Reverse Sear Tri-Tip on a Weber Spirit Gas Grill

[Music] hey what's up everyone welcome back to another episode this is episode 4 and tonight we are cooking tri-tip yes it's a very big staple in our household and I would probably say a staple in most Californians household at least once a week I'm not sure that the East Coast is this is a normal cut for the East Coast but if you go to your local butcher they'll be able to pick it up for you so I was gonna get an untrimmed tri-tip but I went to Winco and they're untrim tri-tips looked funky so I went to my local butcher I picked up one this is gonna require a little bit for me so let's get to it and not much we're gonna leave a little bit of fat on there just because we are going to reverse sear this tri-tip on the Weber I normally reverse tri-tip on my own get out of the way by Green Mountain Grill and then I usually crank that up and then sear at the end with like a cast iron or something like that so typically with me to sear the outside and you seal in all the juices and then you let it come in to temperature the third behind this is is you slow cook it to 75 to 25 where you want to cook it and then you sear the outside that way it's cooking from the middle out I have never done that actually on my small little weber grill i wanted to try it today just because i think most people have small gas grills at home so i'm going to try to just have one burner going and have no burner on the other side trying to create just a cold zone in hot zone give me a little tough with a small cooker but i think i don't know i think it's gonna work out so let's from a little bit of this guy up so oh you don't have a fold-out cool little paring knife or a chef's knife weird get one anyways all this kind of stuff here is just gonna just eat up burn it's not gonna render out so I just want to cut that off that's okay but then you got all this little silver skin and I'm not gonna take too much time with it just because this is a family cookout it's you know - Friday night I'm gonna get as much off as I can but again this isn't gonna render out it's not gonna taste very good silver skins really really we and yeah especially on brisket if you guys ever have a brisket make sure you get em all off because it does not sit well I also think that smoke doesn't penetrate through it so it's also million degrees out here so I'm trying to work quick because I don't want this to get too warm too fast you do want to let this come up to room temperature but obviously we need to be inside of a room for it to come up to room temperature we don't need to be outside in the armpit of Hell of Northern California so this is what would be considered the fat cap side normally there'd be a big layer of fat cap maybe about a quarter-inch if I was smoking this on my green mountain grill I would probably leave most that on because that's gonna help render out also help protect the tri-tip a little bit from the heat coming up from the bottom but for this I'm going to actually get rid of some of this chunky fat you want decently sharp knife for this to come off anything's dragging like that I don't want to burn and save this stuff you want to save this for making sausages or rendering out any of this fat for grease later on so let's just finish this guy up be care if I'm not to get too much meat taken off you paid a decent price for this so I think I paid this is two pounds and I paid just under 21 dollars if you were to buy a three pound untrimmed tri-tip which you take about a pound of fat off you pay a prob about fifteen bucks at my local store so you do save some money you want to take some time I don't know I think it looks pretty good so I'm pretty simple when it comes to rub tri-tip has unbelievably good beef a beef flavor not quite as good as like brisket or beef ribs or anything like that but still very very strong beef flavor so I'm just gonna use a little bit salt pepper and garlic powder and this is you know two pounds of meat so it can take a lot of salt and a lot of seasonings so do not be afraid pack it on there some people also do a salt brine for a few hours that'll help bring out some of the moisture and get you a nice crust on the outside I don't have that time because like I said it's Friday night my family's hungry I look at that piece of fat off and I dip eclis go heavier on pepper than most people so just season to your liking and then I view a little bit of garlic powder my wife really likes garlic powder so I do not mind putting out on there oh good Gartner showed up at the next door that should be awesome for sound quality okay that looks pretty good to me now we're gonna get this inside again because it's like 97 degrees out here I'm let this come up to room temperature about half an hour while we're doing that we'll start the grill up alright like I said before we are gonna be doing the cook tonight on the weber gas grill i have the two burner gas grill it's gonna be fun it's meat interesting it's gonna be tough to create a true hot and cold zone like you would with like a three burner or a much larger gas grill or charcoal grill or especially a smoker but we're all about trying new things down here so if I were to use this normally on the tri-tip I would just cook it hot and fast like a steak which is totally totally possible and it tastes super good but I'm gonna see if we can't get the same flavor out of this grill with the help of some wood chips and a smoke box as I could with smoking it off my green mountain grill and then throwing it on here that process takes typically longer I think even at 275 with a two-pound tri-tip this should only take about 30 minutes and the weber grill it does take much longer am I in my appellate grill so I'm gonna try these Jack Daniels wood chips I don't really know anything about them but they smell exactly like Jack Daniels which is awesome I hope they taste good what you're gonna want to do with these though is you're gonna want to throw them in a pot of water for about 30 minutes I'm just gonna throw them in there while the tri-tip is coming up to the temp and why this has come with the temp and then hopefully they'll be ready hopefully they'll smolder and they'll smoke inside the in this smoke box I got for like eight dollars on Amazon you can also use tinfoil and pop a whole bunch of holes in it I've done that before with old gas grills but this is so cheap I wanted to pick it up and try it out alright it's been about 20 minutes and this grill is up to temp I have it at 275 I'll keep it around there between 275 ish and those on the grill if okay so I got these burners on about around medium to medium-low this is totally off you didn't hear any sizzle which is good and smoke box is back there at the hottest point of my grill I can't see any smoke yet however I'm smelling that Jack Daniels which is real nice so let's get back to it I'm gonna give it about 15 minutes before I flip it again I don't want it to cook on one side too much on the other so let's check back in 15 minutes and the Gardiners just started the the weed whacker perfect it's not a million degrees out here all right there's a stain that goes around and that's if you're looking yank cooking and that is very much true on any style of barbecue cook on whether it be a smoker a propane grill a charcoal if you open up that lid you're letting all that heat out you're letting that smoke out you're letting everything just out and letting that cook time increase so we're gonna leave that gas grill shut like I said for 15 minutes I think that'll be a good halfway point but in the meantime we're gonna make a sauce to go over the tri-tip now I'm a firm believer that good barbecue will never need sauce especially barbecue sauce or a1 or any other garbage like that however tonight we make a red wine sauce we really like it on our steaks plus if you're cooking for a loved one a spouse first date whether the case may be this might put you over the edge a little bit for the cooking night so pretty simple to do start with preheating a saucepan cast-iron pan whatever you have and then we're gonna start with a little bit of onion you can use yellow onions a shallot you can use red onion actually shallots really popular but it's just a pain in the ass to cut so let's get this dye stuff I'm gonna do half of it we're not making a huge portion so um oh you don't have a full doubt chef's knife weird I just picked these up how being dope are these I'm stoked on them anyway so let's cut this in half so you're gonna come right in half get this guy out of the way actually I like this piece better it a little bit smaller and then everyone knows how to dice up an onion right cut off the ends take off the gross part which rest part you're cooking table and then I like julienne style and my red wine sauce so have a nice big long cuts that makes it rough makes it be nice long pieces like that you can cut in half if you like but I like nice big long pieces to drape over the steak so that is all done alright next just a little bit of garlic and we are not going to use this whole entire piece of garlic because I was way too much for my liking so I'm just gonna cut it in half and save the half for a rainy day when it comes time to throw it in the saucepan we're just gonna throw it in the good old other things you need is about a half cup of red wine and a half cup of beef broth so that should be right about at temp so let's get going alright yeah this is totally attempt so what we're gonna first do is get a little bit of olive oil on it and then we're gonna first start with the onion like I said it's not much but we're not making a huge portion so we're gonna let those cook out once they become a little bit more translucent is when we're gonna throw the garlic in and because garlic you do not want to burn it does not take long and after that we're gonna put the red wine in and then the beef broth so let's give this a few minutes and it'll get going okay as soon as it pretty much translucent now we're gonna throw the garlic and with press we're only gonna give that about four minutes to cook off all right so first we set up with a little about a half cup a little more than 1/2 cup of red wine and a little bit more than a half cup of beef broth and then you're gonna give it a little stir where you going to let this reduce we're gonna let this reduce about about half and then take it off the heat and then put some butter in and then salt and pepper to taste so careful with alcohol around hot things okay don't be stupid Oh oh gosh I'm just joking I actually like red wine but not this it was like three dollars you can use any type of wine you want in this because all that alcohol does burns off and yours less with the sugary goodness so but always beer over wine of course all right so this has been reduced by half hopefully as you can see in that camera so what you're gonna do now is going to throw in I throw in a half a stick of butter as well as salt and pepper just as taste this again be careful with hot alcohol anyways whisking some butter I'm gonna pull this off the heat here and that should thicken it up alright we're gonna can continue to whisk this around until this becomes nice and pretty thick and all once this is done I'll show you a little trick to let you know when it's done that's if I don't burn my face off with hot alcohol again alright I got to the consistency the thickness kind of tastes everything I wanted how I tell red sauce is done is if you take the back of your spoon oh you know a foldout chef spoon there you take it back of your spoon kind of swirl it around a little bit your spoon and you swipe your finger over it and you can see a line go through it and nothing falls off in between that means it's a great consistency so I think I think our track tips right about done so let's go check the temp and then get eating okay let's see where we're at right now huh you get this in focus and we are at little above what I want we're about 1:30 so let's just pull it off and let's let it rest while we get this grill up to 10 I'm going to take this guy out it served its job I smelled smoke the entire time I smelled that Jack Daniels it's awesome okay so we're gonna close the lid we return both burners on too high and get this thing raging hot while that thing is resting and then we are going to sear each side and then it is time to the grills heat it up let's do this on all sides it's not gonna take long I'm not going to start bending down try to keep coming with the lid I'm not gonna close the lid because I don't want this to cook much more I really just want to get a nice sear on it and I'm gonna treat this just like a steak I'm gonna go one direction and then halfway through I'm gonna flip it about 60 degrees 70 degrees I'm gonna flip it over do the same for the much contact as possible they'll not take long [Music] okay the steak has rested about 5-6 minutes because we did let it rest before we seared it so this is the moment of truth I look like an idiot Andrew my family's dinner or look like a genius let's go up and see so what I like to do is I have to cut it right down the middle and then chop this way and then chop this way so I keep going this way or this way pretty soon I'm gonna start to run into the same grain and as we all know we cut against the grain so there goes nothing I nailed it there we go let's get the slide sliced up and plated and it is time to eat okay and you see how juicy that is that is from their verse seer you have no Grail I'm going around with that hard sear and then let it come to town bad at all now the closer you get to the ends or the more you get in the middle of course the temp is gonna change so you can appeal to ever at your party that's why I tried to is one of the best cuts of meat literally for any party so alright that's good enough I make him look and that okay take a little bit of that sauce and there you have it reverse here tri-tip on the little weber grill uh you know what this actually might be my preferred method now it only took about a half an hour to actually come up to temp I let it get to about 120 degrees and went slightly over and then we did two minutes seared per side on the tri-tip let it rest five or six minutes and you have an entire I haven't tasted this yet to see if that Jack Daniels wood chips works so let's give it a try real quick all right oh you don't have a fold-out knife and fork and your chef get weird legit it feeds up its a peasant master and it's Adam click outdoor adventures this is not sponsored oh my god I wish it was sponsored but let's give it a try oh that is and or watch I'll use that cause I know there's sharp knives but dad that is way more tender than when I cook it on my green mountain grill and then River searing you have to try this this is perfect all right everyone thanks for tuning in I appreciate it tonight was a lot of fun next time I'm actually gonna have friends with me it's either gonna be a hot wing challenge with one of my friends Michael or it's gonna be a steak off with my friend Chris where he's actually a pretty proficient steak hooker on the Weber specific gas grill and I'm gonna try to beat him cooking a steak on the blackstone so stay tuned for that hit that subscribe button and actually just do all the things that the YouTube algorithm likes and let's keep making these videos let's enjoy it so until then keep sipping chillin and Grillin please [Music]

Channel: BrosBrewsBBQ

Views: 680

Rating: 4.5714288 out of 5

Keywords: tri tip, weber, gas grill, bbq, steak, weber spirit, Propane grill, reverse sear, smoke box, smoking meat

Id: 8k4FvGbOUBY

Length: 20min 1sec (1201 seconds)

Published: Fri Jun 05 2020