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Old 06-20-2006, 08:38 AM   #1
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Tri Tip holding advice please

Ok.. here is the deal... you guys let me know if this sounds right...

I am planning to do 3 or 4 tri-tips on the grill for a "picnic" of sorts, along with some grilled veggies for another round of fajitas (sorry Helen :badgrin: ) The problem is that the "picnic" is about an hour or so away.

Can I grill these Tri-tips to about 135 and wrap them in foil and drop them in the cooler and keep them hot for approximately 1.5 to 2 hours and then pull them out and slice them and hopefully they will have come up to 140 to 145 and still be medium rare to medium?

Does that sound about right to you.. or should I pull them sooner.. say at 125-130?

Advice please

Thanks
Gary
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Old 06-20-2006, 09:32 AM   #2
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Re: Tri Tip holding advice please

Quote:
Originally Posted by Gary in VA
Ok.. here is the deal... you guys let me know if this sounds right...

I am planning to do 3 or 4 tri-tips on the grill for a "picnic" of sorts, along with some grilled veggies for another round of fajitas (sorry Helen :badgrin: ) The problem is that the "picnic" is about an hour or so away.

Can I grill these Tri-tips to about 135 and wrap them in foil and drop them in the cooler and keep them hot for approximately 1.5 to 2 hours and then pull them out and slice them and hopefully they will have come up to 140 to 145 and still be medium rare to medium?

Does that sound about right to you.. or should I pull them sooner.. say at 125-130?

Advice please

Thanks
Gary
Gary the only thing I'd worry about is the meat being in the danger zone for too long. Even though it's beef, it would concern me because you're not getting the meat up high enough in the first place to hold for that period of time IMO.

If it's possible I'd try to cook onsite, especially since it's just a simple grill cook. BTW, beef fajitas are supposed to be made with flank steak! 8-[
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Old 06-20-2006, 10:57 AM   #3
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I think you may have a problem getting everything you are hoping for. Unfortunately trying to keep what is basically a steak warm for that long will either fail or cook the steak more. Cook on site if possible, reheat or serve cold if you can't.
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Old 06-20-2006, 11:00 AM   #4
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For the sake of my tri tip...don't do it.
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Old 06-20-2006, 12:03 PM   #5
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Quote:
Originally Posted by Helen_Paradise
For the sake of my tri tip...don't do it.
I have to agree amigo. The longer you let that rest the more it will continue to cook. It will be WAY over done. Its hard to keep meat like that. Why not just cook on site? You can use my Kettle if you need it.
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Old 06-20-2006, 12:13 PM   #6
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well see the problem is that this "picnic" is an event at a winery ... they have music and such and you bring your own food... I was hoping that I could cook them at home and wrap em up and hold em until we get there and then I could slice and serve.

http://www.veritaswines.com/events.htm
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Old 06-20-2006, 12:28 PM   #7
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Tailgate. Cook in the parking lot. Send everyone in to have fun
while you cook. Then you eat and have fun.
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Old 06-20-2006, 12:33 PM   #8
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Tailgate. Cook in the parking lot. Send everyone in to have fun
while you cook. Then you eat and have fun.
If you Tailgate they will come to you. =D>
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Old 06-20-2006, 02:17 PM   #9
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[quote=Bill The Grill Guy]
Quote:
Originally Posted by "Helen_Paradise":2f9506k0
For the sake of my tri tip...don't do it.
I have to agree amigo. The longer you let that rest the more it will continue to cook. It will be WAY over done. Its hard to keep meat like that. Why not just cook on site? You can use my Kettle if you need it.[/quote:2f9506k0]

They may over cook initially but I think with the pieces of meat not being closer to 200* like a shoulder or a brisket or having the mass of the shoulder or brisket that it would cool very fast and sit in the "no no" zone for too long!
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Old 06-20-2006, 04:17 PM   #10
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[quote=Larry Wolfe][quote="Bill The Grill Guy":3rzbv5q5]
Quote:
Originally Posted by "Helen_Paradise":3rzbv5q5
For the sake of my tri tip...don't do it.
I have to agree amigo. The longer you let that rest the more it will continue to cook. It will be WAY over done. Its hard to keep meat like that. Why not just cook on site? You can use my Kettle if you need it.[/quote:3rzbv5q5]

They may over cook initially but I think with the pieces of meat not being closer to 200* like a shoulder or a brisket or having the mass of the shoulder or brisket that it would cool very fast and sit in the "no no" zone for too long![/quote:3rzbv5q5]

Not trying to argue with ya or anything Larry... BUT... I would have a tendancy to agree with you if it were only one tri tip.. but I will be doing 4 total and I was figuring the mass of them together would hold the temp if I wrapped them together.. or even if I wrapped them separately and packed them tightly together... what do you think about that? Actually I am more afraid of overcooking them at that point.
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Old 06-20-2006, 04:29 PM   #11
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[quote=Gary in VA][quote="Larry Wolfe":2zy61ly6][quote="Bill The Grill Guy":2zy61ly6]
Quote:
Originally Posted by "Helen_Paradise":2zy61ly6
For the sake of my tri tip...don't do it.
I have to agree amigo. The longer you let that rest the more it will continue to cook. It will be WAY over done. Its hard to keep meat like that. Why not just cook on site? You can use my Kettle if you need it.[/quote:2zy61ly6]

They may over cook initially but I think with the pieces of meat not being closer to 200* like a shoulder or a brisket or having the mass of the shoulder or brisket that it would cool very fast and sit in the "no no" zone for too long![/quote:2zy61ly6]

Not trying to argue with ya or anything Larry... BUT... I would have a tendancy to agree with you if it were only one tri tip.. but I will be doing 4 total and I was figuring the mass of them together would hold the temp if I wrapped them together.. or even if I wrapped them separately and packed them tightly together... what do you think about that? Actually I am more afraid of overcooking them at that point.[/quote:2zy61ly6]
Be afraid.... be very afraid.

They will be overdone.
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Old 06-20-2006, 04:46 PM   #12
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That's a cook and eat piece of meat! Don't try to hold it in a cooler.
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Old 06-20-2006, 05:03 PM   #13
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[-X

You have been warned and told....
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Old 06-20-2006, 05:44 PM   #14
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Okay Gary, what are you going to do with those there tri tips?
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Old 06-20-2006, 06:00 PM   #15
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[quote=Gary in VA][quote="Larry Wolfe":kzg87alh][quote="Bill The Grill Guy":kzg87alh]
Quote:
Originally Posted by "Helen_Paradise":kzg87alh
For the sake of my tri tip...don't do it.
I have to agree amigo. The longer you let that rest the more it will continue to cook. It will be WAY over done. Its hard to keep meat like that. Why not just cook on site? You can use my Kettle if you need it.[/quote:kzg87alh]

They may over cook initially but I think with the pieces of meat not being closer to 200* like a shoulder or a brisket or having the mass of the shoulder or brisket that it would cool very fast and sit in the "no no" zone for too long![/quote:kzg87alh]

Not trying to argue with ya or anything Larry... BUT... I would have a tendancy to agree with you if it were only one tri tip.. but I will be doing 4 total and I was figuring the mass of them together would hold the temp if I wrapped them together.. or even if I wrapped them separately and packed them tightly together... what do you think about that? Actually I am more afraid of overcooking them at that point.[/quote:kzg87alh]

Honestly Gary I'm just going with my gut, so I don't know either. But I guess the way I'm thinking is if you cook 1 or 4 of 2-3lb pieces of meat to 130*, they may rise some (they will continue to cook/steam), but I can't imagine them staying above 140 (actually in this case you don't want them to) for two hours IMO. Just my .02, like I said I don't know. Whatever you decided to do, tell us how it turned out!
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Old 06-20-2006, 09:01 PM   #16
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Quote:
Originally Posted by Nick Prochilo
That's a cook and eat piece of meat! Don't try to hold it in a cooler.
Eat it =D> =D> =D> =D> =D> =D>
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Old 06-21-2006, 07:06 AM   #17
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now I don't know what to doooooooooo :tant: :tant: :tant: :tant: :tant:
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Old 06-21-2006, 07:50 AM   #18
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Quote:
Originally Posted by Gary in VA
now I don't know what to doooooooooo :tant: :tant: :tant: :tant: :tant:
Eat it cold.... or cook it there.

Or cook a large chuck roll and make your stuff out of that. It will hold at temp for that long.
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Old 06-21-2006, 07:51 AM   #19
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Quote:
Originally Posted by Gary in VA
now I don't know what to doooooooooo :tant: :tant: :tant: :tant: :tant:
Well if you can't cook it there.

Cook it the day before, slice it and put it in zip loc bags. Take it out of the cooler 30 minutes before you're ready to eat to warm up. Ain't nuttin' wrong wif eatin' cold fajitas!
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Old 06-21-2006, 08:45 AM   #20
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Gary in VA":1z2av09j
now I don't know what to doooooooooo :tant: :tant: :tant: :tant: :tant:
Well if you can't cook it there.

Cook it the day before, slice it and put it in zip loc bags. Take it out of the cooler 30 minutes before you're ready to eat to warm up. Ain't nuttin' wrong wif eatin' cold fajitas![/quote:1z2av09j]

Actually, I was considering that... I will have to email them and see if they will let me zap the meat in their Micro (sorry Helen)
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