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Forum » Rate our dinner Traeger tritip and salad
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Thread: Rate our dinner Traeger tritip and salad

post 1634967953 03-29-2021, 11:51 PM
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#31
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Reverse sear would have made the meat much more preferable for my taste.
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post 1634968093 03-29-2021, 11:54 PM
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#32
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Originally Posted By SmillironS⏩
It’s a pretty important detail to place all meat on the grill at room temperature to be honest. You won’t get sick, most dry aged steak you eaten in a restaurant would disgust you at the sight of it before it’s cooked so letting one sit in your counter for an hour won’t hurt anything.
I don’t eat meat haven’t for 21 years but I’m sure that’s true with the hubby’s Texas Roadhouse steaks. He is weirder than me though. He will not eat left overs ever. Anything cooked in the fridge that’s more than a day old, he won’t touch. Unless it’s like a fruit pie. If the kids leave the lid off the milk he dumps out the whole gallon
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post 1634968183 03-29-2021, 11:57 PM
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#33
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Originally Posted By snailsrus⏩
I don’t eat meat haven’t for 21 years but I’m sure that’s true with the hubby’s Texas Roadhouse steaks. He is weirder than me though. He will not eat left overs ever. Anything cooked in the fridge that’s more than a day old, he won’t touch. Unless it’s like a fruit pie. If the kids leave the lid off the milk he dumps out the whole gallon
Dudes clearly never had to struggle.
post 1634968343 03-30-2021, 12:02 AM
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#34
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That tri tip color is so odd. Mine usually comes out pink all around with slight red in middle. How is yours so overcooked on the edge?
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post 1634970933 03-30-2021, 01:05 AM
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#35
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Originally Posted By snailsrus⏩
the Traeger (it’s kinda like a smoker) was 220-225 f for 15 minutes, then I put the steak in until it reached 125 f, which is was 30 -35 mins roughly (when the meat thermometer buzzed my phone that it reached temp) and I let it rest for 10 minutes. It marinated over night
Did the geill temp keep going up after you put the tri tip on there?
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post 1634972453 03-30-2021, 01:49 AM
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#36
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Originally Posted By HTDG⏩
use smoker for reverse sear and finish in a frying pan for maximum wood fired gains.
Originally Posted By MoeBettuh⏩
I like to reverse sear, starting w/ a relatively low temp to get a good even reading throughout while getting a good smokey flavor. Once it’s to temp, remove it and crank the grill or cast iron to high and bring it back for the sear.
Originally Posted By Casca⏩
Reverse sear would have made the meat much more preferable for my taste.
All these...
Reverse sear is king on the tri tip
Originally Posted By snailsrus⏩
the Traeger (it’s kinda like a smoker) was 220-225 f for 15 minutes, then I put the steak in until it reached 125 f, which is was 30 -35 mins roughly (when the meat thermometer buzzed my phone that it reached temp) and I let it rest for 10 minutes. It marinated over night
For rare I'll smoke to 100deg and sear to 120 at the thickest part of the cut, itll generally rise to 125-130 during rest
And I've found the hotter the pan when searing the better
I just use a big ass cast iron we picked up at a flea market and get it absolutely as hot as I can

You'll want to do this outside or have one hell of an exhaust fan because your fire alarms will develop PTSD from the smoke it produces
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post 1634973763 03-30-2021, 02:37 AM
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#37
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Originally Posted By StoliFun⏩
Did the geill temp keep going up after you put the tri tip on there?
nope. I was watching it pretty closely because it was cold and windy, I was worried it would go down
Originally Posted By thedarrenestes⏩
All these...
Reverse sear is king on the tri tip



For rare I'll smoke to 100deg and sear to 120 at the thickest part of the cut, itll generally rise to 125-130 during rest
And I've found the hotter the pan when searing the better
I just use a big ass cast iron we picked up at a flea market and get it absolutely as hot as I can

You'll want to do this outside or have one hell of an exhaust fan because your fire alarms will develop PTSD from the smoke it produces
wish I made a how to cook tri tip thread before cooking it.

But I’m going to try the reverse sear and starting the meat at room temp
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post 1634973883 03-30-2021, 02:43 AM
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#38
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Nice work bro. Should post in the food thread

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post 1634986753 03-30-2021, 08:35 AM
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Originally Posted By thedarrenestes⏩
All these...
Reverse sear is king on the tri tip



For rare I'll smoke to 100deg and sear to 120 at the thickest part of the cut, itll generally rise to 125-130 during rest
And I've found the hotter the pan when searing the better
I just use a big ass cast iron we picked up at a flea market and get it absolutely as hot as I can

You'll want to do this outside or have one hell of an exhaust fan because your fire alarms will develop PTSD from the smoke it produces
use a higher smoke temp oil. I use canola but you can get even higher smoke temps if youre concerned about it.
post 1634987413 03-30-2021, 08:41 AM
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#40
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Originally Posted By HTDG⏩
use a higher smoke temp oil. I use canola but you can get even higher smoke temps if youre concerned about it.
googling it, sesame oil has the same temp as canola, would that be ok? Or should I pick up some Safflower Oil?
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post 1634987703 03-30-2021, 08:46 AM
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#41
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Fukn Everything Bagel seasoning is everywhere right now
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