I like the background details you shared about the tri-tip, the fact you compared two different grilling methods, and the light-hearted humor sprinkled throughout. Well done! (Or should I say, Medium-Rare?! 😆)
Try tip is one of my very favorites I buy the cryo-sealed 5 pack from Costco and slide it directly into a dry aging bag for 45 days there’s minimal trimming that way then I put salt pepper and rosemary and cook sous vide for eight hours at 125° then I cut into one inch strips with the grain and sear the strips on the grill. The last cut is against the grain and they end up being bite-size pieces.
I prefer grilling over charcoal but when it's just too hot I get great results doing a reverse sear with the oven and finishing on a hot skillet. Doing a reverse seared burger right now. Love the channel. Love you guys!
Good video. One thing. I would use kosher salt for salting. Your using finishing salt on those. It might be for the camera to see the big pieces but with crystal that big it falls off
I haven't had tri tip in years, but it is a beautiful and delicious cut of meat. I don't think I've ever had it with the pink on it though, so I'm very excited.
I cook mine indirectly then sear at 110 degrees, move it back to indirect and finish it to 128-130 and let it rest for 10 minutes. I cook these all the time, they are my go-to and they never disappoint me.!
Good idea because it gives you more room for temperature rise so you don't risk going over 130. I usually pull at 115 and then sear but I may try this method instead.
We enter a Tri tip competition each year in Silicon Valley BBQ contest. We have won once. Buy far the most important thing is to cut against the grain, and slice thin! Also rare to med rare max. That said we always reverse sear. Nice job!
I am a bit behind on video's. I apoligize but had to work. If Mrs. Ninja did not eat all of the first steak then maybe it would have tasted better. She was not hungry & was full. Nice video as always.
Using rosted garlic was a great tip (pun intended). Never tried it before. How about an episode where you compare the taste using rosted garlic, fresh garlic and garlic powder? Maybe different sorts of garlic as well? Would be interesting 👍
@@alwaysalonesoki1217 they had a supposedly friendly separation due to ninja's moving to an hour distant place. So... They don't make video together anymore
Fun to watch your skills and take and reaction to Tri tip. As with any cut, Prime is key, but not a deal breaker. I could see yours was prime (if not wagu?) I am a native Central Californian, have eaten and cooked my share of tri tip.... the tradition is over an oak pit (local red oak) with salt, pepper, garlic (salt, powder). Served with beans, salsa, garlic bread and sometimes salad. A great cut when handled properly. I am a huge fan of Picanha, very much the same if treated with proper care. I season liberally, then sear over hot coals/wood, then remove and add heat shield to finish over indirect heat. Slowing down lets the intramuscular fat do its thing. Reverse sear May work... but why mess with what Has always worked?
Coming from California, I usually do Tri Tip the first way. I actually follow a local way of seasoning a tri tip, marinate with a low sodium marinade and let it sit for 48 hours. Then hit it with a nice rub. Comes out seasoned all the way through and delicious. Looks delish brotha!
You are indeed correct that this is a west coast (US) cut, but I’m sure they are not throwing this in the trash can on the east coast so what is it called here? Or maybe it’s cut up differently and included in other cuts, more common to us easterners. What do I look for?
Smoked Tri-Tip - All the way! You are correct that Tri-Tip is more of a West Coast Thing. You can find them at practically any grocery store (unlike Picanha 😢). Some of the local BBQ joints serve Tri-Tip rather than brisket. Smoked Tri-Tip is Amazing! Try it! You won't regret it!
LOL , "I didn't try tip " great video, just bought Tri Tip , very cheap look forward to cooking it this weekend, So perfect timing on this video Ninja ! have a good one , cheers!
We’ve decided that we like our tri tip best when we Sous Vide at 131 for 2 hours, then sear over screaming hot lump mesquite or oak charcoal about a minute each side. Give that a try (tip). I guarantee you’ll love it.
Tri tip is big time in California..you gotta grill it but it is good braised tho..haha that’s a good one I would always say tri this tip in the kitchens lol
why do i like your channel more then sve....idk ...its your personality bro .. it feels totally genuine and real. keep up the great work ninja . you are a amazing person . much love and respect to you and your wife.
Is this a kind of fajita cut like skirt steak? I always see It at the grocery store and have never got it but you made it look awesome now I want to try it!
I like to use Sous vide to cook it to 129 after searing. Plan for 2-3 hours. Tender with enough texture. Much longer it becomes too tender/mushy and isn't the same experience. Never overcooked with Sous Vide
For filets, if they’re 6 ounces or under and not particularly thick, I prefer to cook in a skillet. Every other cut I prefer the grill unless the weather isn’t cooperating. Honestly though both the grill and skillet are my favorite methods. I’ve never cared for the oven method for steaks. The texture isn’t the same.
You guys are awesome! I agree with Faris Adel's comment; there's an obvious joy of life I get from you two that it makes me want to hang out with you guys. Very educational AND entertaining AND funny uploads. Keep them coming!
Haven’t had try tip and years although I do have one of the freezer. Mr. and Mrs. ninja great video again lots of laughs always enjoy your videos they are the best. Hope all is well stay safe happy healthy and hungry love you guys.
Thank you for a delightful video! I do the reverse sear a bit differently. I put them in my smoker with oak chips at 200 degrees until the internal temp hits 120 and then throw them on a very hot grill for about two minutes a side. I'm stealing your roasted garlic idea to try on mine next time!
Way too pink! Next thing you know you're going to the bathroom middle of the night and you feel something slapping against your thigh and that something is a parasite 🐛🪱🐛
@@SaltyTales No, THANK YOU for teaching me things about grilling with quality content! And I think it's awesome you try to respond to everyone commenting. Been a fan since SVE lol cheers, Ninja!
