I love cooking tri-tip and picanha, both cuts off the sirloin of the cow. California bbq cooks championed and originated the tri-tip cut in Santa Maria. I've written about and championed this cut several times. For those who live in the great state of California, top block is the original cut of beef from the sirloin that the tri-tip is most closely associated with. Like our shoulder clod here in Texas, its a big piece of meat. In this video they break one down into huge steaks that they grill on a Santa Maria pit with a tri-tip. Man, this only goes to show that good bbq cooked well over live fire is universally excellent no matter where its from. Hope you enjoy the video.
What a great video. I really enjoyed that. Although I often do cook tri-tip over red oak on my Santa Maria grill, I've never heard of the Top Block cut and now I want to try it. Thanks for sharing.
Great Video. I have seen a number of his YT videos. I love Tri Tip. I do a reverse sear with a chunk of oak on my Kettle with the SnS. I never saw Tri Tip for sale until I moved to DFW. Thanks for posting
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This is one of the shows the Tastemade network keeps showing. Pat Martin of Martin's BBQ on a road trip. Enjoyable episode, and learned a lot from watching these!
Started eating TT back in the 70's when I would visit my best friend up at San Luis Obispo when he was attending college at Cal Poly. SLO is just up the road from Santa Maria and Pismo Beach. Been making it ever since and make my own Santa Maria rub. When you go up and visit the area (SLO, SM, PB, Solvang, etc.), all the city parks have large Santa Maria grills for community events. Califorian's love to call it BBQ, but I don't know. Live fire grilling is a better description.
Interesting you made comment on calling it "bbq". If you go back to the origins of the name you'll find that in the Caribbean roots the indigenous Arawak and Taíno people used the term 'barbacoa' for wooden structures utilized for cooking, smoking, and storing food. That said bbq is really more akin to live fire grilling than it is to low and slow smoking. Fun fact !!
Troutman Californians will call grilling burgers and hot dogs BBQ. It is just a general term to us for grilling outside. Nothing to do with with any indigenous people or influence. Also, a “top block” cut is nonexistent here, as a shoulder clod is in Texas. Oh, you may find it, but no restaurant serves it in SM or SLO. They took the best part from it, the TT and Picanha.
Excellent video. Would definitely like to give their cook a try on my Santa Maria but hesitant because trying to explain exactly what a “Top Block” cut is to an East Coast butcher probably won’t end in the desired cut of meat. Who knows what I’d receive? Anyone know the cut’s number?
Donw
Hope this helps. Internet says:
The beef top sirloin "mouse muscle" (anatomically known as the gluteus accessorius) is a small, oblong-shaped lean cut weighing about half a pound that sits between the top sirloin center cut and the hip bone.
Also, here is a video of a top sirloin being broken down that shows where the mouse muscle is. Check around the 3:15 mark.
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Watched this over the weekend and enjoyed it. Especially seeing the steak of the three cuts. Now to see who here can actually find this specific Top Block cut! 😂 it sure looked good!
The video encouraged me to use my SM attachment on my PK360. Burned Oak down to coals. 2.1 lb. TT, trimmed. Rubbed with my SM and all-purpose rub and mopped with a mustard/wine/vinegar sauce. Fun little cook. Pulled at 130d internal temp., rested and cut at 135d. Perfectly cooked (for me).
Our Costco has started to stock the whole piece of Top Sirloin Cap again, but only in choice. They are selling choice Top Sirloin steaks for $12.99/lb. and the Caps are $8.99/lb. That's a great price.
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