SteelSmokin
Full Fledged Farker
I'll be doing a tri-tip tomorrow and was just wondering how everybody does theirs just trying to get some different ideas.
How do you cook your tri-tip?
- Thread starter SteelSmokin
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qndummy
Knows what a fatty is.
I prep mine like I would ribs. Worcestershire sauce rubbed over the meat, then coated with your favorite rub and cook at 225 until internal temp is between 130-140 depending on how done you like it.
donmiller
Knows what a fatty is.
Basic Santa Maria style would be salt, pepper, lots of granulated garlic as a rub, then cooked to internal of around 125F (medium rare) in a smoker at around 275F using red oak for the smoke, then post sear on a hot grill.
I use a basic BBQ rub instead of just salt, add pepper, and lots of granulated garlic (the granulated garlic composes half of the rub, really!) and use hickory instead.
I *LOVE* this stuff on sammies day 2.
Don
I use a basic BBQ rub instead of just salt, add pepper, and lots of granulated garlic (the granulated garlic composes half of the rub, really!) and use hickory instead.
I *LOVE* this stuff on sammies day 2.
Don
Ross in Ventura
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el_matt
Babbling Farker
The two I did on Tuesday had Montreal Steak seasoning on the outside, and I tried an injection for the first time. We even did a reverse sear. Turned out really good, wife said it was a bit too peppery for her though.
Matt
Matt
littlechief
Knows what a fatty is.
Rub with salt, pepper & garlic then sear @ 500+* then turn down the temp to medium high and cook until internal temp of 135*
FamilyManBBQ
is Blowin Smoke!
Big fan of the "reverse sear" myself. Agree with cooking to around 125ish...with the shape of this piece of meat you often get a higher temp at the point than on the thicker side.
Once I'm at around 125 I'll cooler it while I jack the fire up as hot as I can get if before searing for a couple minutes a side.
My tri rub has salt, pepper, paprika, oregano, thyme, rosemary and I marinate in garlic/olive oil before hand.
Tri-tip is some good eatin'
Norcoredneck
somebody shut me the fark up.
Muster slather, Montreal steak, cook @ 300-350 pit till 130 (I go 135-140 as wife/daughter get squimish) reverse sear, rest, enjoy
Rover24
Full Fledged Farker
Marinade for a few hours in a simple marinade of EVOO, Worster, and Soy sauce then Rub with Montreal Steak seasoning.
I usually do a reverse sear, smoking to about 130* then crisp it up on the gasser.
I usually do a reverse sear, smoking to about 130* then crisp it up on the gasser.
Salt & Pepper all over
Indirect heat on kettle charcoal and wood
Baste every 6 minutes with 50/50 mixture of melted butter and A1 Bold
At 130 internal sear both sides
Pull, rest, carve & eat.
OR
Santa Maria Rub from Rub Co. And smoke until 130 internal and sear.
Indirect heat on kettle charcoal and wood
Baste every 6 minutes with 50/50 mixture of melted butter and A1 Bold
At 130 internal sear both sides
Pull, rest, carve & eat.
OR
Santa Maria Rub from Rub Co. And smoke until 130 internal and sear.
SteelSmokin
Full Fledged Farker
Thanks for all the ideas never did a reverse sear think ill try tgatt with the salt,pepper,garlic rub would u say 50 or 75% garlic?
G
GrillItGood
Guest
I don't have a smoker...yet... So I like to grill mine on a charcoal grill. I like to season it with black pepper and some garlic powder with a dash of kosher salt. Then I toss it over high heat and, depending on the thickness, cook it for about 3 minutes on each side. Then I move it over to indirect heat and let it cook until medium rare. I don't really cook according to temp, although I probably should, I just go by how it feels when I poke it.
Hyper
Knows what a fatty is.
This is the way to go. :thumb:
For me same as above except lots of black pepper and seasoning salt. No need to kill it with a bunch of extra crap.
Phubar
somebody shut me the fark up.
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I just bought my Phirst tri tip and gonna smoke it tomorrow.
Don't know what rub I'm gonna use,Raising the Steaks is calling me.....and if I ain't gonna use that one I'm gonna make a homemade rub with the info that's in this thread.
Probably I'll ask Brother Niek for a recipe cause he's a tri tip Master!
Don't know what rub I'm gonna use,Raising the Steaks is calling me.....and if I ain't gonna use that one I'm gonna make a homemade rub with the info that's in this thread.
Probably I'll ask Brother Niek for a recipe cause he's a tri tip Master!
Cahusky
Knows what a fatty is.
Rub with salt, pepper & garlic then sear @ 500+* then turn down the temp to medium high and cook until internal temp of 135*
You got that beautiful medium rare finish by pulling at 135???? I usually pull around 120 after high heat grilling and carryover takes it up to about 125-130. Pulling at 135 (which ive done on accident) has resulted in carryover cooking till around 140 which is medium and way over cooked for me.
littlechief
Knows what a fatty is.
Yep, 135* is my target when I do tri tip. My thermo actually lists rare beef at 140* and med rare at 145*:crazy: As you can see by all the juice on the plate I probably didn't let it rest long enough for the temp to carry over to much.
High heat and I second the Rub Company's blend!
bottomsupbbq
Full Fledged Farker
Perfecto!!
sandiegobbq
is one Smokin' Farker
I agree that if you have a target of 135 then you need to pull at about 120.
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