So, I found these at my local Krogers on sale. I have never tried tri tips before, so these look interesting. Not a big fan of pre-marinades, but I figured I would buy several of each to try out the different flavors. Does anyone have any tips/suggestions for cooking these? I'm thinking toss on my smoker at 225 until 120 or so then reverse sear. They have a pretty high percentage of liquid added to them, so I'm expecting much shrinkage. I'm wondering if searing on the grill, or flat top would be better?
I’ve always been a little leery of marinated tri-tips as they generally seem to be cheaper than non-marinated. Logically they should cost more. Always makes me wonder what they’re hiding.
The weight of the marinade? I’m just throwing a guess out there as I know if my brain is working at the store I’m not paying full meat prices for liquid spices.
I steer clear of pre-marinaded meat and wet cured bacon. Of course, if they put it on the clearance table and mark it down enough I'd be tempted to try it.
I do tri-tips often, almost as often as ribs. Have never tried pre-marinade, and never done a marinade either. I always take mine to 135F for a finish, never done a final sear, though that's next on my list. If you have several, you could try taking it to just under your finish temp on one, try the reverse sear on the others. Well, after reading this, I'm not much help. If it were my choice, that's what I'd do, just experiment, because unless you burn it, there's not much else you can get wrong.
Did a second Tri Tip in the PBC -- Trying for a better crust this time.
Took a chance in letting the grocery delivery guy pick out the meat. He didn't do a bad job with limited selection.
Grass fed, choice, decent marbling.
start.jpg
Marinade in cabernet/soy/ginger marinade for 4 hours. Which seems to be plenty of time.
Weber Genesis S330 with GrillGrates
Weber Summit Kamado E6
Weber Performer with SnS, DnG and Pit Viper mod
Weber 26" kettle with SnS, DnG and Pit Viper mod
Traeger Flatrock Griddle
PKGO
Fireboard (2)
Thermoworks Smoke
Thermoworks MK4 (2)
Themoworks Thermapen ONE
Just did this one last night. I always cook them like a thick ass steak. Dry brine over night or at least several hours. 225 indirect until an IT of 115. Then lightly coat with butter or oil and season. Then sear it on my gasser with grill grates or directly over coals. Flip frequently (every 30 seconds to a minute) until IT is 127ish. Let rest for a few minutes and then devour. Never done a marinade though.
After the low n' slow:
Searing. Notice after the first minute or so of full sear, I position it so the thinner ends are no longer directly over the heat for the rest of the searing. That helps keep them from getting over done.
I see these at my Ralph's (Kroger's) too. Never bought one, but I'm sure their good. TT on sale at Ralph's right now - $4.99/lb trimmed. Cooking one tomorrow night.
I'd front sear and then finish it off indirect. You have better control.
I pretty much always reverse sear my tri tips. For most steaks I like them at about 125 degrees so I pull them off the low heat at around 115 before searing. Lately with tri tips I have been preferring them at around 130-135 degrees so I wait until they are at 125 before searing.
As a California native I’ve cooked countless tri-tip over the years. It’s a finicky but delicious cut...when cooked right.
All it needs is salt, pepper, and garlic (that’s the classic Santa Maria rub, where this cut was made famous). Pre-marinades usually have a bunch of other junk that hides the great flavor of beef.
Reverse sear is definitely the way to go. Smoker or cool side of a grill are great options. I like to leave 15-20°F for the sear, so I’d pull it at 115°F shooting for a final IT of 135°F.
I’ve seared beef on my Blackstone griddle, but with tri-tip I definitely prefer a rip roaring fire on the grill.
Overcook it and it’ll be like shoe leather, so watch those temps like a hawk near the end. When cutting you must cut against the grain or you’ll be chewing each bite for 10 mins.
One thing that I haven't seen anyone mention is salt content of that marinade. I would not suggest salt brining it at all. Season with a good coffee type rub and treat it, as was so succinctly said, like a big ass steak.
Good luck, every time I try pre-marinaded meat it has lactates and phosphates for tenderization that is off putting to me. But you got 'em, now you gotta cook 'em !!!!
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (2) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
Grill Rescue brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
There is a market near San Diego, CA that makes a tri-Tip nicknamed "Cardiff Crack". The market is in Cardiff By The Sea and it is nicknamed "Cardiff Crack" because it is soooo good that is almost addicting. It is a heavily marinated tri-tip with a secret burgundy pepper marinade, infused via vacuum tumbling. They are sold fresh at the market, but also online - not sure about where they will ship.
It is a regular on our menu. Their method: two zone grill. Forward sear on the hot zone, 5 minutes a side (be careful as the sugars in the marinade will char, so flip or move often). Then to the cooler zone until IT hits 130-135. Since my wife likes more medium, I pull at 135. Slice across the grain. Yummmm!
So, I think these might be handled in a similar manner. As others note, some marinades are heavy on the salt, particularly in pre-packaged ideas like yours are. Do NOT over cook as noted above. Enjoy!
Troutman posted a wonderful wine marinade and sauce recipe here in the Pit awhile back. It is my wife’s favorite preparation for tri-tip. Hopefully you will be able to sometime find a good unmarinaded tri-tip and try that as a marinade.
I'm wondering if searing on the grill, or flat top would be better?
If it were my choice, that's what I'd do, just experiment, because unless you burn it, there's not much else you can get wrong.
Comment