Hello, I just overcooked a nice tri tip roast for the last time.?

Okay the only thing ALMOST worse than an overcooked piece of beef is a cut of meat that is oozing blood like it was just slaughtered. I don't care if the meat thermo sez it's 140-150 degree's and safe to eat.


Question. How on earth do you get a roast, Thick steak, or what have you at that perfect, Pink BUT NOT SWIMMING IN BLOOD tenderness, while at the same time avoiding the always too common overcooked shoe-leather we are all experts at making. Yes it takes no skill to master ruining meat; I know first hand and didn't even have to study, it just comes naturally.


I know the Beef is safe at 140+ degrees. I have had limited sucsess at very low temps 220 degrees for many MANY hours of cook time. But for regular meals in normal times I manage to fark up alot. The outter parts are cooked fine but the center is always a horror movie bloodbath, I then leave in for More time then presto bango, shoe leather!


Can meat rest time save a blood bath?


******/Moan rant over


Thanx 4 looking

Hello, I just overcooked a nice tri tip roast for the last time.?
Meat Doneness Go to the link below for pictures.


Is it done yet? Well that depends on how you like your steak. The following steak color guide shows you what internal temperature to reach for your preferred level of doneness.














VERY RARE


Approx. 130F, 55C





RARE


Approx. 140F, 63C








MEDIUM RARE


Approx. 145F, 63C





MEDIUM


Approx. 160F, 71C








WELL DONE


Approx. 170F, 77C





VERY WELL DONE


Approx. 180F, 82C








[back to the top]
Reply:Throw away your thermo. Buy a good one. Quick response, digital or manual.





When you find a good thermometer, press on the meat and learn what fully cooked meat springs back like when you use the thermometer. Meat has more resistance fully cooked then undercooked. It changes with done-ness.





Learn how to judge. Take the temperature so you can relate. Take the temp at the largest spot, not at the tip.





The tri tip roast is usually only 2 to 2-1/2 pounds, triangular in shape. Easy to cook. Cook at a lower temp so you have more time between rare and leather.
Reply:Get yourself a meat thermometer and learn to use it.





If necessary, cut your meat in half to control the cooking better.
Reply:Are you browning the roast in hot oil first? If you don't you will NEVER get a tender roast. You have to sear the outside to keep the juice in.
Reply:After you cook your meat, set it on a platter or cutting board, cover it w/ aluminum foill, and LET IT REST 15-20 min. (it's tired after being grilled! :-)) This allows the juices to be absorbed back into the meat tissue and not ooze and seep out into a puddle when you slice it.
Reply:I am not the consummate expert, however.....size does matter when cooking.





How thick is the meat? 1' 2' you get the point. That is what determines how long you cook the piece.





Temperature: I like 325, takes a little longer but the finished product is what counts. I've seen recipes that say go high for a while than cut back...BS it's to much work. Beef comes out better when roasted SLOW.





If your using the"Q" put the meat in a pan and spread the coals to reduce direct heat. If you go with direct heat you need to keep the meat farther from the heat source than a backyard grill can handle. Again too much work!! Does not sound like your ready for that anyway.





Hamburger is where E. Coli is most prevalent. Did you ever hear of anyone getting sick from a roast? If it was on a solid piece it would most likely get zapped in the first 10 minutes of cooking ( I will defer to others with more knowledge on that though)





Never say can't, look up cooking times online, you'll be fine.





Edit


Searing meat is an old Grandmas tale, just make sure you get the right time for the size of the roast. The thinner the cut the quicker it will cook.
Reply:When it has reached the temperature of your choice wrap it in aluminum foil,remove from heat and let the tri tip rest to retain juices. Wrapping it will also let the inside cook a little more while its resting. Leave it in the foil for 10-15 minutes.... pink ,tender and juicy but not dripping blood!
Reply:U can braise or sear the meat before the oven then bake on 350 for a roast and when juices run clear take out and always let your meat rest before cutting. meat still internaly cooks when taken out of the oven . also cover your roast for most of the cooking
Reply:Depending on how you cook it .BBq or oven bake, And depending on the size of the tri tip .


.Avg 3lb tri tip on the que ,300 degrees at 20 mins each side .


Oven bake ,cook on a skillet till brown ,that will seal in the juices .and 350 degrees for 50 to 75 mins



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