Best way to cook a Costco Tri-Tip?

Bulitt

My wife brought home a three pack of tri-tip from Costco today and I need some guidance on times, temps, etc on a large BGE.  I did a search and found a few threads on cooks and how to slice but most were old.  Thought I would ask again and get the latest thoughts.

Thanks in advance!

Photo Egg

3 is wayyyy toooo many.
Send me one.lol

jaydub58

From my experience, those older threads are spot on!
No need to do anything different from the Santa Maria recipe discussed earlier. 
It works. 

northGAcock

I think the same way as when you buy them elsewhere.....just bustin on ya...

A great piece of meat. You will enjoy it immensely. @SoCalTim is your man on this one. 

McStew

Low and slow over red oak then hit it with a quick sear for color 

McStew

I can't find it as I'm on my phone but look up snake river tri tip / tacos I did this about a month ago 

Thatgrimguy

It's a steak. Cook it like a steak. Taking extra care to make thin slices against the grain.

McStew

http://eggheadforum.com/discussion/1180592/snake-river-tri-tip-tacos#latest

found it hope this works 

Hawg Fan

Thatgrimguy said:

It's a steak. Cook it like a steak. Taking extra care to make thin slices against the grain.

Yeah!  It's that simple.  I've used many different rubs and like them all.  I like the home made Santa Maria rub, but lately I've been using the Fiesta fajitas rub.  It's similar to the SM rub with a nice amount of garlic salt.

orbbq

i'm a big fan of the low and slow 225 with cherry, pull it off and foil it while running the egg up hot and then sear and serve.  Our Costco has 2 tritip usually, the mortons version in a cryo bag already marinated and then the raw meat kind on the butcher tray.  The morton's one is tasty but the flavor is set, not much you can doctor on it, the other kind leaves some options.

bakoque

I cook mine at 375 to 135 degrees internal temp and then sear both sides. Takes about 40 minutes.

hoofaloos

if you have the means:

http://eggheadforum.com/discussion/1188859/tri-tip-sv-success#latest

BYS1981

I prefer slices as thin as possible, almost lunch meat thin.

SoCalTim

Cut real thick, Santa Maria Style

fishlessman

this one i do alot but i cut the salt in half

EGGFEST 2006-2007-2008-2009-2010
Santa Maria Style Tri-tip
Richard Miller aka Morro Bay Rich
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
6 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.



for something different i like to cook crying tiger with tritips



marinade: says 1-4 hours
2 tbls soy
1 tbls fish sauce
1 tsp sugar
some chopped green onion

roasted tomato chili sauce:
6 thai chilis
1/2 cup chopped onion
1/2 cup fish sauce
3 cloves garlic
16 cherry tomatoes
1/3 cup lime juice
4 tbls sugar
2 tabls pakak hot curry
bunch of chopped green onions

when the egg got up to about 500, put the chilis in and roasted til they were starting to char but not black,maybe a minute, took them out and added onion and whole tomatoes and did the same thing. let egg climb up for searing temps while back inside tossed some garlic into a dry pan for a half minute on med, added the pakak paste (this paste needs to be cooked according to the label) added a little water to avoid burning, then everything into a food processer. allow to cool, go cook steak

SoCalWJS

Morro Bay Rich's is a very good recipe that I have used many times. I also do a reverse sear - low 'n slo indirect with red oak as the wood of choice, but I also like Mesquite, til you hit an internal of about 125. Pull the tri tip, ramp up the fire, then give it a nice sear. I like mine sliced fairly thin, but every now and then the thick pieces are just the right answer.

Yes, you can cook it like a steak - works pretty well too, but this really is a Roast.

Ivanhoe

I have done both forward sear and reverse and have begun to like the forward just a bit more as it takes some of the guess work out (for me). Costco Prime -