Tri-Tip?

[BMantlow]

Is a "Tri-Tip" called by any other name/cut in grocery stores? I've seen several great "Pron Shots" here since joining the Brethren, but no beef cut labeled "Tri-Tip" in my local grocery.

1) Is this a special cut I have to ask for, if so, what grade, "Choice" or lesser/better grade?

If cooking on OTG:

2) Direct or Indirect heat?
3) Moist or dry heat?
4) Wraped, panned, covered pan or neither?
5) Grate temp?
6) Internal meat temp when it should be pulled from grill?
7) Rest in foil or not?
Is Tri-Tip normally 'sliced'?

9) Dry Rub?
10) Inject, if so, with what?

Thanks,

Benny

[jimmyinsd]

a lot of good questions here, i will be curious to read once the experts have checked in.

[kyle corn]

Originally Posted by BMantlow

Is a "Tri-Tip" called by any other name/cut in grocery stores? I've seen several great "Pron Shots" here since joining the Brethren, but no beef cut labeled "Tri-Tip" in my local grocery.

1) Is this a special cut I have to ask for, if so, what grade, "Choice" or lesser/better grade?

If cooking on OTG:

2) Direct or Indirect heat?
3) Moist or dry heat?
4) Wraped, panned, covered pan or neither?
5) Grate temp?
6) Internal meat temp when it should be pulled from grill?
7) Rest in foil or not?
Is Tri-Tip normally 'sliced'?

9) Dry Rub?
10) Inject, if so, with what?

Thanks,

Benny

I don't know what other names it goes by. Around here the stuff grows on trees and you can find it everywhere. I bought a choice tri-tip last week and it was awesome, but I only picked it up because it was on sale. A select tri-tip is still awesome, I cooked up three yesterday with great results.

Traditional "Santa Maria" method calls for cooking directly over red oak, but indirect works. The three I did yesterday were in a UDS at about 375*. For tri-tip keep it simple.S alt, pepper and garlic is good, you can add onion powder but don't get crazy with injections, it's not necessary. Cook it like a steak until about 125* and rest for 15-30 minutes. ALWAYS make sure you slice perpendicular to the grain or you'll end up with stringy, chewy meat. If you slice perpendicular it will be very tender even if overcooked. The grain actually changes direction in the middle of the roast so make sure you take note and slice correctly.

I've had success cooking low and slow and I've also done Santa Maria style which is over live flame, each method is great. Just make sure you pull at the correct temp for your preferred level of doneness (medium rare is best for tri-tip, IMO) and make sure you slice perpendicular to the grain and you'll be happy!

[Bourbon Barrel BBQ]

Originally Posted by BMantlow

Is a "Tri-Tip" called by any other name/cut in grocery stores? I've seen several great "Pron Shots" here since joining the Brethren, but no beef cut labeled "Tri-Tip" in my local grocery.

1) Is this a special cut I have to ask for, if so, what grade, "Choice" or lesser/better grade?

If cooking on OTG:

2) Direct or Indirect heat?
3) Moist or dry heat?
4) Wraped, panned, covered pan or neither?
5) Grate temp?
6) Internal meat temp when it should be pulled from grill?
7) Rest in foil or not?
Is Tri-Tip normally 'sliced'?

9) Dry Rub?
10) Inject, if so, with what?

Thanks,

Benny

It's out of the bottom sirloin. My grocer does not carry them either. I generally buy whole sirloins and cut it out myself.

[Boshizzle]

It's hard to get on the East Coast. I looked for a long time until a new butcher opened up in my town and was able to cut some for me. Find a local butcher and they should be able to help you out.

The idea to cooking TT is to cook it like a roast rather than BBQ. I use high heat (350 F) indirect when cooking it on my grill. I cook until the IT is around 130 F and let it rest for about 15 minutes before slicing against the grain. The typical beef temps are at play here.

120 - 125 - Rare
130 - 135 Medium rare
140 - 145 - Medium
150 - 155 - Medium Well
160 and > - Well done

The closer to rare you cook the TT the more juicy and tender it will be, IMO.

[inv3ctiv3]

Hmm I don't know about internal and grate temps but I've been cooking Tri-Tips my whole life (being I am an hour from Santa Maria) it's the most common thing grilled/bbqed here. I usually only do dry rubs and they vary from very simple ones like garlic, salt and pepper to a full on brisket style rub. I do a little bit of a hybrid style of cooking where I smoke it for a while then cook it over open flame (white or red oak).

[Groundhog66]

From what I have heard, most tri-tips are sent to CA.

[kyle corn]

Originally Posted by Groundhog66

From what I have heard, most tri-tips are sent to CA.

We thank you for your sacrifice!

[Boshizzle]

Here on the East Coast Newport steak is cut from tri-tip.

[BBQ Grail]

Tell your butcher you want NAMP #185C (Most surface fat trimmed away) or #185D (untrimmed).

That is the official designation from the North American Meat Processor asscoiation.

[Groundhog66]

Originally Posted by kyle corn

We thank you for your sacrifice!

Yes we do.

[tbone310]

I can give you my two cents

2) Direct or Indirect heat?
Direct

3) Moist or dry heat?
Dry but I use a wet mop

4) Wrapped, panned, covered pan or neither?
I put them in a covered pan once the outside has a crust

5) Grate temp?
I use a traditional Santa Maria style grill that I can raise and lower so the temp varies. I also use charcoal or oak so the temperature fluctuates

[socalnewb]

IMG00189-20100925-1229.jpg
I usually marinade an hour before use or if i'm tailgating overnight but i also trim and pound
IMG00188-20100925-1228.jpg
IMG00190-20100925-1507.jpg
then before putting indirectly over grill i let sit for an hour
IMG00192-20100925-1515.jpg
then yummy!
juicytri-tip.jpg
a couple notes:
1. don't butterfly
2. fat side up
3. use a drip pan!

[BMantlow]

Originally Posted by kyle corn

I don't know what other names it goes by. Around here the stuff grows on trees and you can find it everywhere. I bought a choice tri-tip last week and it was awesome, but I only picked it up because it was on sale. A select tri-tip is still awesome, I cooked up three yesterday with great results.

Traditional "Santa Maria" method calls for cooking directly over red oak, but indirect works. The three I did yesterday were in a UDS at about 375*. For tri-tip keep it simple.S alt, pepper and garlic is good, you can add onion powder but don't get crazy with injections, it's not necessary. Cook it like a steak until about 125* and rest for 15-30 minutes. ALWAYS make sure you slice perpendicular to the grain or you'll end up with stringy, chewy meat. If you slice perpendicular it will be very tender even if overcooked. The grain actually changes direction in the middle of the roast so make sure you take note and slice correctly.

I've had success cooking low and slow and I've also done Santa Maria style which is over live flame, each method is great. Just make sure you pull at the correct temp for your preferred level of doneness (medium rare is best for tri-tip, IMO) and make sure you slice perpendicular to the grain and you'll be happy!

What's about average cost per pound?

What's average weight of these?

[kyle corn]

Originally Posted by BMantlow

What's about average cost per pound?

What's average weight of these?

$2.99 is common here and can get them for $1.99 on sale. They usually run 2-3lbs.

The Choice tri-tip I bought was on sale for $3.99/lb.