Tri tip cook

[Willy]

I'm doing my first Santa Maria tri tip cook. I plan on a sous vide at 130F, followed by a quick sear on the flat side of Grill Grates. Tips/thoughts on this, as well as on pinquito beans and the rub (I found a rub recipe by a Jessica Gavin using coffee and sugars), would be most appreciated.

Thanks in advance!

[texastweeter]

I was taught by an old Mexican guy that was working on our house how he does it, and have never looked back. His method, and I quote "season it like fajitas and burn the hell out of the outside real fast." Has always worked for me.

[barelfly]

Here’s how I make pinquitos, Santa Maria Style. Recipe is attached. And for the tri tip, I havent done a SV cook with one, I just go on the kettle to about 125* then sear it good. I also use a Santa Maria rub for tri tip.

Enjoy the cook!!!

Santa Maria Pinquitos.paprikarecipes

[briano52]

I wanted to check out your pinquito recipe but the link did not work for me.

[RonB]

Be careful searing anything that has sugar in the rub 'cause sugar can easily burn.

[randy.56]

I SV 5 to 5.5 hours, @131, then sear, splash on some kerrygold butter, use my favorite steak rub.

[RlsRls]

Do you season before the SV bath or before searing?

[fzxdoc]

I sous vide and sear Tri tips all the time, doing just as you plan to do--sous vide then sear on the flipped GGs. I don't use any seasonings on the bagged meat during SV, but afterwards I dry the surface well, rub it all over with some tallow or ghee, and sprinkle on one of our favorite steak seasonings (and a popular choice for many here on The Pit) , Bolner's Fiesta Uncle Chris Gourmet Steak Seasoning. As DaveD loves to point out, it's "Extra Fancy". Then it goes to the GG searing station.


Kathryn

[Kascon11]

Directly from them.

https://www.hardcorecarnivore.com/products/hardcore-carnivore-black-no-salt-sodium-free-shaker-jar

[RonB]

fzxdoc - the no salt version is also available on amazon but without free shipping:

https://www.amazon.com/buy-for-me/product/B0FP5QXFFZ?referrer=https%3A%2F%2Fwww.amazon.com%2Fs%3Fk%3Dhardcores%2Bcarnivore%2Bblack%2Bsalt%2Bfree%26crid%3D3VH4OLS3UJ9OU%26sprefix%3Dhardcores%2Bcarnivore%2Bblack%2Bsalt%2Bfree%252Caps%252C103%26ref_%3Dsx_dawn_gv%26qid%3D1773078341%26sr%3D1-1-zuma&queryString=%26qid%3D1773078341%26sr%3D1-1-zuma

[wrgilb]

fzxdoc Haven't seen the salt free in Ace yet.

[jjdbike]

I sous vide and sear Tri tips all the time, doing just as you plan to do--sous vide then sear on the flipped GGs. I don't use any seasonings on the bagged meat during SV, but afterwards I dry the surface well, rub it all over with some tallow or ghee, and sprinkle on one of our favorite steak seasonings (and a popular choice for many here on The Pit) , Bolner's Fiesta Uncle Chris Gourmet Steak Seasoning. As DaveD loves to point out, it's "Extra Fancy". Then it goes to the GG searing station.


Kathryn

Sounds.... extra fancy : )
Thanks!
JD

[Finster]

Pinkies up!!

[DaveD]

That's right. When just plain Fancy simply won't do.

[TripleB]

IMHO, 130 degrees is a bit too high. I'd do 125 degrees. It's an irregular cut and parts cook differently.

[smokenoob]

I usually smoke to 120° and sear to 130°. The tips are usually more done so something for everyone (who eats overcooked meat….😁)

[Murdy]

Sounds about right to me. I can't get my head around treating these wonderful hunks of meat like a brisket, though I know a lot of people who's opinions I respect advocate it.

[DaveD]

He really won't have to worry much about those overcooked tips when doing sous vide. They'll be perfect. Sous vide que is the ideal way to do tri tip for that very reason. The sear won't take them any higher if it's just a minute on a side. Here's one I did a while back also at 130F, then seared over raging coals. Note it's absolutely perfect right down to the very tippity-tip.

[smokenoob]

good point! My tips are overdone cause my DW likes meat more done than I do. If I do one for myself, sous vide it is!

[klflowers]

Dave, that is beautiful

[DaveD]

Thanks folks! Full disclosure: it was a bum steer. That piece of meat, perfect-looking as it is, was chewy and tough as a damn boot. And it was a Creekstone Prime grade tri tip. I obviously know how to slice a tri tip properly. Just one of those "lemon" pieces of meat. This here was my biggest disappointment of anything I have ever cooked. We could not believe it when we tried to chew it...

[Willy]

Here's a link to the rub recipe: https://www.jessicagavin.com/santa-m...ontainer-35913

[Steve B]

I need to make one again.
Your’s looks amazing 😋😋😋

[ecowper]

The traditional "rub" for Tri-Tip in Central California is salt, pepper, garlic powder in equal parts. There are fancier "Santa Maria Rubs", but in my opinion it is not necessary. The other thing I'd say is that Tri-Tip really benefits from time over the fire and getting a good crust on it. Traditional in central California is to cook over live fire and build that crust while getting the internal to 130'ish.

This is a Tri-Tip done reverse sear with just salt, pepper, garlic powder, which is relatively similar to sous vide and then Q.

Also, slicing a Tri-Tip correctly is very important to enjoying it. The cut consists of two muscles and you need to find where they join. Then cut at the join. Next, slice each side fan wise, like you see below, so that you are always cutting as close to perpendicular of the grain as possible.

[Willy]

Thanks!

[fzxdoc]

That looks so good, Eric.
Uncle Chris' seasoning has these main ingredients: salt, MSG, spices (including pepper), garlic, onion, bell peppers, butter flavor, lemon powder, citric acid, and tenderizer (from papaya).
It's more complex than the traditional SPG treatment.
Me, I'd eat a good tri-tip either way. I love its beefy flavor.

K.

[TripleB]

Correct on all points, though the amounts of SPG always vary between whoever is cooking and what they like. I make my own Santa Maria Rub and add minced parsley for color. The parsley obviously does not add any flavor.

SV cooks the meat perfectly throughout, but just another step and time for me. Besides, cooking a TT over fire is just fun and searing meat is kind of boring. Not saying I don't SV. In fact will be SVing my corned beef for Corned Beef and Cabbage this weekend.

[fzxdoc]

If you're concerned about sous vide food safety, then most sous vide experts recommend not going below 130°. They say that cooking below 130° is not cooking, it's incubation. Occasionally fish are cooked below 130° but the safe length of time for doing this must be an hour or less.

Me, I cook all meats-- beef, pork, chicken, etc until its pasteurization time is reached, which is dependent on the sous vide temperature and the thickness of the meat. Here is a link to pasteurization times for meat and poultry (at any given sous vide temp, pasteurization time vs. thickness is different for poultry compared to other meats). I purchased the timing ruler magnet available on that link; it lives on my pantry refrigerator, and is a handy reference.

Here is a good article about sous vide and food safety from the Food Safety Specialist at the Michigan Extension department.

And finally, here is my sous vide shirt that I bought from the amazingfoodmadeeasy.com website. It features my BBQ patronus, the oh so tasty pig.



Kathryn

[Willy]

Great info! Nice shirt.

[DaveD]

That shirt!!! Must. Have.

[ecowper]

here's a really solid video on slicing Tri-Tip .... you can see in my picture above that I have done only one side of it. The other side is going to be opposite based on the muscle.

https://www.tiktok.com/@traegergrills/video/7497269561004133678?lang=en