Tri-Tip help

Margie

I have never fixed a tri-tip but picked one up to try. I don't have a clue as to how to prepare. ? marinade?rub? time/temp Please help

Thanks in advance

Happy Holidays to all

Margie

thailandjohn

Here is my method, simple, easy and good

http://jvp.smugmug.com/Barbeque/Tri-Tip-on-the-Big-Green-Egg/9993851_Pabkj#683421672_3KxSn

thebtls

http://bigtsbge.blogspot.com/search/label/Tri Tip Beef

Here is a link to 4 tri tip cooks on my BGE...

Marinade recipe and all...here is the recipe if you don't want to go to the blogsite.

Beef Tri-Tip1The story behind Tri Tip Beef (a.k.a. Triangle Roast): This cut of meat is limited in availability because there is only one per side of beef. Therefore it is typically ground into hamburger or cut into cubes and sold as soup meat. This often over looked piece of meat is not only relatively inexpensive but also very flavorful and has become a favorite amongst the few in the know. The tri-tip roast or steak (also called a triangle roast) is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin. It has great flavor and tends to be much lower in fat than most cuts of beef i.e., it's a good lean cut of beef.
The thing to remember is that lean also means it will dry out faster so it is recommended that you prepare with a good marinade &/or Rub. Particularly good flavors for tri-tip are Southwestern or Asian. Because tri-tip is lean, be careful not to overcook it, particularly when preparing the full roast. Medium is as far as you should go with this cut. Use a meat thermometer to monitor often during cooking. If you are used to grilling other cuts, this one can throw some grillers off by appearing underdone when it is ready to serve and by the amount it ‘swells’ when cooked.

Santa Maria/Grilled Soy Lime Style – This simple tri tip recipe utilizes a hybrid marinade that is loosely based on a combination of spices picked up from two different recipes.

Ingredients
•2-3 Lb. Tri-tip roast
•Paul Prudhomme’s Magic Seasoning Blends – Meat Magic
Seasoning Marinade:
•2 teaspoons freshly ground 4-color pepper
•1 teaspoon onion powder
•1 Tbls. Garlic powder
•2 Tbls. Sea Salt (fresh ground)
•1 ½ Cups Apple Juice (100% pure juice)
•¼ Cup Soy Sauce (low sodium)
•2 ½ Tsp. Lime Juice
•1 Tbls. Red Pepper Flakes
•2 Tsp. Worcestershire sauce
• 2 Tsp. Cayenne Pepper
•½ Tsp. Fresh Ground Ginger Root
•Optional: Corn Syrup or Honey (3 Tbls.)
Basting Sauce:
•½ cup red wine vinegar
•½ cup vegetable oil (or EVOO) (add garlic powder if you can’t find garlic infused oil)
Preparation and cooking
1.Mix together all marinade ingredients in a small bowl and pour over the tri tip in a 1 gallon freezer bag. Place in refrigerator for 4-8 hours turning occasionally.
2.Whisk basting sauce ingredients together in a small bowl and set aside for basting.
3.Lightly oil your cooking grid and fire up BGE to T-Rex. Remove from Marinade and pat dry. Rub each side with Paul Prudhomme’s Meat Magic then sear the tri-tip at 600 to 700 degrees for 3-4 minutes per side.
4.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. Option: During this cool down period consider adding a few oak chunks to your lump.
5.Now set up BGE for Indirect cooking (plate setter) and return the tri-tip back in the BGE and cook to an internal temperature of 125-130 degrees (approximately 35 minutes) for medium rare, basting with the sauce every 5 to 10 minutes (optional).
6.Return the tri-tip back into the BGE and cook to an internal temperature of 125-130 degrees, basting every 5 to 10 minutes.
7.Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes; to serve cut into ½” slices against the grain.2

1 Paraphrased from Beef Tri-Tip, One of the best cuts you are probably not buying, By Derrick Riches, About.com Guide 2 this recipe is adapted loosely from Foodnetwork.com’s website; titled “Santa Maria Style BBQ”

Judy Mayberry

Aside from any favorite rub you want to use, and I use olive oil to stroke my rub on it, I sliver one or two cloves of garlic, poke vertical holes into the meat all over with a thin sharp knife. Then I put garlic slivers in all the holes. I do the rub and garlic just before cooking.

I use a raised grid direct, try to keep it at 325°, and turn it after 8-10 minutes. Take the temperature in the round, high part of the meat with the Thermapen. I take it off about 125° in the thick part. The whole cook can take 15 to 20 minutes...it depends on the shape of the roast. If it's mostly flatter and thinner, less time; if there's a high thick part, that temperature is what I cook to. Cover the roast with foil and let it rest for 10 minutes before slicing it.

I love Witchy Red rub for this, and RRP can get it to you. Take pictures! Good luck!

Judy in San Diego

Ross in Ventura

Here are some links:

w.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=970022&catid=1

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=927847&catid=1

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=817551&catid=1

Enjoy,

Ross

Dave in So Cal

I cook a lot of tri-tip because it is available and pretty cheap out here in the southwest.

Generally, I use a montreal steak type rub to get lots of pepper and garlic flavor. On the BGE, I use indirect at about 250 deg for the cook. I find that this keeps the juices in the meat pretty well. I cook to desired doneness. Since I like my beef medium, I cook to about 130 - 135. Take it off and rest it.

Cut against the grain like you would a brisket.

I serve mine with french bread and a nice fresh salsa for the Santa Maria style taste. It is a nice cut for a family dinner or if you have a few people over.

thailandjohn

I also think this is a good way to do Tri nTip

3Pedals6Speeds

This is my all time favorite thing off the egg:

http://www.biggreeneggsperience.com/TriTip.html