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Tri-tip's

ehr
ehr Posts: 8
edited November -0001 in EggHead Forum
Cooking 4 tri-tip's tomorrow(15 lbs) should I cook them direct, indirect or a combo.
Thanks for all your help.
So Cal Egger.
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Comments

  • FlaPoolman
    FlaPoolman Posts: 11,677
    Try here
    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=653973&catid=1
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  • troutman
    troutman Posts: 498
    We love tri-tips and do them 2-3 times a month.

    I'd season them Santa-Maria style (google it, there is an excellent description from an old Eggfest by the Bay from a frequent poster here, morro bay rich?).

    Sear them at very high heat, 2 minutes per side.

    Rest them under foil tent for 20 minutes or so, while Egg comes down to maybe 400 degrees.

    Put them back on the Egg, direct or indirect, and roast them to internal temp of 125. I usually do a raised grid direct.

    Pull and foil, let rest for 10 minutes or more. I like to cover with towels and let sit for an hour or more before slicing.

    Good luck. Lots of better cooks than me will probably chime in.
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  • loco_engr
    loco_engr Posts: 5,818
    This is from Richard Fl that I had saved when I asked about tri-tips:

    Beef, Tri-Tip, Richard Fl


    INGREDIENTS:
    2 2 Lbs Each Tri-tips
    EVOO
    "Rub It Raw" Santa Maria Style BBQ Rub
    Mark, 321-267-0513, Titusville, Fl, "havanasltd@aol.com"
    Grilling Sauce:
    1/2 Cup Red Wine Vinegar
    1/2 Cup[ EVOO
    1 Tbs Garlic Powder
    1 Tbs Fresh ground Black Pepper




    Procedure:
    1 Sprinkled EVOO on tri-tips and then heavly coated with the rub on both sides. Set covered in glass dish in refrigerator for 6 hours. Took out about 2 hours before cook and left on counter to come to room temperature.
    BGE:
    1 Got the large BGE up to 650°F direct and seared the tri-tips 3 minutes per side. pulled off the BGE and tented with heavy duty aluminum foil. Set the BGE up for indirect with plate setter legs up and shut down vents until the temperature of BGE got to 400°F about 20-25minutes. The internal temperature was about 98° F when pulled and 109°F when placed back on the BGE. Placed tri-tips back on and marinated about every 5 minutes until it reached 125°F internal. Pulled and let rest for 15 minutes. Final internal temperature was 135°F. Medium
    2 The sauce used to cook was from "Morro Bay Rich" recipe for Santa Clara Tri-Tip. Thanks! http://eggsbythebay.com/Recipes.php


    Preparation time: 30 minutes

    Recipe Type
    Beef, Main Dish

    Recipe Source
    Source: BGE Forum, Richard Fl, 2007/10/24
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • loco_engr
    loco_engr Posts: 5,818
    Ugly Tri-Tip
    An Ugly Brothers recipe, ideal for the Big Green Egg.

    Tri-Tip is a very popular cut in Southern California, often being called "Santa Maria Style" barbeque where it has been perfected. There and in Casmalia, San Luis Obsipo and Santa Barbara it's a common site on weekends to see large open pits grilling tri-tips over red oak fires. The tri-tip is a boneless roast cut from the bottom sirloin and receives it's name from its triangular shape. We Ugly's prefer to grill this cut in the Big Green Egg using a combination of hardwood lump charcoal and oak chunks to medium rare, then, give it a light coat of our own Raspberry/Chipotle sauce.
    Amount Ingredient Preparation Method
    3 lbs Tri-Tip
    3 cloves garlic minced
    Johnny D's Angus Stock marinate
    McCormack's Montreal Steak Seasoning
    Ugly Brothers Raspberry/Chipotle BBQ Sauce

    We start by taking a beautiful cut of tri-tip and marinating it in Johnny D's and garlic overnight, As often happens, things come up and it often marinates for a few days. The tri-tip is removed from the refrigerator and the marinate at least an hour before going on the grill to allow it warm up some. It is then rubbed with a generous coating of McCormack's Montreal Steak seasoning in preparation for the grill.
    The Big Green Egg is loaded with hardwood charcoal and lit from the bottom (see BGE fire starting techniques) and allowed to reach a temperature of 675-700° F. Just as the tri-tip is place on the grill a few chunks of water soaked oak are place on the coals. The meat is grilled over direct heat with the lid down, top and bottom vents open. If it seems the flames are too high the top vent is damped down to calm the flames. The meat is grilled to an internal temperature of 140° F (approx 20 minutes) rendering it crispy on the outside and medium-rare in the center. Use leftover marinate to baste occasionally while grilling. Once removed from the grill it is wrapped in foil and allowed to stand for about 10 minutes before being sliced and LIGHTLY brushed with sauce. Be careful not to sauce too heavily or the tri-tip will taste like BBQ sauce and the beautiful natural flavor of the tri-tip will be lost!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • fishlessman
    fishlessman Posts: 34,583
    this isnt my cook, but if you read thru the replys theres a recipe with a baste, these take to basting really well. ;)
    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=249522
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Hamilton
    Hamilton Posts: 115
    Cooked hot and direct, pulled at 130º, rested 8-10 minutes :

    tri-tip0209.jpg
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  • wrjohns
    wrjohns Posts: 11
    There's also a great recipe in a plank grilling book (http://www.amazon.com/Plank-Grilling-Cookbook-Infuse-Flavor/dp/1570614741)

    I've made this a couple of times, and it always comes out great.

    Basically, marinate it overnight with olive oil, worchestershire sauce, balsamic vinegar, and other spices. Cook it over a wood plank at ~400 deg until internal temp reaches your preference.

    I'll leave it to the recipe book to give you exact proportions (and they add some cherry tomatoes and fresh herbs after it comes off plank)
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  • jeffinsgf
    jeffinsgf Posts: 1,259
    I've tried it lots of ways...it's one of my favorite cuts. I keep coming back to this.

    Season liberally with your favorite rub. Our local butcher shop has them pre-seasoned with Pappy's. I've done them with Cowlick. It's all good.

    Get a good hot fire going and sear the roast on all sides. Remove the meat and let stand (I like the idea presented in other replies re: tenting with foil during the next step).

    Rake all the coals to one side of the fire box. Drop several chunks of wood into the cleaned out side. I like hickory.

    Replace the grate at an elevated position. On my medium I use fire brick splits on edge. In my large I use The Rig, highest position. Put the meat back on and close the vents to achieve a 300-350 temp.

    I'm not a fan of rare meat except for certain steaks. I like a bit of red in the center of a tri-tip, with most of it pink. For a 2.5 pound tri-tip, this will take about half an hour at 300, depending on how your sear went.

    I have found I get the best results when I place the roast directly over the chunks, as high as I can get it, and with the fat side down. The fat will protect the meat and the other side will get a wonderful bark.

    I've tried wet marinades, basting, West Coast rub recipes...it all works and I've never had a "bad" tri-tip...but this is the one I do over and over.
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