Friday, November 1, 2013

Reverse Seared Tri Tip and Thermoworks New ChefAlarm

We are relatively new to beef tri-tip but we have quickly grown to love this West coast favorite.  It has a rich beefy taste like ribeye or top sirloin but the soft texture of a tenderloin.

Just a few years ago, it was difficult to buy beef tri-tip East of the Mississippi.  But now I can find them in Knoxville at Kroger, Costco, and Ingles.  If you are an Easterner who has never had tri-tip, I am telling you, you NEED to try one.  The roast is about 2 to 2 1/2 lbs and is shaped like a boomerang, it's hard to miss.  If the meat counter doesn't have them, you can always ask your butcher for cut#  NAMP 185D.  It's worth the hassle.

We picked one up on a whim recently and I wanted to try something new - an injection.  Tri-tip is delicious with just salt, pepper, and garlic but it also has a good flavor that stands up to other vibrant flavors.  Normally I don't pair beef with sweet rubs or sauces.  But my injection was cherry juice, beef base, and worcestershire sauce and the flavors actually worked together quite nicely.



Reverse Seared Tri-Tip
source:  www.nibblemethis.com

Ingredients
  • 1 beef tri-tip roast
  • 1.5 Tbsp kosher salt
  • 1.5 Tbsp Tone's Garlic Pepper Seasoning
  • 1/2 cup cherry juice (100% juice, not a blend or punch)
  • 3/4 tsp Worcestershire sauce
  • 1/2 tsp beef base (stock concentrate for soups and stuff)

Instructions
  1. Set up your grill for indirect heat and preheat it to 250f.
  2. Mix together the cherry juice, Worcestershire sauce, and beef base until the beef base is thoroughly dissolved.   Inject this solution into the roast using a meat syringe.  [Tips for injecting meat]
  3. Season the roast with the salt and Garlic Pepper Seasoning.
  4. Cook the roast via indirect heat until it reaches a few degrees shy of your target internal temperature.  For example, I wanted medium-rare (130-135f) so I took the roast off when it reached 127f.    It will rise some while you change your grill.
  5. Change your grill to direct cooking (over coals) and bring the temperature up to 500f or more.
  6. Grill the roast 1 1/2 to 2 minutes per side to get a light char on the exterior.  
  7. Remove from grill and let rest for 5 minutes.  To serve, slice against the grain in 1/2 inch pieces.  
There wasn't much to trim off of the roast.  You can buy cheap plastic meat syringes but they don't last.  For the house I recommend and use one like this.   For large batches of injecting (catering, restaurant, etc)  there are commercial units available.


On the grill for the slow roast period.  There is a plate setter under the grate for an indirect cook.

 It took exactly 42 minutes to reach my target temp of 127f.   While I changed out my grill and the roast rested, the temperature peaked at 133f which is exactly where I wanted it to be.

Next I seared the roast over a 550f fire for 90 seconds a side.  This just puts a crust on the exterior and should not raise the roast temperature much. 


 A quick check with my Thermapen confirms the roast is still only 133f even after the final searing.



I was going to make a pan sauce for the beef but it was so good and tender, I decided to skip the sauce.  We served it with fresh made creamed spinach and baked potatoes for a simple but fantastic meal.  

I've used and written about the reverse sear method for some time and my opinion of the technique just gets more impressive every time.   It is my favorite way to cook roasts, thick chops and thick steaks.   To do the reverse sear technique you really need an accurate and fast remote probe thermometer.   The one you have seen in this post is one I received to test from the folks at Thermoworks.

Thermoworks ChefAlarm
Thermoworks is the company that makes the Thermapen, generally regarded as the gold standard for instant read food thermometers.  They are know for accuracy, speed, and quality.  Thermoworks has come out with a new commercial duty remote probe thermometer - the ChefAlarm

Shown with the additional Pro-Series Needle Probe

The ChefAlarm has a sturdy, rugged feel - much like a mobile phone feels in an OtterBox.    You can see it has a stylish appearance and like the Thermapen, you can pick from a rainbow of colors.  It comes with the ChefAlarm, a Pro-Series Probe, probe pot clip, and the zippered hard case to hold it and all your accessories.


Over the past month I have used the ChefAlarm in a variety of situations and cookers.  I have used it in my Eggs, the Pit Barrel Cooker, our charcoal grill, and the Warthog.  We have used it for hot and fast, low and slow, and reverse searing.  I even used the ChefAlarm in the oven when I made steak au poivre.   

It's simple and functional design made it very intuitive.  After a month of use, I still haven't even looked at the instructions, it was that easy to figure out.  


Here are just a few of the features that I like about the new ChefAlarm:
  • Large LCD display - I can see the temps from several feet away.
  • Min/Max Temp - it displays your high and low food temp spikes 
  • Low Temp Alarm - This setting will sound an alarm when you reach a descending temperature target, such as doing yogurt or ice cream.  I haven't seen that feature on similar devices.
  • User calibration - it comes calibrated +/- 1.8f from the factory but you can fine tune it yourself
  • Pro-Series Temp Probes - these are immersible in water, such as sous vide or brining.  That would ruin all of the temp probes I have used before.  They also have a wide operating range from -58f to 572f
  • Back lighted display is visible in the dark
  • Long battery life
I also like that it can either be straight and flat like this:


Or be in an upright position like this:


The folks at Thermoworks are professionals and test their equipment in commercial environments so they include small details that make a big difference like the magnets on the back of the unit.  They help hold it in place on oven fronts or metal smokers. 

Would there be any features I would add?  Yes, I would like to see a ChefAlarm model with dual temperature probes (so you can measure cooking and internal temp or two meats at same time).  I'd also like to see a wireless remote feature so I could get data away from my cooker.

I say the Thermoworks people have another hit on their hands.  They have made a remote probe thermometer that lives up to their well deserved reputation.  It's just in time for the holiday season!  Do you want insurance that your turkey or prime rib comes out perfectly cooked?  Invest in a quality remote probe thermometer like the Thermoworks ChefAlarm.

14 comments:

  1. It looks wonderful and thank you for clearing up what a tri tip is!
    Mary x

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  2. How is the battery life on the ChefAlarm? Would it hold up to a long cook like a pork butt/brisket?

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  3. What cast iron grill is that? I think I need it. Can you still pull out the segments when it is extremely hot?

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  4. I'm pretty sure my family never ate tri-tip when I was growing up...they must have considered it to be too "out there" for them. Love that there are still new cuts of beef even for a seasoned pro like yourself to explore!

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  5. great looking piece of beef Chris. I hope the new probes yield a longer service life the the regular ones I've been using.

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  6. @Anonymous - Definitely. I have about 36 hours of use from it so far and still on the same batteries.

    @Joel Peterson - That is a Craycort cast iron grate and yes, you can remove the inserts hot or cold. They have accessories like griddle plates, veggie woks, and chicken thrones that you can insert in each space. Click on the Craycort icon in the right sidebar and it will take you to their site. They sell for most kamados and Weber style grills.

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  7. I've never seen a tri tip in any grocery store. Glad to know Ingles now carries it. I will keep an eye out in Florida too. Love the thermapin.
    Sam

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  8. I feel lucky that my Costco has been selling and I've been buying Tri-tips for years. And for once, I can reply to one of your beef dishes that I have indeed both reverse seared one on the grill and I've prepared the Santa Maria. Love the flavor of this cut of meat. Usually I'm just wishing I could grill like you.

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  9. The beef looks and sounds great! I know I would love it, but it's still not in this area that I know of.

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  10. The tri-tip sounds wonderful. I still haven't tried injecting meat yet... one of these days I'll overcome that fear too :)

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  11. I love my Thermoworks - it's so much better than any meat thermometer I have had. The beef looks flavorful and perfectly cooked Chris.

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  12. Thermoworks has a great reputation from their thermapen. I would buy it except I am looking for the remote feature so I do not have to leave the couch.

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  13. I am not sure if we ever enjoyed a tri-tip. Certainly, I had no idea that you could ask the butcher to cut it "NAMP 185D" I don't even know what that means but I am willing to try it out at my local grocery store's meat counter.

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  14. That tri-tip looks sooooo delicious! Great review on the ChefAlarm Chris! Keep up the great work you do!

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