Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Long post Blackened Tri Tip: 1st recipe I ever came up with.
Options
BabyBoomBBQ
Posts: 703
I let my website expire, so I no longer "own"
the google keyword Blackend Tri Tip. Oh well,
it wasn't going to make me $ anyway. So here
is my personal favorite Tri Tip Recipe. It started
with steaks & I started using roasts later. So,
it might read a little wierd in places. It even
got published in a couple of newspapers in the
90's. I hacked this post together from frontpage,
so forgive any errors.[p]BabyBoomBBQ's Blackened Tri Tip - The signature dish
of CasaBP. I developed this recipe after staying in
Rudolph Valentino's old room at the Santa Maria Inn.
As you may be aware, Santa Maria CA is the Tri Tip
Barbecue capitol of the world. Unfortunately, the
American BBQ Association does not sanction Tri Tip
as a competition meat. It's a shame, because this
would win some recognition. No doubt about it.
Here's an example testimonial to this recipe:
"Used your recipe for our Labor Day cook-out.
Best tasting steak we ever had! Thanks for sharing
it with us. Regards, B.Y., OK City Sept 1999[p]Mix the spices and herbs and set aside (The Dry Rub
recipe below makes about 3/4 of a cup.)
Mix Marinade and set aside. It's best if you let the
mixture infuse overnight at room temperature.
In a large "zip lock" type bag, place the pieces of
Tri Tip.
Add about 1/2 Tablespoon of dry rub per pound of meat.
Vary to taste but sure the meat is entirely covered
with the rub.
Close the bag and let sit in the refrigerator for two
hours or overnight. Lately, I have been using one of
those Foodsaver machines.
Remove from refrigerator and add about a Tablespoon of
the Marinade per pound of meat.
Reseal the bag and let it sit at room temperature for
a minimum of 30 minutes (Steaks) and a maximum of 90
for roasts.[p]The Cook:[p]I had a gasser when I developed this, so you can do
your favorite steak method here. I have not done it
since I got the BGE. Just kind of forgot about it I guess.
I do a Trex of sorts. You want to blacken the rub
either at the onset of the cook or at the end. I'll
leave that up to you. Even if you don"t do a "sear"
step, it'll still be great.[p]If you are using a roast, cook to an internal temperature
about 5 degrees below your targeted doneness. Let the
roast sit for 10 to 15 minutes before carving or you will
lose all the juice you have made inside!
Remove and cut across the grain of the meat to serve. [p]
CasaBP Blackening Rub
Mix below and keep in an air tight container until
ready to use. Best if used within 6 months of mixing.
This is great on beef, chicken and pork. Use about 1/2
a tablespoon per pound.
2 1/2 Tablespoons paprika
1 3/4 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
3/4 to 1 teaspoon cayenne pepper. Vary to taste
based on desired heat. If cooking for children or
others very sensitive to chili heat, you may want to
start out with a 1/2 teaspoon.
1 1/4 Tablespoon dried oregano
1 tablespoon dried thyme[p]CasaBP "Creole" Marinade
4-6 crushed or pressed Garlic cloves
1 Oz. Jack Daniel's
1/4 tsp. Balsamic Vinegar
1/8 Teaspoon rough chopped Fresh Rosemary
1/8 Teaspoon rough chopped Fresh Thyme
1/4 cup olive oil
1/2 tsp. Honey[p]I like to serve it with a fruit salsa
the google keyword Blackend Tri Tip. Oh well,
it wasn't going to make me $ anyway. So here
is my personal favorite Tri Tip Recipe. It started
with steaks & I started using roasts later. So,
it might read a little wierd in places. It even
got published in a couple of newspapers in the
90's. I hacked this post together from frontpage,
so forgive any errors.[p]BabyBoomBBQ's Blackened Tri Tip - The signature dish
of CasaBP. I developed this recipe after staying in
Rudolph Valentino's old room at the Santa Maria Inn.
As you may be aware, Santa Maria CA is the Tri Tip
Barbecue capitol of the world. Unfortunately, the
American BBQ Association does not sanction Tri Tip
as a competition meat. It's a shame, because this
would win some recognition. No doubt about it.
Here's an example testimonial to this recipe:
"Used your recipe for our Labor Day cook-out.
Best tasting steak we ever had! Thanks for sharing
it with us. Regards, B.Y., OK City Sept 1999[p]Mix the spices and herbs and set aside (The Dry Rub
recipe below makes about 3/4 of a cup.)
Mix Marinade and set aside. It's best if you let the
mixture infuse overnight at room temperature.
In a large "zip lock" type bag, place the pieces of
Tri Tip.
Add about 1/2 Tablespoon of dry rub per pound of meat.
Vary to taste but sure the meat is entirely covered
with the rub.
Close the bag and let sit in the refrigerator for two
hours or overnight. Lately, I have been using one of
those Foodsaver machines.
Remove from refrigerator and add about a Tablespoon of
the Marinade per pound of meat.
Reseal the bag and let it sit at room temperature for
a minimum of 30 minutes (Steaks) and a maximum of 90
for roasts.[p]The Cook:[p]I had a gasser when I developed this, so you can do
your favorite steak method here. I have not done it
since I got the BGE. Just kind of forgot about it I guess.
I do a Trex of sorts. You want to blacken the rub
either at the onset of the cook or at the end. I'll
leave that up to you. Even if you don"t do a "sear"
step, it'll still be great.[p]If you are using a roast, cook to an internal temperature
about 5 degrees below your targeted doneness. Let the
roast sit for 10 to 15 minutes before carving or you will
lose all the juice you have made inside!
Remove and cut across the grain of the meat to serve. [p]
CasaBP Blackening Rub
Mix below and keep in an air tight container until
ready to use. Best if used within 6 months of mixing.
This is great on beef, chicken and pork. Use about 1/2
a tablespoon per pound.
2 1/2 Tablespoons paprika
1 3/4 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
3/4 to 1 teaspoon cayenne pepper. Vary to taste
based on desired heat. If cooking for children or
others very sensitive to chili heat, you may want to
start out with a 1/2 teaspoon.
1 1/4 Tablespoon dried oregano
1 tablespoon dried thyme[p]CasaBP "Creole" Marinade
4-6 crushed or pressed Garlic cloves
1 Oz. Jack Daniel's
1/4 tsp. Balsamic Vinegar
1/8 Teaspoon rough chopped Fresh Rosemary
1/8 Teaspoon rough chopped Fresh Thyme
1/4 cup olive oil
1/2 tsp. Honey[p]I like to serve it with a fruit salsa
Comments
-
BabyBoomBBQ,
that's a great looking recipe. are you cutting up the tri-tip? you mentioned "putting in the pieces of tri-tip".[p]
ed egli avea del cul fatto trombetta -Dante -
stike,[p]Not sure if the butchers back east do it, but here in California, the tri-tip will be packaged as a roast or cut up into strip steaks. That's what babyboom is talking about IMO.[p]Dan
-
Big Hoser,
i just finally saw my first one out here. was twenty bucks for the roast.
ed egli avea del cul fatto trombetta -Dante -
stike,[p]Since most roasts here are about 3lbs, you're paying about $7/lb???? Dang. My local butcher had 'em on sale for the last few weeks at $3.99/lb. Sometimes Safeway will go down to $2.50/lb, which they did last week and I picked up a couple of roasts and a package of tri-tip strips (the strips I like to grill up after taking a bath in a teriyaki marinade). If you got a Costco near you, you might try their pre-marinaded Morton's Steakhouse tri-tips ($4.69/lb here). I love the Steakhouse Classic and the Mustard & Ale.
-
Big Hoser,
At $7/lb he is getting Choice grade. The $1.99 to 3.99/lb is Select grade. These are the prices we see all the time in Morro Bay, approx 35 mi north of Santa Maria, CA ("The Tri-tip Capitol of the World").
-
<p />Morro Bay Rich,
im pretty sure they are 8.99 a pound up here that stikes been seeing. they are definatly on the high end side of choice and they are juicy even when over cooked. would really like to see some of the cheaper ones here since i can eat most of a 3 pounder.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman,
You must be some kind of wimp if you can only eat "....most of a 3 pounder".[p]I used to be able to do it until the heart by-pass. Now I get one slice, and its not all that thick.[p]Ohh, as the song says, "Those Were The Days, My Friend".
-
fishlessman,
yep
that's the same place we got ours. you are the frikkin tri-tip king of the northeast now. you've done a few.
ed egli avea del cul fatto trombetta -Dante -
Morro Bay Rich,
the dog always gets the last piece, one happy tritip eating dog. then i get to lick the plate, those things are just so juicey
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Big Hoser,[p]Just back from lunch. Yes, that's exactly what I'm talking about. I used to only find steaks, then I got turned onto roasts which is what I use now. The Steaks do give you more "bark" to eat, but the meat is so good!
-
stike,[p]Well, no. At first, I only found steaks then roasts. Oops this is a repeat...
-
Morro Bay Rich,[p]I use choice grade from Costco. Can't recall the price.
-
BabyBoomBBQ,[p]Here are pics from the gasser days. They are a mix of roasts &
steaks from a crappy camera. Either works great, just cook appropriately.[p]The seasoned roast:[p]
[p]The seared Steak:
[p]The done steak:
-
BabyBoomBBQ ,[p]Your steaks look a little different than the ones I got from Safeway (mine are more narrow, like maybe 2" wide by 6" long by 1" thick). For the strips I usually use a teriyaki marinade, but this time I'm gonna try that recipe too and see if I can remember to take some pics next week. [p]Dan
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum