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Tri Tip Roast, with pron

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gourmand71

Knows what a fatty is.
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I have never cooked a tri tip roast with any method, and I don't think I've even tried it before. But a friend of mine grilled one last Sunday and sent me a tantalizing photo.

So, assuming I could smoke one, I checked here and found this old thread.

Tackled it today. Turned out well, but my rub (as it were) was a little too heavy on salt and paprika. Smoked for about an hour and seared on the grill.

I dig it. (Do you like the flowery plates?)

Tip1.jpg


Tip2.jpg


Tip3.jpg


Tip4.jpg
 
Looks perfect!! ( the plates too) :-D
 
Nice cook, and you sure got purty plates.

Did you score the tri-tip before rubbing it?
 
I did a couple the other nite. They turned out great. I used the
Weber Santa Maria tri-Tip recipe online and in the book. The rub is simple
and the BBQ sauce recipe with it put it way over the top. Wifey takes
one bite and says "this is a keeper".
 
I've never eaten (or cooked) tri-tip, but from the looks of yours I think I need to track some down (we don't have those fancy cuts out here in the sticks).

How tender is tri-tip if done properly?
 
It is quite tender. I was advised to slice thin, so that may have helped some, but it's comparable to...probably a strip steak, I'd say.

I got mine at Costco. I don't know that I've seen it anywhere else around here (Utah).
 
It's not exactly tender in my experience, but not something that needs to be "broken down". Sort of like a flank steak, you need to cut it across the grain or it's going to be a jaw workout.
 
It's as tender as you want to make it. And the degree of tenderness goes way up if you can find some with good marbling. Most of the tri tips I see in my local stores are select grade, and I'd guess low select grade by the lack of marbling. I look for the ones that have more lines of fat in them, and never have a problem with tenderness.

Another thing that affects it a lot is the temp it's cooked to. Med rare is wonderful, med is barely edible to me. This is one cut that changes in texture and flavor a lot if overcooked. And of course you really need to pay attention to the grain when carving. Across the grain and on a bias will get you the best results every time.

I personally hate donut syndrome on a roast. This is when a roast is cooked at a high temp and the outside is well done, then there is a small center section of pink. This is why I like to to this type of cut with a reverse sear now. Low n slow till internal of 110ish, so the meat is pink from edge to edge, then toss it on a hot fire to quickly sear the outside. Remove no later than 130 (I prefer 125). Then rest before carving. This will get you great results every time.
 
Looks good!

I am a huge tri tip fan, and the wife and kids love it as well.
 
It looked to me like it was scored. So I was curious. I am a tri-tip minimalist anymore. I do hardly anything, so scoring seemed odd
 
What El Ropo said.....

One of my new go to beef dishes....I love it!
 
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