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Joined: Nov 2007
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Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Nov 2007
Posts: 47,166 Likes: 1 |
Haven't cooked one before, like a brisket? Expert advice, don't want to [bleep] it up, guess I could call Dan Adair. I know he does them pretty often.
God bless Texas-----------------------
Old 300
I will remain what i am until the day I die- A HUNTER......Sitting Bull
Its not how you pick the booger..
but where you put it !!
Roger V Hunter
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Joined: Oct 2004
Posts: 50,169 Likes: 1
Campfire Kahuna
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Campfire Kahuna
Joined: Oct 2004
Posts: 50,169 Likes: 1 |
Artesian cut off the bottom sirloin, I believe. We were talking about that a couple of days ago.
The only thing worse than a liberal is a liberal that thinks they're a conservative.
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Joined: Feb 2006
Posts: 43,899 Likes: 11
Campfire 'Bwana
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Campfire 'Bwana
Joined: Feb 2006
Posts: 43,899 Likes: 11 |
Roger, I love the tri tip roast.
Going from notes for the BGE.
3-4lb roast?
Indirect at 250F for 45-60 minutes pull at 115F internal temp.
Kick up the heat to 500F and grill each side for a minute or two to get a little char crust action.
(I use the Weber for this)
Pull and rest for 5-10 minutes.
Should finish at 135-140F.
I may be wrong, not a true grill guru.
Curious to hear how the masters do it.
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Joined: Aug 2005
Posts: 15,648
Campfire Ranger
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Campfire Ranger
Joined: Aug 2005
Posts: 15,648 |
No. Cook it very, very, very hot on a wood smoke grill as agressive a wood as wanted, I use mesquite. Almost char to char on outside. Santa Maria rub. Get to about 120-125 at most with that heat. Rest for 10-15 or to 135-140. Scrape char off if needed.
You can do low and slow but I always prefer it over open flame.
Fat cap on or off? If no fat cap don't char too crazy, just a bit....
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
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Joined: Jun 2004
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
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Joined: Aug 2007
Posts: 115,424 Likes: 13
Campfire Sage
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Campfire Sage
Joined: Aug 2007
Posts: 115,424 Likes: 13 |
No. Cook it very, very, very hot on a wood smoke grill as agressive a wood as wanted, I use mesquite. Almost char to char on outside. Santa Maria rub. Get to about 120-125 at most with that heat. Rest for 10-15 or to 135-140. Scrape char off if needed.
You can do low and slow but I always prefer it over open flame.
Fat cap on or off? If no fat cap don't char too crazy, just a bit....
Yes.
Trump being classless,tasteless and clueless as usual. Sorry, trump is a no tax payin pile of shiit. My young wife decided to play the field and had moved several dudes into my house
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Joined: Oct 2004
Posts: 50,169 Likes: 1
Campfire Kahuna
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Campfire Kahuna
Joined: Oct 2004
Posts: 50,169 Likes: 1 |
Maybe. New name...same cow.
The only thing worse than a liberal is a liberal that thinks they're a conservative.
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Joined: May 2011
Posts: 890
Campfire Regular
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Campfire Regular
Joined: May 2011
Posts: 890 |
Favorite cut of beef. Greg's approach is the way I go about it.
Salt, pepper, garlic. Cook over some coals that are putting out some good heat. Watch temp and pull when in the mid 120s. Rest and cut against the grain. Definitely a cut you don't want to overcook.
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Joined: Feb 2010
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Campfire Tracker
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Campfire Tracker
Joined: Feb 2010
Posts: 3,274 |
It's big in CA and I used to hate it till I figured out how to cook it. Mr Sam's method is what I do. It's now one of my favorites. I put a rub on it before putting it on the grill.
Eliminate qualified immunity and you'll eliminate cops who act like they are above the law.
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Joined: Jun 2004
Posts: 44,859 Likes: 4
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 44,859 Likes: 4 |
Maybe. New name...same cow. I thought autospell may have butted in.
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Joined: Nov 2007
Posts: 47,166 Likes: 1
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Nov 2007
Posts: 47,166 Likes: 1 |
No. Cook it very, very, very hot on a wood smoke grill as agressive a wood as wanted, I use mesquite. Almost char to char on outside. Santa Maria rub. Get to about 120-125 at most with that heat. Rest for 10-15 or to 135-140. Scrape char off if needed.
You can do low and slow but I always prefer it over open flame.
Fat cap on or off? If no fat cap don't char too crazy, just a bit....
Yes. This is what Dan Adair just told me, pretty much like a big steak.
God bless Texas-----------------------
Old 300
I will remain what i am until the day I die- A HUNTER......Sitting Bull
Its not how you pick the booger..
but where you put it !!
Roger V Hunter
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Joined: Mar 2013
Posts: 1,448
Campfire Regular
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Campfire Regular
Joined: Mar 2013
Posts: 1,448 |
No. Cook it very, very, very hot on a wood smoke grill as agressive a wood as wanted, I use mesquite. Almost char to char on outside. Santa Maria rub. Get to about 120-125 at most with that heat. Rest for 10-15 or to 135-140. Scrape char off if needed.
You can do low and slow but I always prefer it over open flame.
Fat cap on or off? If no fat cap don't char too crazy, just a bit....
Yes. This is what Dan Adair just told me, pretty much like a big steak. Yep. You can reverse sear low & slow if you want a little of the best of both worlds.
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Joined: Aug 2005
Posts: 28,258 Likes: 6
Campfire Ranger
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Campfire Ranger
Joined: Aug 2005
Posts: 28,258 Likes: 6 |
Favorite cut of beef. Greg's approach is the way I go about it.
Salt, pepper, garlic. Cook over some coals that are putting out some good heat. Watch temp and pull when in the mid 120s. Rest and cut against the grain. Definitely a cut you don't want to overcook. Ditto. GregW nailed it. I like Pecanha even better.
It is irrelevant what you think. What matters is the TRUTH.
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Joined: Oct 2004
Posts: 50,169 Likes: 1
Campfire Kahuna
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Campfire Kahuna
Joined: Oct 2004
Posts: 50,169 Likes: 1 |
Maybe. New name...same cow. I thought autospell may have butted in. It did. "Tri-tip" is just sirloin. Not the tenderest piece of beef, but probably the tastiest IMHO.
The only thing worse than a liberal is a liberal that thinks they're a conservative.
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Joined: Jun 2004
Posts: 44,859 Likes: 4
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 44,859 Likes: 4 |
Please school me about picanha.
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Joined: Feb 2004
Posts: 10,092 Likes: 1
Campfire Outfitter
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Campfire Outfitter
Joined: Feb 2004
Posts: 10,092 Likes: 1 |
No. Cook it very, very, very hot on a wood smoke grill as agressive a wood as wanted, I use mesquite. Almost char to char on outside. Santa Maria rub. Get to about 120-125 at most with that heat. Rest for 10-15 or to 135-140. Scrape char off if needed.
You can do low and slow but I always prefer it over open flame.
Fat cap on or off? If no fat cap don't char too crazy, just a bit....
Yes. This is what Dan Adair just told me, pretty much like a big steak. He stopped flinging arrows down the hallway of the single wide to answer?
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Joined: Aug 2005
Posts: 28,258 Likes: 6
Campfire Ranger
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Campfire Ranger
Joined: Aug 2005
Posts: 28,258 Likes: 6 |
Please school me about picanha. Pecanha is the sirloin cap, triangular cut of meat that sits on top of the rump of the cow. It comes with a fat layer above it that helps create a beautiful tender and juicy flavor when cooked. I cook it like tri tip. ![[Linked Image from i.imgur.com]](https://i.imgur.com/lFqWwzu.jpg)
It is irrelevant what you think. What matters is the TRUTH.
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Joined: Jun 2004
Posts: 44,859 Likes: 4
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 44,859 Likes: 4 |
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Joined: Apr 2011
Posts: 69,264 Likes: 10
Campfire Kahuna
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Campfire Kahuna
Joined: Apr 2011
Posts: 69,264 Likes: 10 |
Please school me about picanha. Pecanha is the sirloin cap, triangular cut of meat that sits on top of the rump of the cow. It comes with a fat layer above it that helps create a beautiful tender and juicy flavor when cooked. I cook it like tri tip. Looks like it would be good for making fajitas.
"Allways speak the truth and you will never have to remember what you said before..." Sam Houston
Texans, "We say Grace, We Say Mam, If You Don't Like it, We Don't Give a Damn!"
~Molɔ̀ːn Labé Skýla~
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Joined: Jun 2008
Posts: 18,495
Campfire Ranger
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Campfire Ranger
Joined: Jun 2008
Posts: 18,495 |
That looks pretty flippin’ good.
Every day on this side of the ground is a win.
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