Tri Tip.

[worth1]

I've only cooked one before and don't even remember how I cooked it.
@karstopography or anyone else.
What would be recommended for this beast?
I don't really want to turn it into a well done smoked brisket type cook as I think it would be tri tip blasphemy.
Maybe something in between with a light smoke and then seared on the outside.
Nor do I want to trim off any fat.
Sort of thinking about an old school rub or marinade I do from time to time.
Salt.
Black pepper.
Garlic powder.
Cumin.
Maybe some soy sauce.
Cilantro possibly.
Also thinking of cutting it in half where the grain changes direction because I can't eat the whole thing at once.
Carne asada possibly?
For those that haven't seen the thing here it is.

20220726_170303.jpg

20220726_170347.jpg

[Amateurinawe]

@worth1 Beef Sirloin! My mouth is watering already....

[Amateurinawe]

@worth1 last week I bought a kilo of braising steak (i didn't want it chunked up as I wanted to size the pieces myself) and made a hungarian goulash.

I'd be interested to see what you do with this. The fat on sirloin is what makes it really special. I sometimes add a sirloin steak to my fillet steaks to give them a little bit o'the extra in cooking ....

[worth1]

Decided to go with a carne asada type marinade.
Mind you people are really nasty about where carne asada comes from and what you put in it and the type meat used.
Mine is a variation of the Mexican lady I watch on YouTube.
She is a trained chef and has never let me down.
And yes she uses soy sauce like many other Mexican chefs in the marinade.
I substituted some things for others but it's my marinade.
I used vermouth in mine as an ingredient.
Here it is roughly.
A whole bunch of cilantro stems and all.
2 teaspoons each of.
Garlic powder.
Onion powder.
Dried Mexican oregano.
1 teaspoon each of.
Chipotle powder.
Smoked paprika.
Black pepper.
1 habanero.
Beef bullion powder.
1/2 cup vegetable oil.
1/4 cup soy sauce
1/4 cup dry vermouth.
2 teaspoons lime juice.
Put everything in the blender and blended.
Added enough water to make 2 cups total.
Salty yet spicy and flavorful.
Both are in a bag marinating.
Not fat was removed but cut in half according to grain direction.

20220727_121152.jpg

20220727_121415.jpg

20220727_125057.jpg

[karstopography]

@worth1 I like to do a dry rub with Ground cumin, garlic powder, salt and black pepper, that’s been my go to rub for tri-tip. Salt and pepper alone works, but I think the cumin and garlic make it even better. But, hey that marinade looks great!

My thing with these tri tips has been a combination of direct and indirect heat. On the fire, then off the fire. Get some sear and a little crispy crust and then off the fire to let it get to around 120° And get it off the cooker. Let it rest. Generally, that comes out medium rare once I slice it after the resting period.

Cool blue Mesquite smoke is a good thing with these, but my wife likes it with just the lump charcoal. Not smoking, just a little well burned well seasoned mesquite chunk in the fire.

[worth1]

@karstopography
To me tri tip and other cuts just scream mesquite.
It's the go to wood in south and west Texas.
Post oak is over rated and over used.

[worth1]

One thing I did to offset the saltiness was to put half a small bottle of lemon lime soda in the mix.
8 ounces.
I also had a slice about 3/8 thick in it for taste testing.
Cooked it on a fast hot skillet the flavor was wonderful and the meat was tender too.
Really glad I didn't cut that wonderful fat cap off like so many do.

[worth1]

Looks like the tri tip is going to be in the marinade for at least 24 hours.
Too tired to build a fire yesterday.

[worth1]

The last and best chunk is going on a hot mesquite charcoal fire.
The first one i posted in the other thread was cooked in a cast iron skillet.
This one marinated for a little over 48 hours.
It won't be cooked as long and really rare.
The other one was really tender.
We shall see.

[worth1]

Put over hot coals for a good sear and is now on the deep end of the pool for a little smoke.
The deep end of the pool means as far away from the fire in the offset smoker as I can get.
Maybe 30 minutes.
Maybe an hour.

[worth1]

My conclusion is the tri tip cooked properly would make a really good French Dip or any other sandwich for that matter.
I have a rather bizarre idea for the rest of it coming soon.