Reverse Sear Tri-Tip Recipe

[@Gquebbqco]

Those shots of the meat getting sliced are FANTASTIC! Great video!

[@allthingsbbq]

Thank you for watching!

[@dougreidy8897]

I cooked a tri tip yesterday for the first time. This method worked out great, everyone enjoyed and the horseradish sauce was a crowd pleaser!! Can't wait to do it again

[@allthingsbbq]

Awesome, glad you enjoyed it!

[@treyharris6248]

Tom, my daughter and I have started watching your videos when I lay her down for bed. She loves the sauce dripping intro, and I love all the tips!!! Thanks!

[@jimfererro1493]

An alternative short-cut for the sauce: 1 cup sour cream, 2 Tbl prepared horseradish, 1 Tsp hot sauce, salt & pepper, just stir to mix. A second suggestion for the rub; pulse dried porcini mushrooms in a food processor and combine equal parts flake sea salt, coarse black pepper and mushroom powder. The heat during smoking drives the umami of the porcini into the meat.

[@radshophome]

I found your channel recently and really enjoy it. There are a lot of great backyard and competition BBQ videos too, but you obviously have some culinary training. I feel like you add just the right amount of "chef" without losing the "pitmaster" spirit of BBQ. Keep up the good work.

[@sec808]

This is real fun to watch after seeing so much of you currently. You seem so much more comfortable now, you've come a long way and doing an excellent job! Eight years is a long time isn't it? 😁

[@LJ-gn2un]

Yeap, I do have a question for you chef Tom about my 640 I purchased from you guys. I reverse sear with mine frequently but if I intend to use the grill-grates I start off with them in place instead of going through the hassle of removing the lower racks and fire door when I run the temperature up, as you did. I haven’t had any problems maintaining a low temp with the grill-grates in place, but should I have any concerns doing it that way?

[@RayMacksKitchenandGrill]

Chef this looks good my friend....

[@allthingsbbq]

Thanks brother!

[@hungrydad7537]

So what was the final time and temp at? you pulled it at 110? What temp was it at when you put it on ?what temp did it finish at ?how long did it take to get there? Any rest after that? Thank you.

[@Eveseptir]

I love the taste of slow cooked rosemary in a bark yummmm.

[@crisworkizer]

That was a bad ass cook, have try it out...usually do mine on the weber kettle grill and they work out real well..have try the horseradish sauce looks awesome.-Thanks

[@aalekhine5109]

I have most of Raichlen's books...always great stuff! Well done, Chef.

[@rdapooch]

I really enjoy your style of presenting, and the videos. Good stuff!

[@allthingsbbq]

Thanks, and thank you for watching!

[@tangojoe9694]

Great video and a grand Tri Tip! Bravo!

[@shelbydohc24]

Awesome recipe, thanks Chef Tom!!

[@allthingsbbq]

Let us know if you cook it and what you think!

[@shelbydohc24]

+allthingsbbq I want to cook one but I never seen a trytip by me, am in Chicago I should try the local butcher, I usually get my meat at Costco or supermarkets. That recipe looks amazing and I will try it as soon as get my hands on one, I just ordered book!!

[@dougreidy8897]

+Ricardo Cruz hey there, I'm in Chicago also and you can find tri tip at Caputo's grocery store if you have one near you. I am putting one on my pellet grill tonight. Good luck!!

[@shelbydohc24]

+Doug Reidy thanks for the info Doug! I'll check them out.

[@allthingsbbq]

Thanks Doug for hooking him up with that info!

[@TXDogg83]

Never done tri tip but i imagine it's similar to pichana. Which goes better with it, horse raddish sauce or chimichurri?

[@grasscutter1963]

I’m curious about cutting boards? With so many out on the market, wood blocks, plastic and so on, which is the good choice and WHY? I always thought that wood blocks/boards was risky because of germs and such. Could you please educate as a little on the subject.

[@tvtech5727]

is it possible when making sause to include the amount of each ingredient your using, thanks alot I love the videos

[@Moco925]

Sauce?

[@justinaguilar5903]

So how thick would u slice for competition chef

[@dorseymitchell3347]

What do you think of the concept of dry brining it with salt for a day before smoking & searing? I've seen some places that recommend it for maximum flavor and tenderness but at the same time I see plenty that seem to ignore that step... think it makes a real difference?

[@mattman8822]

Tom I need some help man, I’m looking To cook a 3-5 lb brisket and for it to come out tender for sandwiches... should I braise or smoke? I have a small stainless steel smokin-it electric smoker that works great.. if so how long and what temp?

[@brewingSD]

Yoder question: what would be the issues with the hatch open and grill grates already in place from the beginning? if the tri tip was on the far side of smoker, it still would be indirect heat. is it mostly about the door open and/or grill grates messing up air flow and consequently temperature control? just seeing where I can / cant streamline things a bit (new owner)

[@allthingsbbq]

You can absolutely start with the door out and the GrillGrates in place. We essentially do it this way since we're used to taking out the entire diffuser for cooks like this, but the switch to the new two-piece diffuser has made that an unnecessary step. Thanks for watching!

[@danielh750]

that looks awesome Tom!!! i wish I could find some tri tip over here in Shreveport, LA

[@allthingsbbq]

Call your local butcher, they may be able to get the cut for you.

[@danielh750]

Yeah we really don't have a butcher shop here. It's rare the place that's closest to a butcher shop gets tri tip in. I'll call and inquire about them ordering it.

[@allthingsbbq]

If all else fails, ordering a cut online is a solid choice. A little on the pricey side, but for a special occasion where you want to blow people away with the dinner you prepared, Creekstone Farms has what you need. store.creekstonefarms.com/master-chef-choice-tri-tips/

[@danielh750]

+allthingsbbq great idea!

[@TheHollarBBQ]

Very nice Tri tip. Are you guys enjoying your yoder.

[@stevezuffa5135]

Looks great

[@deka360]

Followed the recipe with Oakridge Santa Maria rub, I will no longer purchase my tri tip from Rosies Bbq, I have made the best Tri Tip I have ever had 9/10 guests agreed, 1/10 felt the rub was too spicy Any suggestions on a less spicy Santa Maria that can be ordered from atbbq?

[@allthingsbbq]

Well, our other favorite Tri-Tip rub has some spice as well. If you're looking for a good beef rub without the spice, I would snag the R Butts R Smokin' R Beef Rub. www.atbbq.com/r-butts-r-smokin-r-beef-rub.html Thanks!

[@deka360]

+allthingsbbq Thank you, I'll make sure to add that to my cart for that 1 guest, lol. Thanks for the response, you guys rock!

[@michaelparsons541]

Chef Tom, great video, thanks for posting. I just got a YS640 and this was my first smoke on it. I did everything the way you showed, and it turned out great. However, just out of curiosity, if I cooked this tri-tip to a 200 degree range, would it turn out like a brisket, or would it just be a hockey puck?

[@devinreilly6001]

What wood were you using in the Yoder?

[@candymanriggs]

I have to say that while this channel is amazing for techniques it lacks horrible in actual recipes because they all use commercial products instead of from scratch rubs and sauces. This was s nice and welcomed change

[@Calicaveman]

I GOT ON CHEF TOM BACK IN THE DAY 😁👍🏽💣👌🏽

[@rct5r]

wow another perfect video I'm addicted keep them coming!

[@elelyon555]

Wow awesome 👍🏼😍😍🙏🏼

[@chrishansen3093]

I notice you primarily use the top rack of the 640 in your videos. Any particular reason?

[@allthingsbbq]

Not really, it is more about easy access and the ability to easily shoot the recipe on the top rack.

[@danielsummerson7662]

What's the model of the smoker you use and is it available in Australia?

[@zachsimon5587]

It's a yoder pellet smoker. Probably not, but I'm sure Amazon has something.

[@g.florez4326]

I seen tri tips done on santa maria style grills. What's your opinion of these type of grills

[@allthingsbbq]

Santa Maria style grills are very cool. They take some time getting used to, and of course need to burn split logs, but if you're looking for something fun and unique, you can't go wrong. Yoder Smokers builds an adjustable charcoal grill that is similar, but instead of the cooking grates moving up and down, the charcoal tray moves within the body of the cooker. This allows for a cover that drops all the way down. Thanks for watching! Yoder Smokers Flattop Grill: www.atbbq.com/yoder-smokers-adjustable-flattop-charcoal-grill.html

[@francinecorry633]

Be mindful that a tri tip has a grain that runs in two different directions similar to a brisket,typically near the middle.

[@michaelfitzpatrick4412]

I like it. I prefer SPG medium rare on a live fire. Man do I love horseradish. I am gonna try this very soon!! I wanna eat the screen hahaha

[@ImBrendynOk]

daaaaaamnnnn this looks soooooooooooooooo goooood. makin allll kiiiiindss of gainsss

[@allthingsbbq]

Thanks!

[@reinakroodsma7249]

Fantastic!!

[@allthingsbbq]

Thank you, shout out to the great Steven Raichlen for the recipes, but we think Chef Tom did a fine job kicking them out.

[@daboss2305]

this channel is the bomb

[@allthingsbbq]

Thank you for watching!

[@stephenmelton7706]

So many people overthink the tri-tip. Its one of the easiest peices of meat to cook. You almost can't f it up.

[@faulkbl]

is there something that might be good for a substitute of the horseradish sauce?

[@samz93]

Chef Tom, I have to admit, after seeing the shorter beard, I feared your cooking skills may have diminished. As the beard grew longer, the more your tutorials improved. This of course leading me to believe you had mystical cooking powers hidden deep within the beard, which only became stronger the more the beard grew. Looks like I was wrong!

[@mikuspalmis]

Thanks for the great videos. Though on this one, the finishing prep footage from 5:50 is a little sensual. 😳

[@carlosduenas5944]

Can u do beef ribs!?

[@allthingsbbq]

Lucky for you, we already have! >> kzbin.info/www/bejne/nqmQpINtpduZhas

[@mikeathony7845]

Can you put paprika on that meat?

[@allthingsbbq]

You certainly can. Thanks for watching!

[@ericorange6662]

Good video homie

[@allthingsbbq]

Thanks!

[@italianrelic]

Bro your beard looks perfect in this video you should always keep it like this!

[@GiantSFaithfuL]

Amazing recipe. I am surprised you didn't sear the side of the tri tip. That's how we do it in CA. We are kind of the authority on tri. ;)

[@rubyduma6238]

Robert Raichlen is king

[@FirstAce2023]

Maybe I missed it but what was the final internal temperature of the meat and how long did you seer each side

[@DS-dh7vt]

KicksLikeA Hammer tbh internal temperature isn’t very important on a reverse sear as you’ve done part of the cooking during the smoking process. Look for a nice colour with good grill marks. I’d say for this size piece I’d go for 4 to 5 mind on each side roughly

[@chefsigma6672]

He pulled out off at 110F after 45 min 250F...cranked up to 500F... after the sear.. it was around 135...med rare...and temp is always important as you dont want to over cook tri tip to a tire to 155 or higher... that goes for any meat

[@tomevans5458]

From my vantage point, it looks like you are cutting with the grain. Ideally, you would want to cut across the grain. Still looks good!

[@allthingsbbq]

Nope, all cuts were 90 degrees to the grain. If it were with the grain you would see very long unbroken strands of meat, instead of tight cuts as shown above.

[@tomevans5458]

Copy. Thanks!

[@syke77]

SOOO much better than watching this actually on Steven Raichlen's show. That guy puts me to sleep. He's like Bob Ross but less interesting.

[@allthingsbbq]

Thanks for watching!

[@bryancrews7748]

Food porn at 60fps! Damn! Looked delicious, Im off to fire up the Big Green Egg and try this one out!

[@zachsimon5587]

Dude. To not damage the structure of the whipped cream you should have folded the other Ingredients into the whipped cream 1/3 at a time.

[@iloverendering]

I love your channel, but the sound effect in the beginning logo sounds like poo landing in the toilet. XD

[@deka360]

lol

[@tuckerh9664]

lmao

[@michaelfitzpatrick4412]

Jesus fn christ dude...

[@anthonyhernandezbakersfiel1469]

Chef tom..you are so cute and want to see you cook another tri tip..i love the beard and want to see u cook in a doo rag while roller skating...xo xo..rafungalo Gonzales the 3rd

[@delegate104]

you lost me at pellet grill

[@allthingsbbq]

👌

[@teddbrandon4258]

allthingsbbq m

[@prajwal8123]

Haven't had much of a sleep mate ?, You like look you could use some good amount of sleep time and also some " me time " , go ahead do something other than cooking u love to do. Just saying u look a lot stressed. Just a caring fan

[@thomasrudder9639]

Heads up peeps. I prepared this today. It’s a great recipe. But I don’t care if you do four tri tips, you will not need this much sauce!

[@thereerhunter2314]

Why does every channel smoke the Tri Tip? I feel like it's unconfident of the cooks. Just use hot fire...some wood many cooks over cook it.