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Tri Tip??

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Quiggs

  • Karma: 3
OK Olive Smoker, where are you?!? Chime in buddy....
#11 - June 04, 2009, 06:39:58 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

Mike (AZBarbeque)

  • Karma: 23
Oh yea, like they said.

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

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

Jaybird

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

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

force

  • Karma: 1
rare.......... the only way........
#8 - June 04, 2009, 04:27:58 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

AthruZ

  • Karma: 0
I would say cook it to a medium. Just make sure you rub it or use some type of marinade or BBQ sauce.
#7 - June 04, 2009, 02:39:15 pm

desertdog

  • Karma: 1

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.

#6 - 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

Weaponeer

  • Karma: 0
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.
#5 - June 04, 2009, 07:48:24 am
Tony O'Brien - ASU Student
CBJ #53784

Thom Emery

  • Karma: 2
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
#4 - June 04, 2009, 05:51:22 am
Catering, Competition Cooking and Community Service

www.bbqthom.com

What Wood Jesus Q

Mike (AZBarbeque)

  • Karma: 23
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..  ;)
#3 - June 04, 2009, 05:31:09 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

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

Lizard333

  • Karma: 0
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??
#2 - June 04, 2009, 05:19:24 am
Bueller... Bueller...  Bueller..........

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