Is Wet Brining Worth It? Reverse Sear Tri Tip Kettle Grill

Video Description

In this experiment i put two popular meat preparation methods to the test - dry and wet brining! In this video, I'm taking two tri-tips through each process, and comparing them against a third tri-tip that isn't brined at all. You'll learn how to choose and prep your meat, create your own brine, and cook your tri-tip on the grill. You'll also get a crash course on why we brine, and what makes these two methods different. Plus, I'll whip up some tangy chimichurri sauce and grill some veggies to complete our tri-tip feast. Let's fire up the grill and find out which brining method wins the flavor battle! ⏱ TIMESTAMPS: 00:00 Can The Brine Make The Tri-Tip Better? 00:52 How To Dry Brine A Tri-Tip? 01:41 How To Wet Brine A Tri-Tip? 03:22 Difference In Dry And Wet Brine 05:41 Set Up The Grill 05:51 Why Thermometers Are Important? 07:06 How To Make Chimichurri Sauce? 08:10 Tri Tip Reverse Sear To Create A Beautiful Crust 10:47 Taste Test: Tri-Tip Dry Brined, Wet Brine And No Brine. 🥩 Wet brine 🧾 Ingredients: 👉 4 cups water 👉 3 tbsp kosher salt 👉 2 tbsp brown sugar 👉 1/4 cup soy sauce 👉 1/8 cup Worcestershire sauce 👉 2 tablespoons apple cider vinegar 👉 4 cloves garlic 👉 1.5 tbsp freshly ground black pepper 👉 1 teaspoon dried rosemary 👉 1 teaspoon dried thyme 👉 1 teaspoon red pepper flakes (optional, for added heat) 📓 Instructions: 1. In a large saucepan, combine the water, kosher salt, and brown sugar. Heat over medium heat, stirring occasionally until the salt and sugar have dissolved. Remove from heat and let it cool to room temperature. 2. Once cooled, add the soy sauce, Worcestershire sauce, apple cider vinegar, minced garlic, freshly ground black pepper, dried rosemary, dried thyme, and red pepper flakes (if using) to the saucepan. Stir well to combine all ingredients. 3. Place the tri-tip in a large zip-top bag or a non-reactive container. Pour the cooled brine mixture over the meat, ensuring it's fully submerged. Seal the bag or cover the container. 4. Refrigerate the tri-tip in the wet brine for at least 8 hours or overnight for best results. The longer the meat soaks in the brine, the more flavorful and tender it will become. However, avoid brining for more than 24 hours, as this may lead to overly salty meat. 🌿 Chimichurri sauce 🧾 Ingredients: 👉 1 cup fresh parsley 👉 1/4 cup fresh oregano 👉 4 garlic cloves 👉 1/4 cup red wine vinegar 👉 1/4 cup olive oil 👉 1/2 teaspoon salt 👉 1/2 teaspoon black pepper 👉 1/4 teaspoon red pepper flakes 📓 Instructions: 1. In a medium-sized mixing bowl, combine the finely chopped parsley, oregano (I’m using cilantro as I couldn't find fresh oregano in any shop.), and minced garlic. 2. Add the red wine vinegar, olive oil, salt, black pepper, and red pepper flakes (if using) to the bowl and whisk until thoroughly combined. 3. Taste the sauce and adjust the seasoning to your liking. 4. Let the sauce sit at room temperature for at least 30 minutes to allow the flavors to meld together. 🎧 Music: Provided by Epidemic Sound