Looks like a few others have been having some fun with tri-tip on here recently, so I wanted to share my favorite tri-tip recipe for you all. Meathead has a great
CaptainMike I provided photographic evidence - if that's not enough, the only next step is drive her down to Orange County and I'll provide a live demonstration!
I've smoked 'em, front seared, reverse seared and they all turn out nice. They're plentiful around here so they're kind of a no brainer when looking to cook up some beef...especially on a week night.
Dang, that LSG is really calling to me. I casually ran it by the Director of Finance while sitting on the porch last evening and she asked what does it do that the 6 cookers sitting on the porch don't do? Infernal woman!! Now I have to come up with a strategy!
Just the input I'm looking for on the smoking side. I usually grill a 2.5 to 3# tri-tip. The one I have is almost 4#, so I'm thinking I'll freeze half, and smoke the other.
IMHO, it has enough marbling to be fairly tender, and it tastes really meaty - which sounds like an oxymoron, but isn't. Especially important in our house, when the middle is 135, the ends are medium, which suits my wife.
Last edited by btuckertx; September 28, 2019, 04:38 PM.
The only thing I can add is to try one over an open oak wood fire Santa Maria style.
I have a local source for central coast red oak, and I do a faux Santa Maria with the 2 levels of the LSG and the grill pan. Or if all I'm grilling is the tritip and I don't want to fire up the big LSG, I do 2-zone in the PK.
I've done regular sear, reverse sear, and sous vide + sear. My personal experience is that with reverse sear, it's too easy to overshoot the internal temp. I would hit the internal temp, move it to the fire, and then hope I get a good sear before it overcooks - plus the extra carryover from being on the fire at the end - I never had a disaster, but it wasn't as good as it could be. So I switched back to the regular sear unless I'm doing a Costco blade tenderized tritip, then I go sous vide for safety.
We have a local deli that makes great TT sandwiches for lunch on Fridays and Saturdays. Every now and then they slice it with the grain and it's like eating really tasty leather.
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