Tri Tip??

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I was wondering how you cook tri-tip??  I was kinda hoping someone from California could chime in. That is what some in CA believe is what BBQ is.  Do you smoke it?  Do you cook it to a medium, to medium rare like a steak?? Or do you grill it.  Never done it before and was curious what CA is so excited about??
#1 - June 04, 2009, 05:19:24 am
Bueller... Bueller...  Bueller..........

Mike (AZBarbeque)

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The great thing about Tri-Tip is you can cook it any number of ways.

I still like to smoke it for about 4 hours to medium rare about 135 - 140 degrees in the center.  Medium will be about 150 - 160 degrees.

When cooked right, it is one of the best tasting meats.

If you grill it, you want to grill it for about 30 minutes over medium coals.  I personally think it tastes best when smoked though..

Good luck, if you cook some up, make sure to take pictures and post them up along with your feedback..  ;)
#2 - June 04, 2009, 05:31:09 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) -
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering -

If God wanted us to be Vegetarians, why did he make animals out of meat??

Thom Emery

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If you can start it over the coals and finish in the smoker
Its a great dinner Leftover if there are any make a fine sammy
Marinates well
#3 - June 04, 2009, 05:51:22 am
Catering, Competition Cooking and Community Service

What Wood Jesus Q


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I have found that Tri Tip (or London Broil) is a tough cut of meat. I use to grill it until I got the smoker. Now I prefer to cook it like a brisket.

The last one I did unfortunately got over done and dried out.
#4 - June 04, 2009, 07:48:24 am
Tony O'Brien - ASU Student
CBJ #53784


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Rubbed or marinated overnight.

Seared over hot coals and some Red Oak on all sides till crispy.

Low heat red oak smoke until 130 in center.

Cover and Rest 15-20 minutes before slicing thin.  Temp will climb 8 -10 degrees.

Comes out great every time.

#5 - June 04, 2009, 09:12:50 am
Pitmaster for Ship of Fools, er...Major Woody's BBQ Team
Beer Ambassador -currently doing research in assorted Bavarian Villages


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I would say cook it to a medium. Just make sure you rub it or use some type of marinade or BBQ sauce.
#6 - June 04, 2009, 02:39:15 pm


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rare.......... the only way........
#7 - June 04, 2009, 04:27:58 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..


rare.......... the only way........

Damn right....and crispy on the outside like Dean said....and the red oak.
#8 - June 04, 2009, 04:37:16 pm
« Last Edit: June 04, 2009, 04:39:02 pm by Jaybird »

Mike (AZBarbeque)

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Oh yea, like they said.

Darn it, now I need to go get some Tri-Tip to cook.   ;D
#9 - June 04, 2009, 05:20:36 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) -
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering -

If God wanted us to be Vegetarians, why did he make animals out of meat??


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OK Olive Smoker, where are you?!? Chime in buddy....
#10 - June 04, 2009, 06:39:58 pm
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
KCBS member & judge # 51659 of questionable standing


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let's eat........
#11 - June 04, 2009, 10:24:41 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..


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I like to marinate in cumin, chile powder(home ground...ancho, NM hot and mild, and chile de arbols), minced onion and garlic (fresh), chopped cilantro and some lime juice with a little lime zest. Of course, salt and pepper.
 I grill it direct for about 3 minutes per side, so total of 9 minutes. If it feels underdone I will set it aside and finish off till done. I like it med rare. Cindy likes med. so i try to get it in between...bout 140-145 I would think after resting it for 15 minutes.
 I like to slice on the bias and serve with warm tortillas, pico de gallo, limes, sour cream, and fresh cilantro. Some grilled onion doesn't hurt either.
#12 - June 08, 2009, 09:01:55 am
David "Bear" Nunley


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I see now....  Are there any other marinade recipes out there as my wife is a bit of a weinie and doesn't like things real spicy.  I am kinda thinking maybe some sort of garlic and citrus marinade.  Any other ideas??
#13 - June 08, 2009, 11:51:30 am
Bueller... Bueller...  Bueller..........


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Per Tri-tip (trimmed, no fat):

3 Large Garlic Cloves - Minced fine.
1 Tbl Kosher Salt
2 tsp Coarse Black Pepper
1 tsp Dried Thyme crushed leaves.

Mix all in a bowl and rub all around the Tri-tip the night before.  Smoke at 235 - 250 for about 3 hours.  Pull at your desired temp for doneness.  I use straight apple wood when smoking.  Everyone I have catered for loves this and wants to know the secret.

Grilling: Marinate over night in a non-reactive bowl with one whole bottle of Basque meat marinade.  Add one or two lemons (juiced).  Grill over high heat for about 10-15 minutes on both sides.

I have never grilled over oak.  Just charcoal.  Either way, it comes out great.

Tri-tip is tricky.  You may not get it right the first few times, but once you do, you are going to love it. ;)
#14 - June 08, 2009, 01:31:37 pm

FAT 50 Ultra
A whole sleuth of homemade grills and smokers

Anything worth fighting for is worth fighting for dirty!


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Bear.. which side is the third side?
#15 - June 08, 2009, 05:28:29 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..


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