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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-01-2011, 06:48 PM | #1 |
Is lookin for wood to cook with.
Join Date: 11-02-10
Location: Dallas TX
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Rub for tri tip
Hey guys
Do any of you have a good rub recipe for tri tip? |
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02-01-2011, 06:51 PM | #2 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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We usually use Montreal Steal Seasoning. Simple garlic, salt, and pepper will work just fine as that cut of meat doesn't need much. Let us know what you decide to do.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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02-01-2011, 07:04 PM | #3 |
On the road to being a farker
Join Date: 01-29-11
Location: Cassville, GA
Name/Nickname : Moose
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I use Montreal, Lowery's, garlic powder, onion power,and course ground black pepper. Um good
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02-01-2011, 07:19 PM | #4 |
is one Smokin' Farker
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
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Variations of:
Salt, pepper, garlic powder, onion powder - these are the basics (add crushed parsley if desired) - ratio is variable depending on personal taste. optional:(premades) Montreal steak seasoning, SuzyQ's, Lindberg(Sniders), Rub Co's Santa Maria seasoning, Jocko's.
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MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven. |
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02-01-2011, 07:25 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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If I am trying to emulate Santa Maria style:
Equal parts kosher salt and medium grind black pepper 1/4 to 1/2 parts granulated garlic and onion 1/8 part dried citrus peel When doing something a little more... Simply Marvelous Sweet and Spicy is excellent
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-01-2011, 07:46 PM | #6 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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Salt and nothing else. Black pepper burns and gets a vitter taste imo. Seasoning is for after meat had been cooked over high heat.
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02-01-2011, 08:20 PM | #7 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Never had any bitter tastes. We sear a couple of minutes and then go indirect the rest of the time. We don't burn (at least intentionally) any thing in the rub. Try a few different ways and let us all know what works for you.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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02-01-2011, 09:23 PM | #8 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Last time I cooked them I used Simply Marv's Cherry. It was farkin awesome.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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02-01-2011, 09:28 PM | #9 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Salt & Pepper
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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02-01-2011, 09:39 PM | #10 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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My version of the Santa Maria Rub: 3 tsp kosher salt, 2 tsp each of granulated garlic, crushed dried parsley and coarse black pepper. Reverse seared over red oak. Pretty much the only way I do tri-tip now days.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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02-01-2011, 09:40 PM | #11 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Marv's got a rub?
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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02-01-2011, 09:43 PM | #12 |
Full Fledged Farker
Join Date: 12-08-10
Location: Maryville Tn
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It appears that almost everyone is on the same page.
Jim
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BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110 |
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02-01-2011, 10:06 PM | #13 |
is one Smokin' Farker
Join Date: 01-05-11
Location: Santa Barbara, CA
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I cook tri-tip about once a week and I cook it only over oak and the best reaction I get is: Lawry's, Garlic Powder, LOTS of Black Pepper, Cumin and Paprika. I sometimes will throw on some brown sugar, it depends.
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Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch *Green* - UDS - RED Thermapen |
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02-01-2011, 10:12 PM | #14 |
is one Smokin' Farker
Join Date: 07-11-10
Location: Gilroy, CA
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I use kosher salt, black pepper, granulated garlic and paprika. Sometimes I will add some sort of hot chili powder for some heat.
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2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ |
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02-01-2011, 10:19 PM | #15 |
Take a breath!
Join Date: 02-08-10
Location: OKC, OK
Name/Nickname : Billy Bob
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I just did one of them on saturday. I used coarse ground black pepper, kosher salt, granulated garlic, and cajun seasoning. Cooked over lump with a couple of chunks of hickory.
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Outsiders BBQ. Some homemade drums. |
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