I finally found a Tri Tip. Black angus choice, at a Sam’s Club. I have been looking for one of these to try for months or possibly years. They just are not common in the Midwest. Dry brining with kosher salt, and I will probably vacuum seal and freeze tomorrow as I will not have time to cook it for a while. Anxious to give it a try after reading all of the posts about it. 
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My best work was cutting into steaks, sous vide for 3-4 hours, then sear. Cover with caramelized onions and perfectly cooked mushrooms (cough cough). -
If there's any left.Comment
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Sounds like you got a real good quality tri tip there. It’s one of my favorite steaks.Comment
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I looked for tri tips for a long time too. I finally started ordering them from a food service company by the case. Don't know why they are so hard to find here in the middle of the country. I just ordered 3 prime grade tri's from Creekstone Farms last week. They are resting in my freezer right now. Let us know how yours turns out!Comment
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They're hard to find for you guys because we buy 'em all here. Tri-Tip has been on sale at every grocery store that we get ads from every other week for at least the last couple of months. I'm pretty sure it's the Southern California "Big hunk of beef to throw on the grill" of choice.Comment
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I can’t find any where I’m at as well. But I got one from SRF when they had their Superbowl sale. Just cooked it last night. And man o man. I’m a convert. It was outstanding.Comment
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You are going to like it a lot Oakgrovebacon . I have done several for Family and Friends. My go to is dry brine then SV @132 for 10-12 hours and then a very hot charcoal sear. When I had some Med Well eaters I just seared a little longer. Be sure to let us know how it goes for you.Comment
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If I ever see a tri tip in a store here in Alabama, I'm gonna grab all they got, and cook them over an open fire in the "Santa Maria" fashion if possible, just to see what its all about. I may be suspending a grate over a pile of logs in the back yard, or building the fire in the bottom of my offset or something to get it done.
Sadly I've yet to find one.Comment
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Obviously I'm a California boy and I grill Tri-Tip at least once/mo. Got 3 in the freezer. I like to put on a little of my all-purpose rub, wrap and put in the fridge for a few hours. Get my grill hot, bring out the Tri-Tip and give it another shake of rub, Suzy-Q, and then on the fire. Turn every 3 minutes and mop with a wine/vinegar/oil mop sauce. Remember, there are three sides to a Tri-tip. Once I get the bark I want, I push it over to the cool side, cover and indirect till done. Let sit for 10-15 minutes in a warm oven and carve.
Voila!!!!Comment
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Cali boys movin to Texas have inspired my local grocery to start carrying them. Saw some the other day but sadly when I went yesterday they were gone.Comment
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I look weekly for one. Have yet to see one in about 2 years of searching here in PA.Comment
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This inspired me, just returned home from Costco with 2 prime tri tips! $8/lb.Comment
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Here’s a good video for slicing the Tri-tip. https://www.youtube.com/watch?v=gmxHmuV4vTU
Also, if you’ve never used red oak for smoking wood, you should try it on Tri-tips. It adds a very distinct flavor, that you don’t get from any other wood. It’s hard to come by, but I got some from https://www.fruitawoodchunks.com/.
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