GrillDawg Posted January 3, 2020 Share Posted January 3, 2020 Hey all. Cooked up my first tri-tip tonight on my Joe. Overall, it was really good. I made a rub with a combination of coffee, cocoa, and some smoked paprika. It ended up really tasty! One question I had was this: I didn't seem to get a good crusty bark on my steak. I cooked indirectly until about 130° then seared on direct heat for around 3 minutes on each side. The bark was a little more moist than I had anticipated. Any thoughts on how to get that good crust on the outside of your steaks? Quote Link to comment Share on other sites More sharing options...
keeperovdeflame Posted January 4, 2020 Share Posted January 4, 2020 Actually, that looks like a really nice crust / bark in the pic although, I can see the moisture your talking about. Maybe try to pull the steak to a cooler indirect heat spot and put each side face down to lower heat, maybe that will dry it out a bit. Although your steak looks great, so I wouldn't want to keep it on the grill much longer. Here's another thought, when I cook Prime Rib I slather the roast with brown mustard and then sprinkle my rub on top of that. The mustard does not leave a taste, and combined with my rub forms a nice thick crust. Quote Link to comment Share on other sites More sharing options...
fbov Posted January 4, 2020 Share Posted January 4, 2020 7 hours ago, GrillDawg said: Any thoughts on how to get that good crust on the outside...? Yeah, cook it to 195F internal. I just did beef shoulder for "pulled beef." Had to mince the crusty bits. Last tri-tip was sous vide and sear, so a different type of crust. When smoking "tender" meats (to ~140-150F internal), you get darkening and flavor, but you'll be overdone before you get a crust in my experience. Have fun, Frank Quote Link to comment Share on other sites More sharing options...
adam319 Posted January 4, 2020 Share Posted January 4, 2020 May want to try searing first and then going indirect. That bark looks good to me, but I didn't eat it. Feel free to let me know when you want me to come over and try your next attempt. Quote Link to comment Share on other sites More sharing options...
Smokingdadbbq Posted January 4, 2020 Share Posted January 4, 2020 how hot were you searing? how close to the coals? Quote Link to comment Share on other sites More sharing options...
GrillDawg Posted January 4, 2020 Author Share Posted January 4, 2020 @keeperovdeflame I'll give the mustard a shot next time! Thanks for the advice. @fbov Took me a sec to get your sarcasm on the 195 I've never done a sous vide before, but want to try one! @adam319 I really like the reverse sear method but I wonder if searing first would help. Appreciate the compliment. It was definitely tasty! @Smokingdadbbq Grill dome temp was a little over 400° when I seared. Steaks were on the lower cooking space on the Joe. I wonder if I should have gotten it hotter? Quote Link to comment Share on other sites More sharing options...
Smokingdadbbq Posted January 4, 2020 Share Posted January 4, 2020 8 minutes ago, GrillDawg said: @keeperovdeflame I'll give the mustard a shot next time! Thanks for the advice. @fbov Took me a sec to get your sarcasm on the 195 I've never done a sous vide before, but want to try one! @adam319 I really like the reverse sear method but I wonder if searing first would help. Appreciate the compliment. It was definitely tasty! @Smokingdadbbq Grill dome temp was a little over 400° when I seared. Steaks were on the lower cooking space on the Joe. I wonder if I should have gotten it hotter? yes you need to be hotter. 700-800 is perfect GrillDawg 1 Quote Link to comment Share on other sites More sharing options...
GrillDawg Posted January 4, 2020 Author Share Posted January 4, 2020 2 hours ago, Smokingdadbbq said: yes you need to be hotter. 700-800 is perfect Didn't even think about that until you said something. Apparently I was too hungry to wait Smokingdadbbq 1 Quote Link to comment Share on other sites More sharing options...
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