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Tri tip on a gas grill… your method?
Posted on 4/13/25 at 11:45 am
Posted on 4/13/25 at 11:45 am
I’m not a grill master like some of you so I’ve never done tri tip. I have two that are about 2.5 lbs or so each. I don’t have a smoker. I have a Weber gas, I do have a smoker box I have used.
I was thinking reverse sear indirect heat at 250ish until it got a specific temp (130?) for medium rare and then a quick high heat sear on each side. Maybe use the smoke box too with some pecan or oak.
Thoughts?
I was thinking reverse sear indirect heat at 250ish until it got a specific temp (130?) for medium rare and then a quick high heat sear on each side. Maybe use the smoke box too with some pecan or oak.
Thoughts?
9
Posted on 4/13/25 at 11:48 am to Fun Bunch
I would suggest exactly what you said.
Posted on 4/13/25 at 2:54 pm to Fun Bunch
counterpoint
tri tip is best medium rare and cooked like a steak. Crank one side of the grill up to blast furnace and leave the other side off. Salt/pepper and then work it over the hot side turning frequently until it is nicely charred all sides, then move to the cold side drop the lid and pull when it hits 120. It will carry over to 130.
After the rest slice it thin and serve with chimichurri or horseradish
tri tip is best medium rare and cooked like a steak. Crank one side of the grill up to blast furnace and leave the other side off. Salt/pepper and then work it over the hot side turning frequently until it is nicely charred all sides, then move to the cold side drop the lid and pull when it hits 120. It will carry over to 130.
After the rest slice it thin and serve with chimichurri or horseradish
Posted on 4/13/25 at 2:58 pm to Fun Bunch
Sous vide for 6 hours and sear at high temp.
Posted on 4/13/25 at 3:36 pm to t00f
There will be no Sous Vide-ing in this house. These colors don’t run
Posted on 4/13/25 at 3:42 pm to Fun Bunch
Why?
Posted on 4/13/25 at 6:58 pm to Fun Bunch
quote:
There will be no Sous Vide-ing in this house. These colors don’t run
Posted on 4/13/25 at 8:15 pm to Fun Bunch
quote:
thinking reverse sear indirect heat at 250ish until it got a specific temp (130?) for medium rare
Exactly what I do except stop at 115 for the sear.
Posted on 4/13/25 at 8:36 pm to Fun Bunch
I just boiled two sacks of crawfish on the gas grill last night beb. Whats the trouble?
Posted on 4/13/25 at 9:10 pm to Fun Bunch
You need a good sear over high heat and an offset side to finish it. Use smoke if you want, but you don't low and slow a tri tip. Use a generous salt and pepper rub.
We live in a modern world. I snap a photo of it raw on both sides. It helps me ensure I'm slicing across the grain after cooking. Those things change direction on you a couple times.
We live in a modern world. I snap a photo of it raw on both sides. It helps me ensure I'm slicing across the grain after cooking. Those things change direction on you a couple times.
Posted on 4/13/25 at 9:14 pm to t00f
quote:
Sous vide for 6 hours and sear at high temp.
This is the winning method.
quote:
was thinking reverse sear indirect heat at 250ish until it got a specific temp (130?) for medium rare and then a quick high heat sear on each side.
This is a decent alternative.
ETA: 130 is a bit high... pull it at 120 before you sear.
This post was edited on 4/13/25 at 9:16 pm
Posted on 4/14/25 at 8:11 am to Fun Bunch
Smoked one on my Traeger 225 for 1.5 hours and it was delicious.
Posted on 4/14/25 at 8:21 am to Fun Bunch
quote:
There will be no Sous Vide-ing in this house. These colors don’t run
Best way to cook it
Posted on 4/14/25 at 8:40 am to Fun Bunch
Method sounds good. My suggestion for tri tip is to pull it when the thickest part reaches 115. Tri tip is a good cut, but the thickness is not uniform. If you pull it when the thickest part is 130, you will have medium well end pieces.
Posted on 4/14/25 at 9:03 am to BMoney
Doing this on Easter and there are people like my mother that if they see the slightest bit of pink they won’t eat it so that might work out
Posted on 4/14/25 at 7:44 pm to Fun Bunch
quote:
I was thinking reverse sear indirect heat at 250ish until it got a specific temp (130?) for medium rare and then a quick high heat sear on each side
quote:
Thoughts?
If you don’t have a sous vide that’s what I would do. Minus the smoke. I would go low and slow til about 125 though.
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