I've prepared Tri tips "steak like" several times I.E. Medium rare with a touch of smoke but has anyone tried or should I try a brisket methodology ? Anxious to try to get it up to the 195 or so mark but don't want to trash a piece of great meat. Have not seen a lot of reliable info on this type of preparation ..... Any thoughts?
-
-
Never tried it, but knowing that it's sirloin and not a popular preparation for a tri-tip, I wouldn't do it. Experience is THE best teacher though so if you want to know a sure fire answer, try it! Or try it on half of one, so you don't waste the whole thing.-
You know what, Huskee? I am learning to trust pretty much everything you say regarding BBQ. I appreciate your efforts here, even if you are a Prince fan. LOLOLOL -
Willy Lol, I never said I was a Prince "fan" (fan is short for "fanatic" you know) but I don't hate him at all. My musical tastes are quite varying. I like good songs, I don't care what genre or artist if it's 'good'.
Can't stand rap though.
-
-
Someone did it on the main site and said it was absolutely delicious. If I ever get another one I'm tempted to try it. Let it go all the way and get super barked up.Comment
-
I love cooking some tri tip on my gasser at about 300/350 degrees until it is "Just Right", that is how I started on BBQ. Here in California we can get it pre seasoned and cro-vac'd and ready and in different flavor profiles, it comes out great if you do not incinerate it. But what made me respond was Huskee's response about music, I have always said, " I Like whatever sounds Good" no matter what genre, Huskee, Rck On!!Comment
-
I've had some higher grade Tri tips and those dudes were loaded with fat. Like I wouldn't even guess it came off the bovine anywhere close to a sirloin.Comment
-
I have a bit of experience here, so maybe this might help. Tri-tip can be cooked low and slow, or like a steak with excellent results for both methods. It is a very, very versatile piece of beef. It makes superb shredded beef for tacos, or superb fajita type stuff too using appropriate methods for both. I love to cook it "brisket style," using Mexican flavors, then thin slicing for burritos, etc. A change in brine and rub, but still using low and slow, makes great Greek or Italian stuff(especially with polenta or grits). These are very simple examples, but you all get the drift here.
When I'm beef shopping, my go to cut is tri-tip more than any other, overall. I hope this helps...Comment
-
That was my thinking too, Strat50. Although I've always treated tri tip like steak, I know if you were to put it in a crock pot (oops.. did I say that nasty word?) all day, it would come out tender. So low and slow is like outdoor crock pot. It'd be tender done right.
By the way, Strat50, for 2 days I've been thinking about a polenta dish with either shrimp or beef for Fri night dinner this weekend while camping with the family. Problem is, I have never done it. So i was thinking, "I bet Strat50 could nail this" and low and behold, here you are talking about tri tip and polenta! Maybe I can PM you? I don't want to hi-jack this thread and I only need a pointer on the polenta and maybe a creamy sauce to drizzle over the top. Thanks!Comment
-
So. Here is what I did.... Two and a half pound Tri tip. I marinated it in a concoction of orange juice soy sauce sugar and other stuff overnight. Rubbed it with Malcom Reed's The BBQ rub. (Love that stuff) warmed a smoker to 210 Injected the Tri tip with a beef stock and let it roll until 170. Pulled it ...wrapped it and let it go until 205. Tender as my best brisket. Pulled apart perfectly ... But sooooo much flavor. Turned it into sandwiches and it was killer. Tri tip. The most amazing cut of beef on earth!!!Comment
-
Great to hear!!Comment
-
I might have to try that. We have Tri-tip pretty often. I take it low-and-slow to about 120, then flip it over hot coals to sear and finish it off at about 130. Given that Tri-tip is always available here and relatively in-expensive (cheaper than short ribs!) it won't hurt much to try taking all the way to 200 - 205 one time.Comment
-
I Agree with Strat50 that there are many ways to grill/smoke a Tri-Tip roast. However my favorite way is to buy the pre seasoned tri-tips at Costco that come in a cryovac package. I put it in the SV hot tub for 4 to 24 hours at 135°. Then I take it out of the bag, blot it dry and put on some beef love and a rub. I fire up the kettle & SnS and sear it to the color I want.
Personally I would be hesitant to take it up to 205° unless it had a really high fat content. Even then I'd be hesitant to go to 205°.Last edited by Breadhead; May 29, 2016, 12:18 PM.Comment
-
I haven't tried it cooked like brisket (not sure why I'd want to - cooking brisket like we do is a necessary evil to make it tender/edible - tri-tip doesn't need it), but I have used the leftover smaller pieces (after trimming into steaks) to make beef stew. It's yummy.Comment
-
I think I might try this tonight. So you're taking it to 203/205? I normally like my tri-tip rae, and am pretty scared to take it over that temp, but it might be worth a try... Are you wrapping it once it hits the 150/165 mark? How long are you cooking it for. I typically do a 2 hour smoke at low temp for 2 hours, then take the grill up to 425 until the temp hits 125/130 and it's good to go!Comment
-
Santa Maria Tri -tip .... on my Big Green Egg
Ingredients : Granulated Garlic - Lawry's Seasoned Salt, course black pepper, olive oil.
No measurements needed, use enough to cover the meat. First, I rinsed the tri tip off with water and dry with paper towels. Second, rub the oil all over the meat. The olive oil helps the spices stick to the tri tip. Third, sprinkle on the seasonings. Start with the garlic, get a lot on there. This is the base ingredient to a perfect tri tip. Next, add the seasoned salt, finally the pepper.
In the next phase, the grilling process is just as important as the ingredients. Authentic tri tip is grilled directly over high heat with red oak coals. I don't have a tri tip bbq, so I use my egg to duplicate the process.
For true Santa Maria style, I use chunks of red oak.
I forward sear my tri tip. I get my egg to about 600-650 degrees. 6 minutes, flip then an additional 5 minutes. I make sure the sides get seared also - nice and black.
Next step is to pull the tri tip, the temp of the meat will be approx 95 degrees - right on target. I then add the plate setter, at this time the temp will have dropped below 400 degrees ... target temp is approx 350.
My target temp is approx 135 ... so i flip the tip at about 120. The finished product is amazing, the seared bark keeps the inside of the tip sooo tender, I know alot of people like their tip in the 115 range, so make adjustments accordingly.
Comment
-
Tri tip is my go to for a good meal - or meals. I never cook just one. Two or three and I have leftovers for lots of other dishes. This past week we have had tri tip pizza and tri tip Crack'n'cheese, and tri tip sandwiches are on the menu for tonight. It is going over 100 degrees today, so I am holding off barbecuing until tomorrow. we have been experimenting with different rubs, and we found Simply Marvelous Cherry Rub to be pretty darn good on most anything, so I did one of the three tri tips with that last weekend. The others went with PBC all purpose and Meathead's Memphis Dust. What do I care if it is meant for pork? I drink red wine with fish, so there! They were all good!Comment
Comment