Tri-Tip Recipes

Comments

• biznork Posts: 112

  March 2013

  Look up the eggs by the bay recipe. It's the best I've ever had hands down.

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• billyray Posts: 1,171

  March 2013

  EGGFEST 2006-2007-2008-2009-2010-2011-2012
  Santa Maria Style Tri-tip
  Richard Miller aka Morro Bay Rich
  Morro Bay, CA

   
  2 (3 pound) tri-tip roasts
  Basting Sauce, recipe follows
  Seasoning Salt Mixture: recipe follows

  Seasoning Salt Mixture:
  2 teaspoons freshly ground black pepper
  2 teaspoons white pepper
  2 teaspoons cayenne pepper
  1 teaspoon onion powder
  4 tablespoons granulated garlic
  2 tablespoons salt

  Mix together all ingredients in a small bowl

  Basting Sauce:
  ½ cup red wine vinegar
  ½ cup garlic-infused vegetable oil

  Whisk together vinegar and oil in a small bowl.

  Coat both sides of the tri-tip roasts with the seasoning mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature. Sear each side of the tri-tip at 600 to 700 degrees for 3 to 4 minutes each. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. During this cool down period I usually toss in a couple of oak chunks. Put tri-tip back in the BGE and cook to an internal temperature of 126 degrees for medium rare, basting with the sauce every 5 to 10 minutes. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes. Cut into ½” slices against the grain.

  This recipe is from Foodnetwork.com’s website. It is titled “Santa Maria Style BBQ” Oakwood Grilled Tri-tip. It is as close to authentic Santa Maria tri-tip as I have been able to find.

  I usually cook this on a Large BGE and find it take 1 hour and 10 minutes from the time I strike the match to taking the tri-tip out of the BGE.
   
  
  

  Felton, Ca. 2-LBGE, 1-Small and waiting on a mini

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• Richard Fl Posts: 8,238

  March 2013

  This will make you a hero!

   

  http://eggsbythebay.com/Recipes.html

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• RoundTowner Posts: 125

  March 2013

  I've wanted to butterfly a tri tip.....sea salt and black pepper!

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• Solson005 Posts: 1,911

  March 2013

  This is Guy Fieri's version and it was the best one I've ever made. 

  
  

  Ingredients
  2 tablespoons granulated garlic
  1/3 cup fresh cracked black pepper
  1/2 cup garlic cloves
  3 tablespoons kosher salt
  2 tablespoons sugar
  2 tablespoons Achiote Oil, recipe follows
  1 (3 to 4-pound) prime tri-tip roast
  Directions
  Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste. Add the Achiote Oil and mix well. Be careful, this oil will stain.
  
  Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat. Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap. Refrigerate for 24 hours and up to 48 hours.
  
  Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat. Add the roast and cook for 9 minutes, turn, repeat and check the temperature. Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast. Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil.
  
  Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately.
  
  Cook's Note: serve with either a cabernet sauvignon or lager beer.
  
  Achiote Oil:
  1 1/2 tablespoons achiote seeds
  1/2 cup canola oil
  In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes. Add the oil, reduce the heat to low and cook for 5 to 6 minutes. The oil will become bright orange. Immediately remove from the heat, cool and strain. Store the oil in a glass container in the refrigerator. The oil will keep for several months. Yield: 1/2 cup
  
  
  
  Read more at: http://www.foodnetwork.com/recipes/guy-fieri/santa-maria-tri-tip-recipe/index.html?oc=linkback

  Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 

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• Tjcoley Posts: 3,528

  March 2013

  Here's one I cooked last week.
  
  http://eggheadforum.com/discussion/1149477/snowing-no-problem-use-it-to-keep-the-titos-chilled#latest

  __________________________________________

  It's not a science, it's an art. And it's flawed.

  - Camp Hill, PA

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• SoCal_Griller Posts: 505

  March 2013

  I usually just do a reverse sear, just like a steak, and make sure you slice against the grain.  I also like a nice fat cap on my try tips and remove the fat after the cook.  But lately, all the try-tips I have seen have been trimmed and the fat cap removed.  I did one a few months ago that was lacking the Fat Cap, so I just draped Bacon over the meat before cooking... OMG fork tender.

  Simi Valley, California
  LBGE, PBC, Annova, SMOBot

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• Charlie tuna Posts: 2,191

  March 2013

  I always season simple, and sear, since it cooks so fast!  I usually have everything ready to eat BRFORE i even start the tri-tip.  Slice and serve at the table.

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• fishlessman Posts: 22,723

  March 2013

  use morrobayrichs recipe and make the oil infused a day ahead, its pretty much the only recipe i baste with on the egg
  

  fukahwee maine
  

  
  

  http://www.yourdailymedia.com/post/butt-flip-cup-twerk-gif-part-ii/
  

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• YEMTrey Posts: 5,545

  March 2013

  I'll take my tri tip, and marinade it in the fridge for a couple of days before I cook it.  I marinade it in a zip loc bag along with:
  
  Worcestershire sauce
  Minced Garlic
  Honey
  Byrons Butt Rub
  Cracked Pepper
  
  My buddy in LA who turned me on to Tri Tip provided me with this.  I've always done them this way and loved them.  To each their own.
  
  Cheers!
  

  Steve 
  XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
  

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