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Tri-tip

Got a 3lb tri-tip to cook saturday. Have never cooked one. Give me some options, please. First thought is just do reverse sear, but anybody else wanna chime in with something else? How do YOU do them? Thanks in advance.

Little Rock, AR

Comments

  • td66snrftd66snrf Posts: 1,264
    If it has the fatcap still on it I like to cook them fat cap down direct at about 250+/-  until internal temp 130. Probably take you about 1 to 1.5 hrs. Let it rest and cut thin.
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • jfarleyjfarley Posts: 145
    I've become a true believer in the reverse sear, especially with the nature of the Egg. Low and slow, indirect at 220 to 230 until internal of about 130. Remove the roast, grate, pan, and platesetter. Replace the grate for direct and open the vents wide. Don't forget to burp after this point to prevent the backdraft when you open. Sear for 4-5 minutes per side and you should have a consistent medium rare roast. 
    LBGE - July 2012
    Valencia, CA
  • DMWDMW Posts: 11,315
    I'm not from CA, so I really have no idea on the best way for tri-tip, but I thought they were to be done hot n' fast. No idea why actually, prob because that's how a Santa Maria pit works. Again, no personal experience.
    My Facebook Page where I document my cooking
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  • Thats what Im wondering. I know I can make it great with reverse sear, but is there anybody who has adopted an egg version of a santa maria cook?

    Little Rock, AR

  • JeronamoJeronamo Posts: 41
    I made my first tri-tip last weekend for fajitas. I'm not sure if this is the authentic method but it worked well for me. I marinated in a bit of canola oil with a Mexican spice mixture then cooked it raised direct at about 450 until IT reached 127. I don't remember how long it took but was fairly quick. when done I rested it for 5 minutes and then sliced. It was a big hit with the family.
  • Randy1Randy1 Posts: 378
    http://www.foodnetwork.com/recipes/guy-fieri/santa-maria-tri-tip-recipe.html @Biggreenpharmacist‌ I did this one on my small last memorial day. The recipe has a long marinade time though and Guy Fieri Santa Maria tri tip on you tube explains it better than the recipe. It was outstanding.
    Maumelle, Arkansas
  • SkiddymarkerSkiddymarker Posts: 8,259
    edited May 2014
    jfarley said:
    I've become a true believer in the reverse sear, especially with the nature of the Egg. Low and slow, indirect at 220 to 230 until internal of about 130. Remove the roast, grate, pan, and platesetter. Replace the grate for direct and open the vents wide. Don't forget to burp after this point to prevent the backdraft when you open. Sear for 4-5 minutes per side and you should have a consistent medium rare roast. 
    Reverse sear works very well for tri-tip. I put my CI grid on the fire ring, a few spacers on the grid and then the setter legs up. Spacers makes it easier to pull the setter. Second grid on the setter. Target temp of 225º-250º until about 5º-10º below your target finished temp. Once I pull and remove the setter, I pull my dome thermo and let her rip. The CI grid is already hot. I sear for maybe 2 minutes a side and slice across the grain and as thin as I can get it. 
    If you Jaccard, I find it works best with the grain. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • td66snrftd66snrf Posts: 1,264
    @DMW said:
    I'm not from CA, so I really have no idea on the best way for tri-tip, but I thought they were to be done hot n' fast. No idea why actually, prob because that's how a Santa Maria pit works. Again, no personal experience.

    I cook tri tips on a regular basis and have for many years. One reason I cook them so often is they're cheap and regularly on sale in the $4 to $5 /lb range. IMHO they are a flavorful but tough cut of meat, that's why I suggested cutting them thin. Another issue with them is that they are not even in size over the roast they're triangular. The roast tapers down to a small "tail". If you were to do a hot and fast that small end would be toast. Anyways there's a lot of ways to skin a cat and if you prep them right they're pretty tasty too!
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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