Midwestern Tri-Tip

[Oakgrovebacon]

After finding a Tri-Tip at a Sams club a couple months back and finding out in person how good they are. I have been searching for more. Today at a Sams club in Evansville, Indiana I found what they called Tri-Tip steaks. Sliced about 1/2” thick with the grain. I asked a butcher there if they had whole Tri-Tip? He replied that they were sealed in cryo bag and could sell me a bag if I wanted that much. He returned with a bag of choice Tri-Tip weighing almost 18 lbs. Priced at $4.88 / lb. I purchased that for several wonderful beef meals this summer. The bigger package saved about $1.00 per lb. I took them home, and found 6 Tri-Tip in the package. Trimmed some silver skin off and salted with kosher to dry brine for a day. Then to seal individually in vacuum bags for freezer storage. Just had to ask the guy behind the counter. He claims they always have them in stock. There was also a case of Prime grade beef and a small selection of Wagu steaks at about $35.00 /lb

[Jerod Broussard]

Yeahhhhhhhhhhhhh!!!!!

[Troutman]

Nice scorce....smoke ‘em if you got ‘em...and you got ‘em !!!

[DWCowles]

very nice score!

[HouseHomey]

Save the fat for your grind.

Those are gonna be good!!

[Henrik]

Great deal! I love tri tip!

[RonB]

Congrats on the score.

[tRidiot]

If you don't have a Santa Maria grill, what's the best way to do these? Quick and hot, low'n'slow, sous vide and sear, something else?

[HawkerXP]

Very nice!

[Livermoron]

As a Central Cali guy, I rotisserie mine (with red oak wood chips) for about 45 mins, then sear it 5 mins per side.

If you nail this, you might have a hard time going back to brisket...

[OSB]

Red oak is the only way to go. It just works with this cut like no other.

[ecowper]

tRidiot .... as someone else said, cook Tri-Tip reverse sear method ..... you really want to go slow when cooking indirect. Personally, I keep the indirect side about 250 at the most. Bring the Tri-Tip up to 120-125 internal. Then sear over direct, very high heat. I give it about 3 minutes per side, with a turn in the middle so I get cross hatched grill marks. I like it coming off the grill at about 135 internal temp.

I cook on charcoal, but I use red oak for smoke.

[ecowper]

Oakgrovebacon that’s a heckuva deal man. Choice Tri-Tip is awesome. I’ve cooked Prime a few times, but didn’t feel that it made any significant difference, so I went back to Choice.

[VideoWolf88]

If they're marinated, I like them hot and fast on the gas. Dry brined or rubbed, throw 'em in the smoker.