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My first Tri Tip

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  • HawkerXP
    replied
    Looks great!

    Leave a comment:


  • Spinaker
    replied
    Beefy Nirvana! I love me some Tri-Tip!

    Leave a comment:


  • surfdog
    replied
    Being in SoCal, my first inclination is to reply with a completely factious, “Well, yeah.” LOL It’s just such a normal/regular thing here that it’s always kind of amazing that it isn’t on the menu everywhere.

    Yours looks great.

    My fave “go to” is the traditional salt, pepper, and garlic...cooked with coast live oak (Quercus Agrifolia), one of about 50 varieties of “red oak” if I can remember to have it on hand. Simple & tasty.

    Leave a comment:


  • Santamarina
    replied
    Looks great! Here in California tri-tip is plentiful, and I cook it often. Reverse sear is perfect on this cut. I usually take it to ~115°F before searing. BBBR is fantastic. Traditional Santa Maria rub is salt, pepper, and garlic. Can’t go wrong either way, though I never use a rub with sugar on beef.

    Now that youve tried it, you’ll find yourself cooking more of them than you imagined!

    Leave a comment:


  • Attjack
    replied
    I'm pretty sure I got this from seriouseats.com I love this on a tri-tip.

    1 teaspoon ground black pepper
    2 teaspoons ground cumin
    1 tablespoon paprika
    1/2 teaspoon ground coriander seed
    1/2 teaspoon cayenne pepper
    1 tablespoon dark or light brown sugar
    2 medium cloves garlic, minced (about 2 teaspoons)
    1 tablespoon Kosher salt
    1 tablespoon vegetable oil

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  • RonB
    replied
    That looks very good.

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  • Fire Art
    replied
    Tri tip is the Bomb

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  • Old Glory
    replied
    Thanks guys! I thought it would be chewy like London Broil. This was very tender and super flavorful. I am amazed I haven't tried this before.

    I actually took it off at 127. Worked out well!
    Last edited by Old Glory; December 2, 2018, 03:52 AM.

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  • FireMan
    replied
    Yup, homerun in first at bat. 👍👍👍

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  • ecowper
    commented on 's reply
    CaptainMike Tri-Tip is so big and beefy that something like BBBR is great on it. BUT I prefer to just lightly do S/P/G and let the beef stand on its own :-)

  • Bumby
    commented on 's reply
    Old Glory those of us on the East Coast in the know are...

  • CaptainMike
    commented on 's reply
    S&P&GP never fail. I have some really good SM rubs, but haven't thought of using BBBR, I will next time. Also, Mrs. O'Leary's Cow Crust would be good, maybe better.

  • CaptainMike
    replied
    Oh man, at first I thought you might overshoot the cook with your plan, but dang that is how it's done my Brother!!!!

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  • Oakgrovebacon
    replied
    O so Beefy! Tri-tip is a treat, yours looks great!

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  • ecowper
    replied
    Beautiful looking tri-tip! if you want to be totally Santa Maria style .... crusty bread, piquito beans, green salad

    Leave a comment:

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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