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A Texas Tri-tip

GriffinGriffin Posts: 5,988
edited June 2012 in EggHead Forum

We don't often find tri-tip down here in Texas, not sure why, so when I stumbled on some last week I knew I had to grab one.

It went on the Egg indirect at 400F with some Pecan chunks for some smoke along with some corn and taters. Rubbed down with some Beef Specific Rub from Cluck and Squeal.
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Once it reached 110F, I pulled it and covered loosely with foil and brought the Egg up to 600F. Then it got a 1 minute sear per side.

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Sliced it up
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Not to shabby. A buddy of mine from California keeps hyping it up, saying its better than brisket. I think that's like comparing apples to oranges. It is what it is....but at $5.99 a lb, I think I'll go with a ribeye instead.

As for Marc's Cluck and Squeal Beef Specific Rub....that stuff is outstanding. It's obvious to see that he put the time and effort into developing and perfecting it. The flavors are balanced out nicely and work great on beef. I can't wait to try some more on different steaks.

More stuff about the cook HERE

Richardson, Texas

Griffin's Grub or you can find me on Facebook

 

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Comments

  • I feel the same way about it Grif. I'm still open to our friends in the west who swear by it. I've had it 20 times (4 or 5 in Cali) and all I can say is........meh. It's not bad. It's just sirloin.

    Still Searching,

    CenTex

  • BYS1981BYS1981 Posts: 1,439
    Looks good. I cook tri tip pretty regularly (I am from CA hehe) and I buy it from Costco. I like it next day for breakfast with eggs over medium.
  • GriffinGriffin Posts: 5,988
    That sums it up perfectly...meh. I've had it 3 or 4 times. Its ok. I think if there is any left, it might go on a pizza.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

     

  • That sums it up perfectly...meh. I've had it 3 or 4 times. Its ok. I think if there is any left, it might go on a pizza.
    My buddy is the brewer at NXNW (a good brewpub here in ATX) and they do a tri tip pizza. it's good. They do standard red, mozz, tri tip and caramelized red onion. Pretty tasty



  • WoodsDogWoodsDog Posts: 41
    I think i'm going to have to stick up for Tri-Tip.  I am in NC, and for the money, tri-tip is great.  Sure, It's not filet, strip, or ribeye.  But done right, its makes a good meal.

    Things must be different in Texas.  I can't ever find decent ribeye for $5.99 a pound here 
  • MikeP624MikeP624 Posts: 292

    Is a tri-tip and a sirlon tip roast the same thing?  The sirlon tip roast range from 3 to 5lbs.

     If so they are a bit more expensive here in chicago...$8.99/lb

  • GriffinGriffin Posts: 5,988
    I think i'm going to have to stick up for Tri-Tip.  I am in NC, and for the money, tri-tip is great.  Sure, It's not filet, strip, or ribeye.  But done right, its makes a good meal.


    Things must be different in Texas.  I can't ever find decent ribeye for $5.99 a pound here 
    Not trying to make it sounds like it was bad, there are just other cuts of beef I'd prefer.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

     

  • I think i'm going to have to stick up for Tri-Tip.  I am in NC, and for the money, tri-tip is great.  Sure, It's not filet, strip, or ribeye.  But done right, its makes a good meal.


    Things must be different in Texas.  I can't ever find decent ribeye for $5.99 a pound here 

    Not trying to make it sounds like it was bad, there are just other cuts of beef I'd prefer.
    I agree with Grif on this. And I also agree that it absolutely makes a good meal. I just don't get it as this ethereal cut of BBQ that must be cherished as the primo cut above all others. it's a nice sirloin. I can't get ribeye for $5.99 either and I would eat Tri Tip over $5.99 ribeye any day. I don't really take the price into account. it's the fact that it has this cult following and I can't figure it out. It's a nice cut of $6 steak. To me, that's about it.



  • Austin  EggheadAustin Egghead Posts: 3,078
    edited June 2012
    Nice cook there.  I love pecan wood with beef.  
    As everyone has stated the tri-tip is just a part of the sirloin.  Costco here in Austin always stocks tri-tip.  We learned to eat tri-tip when we lived in NoCA.  Our neighbors were from Sta Maria, the home of the try-tip and that was always their cook.  
    If had choice between try-tip and a ribeye I would pick the rib eye.  
    Eggin in SW "Keep it Weird" TX
  • Griffin - I enjoy reading your stuff.

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

  • MikeGMikeG Posts: 174

    I love me some costco twin pack tri-tip.  Cooked to 130 internal then dropped right onto the coals for a quick sear on both sides without producing the "grey halo" around that rich red goodness. 

    I slice it 3/16" thick and use it on salads, omelets etc.  I never buy steak and have no desire to do so as we just don't eat that much meat in a meal anymore. 

     

  • ribnrunribnrun Posts: 174
    edited June 2012
    From CA, so I may be biased. I do not believe tri-tip is the pinnacle of beef on the que. However, it is a fantastic cut when cooked right. There are some excellent santa maria style rubs that bring the favor out, and make for an excellent meal. A personal favorite of mine is to throw it on a roll with some salsa. Here, costco carries these ridiculous value packs of un-trimmed tri tip. $3.99/lb. Open it up and freeze them individually. I cook em direct. Sear at 700 or so to start, then roast at 350 to 400 for around 30 minutes or so to 140 internal. Slice it up and I am a happy californian. Austin Egg, you lived in Nor Cal, not noca, lol. I've always said I would happy if we split our state just south of Santa Maria. Make LA stop stealing our water, and keep the birthplace of tri tip.
  • DuganboyDuganboy Posts: 1,118
    edited June 2012
    We have tri about once a month and we always slice it thin and have it on hoagie buns, with au jus made from a mix that we get from Johnny's.  When eating a sandwhich the second or third day, the smoke flavor is really intensified.
  • LitLit Posts: 2,352
    From the east and love tri tip. I also agree its hard to beat a good rib eye but they are different categories. I have cooked tri tips many ways from t rex to sear and finish indirect to reverse sear but recently I started putting them in a sous vide at 128 and finishing them with a really hot sear which turns out great. Recently.i saw a post where someone posted they used a fillet or ribeye to make fajitas and it was good but too tender for fajitas where a skirt or flank steak at half the price would have been much better. Guess my point is different cuts have different tastes and different expectations.
  • From the east and love tri tip. I also agree its hard to beat a good rib eye but they are different categories. I have cooked tri tips many ways from t rex to sear and finish indirect to reverse sear but recently I started putting them in a sous vide at 128 and finishing them with a really hot sear which turns out great. Recently.i saw a post where someone posted they used a fillet or ribeye to make fajitas and it was good but too tender for fajitas where a skirt or flank steak at half the price would have been much better. Guess my point is different cuts have different tastes and different expectations.



    I'm doing my next one SV. It's perfect for an odd shaped cut like TT. should be perfectly cooked from tip to tip. Need to score some of that good Santa Maria style rub.

  • Austin  EggheadAustin Egghead Posts: 3,078
    From CA, so I may be biased. I do not believe tri-tip is the pinnacle of beef on the que. However, it is a fantastic cut when cooked right. There are some excellent santa maria style rubs that bring the favor out, and make for an excellent meal. A personal favorite of mine is to throw it on a roll with some salsa. Here, costco carries these ridiculous value packs of un-trimmed tri tip. $3.99/lb. Open it up and freeze them individually. I cook em direct. Sear at 700 or so to start, then roast at 350 to 400 for around 30 minutes or so to 140 internal. Slice it up and I am a happy californian. Austin Egg, you lived in Nor Cal, not noca, lol. I've always said I would happy if we split our state just south of Santa Maria. Make LA stop stealing our water, and keep the birthplace of tri tip.
    That is why the nun's channeled me into science and math......I am a lousy typist  Nor Cal, Central Valley, Tracy.  Understand what you mean about the Water.  Lots of farming friends are getting hurt my by the water mandate on the Mendota canal.  You need to throw in Bezerkely with LA.  
    Eggin in SW "Keep it Weird" TX
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Cen-Tex... Search morro bay rich on this site or google for his Santa Maria style rub recipe. Its pretty darn good!
  • LitLit Posts: 2,352
    From the east and love tri tip. I also agree its hard to beat a good rib eye but they are different categories. I have cooked tri tips many ways from t rex to sear and finish indirect to reverse sear but recently I started putting them in a sous vide at 128 and finishing them with a really hot sear which turns out great. Recently.i saw a post where someone posted they used a fillet or ribeye to make fajitas and it was good but too tender for fajitas where a skirt or flank steak at half the price would have been much better. Guess my point is different cuts have different tastes and different expectations.



    I'm doing my next one SV. It's perfect for an odd shaped cut like TT. should be perfectly cooked from tip to tip. Need to score some of that good Santa Maria style rub.
    I want to order susie q's santa maria rub but am slacking.
  • billyraybillyray Posts: 1,112
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • gte1gte1 Posts: 374
    edited June 2012
    I bought susie q's it is excellent, I really like it on my steaks too. Basically salt pepper garlic and parsley, really simple which I like on beef. Good beef has plenty of flavor and doesn't need lots more from the rub IMO.

    Try their beans, they come in a bag with the seasoning packet. Easy and quite tasty.

    PS I have to give a thumbs up for tri tip.

    George
    George
  • ribnrunribnrun Posts: 174
    Simple seems to work best for me when it comes to rub. Garlic, parsley, salt and pepper. One of the nuances of tri tip that I love is when I pull it, one end is burnt (well done) just like the wife and one of the boys like. The thick end is still pink just like the other boy and I prefer. Just a nice bonus for me. Usually a roast feeds all four of us, with enough left over for a sandwich to take to work the next day. Wife is currently cooking number 3, so I have to enjoy my sandwiches while I still can. I guess I will have to start cooking 2!
    I really urge everyone to try a tri tip sandwich with a little bbq sauce and salsa on it. It may not sound like the best pairing, but it is out of this world good.
  • BYS1981BYS1981 Posts: 1,439
    I just bought a cryovac full of 8 tri tips from Costco. I made some tonight; can't beat it for $5/lb. I like ribnrun like how one end will be cooked longer than the other because of thickness. My 3 year old boy gets down on tri tip, and as any parent knows it is so great to make just one meal. Rather than making grownup food and some chicken nuggets.
  • gte1gte1 Posts: 374
    Had one tonight, Safeway had them on sale for 3.99/lb. cooked 2 one for dinner, one for left overs. Hate to say it, but if you don't like these you ain't cooking 'em right.

    George
    George
  • ccpoulin1ccpoulin1 Posts: 386

    Ribnrun,

     

    Congrats on #3 on the way!  You may need an eggeque for the baby shower. 

     

    Chrispy

    "You are who you are when nobody is looking"

  • ribnrunribnrun Posts: 174
    Baby showers all weekend. She's due in July, so when the baby comes we will have the 'welcome home, come hold the baby' que. Did it for the first two boys, so it would be unfair to rob the third of his birthright, lol. Planning to do spares and (of course) tri tips.
    I had a birthday party for one of the boys in April. I did a brisket, ribs, a small picnic, ABT's, burgers and dogs. Had about 55 people over. I actually got asked at least a dozen times 'No tri tip?' People in CA just can't wrap their heads around a que without tri tip. I have since vowed to never exclude tri tips from the grill for a party again.
  • FlamethrowerFlamethrower Posts: 493
    Hey Austin,Im in Lodi
    LET'S EAT
  • FlamethrowerFlamethrower Posts: 493
    The real Santa Maria Tri Tip is cooked with red oak. My wifes family has a resturant in Nipomo called Jocko's. I have cooked many tri-tips over the years and the red oak is the best,Unfortunatly we have none in my neck of the woods
    LET'S EAT
  • billyraybillyray Posts: 1,112
    Flame, I've eaten at Jocko's many times as my son worked for Shea Homes at Monarch Dunes in Nipomo. I get my red oak chunks on ebay and I get chips from Susieqbrand. Susan Righetti is co-owner of Far West Tavern in Guadalupe.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • gte1gte1 Posts: 374
    The red oak chips from suzieq work fine, if you are looking for chunks try these guys http://www.fruitawoodchunks.com/. I am just getting ready for a new order from them some hickory and red oak They cut to order, and wood is really nice. They will mix and match.

    George
    George
  • FlamethrowerFlamethrower Posts: 493
    Thats a great site,But probably expensive to send to Calif.
    LET'S EAT
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