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BBQ Related Topics => BBQ Recipes => Beef Recipes => Topic started by: Lizard333 on June 04, 2009, 05:19:24 am

Title: Tri Tip??
Post by: Lizard333 on June 04, 2009, 05:19:24 am
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??
Title: Re: Tri Tip??
Post by: Mike (AZBarbeque) on June 04, 2009, 05:31:09 am
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..  ;)
Title: Re: Tri Tip??
Post by: Thom Emery on June 04, 2009, 05:51:22 am
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
Title: Re: Tri Tip??
Post by: Weaponeer on June 04, 2009, 07:48:24 am
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.
Title: Re: Tri Tip??
Post by: desertdog on June 04, 2009, 09:12:50 am

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.

Title: Re: Tri Tip??
Post by: AthruZ on June 04, 2009, 02:39:15 pm
I would say cook it to a medium. Just make sure you rub it or use some type of marinade or BBQ sauce.
Title: Re: Tri Tip??
Post by: force on June 04, 2009, 04:27:58 pm
rare.......... the only way........
Title: Re: Tri Tip??
Post by: Jaybird on June 04, 2009, 04:37:16 pm
rare.......... the only way........

Damn right....and crispy on the outside like Dean said....and the red oak.
Title: Re: Tri Tip??
Post by: Mike (AZBarbeque) on June 04, 2009, 05:20:36 pm
Oh yea, like they said.

Darn it, now I need to go get some Tri-Tip to cook.   ;D
Title: Re: Tri Tip??
Post by: Quiggs on June 04, 2009, 06:39:58 pm
OK Olive Smoker, where are you?!? Chime in buddy....
Title: Re: Tri Tip??
Post by: force on June 04, 2009, 10:24:41 pm
let's eat........
Title: Re: Tri Tip??
Post by: bearbonez on June 08, 2009, 09:01:55 am
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.
Title: Re: Tri Tip??
Post by: Lizard333 on June 08, 2009, 11:51:30 am
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??
Title: Re: Tri Tip??
Post by: TOPS BBQ on June 08, 2009, 01:31:37 pm
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. ;)
Title: Re: Tri Tip??
Post by: force on June 08, 2009, 05:28:29 pm
Bear.. which side is the third side?
Title: Re: Tri Tip??
Post by: desertdog on June 08, 2009, 08:37:03 pm


There's always 3 sides to every story.....


Title: Re: Tri Tip??
Post by: force on June 08, 2009, 10:34:32 pm
I still can't figure the third side......... the tip end?
Title: Re: Tri Tip??
Post by: bearbonez on June 09, 2009, 08:43:56 am
 The tri tips available here are basically the ends. The flat part isn't attached. So it's a triangular shaped piece of meat...hence the 3 sides.
Title: Re: Tri Tip??
Post by: desertdog on June 09, 2009, 09:33:53 am
The tri tips available here are basically the ends. The flat part isn't attached. So it's a triangular shaped piece of meat...hence the 3 sides.

I am no geometry major, but then it must have at least 4 sides, more likely 5.  Unless it only a two dimensional meat...... ??? ;) ;D   I could imagine a nice piece of (sweet potato) Pi to go with that.....sorry, only enough for 3.14159265 pieces...someone is gonna get left out.
Title: Re: Tri Tip??
Post by: bearbonez on June 09, 2009, 11:46:34 am
this one talks in numbers
Title: Re: Tri Tip??
Post by: force on June 09, 2009, 05:27:36 pm
it's Deanbonics.......... that's why it's called tri--- 3..... I get it........
Title: Re: Tri Tip??
Post by: DirtPig on June 10, 2009, 11:02:05 am
my family is from california, and tri tip santa maria style is one of my favorite things to smoke.

nice thing about it is that it is a quick smoke... generally less than an hour, so it works when the wife says "I invited the neighbors over for dinner tonight. can you smoke something?"

I use a rub of equal parts table salt, granulated garlic and dried parsley.
get the fire going for a short smoke (325-350 degrees). I accomplish that with my weber by leaving all the vents wide open and leaving the water pan empty. red oak is the traditional santa maria smoke wood, but I use mesquite most of the time.

twenty minutes in the smoker before the first turn, then monitor it until the meat gets to 125-130 degrees (usually another 20 minutes). I then remove it from the heat and let it rest for 15-20 minutes under a foil tent.

slice it thin, and serve it with good fresh salsa, a salad and beans. open a good california pinot. voila, california barbecue.
Title: Re: Tri Tip??
Post by: Lizard333 on June 10, 2009, 11:08:09 am
seems easy enough, I will have to give it a try.  I will post pics...
Title: Re: Tri Tip??
Post by: olivesmoker on June 11, 2009, 10:35:10 am
Grew up on the Central Coast where tri-tip was "invented". We use ONLY Red Oak. Trim any and all fat to start. Season with Susie Q - Santa Maria Style BBQ Seasoning. Best if you can season the night before and cover with plastic wrap to sweat overnight. Always take the tip out for at least an hour before cooking. Build the fire indirect in the Weber and when coals are ready, add the oak pieces. Beer in the water pan is a bonus. Do heavy smoke for the first 20 minutes of cooking. Then turn and watch for another 20 - 30 minutes for med. rare to medium. Tri-tip is also excellent on the rotisserie. Same routine only no turning involved. Still heavy smoke for about the first 20 minutes then it just rolls around and stays extremely juicy and tender. Cutting against the grain is essential - and this can be tricky as it is basically 3-sided - Dean no figuring Pi in this one! You have to turn the roast a couple of times to stay against the grain. I am tempted to pack the weber on our visit to Santa Maria next month to compete only in the tri-tip division! Wife says NO we are only going as spectators... 
Oh and fresh salsa, beans and salad are must, but do not forget homemade sourdough garlic bread to sop up all the fine juices after slicing - oh so good! Getting ready to post some pics of Kristine's to-die-for SMOKED salsa - Wowza!
Quiggs you are in for a treat soon!
Title: Re: Tri Tip??
Post by: force on June 11, 2009, 11:56:34 am
sounds tasty...... thought it was invented in the steer...........
Title: Re: Tri Tip??
Post by: olivesmoker on June 11, 2009, 12:41:06 pm
sounds tasty...... thought it was invented in the steer...........

All depends which end you look at...
Title: Re: Tri Tip??
Post by: Quiggs on June 11, 2009, 07:15:29 pm
Call me Olive Smoker and I will pick up salsa anytime!!
Title: Re: Tri Tip??
Post by: force on June 15, 2009, 09:29:28 pm
I think the head throat would be my first........lol
Title: Re: Tri Tip??
Post by: azchoctaw1 on July 04, 2009, 12:53:31 pm
Hey Lizard,
I learned how to cook Tri-Tip in Brawley, Ca. in 1986.
Buy it non-trimmed and have the water spray bottle ready.
throw it on the HOT grill and sear both sides of the TT till you feel it is done.
Just feel of it for your tenderess that you like.

Should be should be med-well on one end and med rare on the other.

I buy mine at FrencH'S Meat Market.

azchoctaw1
HAPPY 4TH OF JULY DOIN AMERICAN BRISKET TODAY.
 
Title: Re: Tri Tip??
Post by: TeninoBBQ on August 16, 2009, 07:31:27 am
I agree with the 130 -135 degree range, take off smoker and foil for 15 minutes.  Tri Tip is most tender at that temp vs 140-150 range.  I use Sniders prime rib rub with olive oil overnight as a marinate.  Easy and turns out great every time.  Smoke as many as you can and freeze the rest.  Slice later for sandwiches or quick snack.

Title: Re: Tri Tip??
Post by: bwchef on October 05, 2009, 11:21:41 am
Try a marinade of soy sauce and garlic, it turns out pretty good
Title: Re: Tri Tip??
Post by: Mike (AZBarbeque) on October 05, 2009, 12:15:51 pm
Now we are talking... Soy & Garlic.  That's what I marinate steaks in, adds some great flavor...
Title: Re: Tri Tip??
Post by: force on October 05, 2009, 09:58:45 pm
add some mule marinade......extra kick
Title: Re: Tri Tip??
Post by: olivesmoker on October 05, 2009, 10:15:18 pm
So Mike. You live were you can find this stuff. Tabasco soy spicy and Worcestershire spicy sauce our son found it at some AJ's it is the bomb.
Title: Re: Tri Tip??
Post by: Gava Ds BBQ on July 16, 2010, 08:14:59 pm
I use saute'd onion and garlic coffee grounds and some "Stone" Pale Ale in my sauce, I use my own version of a traditional Santa Maria style for the rub its awesome!
Title: Re: Tri Tip??
Post by: bmoore345 on December 20, 2011, 06:48:26 pm
My wife is from Santa Maria and from all of the BBQs we've been to there here is what I picked up and use.  Do not trim any of the fat. Season with Susie Q - Santa Maria Style BBQ Seasoning. Season 1-2 hours before hand.  Build your fire with the red oak get it to medium in temperature.  Put on fat side down.  Flip every 15 minutes for 45 minutes.  Cook to medium-rare to medium.  Let rest for 10 minutes. Cut against the grain.  Serve with fresh salsa, beans and, and homemade sourdough garlic bread to sop up all the fine juices after slicing.
Title: Re: Tri Tip??
Post by: Mike89t on May 10, 2012, 05:12:55 pm
I've been eyeing Tri-TIp at Costco for some time now.  I finally caved in and gave it a try on my WSM.  Put the Tri-Tip in a marinade of:

Soy Sauce
Garlic
Pineapple Juice
Lemon/Lime Soda with cane sugar
Fresh Ground pepper
Olive Oil

Was hoping to marinate it for 24 hours then my wife reminded me of dinner plans we had the next nigth and I had to go to plan B.  It only got to marinate it for about 4 hours but it still worked out.  

Got the smoker going with some Hickory chunks.  Cooked the tri tip at about 275 for about 45 minutes till the meat temp was 129.  Then Seared it directly over the hot coals on both sides.  Pulled it off the smoker and let it rest for 20 minutes.  Sliced it thin against the grain on a diagonal bias.  

Turned out amazing!

I served it with a great Horseradish Cream sauce from Alton Brown.  Made some awesome steak sandwiches.

http://www.foodnetwork.com/recipes/alton-brown/horseradish-cream-sauce-recipe/index.html
Title: Re: Tri Tip??
Post by: bearbonez on May 11, 2012, 02:36:42 pm
 Next time you are in a time crunch for marinating, here is a tip. If you have a vacuum sealer, use it. If you don't and it's just for family (cootie alert) use a ziplock and leave just a small opening at the corner and press out as much air as you can, then suck out the rest of the air like siphoning gas with a hose (marinate taste better than what I would imagine gas would if you get over zealous). It will greatly speed up the marinate time. You can also increase the acidity by adding just a little more pineapple/citrus juice or some type of vinegar.
Title: Re: Tri Tip??
Post by: jimj on May 12, 2012, 06:23:43 am
I've been eyeing Tri-TIp at Costco for some time now.  I finally caved in and gave it a try on my WSM.  Put the Tri-Tip in a marinade of:
The best deal I've ever found for Tri-Tip is at Costco in a Cryovac bag. There are usually 6-8 pieces in the bag (we do love our TT) and they are trimmed up pretty good. I also suggest watching the TT video by Brent Walton of QN4U, he gives some good tips.
Title: Re: Tri Tip??
Post by: Mike89t on May 15, 2012, 09:08:05 am
Next time you are in a time crunch for marinating, here is a tip. If you have a vacuum sealer, use it. If you don't and it's just for family (cootie alert) use a ziplock and leave just a small opening at the corner and press out as much air as you can, then suck out the rest of the air like siphoning gas with a hose (marinate taste better than what I would imagine gas would if you get over zealous). It will greatly speed up the marinate time. You can also increase the acidity by adding just a little more pineapple/citrus juice or some type of vinegar.

Great point.  Didn't even think about vacume sealing it for the short marinade.  Ironically I vacuum sealed the extra tri-tip that I placed in the freezer.