Is this tri tip undercooked, got 135° when I took it off
Is this tri tip undercooked, got 135° when I took it off
by ebscoPOST
26 Comments
ExtraMediumHoagie
might be sliiiiiightly under but honestly looks pretty good to me
kdubs415
Did you let it rest for bit before cutting it? Would give it at least 5 min. Looks fine though.
Eyehopeuchoke
Looks fine to me
Professional-Self501
No looks great
Professional-Self501
Everyone sais undercooked. Let it rest 5 min more
Quiet_Special8639
I’d eat the fuck out of that. Next one, try something different, longer cook, different temp… Gets better as we experiment.
401-Sparky
Looks amazing, and cooked perfectly. I usually take mine of at 125 and let it rest for 15ish minutes. Temp comes up another 5 to 10 degrees typically. Never had any complaints.
Hottjuicynoob
Looks perfect to me. But you should be asking yourself that question, not people on Reddit with different preferences. Is there anything you’d do different?
SwaggersaurusWrecks
It looks like you cut the tri tip incorrectly, and if it’s too chewy, that might be why.
scoscochin
Looks perfect to me. Nicely done.
Treebranch_916
You’re supposed to go across the grain.
DaKineNayNay
Perfect cook. Incorrectly sliced. Against the grain next time will produce less chewy and more tender bites.
jonpictogramjones
Invite me I’ll eat this terribly undercooked meat 🙂
vaporlok
135 can be great on tritip depending how long it took to get there, which will dictate the fat rendering. But as someone else pointed it out you should look up how to slice a tritip since there are two different grain patterns that merge.
TheRemedyKitchen
Good temp, wrong slicing direction
blbd
No señor. Tu punta de palomilla es perfecta tal cual.
BossMobSnackz
I usually go up to about 143° and it’s still a bit past medium rare in the middle and a bit more cooked at the tips.
Tri tip at lower temps tends to be too chewy for my liking.
WishSuperb1427
Looks like you did fine on temp. Resting period and cut across grain are key for tri tip
Low_Rest7738
That looks super chewy.
oldirtyjuanski
Not undercooked
KMD59
Looks great to me
Jkingsle
Temp looks great.
jizzbandito
Well did you eat it to check? Or just ask the internet.
20powerbeast23
I think I want to try one on my Weber this weekend? About how long does it take to get an average sized tritip to 135-140ish?
Underwater_Karma
It’s the rare side of medium rare, and slice with the grain, I imagine that was pretty chewy
CVieira12
The grain of a tri tip changes halfway through as well. So you gotta be careful when you’re slicing it
26 Comments
might be sliiiiiightly under but honestly looks pretty good to me
Did you let it rest for bit before cutting it? Would give it at least 5 min. Looks fine though.
Looks fine to me
No looks great
Everyone sais undercooked. Let it rest 5 min more
I’d eat the fuck out of that. Next one, try something different, longer cook, different temp… Gets better as we experiment.
Looks amazing, and cooked perfectly. I usually take mine of at 125 and let it rest for 15ish minutes. Temp comes up another 5 to 10 degrees typically. Never had any complaints.
Looks perfect to me. But you should be asking yourself that question, not people on Reddit with different preferences. Is there anything you’d do different?
It looks like you cut the tri tip incorrectly, and if it’s too chewy, that might be why.
Looks perfect to me. Nicely done.
You’re supposed to go across the grain.
Perfect cook. Incorrectly sliced. Against the grain next time will produce less chewy and more tender bites.
Invite me I’ll eat this terribly undercooked meat 🙂
135 can be great on tritip depending how long it took to get there, which will dictate the fat rendering. But as someone else pointed it out you should look up how to slice a tritip since there are two different grain patterns that merge.
Good temp, wrong slicing direction
No señor. Tu punta de palomilla es perfecta tal cual.
I usually go up to about 143° and it’s still a bit past medium rare in the middle and a bit more cooked at the tips.
Tri tip at lower temps tends to be too chewy for my liking.
Looks like you did fine on temp. Resting period and cut across grain are key for tri tip
That looks super chewy.
Not undercooked
Looks great to me
Temp looks great.
Well did you eat it to check? Or just ask the internet.
I think I want to try one on my Weber this weekend? About how long does it take to get an average sized tritip to 135-140ish?
It’s the rare side of medium rare, and slice with the grain, I imagine that was pretty chewy
The grain of a tri tip changes halfway through as well. So you gotta be careful when you’re slicing it