Need Tri tip advice

WessB

Allright gang...tell me what you do with a tri tip, this cut is not typically available in my area, but Thanks to Aaron "ajc77" we scored a case of them...I have had it many years ago in Texas thanks to Grillmeister, but I have no idea how he cooked it...I'm thinkin hot and fast similar to a flank steak, but not as hot due to the thickness difference...give me your preferences...Ed served it thinly sliced on toasted ciabata bread with a little dijon mustard...and it was awesome..
BTW...Aaron is offering to Waldorf Eggfest attendees to get another case if there's enough interest..look for his post announcing this.....

Frank from Houma

Wess - the fact that you have a few eggs is real handy

I sear at 600 on the mini and then roast at 350 on the small. Pull at 120-122 and then rest under foil for 10 minutes.









Had some left over that I sliced thin and had cold as an appetizer with a little sauce. Ketchup, creole mustard, horseradish, and lemon juice.

Little Steven

Wess,

I have only cooked it once, hot and fast. It was beautiful. I'm choking as I type this but...the poolgirl makes a great one...can't believe I said that

Ross does them all the time too but have never tasted one.

Steve

WessB

Pics look awesome Frank...is there a slicing preference with tri tip...IE across the grain, on the bias, etc.... or does it not really matter?

Frank from Houma

I slice against the grain

WessB

Sounds like your in an area similar to here as far as availabilty...it must just be a cut that's popular in the south...kinda like pit beef is popular for my area..although pit beef is not a cut of meat but a method of cooking it..

WessB

That would have been my guess in the first place...

bamarob

I see the tri tip posted here frequently. What cut is that? Is the london broil the same thing?

WessB

No it's not..google brings up some good info on tri tip....being that it's not popular here I don't have any knowledge to answer your question...I know it comes from somewhere sirloin related..

Frank from Houma

Any way you slice it, it will be yummy.

BTW - Use your favorite rub for steaks. I have been using Raisin the Steaks and Cow Lick.

SmokinSoCal

This is the only way to do it. People will talk about your tri-tip forever!!!


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.

I usually cook this on a Large BGE and find it take 1 hour and 10 minutes from the time I strike the match to taking the tri-tip out of the BGE. 

WessB

Was thinkin a little Dale's steak seasoning and RTS...which is my typical beef fixins..

WessB

Man...that sounds woderful..will make every attempt at cooking at least one like that...Thanks..

3Pedals6Speeds

Here's what I follow. Great every time.

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

WessB

Thanks for the link...

lowercasebill

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=428691&catid=1

read my first two posts and then click the link in the second one to broc's instructions .. i think the rest makes a difference.

WessB

Great...Thanks for the tips and the link..aint seen that "beta version" thing in LONG time...LOL..

ResQue

Hey Wess, I gotta agree with Smokinsocal. I am originally from San Diego and Santa Maria style is the only way I know how to do Tri tip.

WessB

Cool..I'll make sure I got all the needed ingredients on hand...CYA tomorrow...

ResQue

Yes sir!

dhuffjr

Wess,
Probably the same advice as others but I hit is generously with Raising the Steaks and do it just like a steak. I try for a medium rare finish. One of my favorite cuts of beef.....a whole case is a good score!

WessB

A case 3 ways, but at least we know it's attainable now lookin forward to tryin the suggestions here..Thanks for the reply..

Ross in Ventura

Here it what I do Wess
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=817551&catid=1

Ross

bobbyb

Wess,
It's scarce in our neck of the woods too, but when I find it I get it. Love the flavor and texture.

Here's a link to preparing with all the traditional fixins.

http://www.lospadrescounty.net/et/smbbq.html

RU Eggsperienced

Hey - thats how I cookem! Really happy to see my website has been helpful.

WessB

WOW....great link..Thanks

RU Eggsperienced

Try this one too. I made the beans and they were really good.

http://www.casagordita.com/tritip.htm

WessB

Thanks...so many good links, might very well be cooking some later this afternoon..

thebbqguru

I do tri-tip ass backwards. A little salt and pepper, and rub of choice.

BGE, place setter, and a couple of medium sized hickory chunks for smoke. Tri tip on, hold egg temp to 225 until meat is 130 internal. Once there, take off, foil and let rest 1/2 hour.

Remove place setter, crank up the heat to 500 or so, meat back on, give it a nice crust on the outside.

let cool a bit, throw it on the slicer....perfect for Philly-style cheese steaks!

A real crowd pleaser!

Andy

Capt Frank

Wess,
Glad to hear someone else uses Dale's, I don't think I have seen it mentioned on here before. Like you, it is my "Go to" marinade for all things beef. I have been using it for years and lately have been rubbing with Cow Lick or Raising the steaks, then soaking in Dale's for 30min. or so. I also use it on quick cook pork tenderloins, did two last night. Great Stuff

Capt Frank
Homosassa, FL