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Tri Tip
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eggingout1983
Posts: 83
Hey Guys,
Looking to do tri-tip for dinner tomorrow night. i've never cook it before so i'd love so input on cooking method and what rub?
Thanks in advance!
Looking to do tri-tip for dinner tomorrow night. i've never cook it before so i'd love so input on cooking method and what rub?
Thanks in advance!
Toronto, Ontario, Large, Large, Mini Max
Comments
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So I would search tri-tip in the top right corner of your screen and browse all of the killer threads....many great posts/pics on this cut of meat!
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Keep it rare and pay attention to the two distinct grain directions, slice across the grain for best "chew ability". I like any beef friendly rub, favourite is Penzey's English Prime Rib. S&P, garlic powder and some cayenne works.
For cooking I like either sous vide and a CI sear or if you want some smoke a reverse sear in the egg. Cook indirect low and slow temps, smoke and pull before IT is 120º, then either hold while egg goes nuclear for a direct sear or use a CI pan with some smoking clarified butter. Enjoy, great cut.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
What @Skiddymarker said about the grain. This is where a lot of people go wrong. You will need to change directions on the slice somewhere on the tri-tip.Narcoossee, FL
LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy. -
I've never eaten or cooked Tri Tip. I've seen it on California cooking shows. Isn't it what they cook for the Santa Maria style cooks?
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I've used the marinade in this post several times.
http://eggheadforum.com/discussion/929926/tri-tip-marinade
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The TriTip is an awesome piece of beef. Do the search as suggested. I am a forward sear guy (2-3 min per side) and then brig up to temp indirect. I pull at 115....just me. Many ways to get to joy on this. Pick one and go for it.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
I like it reverse sear. Oakridge Santa Maria rub is amazing on it.
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I love them, and cook them,all the time, please feel free to search my previous cooks keywords tri tip.Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
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I prefer forward searing too.
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mrosener said:I've used the marinade in this post several times.
http://eggheadforum.com/discussion/929926/tri-tip-marinade
>> 1/2 cup chopped dried onions (I found this at an Asian grocery store)
What does dried onions do for the marinade that onion powder wouldn't?
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I have only reverse seared, but I'm sure it's great either way. I will second others who say slice against the grain and add to not go too thick with your slices and keep in mind that they are easy to over cook.Stillwater, MN
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I have made tri-tip tacos a few times and they have always been a hit. I like using Meat Church Dia De La Fajita I do indirect until 115 then sear direct. Turns out excellent at a medium rare. The only way to mess it up is to over cook it and cut it wrong. Make sure you cut across the grane no matter what.
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before sousvide
EGGFEST 2006-2007-2008-2009-2010-2011-2012
Santa Maria Style Tri-tip
Rich Miller
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.
after sousvide
120 for 3.75 hours in sousvide water bath, bad byrons butt rub, sear, slice while taking care to rotate roast to cut against grain, dust slices lightly with salt and serve
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:before sousvide
EGGFEST 2006-2007-2008-2009-2010-2011-2012
Santa Maria Style Tri-tip
Rich Miller
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.
after sousvide
120 for 3.75 hours in sousvide water bath, bad byrons butt rub, sear, slice while taking care to rotate roast to cut against grain, dust slices lightly with salt and serve
The times I've used my Sous Vide I have been disappointed with the flavor.
Technically the meat is cooked to perfection, and the sear looks good, It's just the flavor seems to be lacking. Now I'm speaking only of my experience with steaks. -
I've made tri-tip dozens of times. I've concluded that there's something about the meat in some of them that never gets really tender, even with watching the direction of the grain. I've sous-vided twice with a reverse sear on the Egg, and both times the meat was tender through and through and really delicious. That's the only way I'll go from now on.Judy in San Diego
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Folks will claim Tri Tips need to be cooked to just above raw. I call BS. 140* is where I pull ours. Wrap and in the cooler for 45-60 minutes. Still a bit of pink. Tender and juicey.
Will be cooking one Wednesday. -
GregW said:fishlessman said:before sousvide
EGGFEST 2006-2007-2008-2009-2010-2011-2012
Santa Maria Style Tri-tip
Rich Miller
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.
after sousvide
120 for 3.75 hours in sousvide water bath, bad byrons butt rub, sear, slice while taking care to rotate roast to cut against grain, dust slices lightly with salt and serve
The times I've used my Sous Vide I have been disappointed with the flavor.
Technically the meat is cooked to perfection, and the sear looks good, It's just the flavor seems to be lacking. Now I'm speaking only of my experience with steaks.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@GregW - to intensify flavour, have you tried a double sear with the Trés Booblay? Saw the technique on "Chef Steps" for pork chops, but it works for all steaks including tri-tip roasts. Sear before and after the water bath. For the after bath sear, dry the meat and season after the sear or use a board sauce, a la Adam Perry Lang. Board sauces work very well with lean cut roasts like tri-tips and rounds.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Skiddymarker said:@GregW - to intensify flavour, have you tried a double sear with the Trés Booblay? Saw the technique on "Chef Steps" for pork chops, but it works for all steaks including tri-tip roasts. Sear before and after the water bath. For the after bath sear, dry the meat and season after the sear or use a board sauce, a la Adam Perry Lang. Board sauces work very well with lean cut roasts like tri-tips and rounds.
Thanks
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