Welcome!

**DavidNorcross** · August 25, 2019, 06:01 PM

Very nice work. I intend on saving this one and trying soon. Thank you!

**wrgilb** · August 26, 2019, 07:18 AM

I was a meat cutter back in the late 60’s and worked for Safeway for a while in the Santa Cruz, Ca. area. At that time we were still cubing up or grinding the bottom sirloin and didn’t know what the term Tri-tip was. It was around the mid 70’s that we started using that cut as what is now known as Tri-tip. About 10 years ago my youngest son was living in Nipomo, Ca., which is about 10 miles north of Santa Maria. We would go down often to visit him and went to several large gatherings where they were grilling Tri-tips on the Santa Maria style grills. To feed large crowds they would not only grill Tri-tips, but what they called top block roasts. These were 2-1/2 to 3 inch cuts of top sirloin. Since you only get 2 Tri-tips per beef (1 on each side) and you could get 8 to 10 of the cut top sirloin roasts per beef, (4 to 5 on each side) they used this to feed large crowds.

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. Another link to it's origin. https://santamariavalley.com â€º news â€º the-origins-of-santa-maria-tri-tip.

**au4stree** · August 26, 2019, 07:41 AM

Looks great, thanks for sharing Troutman

**klflowers** · August 26, 2019, 07:51 AM

Timing is everything. I have my first ever tri tip in the freezer, and I just got a new shipment of wood from Fruita that includes some post oak. Now I just have to find the time.

**CaptainMike** · August 26, 2019, 10:34 AM

Gave this a try yesterday, it was very good. Pretty easy too. The best part: TT sammie for lunch!!

**RichieB** · August 29, 2019, 12:34 PM

Originally posted by RichieB View Post

Thanks Troutman it looks right up my alley and delicious. Going to shoot for a next weekend.

UPDATE: Picked up 2.5# choice today, on track for this weekend.

**RustyHaines** · August 30, 2019, 10:35 AM

Great looking cook. Love that big beef flavor of tri-tip but I have never, ever seen it at my Costco. I have asked the "butchers" there (really just meat handlers I think) about it and I get a 1000 yard stare. Less than 1/2 mile away is a University of Wisconsin associated meat purveyor who almost always has tri-tip available. So the cut is not foreign to the area.

I reverse sear with Montreal. But I am going to look into sauce recipes such as yours to up the game a bit.

Thanks for the post Troutman

**PJD** · August 30, 2019, 12:18 PM

I cant find it anywhere near me and my butcher couldnt (or wouldnt) cut it for me

I made it once 6 years ago in San Jose and loved it!

when I finally acquire some I'm coming back to this thread

**DavidNorcross** · August 31, 2019, 04:54 AM

Trying this recipe today!

**smokin fool** · August 31, 2019, 05:56 AM

Planning to give a tri tip go tomorrow if all works out.
Now that I know where to find them.

**Richard Chrz** · August 31, 2019, 06:40 AM

Doing a trip tip tonight for first time.

**Reds Fan 5** · August 31, 2019, 07:12 AM

Troutman Great post. Tri-tip is our go to cut for the grill. We are fortunate here in suburban Chicago to have a local butcher who carries tri-tip as a regular item. A few years ago they did a special order for a customer who was a CA transplant. It caught on and is now a daily item.

**RichieB** · August 31, 2019, 08:40 AM

Troutman , tri tip brining. Quick question. In your recipe, you note grilling with SnS at high temp. I plan on using the same method. What temp do you shoot for? Thanks.