TRI TIP - Perfect EVERY TIME on a Weber Kettle - Reverse Sear

[@sirekluks1916]

This is the most clear, concise, and well produced beginner grilling tutorial out there. Appreciate you putting this together and breaking down the small steps like how much vent is open during each step.

[@GrillinandChillinwithColeman]

WOW! Thank you very much for the great compliment. That means a lot to me. I am glad I could help.

[@garretkom]

Great and thorough explanation. Very detailed which many other presenters avoid. Extremely helpful. Keep up the great work you are a natural!

[@GrillinandChillinwithColeman]

Thank you very much, I appreciate the kind words.

[@aviatorque6905]

I've never had the patience to dry brine but that before and after picture says it all!!! great video

[@GrillinandChillinwithColeman]

Thank you for watching my friend. It does make a huge difference, especially in the thick cuts of beef.

[@robbrollinger2856]

That grate lifting tool is genius! And the tri tip looks amazing thanks for sharing.

[@GrillinandChillinwithColeman]

I love that thing, it works on all my grills. I'm making another trip tip this weekend. I actually like that cut better than brisket.

[@moniqueflannagan9275]

Did a reverse sear, did low n slow, pulled at 125, it was super amazing !!!

[@GrillinandChillinwithColeman]

Love to hear things like this. Glad it worked for you.

[@2Wheels_NYC]

This cook looks like perfection!

[@GrillinandChillinwithColeman]

Tri Tip has got to be my favorite cut of beef.

[@davidpounders7311]

Looks delicious Coleman.

[@GrillinandChillinwithColeman]

Thank you my friend!

[@johnmcelhaney8490]

You and your videos are just great. I love the time you put into each video to really explain. All your food looks amazing. Many thanks sir, you inspire

[@GrillinandChillinwithColeman]

Thank you very much my friend. I appreciate the kind word.

[@MeatyMike]

wow nicely done great color! the tri tip looks awesome. like the quality of your video also! just subscribed look forward to more cooks. cheers

[@GrillinandChillinwithColeman]

Well Thank You! I am still new at this YT thing and still learning. Glad you enjoyed the video.

[@MeatyMike]

Grillin & Chillin with Coleman you’re welcome- It’s fun to make videos like this. Keep in touch!

[@GrillinandChillinwithColeman]

Watching your Stuffed Jalapeño video now. Love those things.

[@MeatyMike]

Grillin & Chillin with Coleman thanks ! I love them also I cook them all the time ha they’re a hit

[@GordonGartrell27]

So Texans finally discovered tri tip...👏

[@GrillinandChillinwithColeman]

Don't tell anyone, but I prefer it over brisket. LOL.

[@GordonGartrell27]

@@GrillinandChillinwithColeman 😂I’m a CA native. Friends and family from Texas love to brag about Texas bbq. Glad to know there’s a grill master from Texas who sees the light about tri tip.

[@jonahkrompart]

Looks good old man. I like the new music, and I assume you’ve done the audio inside? Sounds much clearer. Not that you asked but the music seems about twice as loud as I would have it, but I also like a good 20 decibels more of voice than I do background music. What do I know though

[@GrillinandChillinwithColeman]

I picked up a new mic and I think it helped. I also did more voiceover in this video and I think it works better when I am shooting more active scenes. Are you saying the music in the intro is too loud or the music inside the video? Thanks for the info.

[@jonahkrompart]

Grillin & Chillin with Coleman I think the music in the video could be quieter compared to your voice.

[@GrillinandChillinwithColeman]

I will remember that for my next video.

[@oro5z]

Thanks for a superb video. Can you do show on how to smoke spareribs on a pellet grill?

[@GrillinandChillinwithColeman]

Thank you my friend. You can smoke your spare ribs the same way I did the baby back ribs in the video on my channel. Let me know how they turn out.

[@edzts]

Thanks for the video.

[@GrillinandChillinwithColeman]

You are welcome, my friend. Glad I could help.

[@georgerichards3059]

Could you sear in iron skillet on the stove, I can't ever get my grill up to 500, we have wind almost every day here in the Mohave desert?

[@GrillinandChillinwithColeman]

Absolutely, I often do that myself.

[@markpeever496]

Good video. One question: why use the skillet for the searing step? Wouldn't you have gotten the same results searing it directly on the grates? Is that just to prevent flare-up?

[@GrillinandChillinwithColeman]

Great question! I find that I get a better sear with castiron. Whether it be a castiron grill grate or skillet. The wire grates don't seem to hold the heat long enough to get a good sear, plus I have to keep it on there longer, and it continues to cook the inside. With castiron, I get a tge great fast sear I am seeking. Thanks for watching, my friend.

[@markpeever496]

@@GrillinandChillinwithColeman makes sense. I’ve had a couple grills with cast grates, and I love them. Thanks!

[@indylive4926]

Awesome video! Where did you get that cool grate tool?

[@GrillinandChillinwithColeman]

Thank you my friend. I appreciate that. I got it on Amazon, the link to it is in the description of this video. I think it was around $20.

[@FourDRanch]

New sub here. I have done a tri tip, but came out like leather. I have one in the fridge seasoning now, will try your recipe tomorrow. I was wondering...why did you note the grain and then cut the slices with the grain? what am I missing? I would think you slice across the grain, no?

[@GrillinandChillinwithColeman]

Looking back on that video, I did slice it wrong. You are correct, you will want to slice it across the grain. Thank you for subbing my friend.

[@FourDRanch]

@@GrillinandChillinwithColeman thanks for the clarification!

[@jaredrivera670]

Love the no shoes move safe no but it's my move to😂😂

[@GrillinandChillinwithColeman]

Yeah, sometimes I just leave them off. Just be glad I was wearing pants. LOL

[@tonybalognavich2491]

Salting meat draws proteins to the surface which is critical to the maillard reaction in addition to seasoning the meat

[@GrillinandChillinwithColeman]

Great point my friend.

[@maj-brittandersen4688]

Have you made brisket on uour Weber grill?

[@GrillinandChillinwithColeman]

I have years ago. I might get kicked out of TX for saying this, but I am not a fan of smoking brisket.

[@datadude295]

Are you not a fan just because of how long it takes, or do you just not like it?

[@PrestoPaulTV]

Dang! I wish we had smell and taste A Vision! 🔥👃🍔 I know what I'm Grillin for Memorial Day!

[@GrillinandChillinwithColeman]

If I could only grill one more thing in my life, it would be Tri Tip! My favorite cut of meat and pretty simple to make. Thanks for watching Paul.

[@datadude295]

warning: You’ll be disappointed ever ordering steak again after possessing this forbidden fruit of knowledgr

[@GrillinandChillinwithColeman]

I have not ordered a steak out since I started making my own. Thanks for watching, my friend.

[@dannygomez2661]

What was that item you grabbed and lifted the grill with and where can I get one?

[@GrillinandChillinwithColeman]

That is my grill grate lifter. I love that thing. There is an Amazon link below in the description so you can pick one up. Thanks for watching.

[@dannygomez2661]

@@GrillinandChillinwithColeman Thank you for the reply. I checked Amazon and it is currently unavailable, bummer 😡 What is the cooking temp for medium well steaks on the grill? Thanks again

[@GrillinandChillinwithColeman]

@@dannygomez2661 That sucks! I love this thing. It makes lifting the great so much easier. The temp for Medium Well is right at 150. I would pull it off at 145 as it will continue to cook after you pull it off.

[@dannygomez2661]

@@GrillinandChillinwithColeman Thank you Coleman 👍

[@bobbaldwin9267]

Doing it now oregon city August 21

[@GrillinandChillinwithColeman]

Thanks for watching. Let me know how it turns out.

[@robertfox2551]

Did the birds get ahold of your lid?

[@GrillinandChillinwithColeman]

Good eye, you are the first to notice that. I bought this grill at a garage sale. It was in a house fire and something plastic melted on top. I have tried to get it all off, but there is still a little left. Thanks for watching my friend.

[@timmartin1031]

No vacuum seal needed on this TRI Trip?

[@GrillinandChillinwithColeman]

It will work better, but not required.

[@thestarvingpigbbq9601]

🍺🍻🍺

[@GrillinandChillinwithColeman]

My very favorite cut of meat!!

[@Alex-ye1br]

your mouth breathing, bro. I can't

[@GrillinandChillinwithColeman]

@@Alex-ye1br kind of required to stay alive....tried to quit, but I kept passing out. Thanks for watching.

[@schutzhund3933]

Can’t you char without the pan?

[@GrillinandChillinwithColeman]

You can, but it just takes longer and i find it tends to continue cooking the inside more. Searing on cast iron has always been the best process for me.

[@schutzhund3933]

Ok. Gonna try it that way👍

[@UncleOpeyYouTube]

Listen to how he breathes when he cuts the meat.

[@GrillinandChillinwithColeman]

LOL! Kind of required for staying alive. Thanks for watching.

[@AmericanEcho]

I like all the product named drops. Let me run out and spend a couple thousand dollars to cook it $15 piece of meat.

[@oilcantoo]

Never grill barefoot.

[@GrillinandChillinwithColeman]

LOL! OR NAKID

[@tomjarvis3171]

Well Mr. Coleman I can understand why you would be under witness protection, for false witness❗️ I should have had my head examined for following your recipe and ruining a expensive TriTip with way to much salt on the brine❗️ In theory the brine should hold the flavor but way overboard on that much salt to accomplish it❗️

[@GrillinandChillinwithColeman]

To each his own my friend. Comes out perfect for me every time. Thanks for watching.