Reverse Sear Tri-Tip Recipe

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[treyharris]

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!

[sec]

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? 😁

[Gquebbqco]

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

[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.

[dougreidy]

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

[aalekhine]

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

[jimfererro]

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.

[rdapooch]

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

[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

[Calicaveman]

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

[rctr]

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

[tangojoe]

Great video and a grand Tri Tip!
Bravo!

[LJ-gnun]

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?

[danielh]

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

[michaelparsons]

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?

[michaelfitzpatrick]

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

[samz]

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!

[hungrydad]

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.

[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