Tri Tip cooking tips (is that redundant?) needed.

thebtls

Greetings
I received my first tri tips from my sustainable butcher. I ordered them because everyone raves about them here on the forum (personally I'd never heard of them prior).

The butcher has never cut them before and never prepared them so he wants me to cook and post the results on my blogsite for his customers to see (no pressure, ha).

Issue, I've NEVER done a tri tip...so I'm open to any and all recommendations to make me a overnight success with this cook, maybe fathers day...

HELP!
Tony

Unknown

I really like Morro Bay Rich's recipe found on the 'Eggs by the bay' website. If you can source some red-oak you will be gold.

I made it a few weeks ago. It was great.

Morro Bay Rich

http://eggsbythebay.com/Recipes.php

Boxerpapa

This is a great recipe from Morro Bay Rich...very good:

Santa Maria Style Tri-tip

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.

Or even salt, pepper is good too. Cook like you would TREX a steak to an internal temperature of 125. Let sit for ten minutes, slice thin against the grain and serve. You won't be dissappointed

Morro Bay Rich

Darn, you sure are FAST!!

Boxerpapa

Ahhh...ya beat me to it

Unknown

Luck of the refresh...

Looks like you have a lot of fans Good recipe - credit deserved.

Morro Bay Rich

Well, I do have the advantage of having the website at hand and not having to find, copy and paste. :laugh:

Morro Bay Rich

Since Ross is at work, I'll give you his latest method. He said it as very good.

1C soy sauce
1C olive oil
1 head of garlic
1 onion sliced thin

Put all the above along with the tri-tip in a Ziplock bag and place it in the frig for 3 days turning it every few hours.

Sear at 600* for 2-3 min/side. Let roast rest while bringing the Egg back down to

Morro Bay Rich

...... under 400* and roast to desired final temp.

Apparently one can not use the "less than" sybmol in these messages.

Unknown

Test:

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Test2

Unknown

Test:

It looks ok in preview, I wonder if it works works when you post the < in a real message.
(That was a test)

Morro Bay Rich

Looks like you were successful. I had it truncate another message some time back.
I guess you have better typing habits than I do.

Unknown

That has happened to be before as well - but I never knew why. I thought the < thing was what was wrong but apparently not (maybe my keyboard character map is different than yours). Weird stuff.

Oh well, the mystery continues.
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cleinen

What is the usual price per lb for a tri tip?

Fluffyb

On sale now at a local grocery for $2.47 a lb. for an untrimmed tri-tip. They go on sale pretty regularly, occasionally we can get them for $1.97 a lb. They are more if trimmed. Was visiting my brother in Oklahoma last summer and he picked up about a 3lber for close to $20. :ohmy:

cleinen

I asked because the cheapest I have found them here is for around 6 a lb. I will stick with steak for that price.

thebtls

...it is steak. And at $3-$6 per pound versus $14-$17 for prime cuts, you will find it very lean and pleasing and very versitile I suspect.

SLOandSteady

I usually pick them up for 3.99 - 4.99 per pound trimmed. Cooking a two-pounder right now. A little granulated garlic, cracked pepper, kosher salt, brown sugar and chili powder. Trying to mix it up a little this time.

Morro Bay Rich

Note: These prices quoted are for untrimmed SELECT GRADE. When you go to CHOICE GRADE the price goes to the $6 range for trimmed.

cleinen

I made one the other night and it was very good an all and it made great steak sandwiches the next day. I just think in my area the selection is very limited. I went to 4 different places and the range was 5.99 to 7.50 a lb.

Little Chef

Tony...Admittedly I did not read all the other posts, so forgive me if it's already been said. Kind-of like a brisket, Tri-Tip will shrink up, but it will also plump up. What goes on the grill 1-1 1/2 thick may come off the grill 2-3" thick. Sometimes this makes is difficult after the cook to determine which way the grain of the meat runs, and you DEFinately want to slice tri-tip against the grain. You may want to "notch" the meat in some fashion that will act as a guide after the cook to show you which way is against the grain. Have fun with it!!