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Tri Tip Sirloin Roast

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  • Jmccloskey659
    Former Member
    • Jul 2017
    • 72
    • Cornwall, New York

    Tri Tip Sirloin Roast

    Picked up a 2 lbs Tri Tip sirloin roast today to grill over the weekend and need advice on preparation and grilling it as I have never grilled a Tri Tip. Any advice would be very much appreciated!
  • PappyBBQ
    Charter Member
    • May 2015
    • 496
    • Los Angeles
    • Equipment:
      Brinkman Gas/Charcoal duo with offset firebox
      Pit Barrel Cooker
      Maverick Remote Temperature Gizmo with Pit and meat probes
      Thermopen Instant thermo

    #2
    I always do this reverse sear. Low and slow to internal temp of 125 then onto a very hot grill for a good sear. I like mine pretty rare. Make sure to slice across the grain, and note that the grain runs in two different directions. I slice mine in half at the "grain change" location, and then slice each half.

    Comment


    • JoeSousa
      JoeSousa commented
      Editing a comment
      What he said. Almost word for word what I would suggest.

      I usually end up having a tri tip once or twice a month and is one of my favorite cuts. Great flavor and it takes seasoning very well so it is a good piece to test different rubs on. Big Bad Beef Rub is one of my favorites. Charcoal based rubs like Hardcore Carnivore Black and the new Fogo Charcoal rub are excellent on it as well.
  • Troutman
    Club Member
    • Aug 2017
    • 7995
    • 1521

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #3
    I too like reverse sear on a Weber kettle with an SNS. I’ve also been doing them with my Santa Maria grill attachment which is more direct grilling and requires a little more attention.

    Id stick with reverse sear.

    Comment

    • Henrik
      Founding Member - Moderator Emeritus
      • Jul 2014
      • 4524
      • Stockholm, Sweden

      #4
      Yep, reverse sear is the way to go.

      Comment

      • Rod
        Rod
        Club Member
        • Dec 2015
        • 703
        • Phoenix, AZ
        • Weber Genesis S330 with GrillGrates
          Weber Performer with SnS, DnG and Pit Viper mod
          Weber 26" kettle with SnS and Pit Viper mod
          PBC
          Blackstone 36" SS griddle
          PKGO

          Fireboard
          Thermoworks Smoke
          Thermoworks MK4
          Maverick ET-732


          Accessories ranging from a Vortex to bear claws.

        #5
        I agree, reverse sear. Treat it like a big ole steak and slice across the two different grains.

        Comment

        • texastweeter
          Club Member
          • Jul 2017
          • 2932
          • Republic of Texas

          #6
          First one I ever cooked, an old Mexican buddy of mine said "season it with fajita seasoning, and burn the hell out of it." Been doing it that way every since.

          Comment

          • rodkeary
            Club Member
            • Jan 2017
            • 215
            • Pacific Northwest
            • Weber Genesis
              Bradley Smoker

            #7
            What everybody has already said.

            Red oak or something similar for smoke if you are going in that direction.

            Comment

            • TripleB
              Club Member
              • May 2017
              • 942
              • La Crescenta
              • Jambo Backyard Smoker
                Weber Smokey Mountain (22" & 18.5")
                Portable Kitchen 360
                Portable Kitchen Grill
                Pit Barrel Cooker
                Weber "Brownie" Circa 1978 22"
                Weber Gas Grill, Silver A
                BBQ Guru ATC
                Favorite Beer: Peroni
                Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

              #8
              I’m the opposite. I grill first, then indirect. That way I can control the crust that I want. I also grill “three sides” and mop. Once done to the internal temp that I want, remove, pour remaining mop sauce over TT, cover and rest 10 minutes. Pappy is spot on with regards to the “2 separate grain directions”.

              Comment

              • Jmccloskey659
                Former Member
                • Jul 2017
                • 72
                • Cornwall, New York

                #9
                Thanks all as always for such prompt and informative responses! Certainly going with the reverse sear, and not to be a bother, however any guidance on preparation (I.e., dry rub or marinade)? I did note your response Joesousa; it appears marinade is not a preference?



                Comment


                • rodkeary
                  rodkeary commented
                  Editing a comment
                  Meathead’s BBBR is my choice for a rub. Tri tip really needs no marinade as it already has a bold beefy flavour that you don’t want to mess with. I know some do go with a board sauce though.

                • mnavarre
                  mnavarre commented
                  Editing a comment
                  SPG for a rub, maybe some paprika for color. I like a board sauce, something like EVOO, parsley, cilantro, garlic, and a bit of red wine vinegar. Hard to beat.

                • Rod
                  Rod commented
                  Editing a comment
                  We like the Cow Crust
              • IowaGirl
                Club Member
                • Dec 2018
                • 691
                • Northeast Iowa, USA

                #10
                I hope you have enough for leftovers. Thin sliced tri tip cooked medium rare is awesome as a roast beef sandwich. My mouth waters just thinking about it, and I am not a roast beef sandwich kinda gal.

                I'm another vote for keeping the seasoning simple and savory. I also think sweet seasonings or sauces definitely have no place at this particular party.
                Last edited by IowaGirl; June 8, 2019, 07:55 AM.

                Comment

                • Strat50
                  Former Member
                  • Nov 2014
                  • 511
                  • Houston, Alaska

                  #11
                  In my experience, Tri-Tip is one of the most versatile cuts going. You can pretty much do anything to it and it turns out well. As others have pointed out, reverse searing works well, so does sear and indirect. Cooking all hot with frequent turns, like Churrasco is great too. Tri-Tip benefits from some resting time in most cases. I usually rest 10-20 minutes for best texture. At my house, we use it a lot for tacos/fajitas, bulgogi, and other Asian specialties. It never disappoints.

                  Comment

                  • Livermoron
                    Charter Member
                    • Aug 2014
                    • 435
                    • 22" Weber one touch w/roti and SnS
                      PBC
                      Volcano3
                      Lodge Sportsman

                    #12
                    I have a weber kettle rotisserie ring that I use for tri tip. I put oak in a smoke box (red oak if I have it) and let it spin until the blue smoke is gone. Usually that puts me at about 110 degrees. I then sear the sides to get a good crust (wife won't let me use anything other than BBBR, and she's right), and that method brings me up to about 130. Let it rest, slice it properly, and serve. There's usually enough left over for tri tip salads during the work week (controlled burn sour cream combo, along with a cilantro cream dressing).

                    Been thinking about trying a Cardiff Crack recipe...seems like an interesting take on Beef Burgundy...
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                    Comment


                    • Bkhuna
                      Bkhuna commented
                      Editing a comment
                      I love my Weber Kettle rotisserie. Great for big rib roasts over wood fire.
                  • Jon McCue
                    Club Member
                    • Jan 2019
                    • 16
                    • 7016 Tupa Circle Edina MN

                    #13
                    The recipe on this website works well. I turn it into sandwiches with some roasted garlic aioli

                    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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