Announcement

Collapse
No announcement yet.

Tri tip test

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Tri tip test

    3 tri tips in the bath at 129, will be pulling at different times. Probably 8 hours, 18 hours and 36 hours. All will be cold shocked then seared on yoder at max temp to keep things equal. Will be mainly looking for my preferred tenderness and texture.




    Yoder YS480
    Maverick 732
    Tappecue
    Thermapen

  • #2
    This will be interesting... excellent post!
    --- --- --- --- --- --- ---
    www.OwensBBQ.com

    Comment


    • #3
      I feel bad for you having to sample and judge this one, need help??? yummm!
      Brian

      Certified Sausage & Pepper Head
      Yoder YS640
      Weber Genesis
      Weber 18.5" Kettle
      Weber Performer
      Misfit # 1899

      sigpic

      Comment


      • #4
        Interesting test Mikey... Looking forward to the results!


        Drinks well with others



        ~ P4 ~

        Comment


        • #5
          Originally posted by HawgHeaven View Post
          Interesting test Mikey... Looking forward to the results!
          Ditto.
          Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
          My best asset however is the inspiration from the members on this forum.

          sigpic
          @SmokinJim52 on Twitter

          Comment


          • #6
            Did you season them at all?


            Drinks well with others



            ~ P4 ~

            Comment


            • #7
              Nope, sv'd naked. 1st one is for breakfast, shocked for 30 minutes, patted dry, seasoned with Tatonka dust and seared on yoder. Not sure this test needs to go any further, it was about perfect. Will probably pull rest out at 12 hours and shock cold.

              Breakfast was tri tip, topped with 2 eggs Sunnyside up, topped with bearnaise sauce and parsley















              Yoder YS480
              Maverick 732
              Tappecue
              Thermapen

              Comment


              • #8
                Oh man, that's pretty!! Lovin' the egg on top...

                And yes, I'd pull the other two... they may turn to mush for that long...


                Drinks well with others



                ~ P4 ~

                Comment


                • #9
                  That pretty!
                  Mark
                  sigpic


                  "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                  Smoked-Meat Certified Sausage Head!

                  Comment


                  • #10
                    Originally posted by bigmikey View Post
                    Awesome looking breakfast.

                    Dave
                    CUHS Metal Shop Reverse Flow
                    UDS 1.0
                    Afterburner
                    Weber Performer
                    Blue Thermapen
                    Thermoworks Smoke with Gateway
                    Thermoworks Chef Alarm
                    Auber Smoker Controller
                    Proud Smoked-Meat Member #88
                    -
                    "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

                    Comment


                    • #11
                      I have found 129-130 F for 8 hours is a perfect time and temp for Thick top round steaks as well. I love what you did with the egg and sauce on top. That is a breakfast for champions!
                      Smoke it.. and they will come!

                      Rob
                      Recipes & Smokes in HD Video
                      SmokingPit.com



                      Yoder YS640
                      Yoder Wichita
                      Arizona BBQ Outfitters Scottsdale
                      Camp Chef FTG600 Flat Top Griddle
                      Blackstone 22" Flat Top Griddle

                      Comment


                      • #12
                        OMG, Mikey!!!

                        That looks Awesome!!!----------

                        Mighty Tasty!!

                        Bear
                        Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                        Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                        Mom & 4 Cub litter---Potter County, PA:

                        Comment


                        • #13
                          That looks excellent and thanks for taking one for the team

                          It reminds me of this commercial for us old timers: (perhaps a whipper snapper can embed it for us)

                          https://www.youtube.com/watch?v=LZ0epRjfGLw

                          In any event, what a great meal! Love the egg deal,
                          Pete
                          Large BGE
                          Char Broil Tru-Infrared Commercial series

                          Comment


                          • #14
                            Originally posted by Abelman View Post
                            It reminds me of this commercial for us old timers: (perhaps a whipper snapper can embed it for us)
                            Here you go.

                            <iframe width="420" height="315" src="https://www.youtube.com/embed/LZ0epRjfGLw" frameborder="0" allowfullscreen></iframe>

                            Dave
                            CUHS Metal Shop Reverse Flow
                            UDS 1.0
                            Afterburner
                            Weber Performer
                            Blue Thermapen
                            Thermoworks Smoke with Gateway
                            Thermoworks Chef Alarm
                            Auber Smoker Controller
                            Proud Smoked-Meat Member #88
                            -
                            "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

                            Comment


                            • #15
                              I decided to let this test continue, but did second one at 13 hours and will do last one at 24. Figure what the hell, I'll never know if I don't try.
                              I cut down the shock time to 5 minutes this time, then seared.
                              This 2nd one was very similar in texture to a perfect prime rib. In a blind taste test it'd be hard to tell the difference. Absolutely amazing also.






                              Yoder YS480
                              Maverick 732
                              Tappecue
                              Thermapen

                              Comment

                              Working...
                              X