looked very juicy👌🏽
Yeah he cut it with grain
It was done right.. you actually go with the grain on tri tip and picana.. try it yourself and see. The brazilians do it this way. Just don't try it with your brisket😉
@@pacheco1805 i’m from california and that is definitely NOT how to cut a tri-tip. i’ve bbq’d hundreds of these and have done it both ways. just my experience.
Man it killed me to watch him do that TriTip like that, a prime is tender as all get out no need to stick it lol and please slice against the grain.
They could both be BBQ God's and I'd still agree with Nutintoinbut2doit. I'd also question the knife, but that would be a nice way to ask why the meat didn't want to slice....
He's a pit master. Your sole accomplishment? Sitting in your undies on the couch trolling grill videos. Fight the good fight, bahahaha
@@bigvegass lol seems like your trollin and stop picturing me in my undies lol I know Malcolm and think he's a great BBQ guy. I'm also a BBQ guy we travel on the KCBS circuit cooking n California, Nevada, Arizona, KC, Texas, Iowa, Memphis, and Nashville so now you know the troll lol
Wes sorry I’m late here’s your L
Nutintoitbut2doit sorry I’m late Mr. Pitmaster sir but here’s your W cut against the grain just how you like it (;
I love me some Malcom Reed…but that tri-tip wasn’t sliced correctly..
Nice Job guys.... gotta believe going Prime on Tri-tips is a must?