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My first Tri Tip

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Flashback Bob
Flashback Bob Posts: 519
edited November -1 in EggHead Forum
Well I went to the Meat House (Stike's Store) today and procured my first tri tip![p]I'll cook it tomorrow- thinking direct at 350-400, flip every 15 -20 minutes, pull off at 130-135 (*or 125-130 and sear at the end)[p]My question is how long should I plan for this to cook? It's 2.5 lbs and I'd like to have it done in time for a meal.[p]Thanks,

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  • thirdeye
    thirdeye Posts: 7,428
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    Flashback Bob,[p]About 40 to 45 minutes tops.[p]<font size="3.5" color="green">~t<html><font size="3.5" color="red">h<html><font size="3.5" color="blue"><font size="3.5" color="blue">i<html><html><font size="3.5" color="orange">r<html><font size="3.5" color="green">d<html><font size="3.5" color="red">e<html><font size="3.5" color="blue">y<html><font size="3.5" color="orange">e<font size="3.5"<font size="3.5" color="red">~<html><font size=3.5" color="black"><html>

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Lucky Duck
    Lucky Duck Posts: 80
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    Flashback Bob,
    It's been awhile... Tri-tip is cooked like a steak. Seems to me 15 or 20 mins total time, @350 400* Direct. Pull it @ 125 or your preference. Don't over cook it![p]I hope this helps.[p]Phil, D tri... to be helpful Duck

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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
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    Flashback Bob,[p]Santa Maria style Tri-tip is the best in my book.[p]Morro Bay Rich is one of the best Tri-tip cooks I've seen around these parts. He dazzeled us at the last Eggs by the Bay Eggfest with his Tri-tip skills.[p]

    [ul][li]Morro Bay Rich's Santa Maria Tri-tip[/ul]

     

    -SMITTY     

    from SANTA CLARA, CA

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  • wrobs
    wrobs Posts: 109
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    Hey Flashback Bob,
    I usually plan on 30-35 minutes for 2 to 2 1/2 lbs. I sear first at 500-550 deg. for 4 minutes a side and then close vents down trying to get ~350. I guess doing the sear at the end should give similar times. I pull it, cover it and let it stand for ~10 minutes before slicing... so all in all, 45 minutes from start to plating should work.
    Good luck and let us know how it turns out. I bet you will love it...
    Cheers
    wrobs
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  • Flashback Bob
    Flashback Bob Posts: 519
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    Thanks guys!
    I'll let you know how it comes out.
    Perhaps I can use my new digital camera and post pix, too.
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  • Flashback Bob
    Flashback Bob Posts: 519
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    SMITTYtheSMOKER,
    Thanks for the recipe- I've added it to my file of cooks-to-be-tried!
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  • bobbyb
    bobbyb Posts: 1,349
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    Flashback Bob,
    wish i could find a tri-tip in south mississippi. any clues?
    Cheers, bob
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  • BurnedNoMore
    BurnedNoMore Posts: 3
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    Flashback Bob,[p]I've cooked quite a few tri tips and Rob's recipe is by far and away the best I've done. Basting with his garlic infused olive oil and wine vinegar make this piece of meat a killer! I'm off to Costco tomorrow for another three pack for New Years Eve. [p]Good luck,
    Jim
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  • BurnedNoMore
    BurnedNoMore Posts: 3
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    BurnedNoMore,
    AACK, I hate it when I do that! I meant to say Morro Bay Rich. Apologies Rich.[p]
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  • Essex County
    Essex County Posts: 991
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    Flashback Bob,
    Did one last night. Rubbed it with a tiny bit of mustard to hold on a coffee/cocoa/chile rub. Seared at 500 for about 4 minutes per side and cooked for another 25 minutes at 375. Overshot my target though. It came off at 130 and went to about 138. A little past medium rare but still tender and tasty. I'd probably take 5 minutes off the time and/or pay more attention to the thermometer. I was watching "Thank You for Smoking" and was entranced by the smooth talking main character.
    Paul

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  • BOBF
    BOBF Posts: 177
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    bobbyb,
    The new Rouses here in Slidell has them. They mark them as something else and then write Tri-Tip on them in ink. The registers are not programed for Tri Tip. I have also talked to the Sav a Center butchers and they will set them aside if you ask. They normally just grind them into hamburger or make kabobs from them
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  • bobbyb
    bobbyb Posts: 1,349
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    BOBF,
    Thanks for the tip on tri tip. Looks like a road trip to Slidell is in order!
    Regards, Bob
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  • BOBF
    BOBF Posts: 177
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    bobbyb,[p]Have you tried to educate a local butcher? Anyway, the trip to Rouses is worth it. Same distance for you as for me to get to the casinos.
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  • bobbyb
    bobbyb Posts: 1,349
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    BOBF,
    As far as I know, I have no local butcher. Besides a trip to Slidell will also land me cheaper wine than what is available here. No wonder moonshiners still operate here.
    Bob
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  • BOBF
    BOBF Posts: 177
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    bobbyb,[p]I just looked and Rouse's labels the Tri Tip as "Choice Angus" "Boneless Beef Sirloin Steak" and then in Pen "Tri Tip". I normally ask the Butcher to find it for me or get it from the back. The Angus beef is pricey, but good. They get $5.99/lb for the Tri Tips. They also had some Prime Rib Eye the other day - it is rare to see Prime here. It was $15.99/lb. As far as wine, they have a nice relatively new place called The Wine Cellar at 2051 E. Gause. The opposite side of I-10 from Rouses. Rouses is where Albertsons used to be right off Gause. The Wine Cellar has some good food and one of the guys from work liked the pulled pork at the Bayou Boys Grill which is part of Rouses. Afraid to recommend any BBQ to any one who eggs tho.

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  • bobbyb
    bobbyb Posts: 1,349
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    BOBF,
    Thanks again for the tips. I used to go to the grocery store at the south end of Gause during lunch when I worked out at Stennis Space Center.(Sav-A-Center I think). They had a bigger selection than any liquor stores over this way, and at least 1/3 less cost. Will definitely check out the Wine Cellar as well. I'll head that way sometime next week, I suspect, after we go through the Christmas leftovers. Can't wait to try a tri tip. I've heard so much about them. I'll report back with results.
    Regards, Bob
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