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Help with tri-tip

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lrkay19
lrkay19 Posts: 15
in EggHead Forum
Need ideas, Temps,And times for a tri-tip
Midwestern boy so this is new to me.
A friend and I got some .And doing them
This weekend and I really can't have
One of those BLACK OVEL GRILLS
Beat me. THANKS
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  • pgprescott
    pgprescott Posts: 14,544
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    I like hot and fast. I cook them kinda like a steak to @125-130. Rest and then slice thin. Temp is a preference I go at @ 400- 450. Good hard sear/crust and mid rare in the middle. Good luck
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  • bakoque
    bakoque Posts: 50
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    I'm from centeral Calif. and cook tri tip regularly. Raised indirect at 400 until internal temperature is 135, then pull the plate setter and reverse sear for 5 minutes each side. Be sure to carve against the grain (it runs in 2 different directions). We like ours on the medium side of medium rare so adjust the internal temp to suit your taste.
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  • YEMTrey
    YEMTrey Posts: 6,829
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    A friend of mine in LA clued me in to Tri Tip.  Now that I've found a local store that stocks them regularly, I cook them quite a bit.
    I've even marinaded them before in a worcestershire, garlic mix.  I cook them like a steak. Medium rare on the inside and a nice crust on the exterior.  Remember, slice it across the grain in thin slices, DO NOT slice with the grain.

    You'll be fine.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    Reverse sear works well for me. Here's what I do: http://www.eggheadforum.com/discussion/1143349/tri-tip-tutorial
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • Black_Badger
    Black_Badger Posts: 1,182
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    Another SoCaler here, grew up cooking and eating tri-tip. Very much agree with reverse sear, cook it like a big steak. 

    Alternatively, do what I've been doing lately an cook it Travis Style. Between the beef, the jus, and the onion I can ask but guarantee you will be the victor. 

    Tri-tip is a delicious and underutilized cut, but it can be tough as nails if not sliced correctly. I strongly recommend serving with garlic French bread (preferably sour dough) if at all possible.

    Have fun, post pics, and enjoy!

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    http://www.eggsbythebay.com/Recipes.html

    Santa Maria tri tip recipe.  You must use oak for smoke. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SoCal_Griller
    SoCal_Griller Posts: 516
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    I grew up on  tri-tip and agree that the reverse sear works well, slice across the grain.  In Central Cal, the 'Home' of tri-tip they cook over red oak.  I don't get to fancy with tri-tip, just a simple rub, maybe put some sliced garlic in pockets made with a pairing knife.


    Simi Valley, California
    LBGE, PBC, Annova, SMOBot
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