REVERSE SEAR vs TRADITIONAL Grilling - COOKING TRI-TIP For The First Time!
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- Äas pĆidĂĄn 6. 08. 2020
- This is tri-tip, one of the most flavorful and economic pieces of meat you can buy in the market today... But, there is a problem... How do I cook this beauty? Tri-tip is very popular and very well know on the west coast. It is so west coast that it used to be called the California cut. But like many other things here in the east coast there is not a culture about this cut. This is a very economic piece of meat that is full of flavor and it is far less expensive than other equally flavorful steaks such as ribeye and new york steaks. This steak is simply cut pieces of the triangular tri-tip roast, which is why it is also known as triangle steak. It is also known as Santa Maria steak since that town made the tri-tip roast famous at its annual barbecue festival.
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#TRITIP #EXPERIMENT #DEEELICIOUS
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching. See you in the next video! đ
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Itâs not about the food, itâ about you guys
You are so lovely and full of happiness and energy â„ïžâ„ïž
Oh brother! Thank you so much my friend! Really appreciate your kind words! đđđ
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?! đ)
Adding to my favorites. Tri tip is next on my list. Thank you!
That tri tip escalated quickly. The look on Mrs Ninjas face. That escalated quick.
HAHAHAHAH That was a lot of fun! đđđ
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 thereâs 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 agree with you 100% brother! đđđ
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!
I just moved from Central coast California(By Santa Maria) to Texas and while I love brisket and respect itâŠ. There is NOTHING like Tri Tip!!
These videos always put a smile on my face. Thank you!
Well done video. Loved the humor!
I love you guys! Great videos, keep up the great work!
Thank you so much Charlie!! đđđ
Man that steak looks cooked to perfection. Thatâs how pink all steaks should be!!! Nice episode Ninja!!!
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.
Reverse sear is the way to go for tri tip for sure! Hot & fast still has a place in my heart for regular steaks though! Great video!
Your videoâs PRESENTATION & your NARRATION Ninja, IS & HAS gotten SO MUCH BETTER my bro!!
Keep up the GOOD work!!!
Awesome HD video and editing!
Loved it!!! People always yell at me for reverse searing but I prefer it too!! Even when using the oven and then a hot skillet to sear
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!
Bwahahahah!!! Love the video! And the try tip jokes are hilarious! "You ever try tip?" I'm dying!!
HAHAHAH That was not planned at all! đđđ Thank you so much brother!
You read my mind your a real one my man !!!đ€đ»đ€đ»đ€đ»
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!
That will be epic too brother! Loved it! Thank you so much! đđđ
This video always makes me laugh good job guys!
I watched SousVideEverything because of you Ninja love your vids keep upđ
What's up my Ninja! I'm going to have to try tri-tip now!
Good work Ninja
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!
Nicely done Mr. Ninja! đ„đ„đ„đ„
Thank you so much my brother! đđđ
I'm hungry now brother! And I already had dinner... But I could go in for that tri-tip right now !
Havenât 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.
*Salty Tales* Perfect as always. Have a superior day :p
Thank you so much brother! đđ
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!
Those are great tip! Thank you so much! đđđ
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.
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?
DEAD hahahahahah.... Going to have to use that one on my next tip cook... love the content Ninja :D
AHHAHA Thank you so much brother! đđđ
Try the tip....just the tip! Good thing Mrs. Ninja has a good sense of humor and give as good as she gets! The meat did look delicious though!
Thank you so much Randy!! đđđ
Tri Tip! One of my favorites
that first steak looked so good. had the color i like. did make me hungry :)
There you go!!! đđ Thanks brother! đ
Oh salty tales oh salty tales where you been all my life.ooooooweeelicious tales with tri tip today.lol.
AHAHHAHA Thank you so much brother! đđđ
You two are awesome!!!! If you get a tritip with a fat cap you will love it even more.
I was looking for one of those but that was no where to be found! đ Thank you so much brother! đđđ
This episode is rated r
Looks goodđ
Thank you so much Tere!! đđ
You heard my cryâs about a wagyu tri tip even tho this isnât wagyu!! I am from Santa Maria CA, your brotha are epic!! Tri tip is good
Oh man! Thank you so much brother! đđđ
Salty Tales youâre welcome brother! Iâm gonna go to the store and get a tri tip tonight for dinner to celebrate this epic video đđ
Hay Ninja, que malo...Me encanta el show nuevo!
Ninha later that night...let me put this tip in you . hahah. locos enamorados haha love it
Even before I watch I like because I know itâs gonna be good
AHAHAH Thank you so much Kueen!!! đđđ We love you too! đ
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 đ
Too bad no fat cap - love tri tip! great video
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 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.!
They are amazing and that term was perfect too! Also that garlic as a binder was CRAZY GOOD! đđđ
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.
The Ninja always makes me hungry!
Hahaha this was good!
it's all about having fun! â€ïž
Notification squad in the house đ
Ricky!!! No gym but meat today baby! đđđ
@@SaltyTales Hahaha, yeah! I'm going Monday to Thursday for August đđȘ
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 đą). Some of the local BBQ joints serve Tri-Tip rather than brisket.
Smoked Tri-Tip is Amazing! Try it! You won't regret it!
I have to smoke one for sure! Added to the list! đđ
My favor cut of meatđ Nija!!
I love Mrs. Ninja!
Me too! đđđđ
I just got tri tip myself too. Perfect timing. No ideo how to cook it.
Glad I can help brother! Thank you so much! đđđ
You two are too much. One of my favorite cuts. I like to cut it thin and make French dip sandwiches.
AHHAHA Thank you so much! đđđ
I Love Bad Wordjokes đ. Looks as always super delicous đ€€ edit:Smiley+.
HAHAHAH Thank you so much brother! đđđ
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!
its more like a piranha I think
Iâve always seared 1st. Iâve just realized that people sear 2nd, so itâll be interesting to see why
Nothing beats grill flavor.
Nothing baby! đđđ
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
Get it, Maumau!
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.
My man Ninja, the only meat BOSS!
AHHAHAH Thank you so much brother! đđ
Weâve 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 youâll love it.
I will! Thank you so much! đđ
For filets, if theyâre 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 isnât cooperating. Honestly though both the grill and skillet are my favorite methods. Iâve never cared for the oven method for steaks. The texture isnât the same.
I am glad you use fresh garlic and not guga dried one. The difference is out the ball park!!!
That is a garlic trick I really wanted to share with you guys! Glad you like it! đđđ
Now that is very yummy yo and enjoyable
Thank you so much Jon!! đđđ
@@SaltyTales your most welcome
Also since all I know is tritip, my experience says to season with SPG and refrigerate over night, let that flavor penetrate the meat then cook
Reverse seared tri-tip tacos are awesome
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
You are indeed correct that this is a west coast (US) cut, but Iâm sure they are not throwing this in the trash can on the east coast so what is it called here? Or maybe itâs cut up differently and included in other cuts, more common to us easterners. What do I look for?
Gosh dang it. You had to use a tri tip for your thumbnail. I have so much work to do but I have to now sit and watch this video.
HAHAHAHAH I'm sorry bro! But that was DEEELICIOUS!! đđđđ
Lets get Ninja to 1M by the end of the year!!
HAHAHAH Let's do it! đđđ
Tri tip is big time in California..you gotta grill it but it is good braised tho..haha thatâs a good one I would always say tri this tip in the kitchens lol
HAHAHAHAHAH It was so funny! đđđ
Tri-Tip is also great smoked. Also, I'm curious why the fat cap was trimmed. I don't think I've ever had Tri-Tip without the fat on it.
I was looking for one with the cap but I couldn't find it anywhere!
"Try TIP"đđđ
Señor Ninja, al fin he comprado una picaña đđ„”, que me recomienda:
1)Asarla Completa
2) Asarla en Cortés
Gracias :)
I just reverse seared my steak. I would definitely recommend
I loved the reverse sear too! đđ
100% reverse sear for me. Easiest way to make great steak, but it takes a little extra time.
I can't source tried tip very easily where I live so can you tell me what cut of beef it is the most similar to.
btw your videos help me take my mind off cover so thank you for that
Tal Metzler it's tough kind of like a flank steak. Flavor is closer to sirloin though.
@@joshabell9349 thanks man
Ninja, we need fishing episodes !
I know man! I want to go fishing so bad! đđđ
I just found Ninja's channel, why doesn't he appear on Guga's videos now?
Welcome to the family brother! đđđ
Yeah why?
They don't work in the same building any more and they live far apart.
Why he got tomatoes there, what did he use them for i think i missed it
Immediately stopped what I was doing to watch this!
HAHAHA THANK YOU so much brother!!! đđđđ
@@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!
Did you use the Slow N sear for this?
Yes I did. I use that more than any other weber accessory! đ
Tri tip is surely one of my preferred cuts of meat. Ninja knows it 2:22 try tip heart â„ đ€€
HAHAHA that was my first time cooking it and it was AMAZING! đđđ
It's a very popular cut in Brazil. It's on picanha's neighborhood, right after the top sirloin. Hehe
It's not just amazing, it's DEEEEEEEEELICIOUS BROTHER!
Just the tip.
HAHAHAHAH
Which one was better
This one that one be specific please !!
Wow really ninja had to make the innuendo joke, I wonder how you liked the tips of that tri tip!?
Sous Vide - 132 2.5 hours finished on cast iron
Anyone ever try smoking a tri tip then searing it. It's pretty good
I wonder if Ninja has ever tried SousVide
There were so many double entendres in this, lol.
No idea what you said but thanks! đđđđ
NINJAAAA????
Juanito!!!! đđđ
I always grill my tri tip. I smoke then sear
Hey ninja when this COVID stuff is over would you invite me down and we could have a big cook out!?
I was hoping you would SHOW how to cut it! Oh well, thanks anyway.