Salt-Crusted Tri-Tip

robert-r · 01-16-2018, 09:29 AM

I have been wanting to try cooking a Salt-Crusted Tri-Tip for some time & had been waiting for a sale.
So when one came up.... I asked the dude at the meat counter for an untrimmed Tri-Tip with a fat cap on one side.
He went through all the ones in the display case & they all had areas that had been trimmed. Finally, he says wait while I go check in back.
He returned a while later with one that was perfect for my use. It was huge - biggest one I've ever seen. Why not?

Trimmed the fat off one side.

& prettied up the other.

Pressed rock salt into the fat until I had very thick layer.

The XL with Weber briquettes for fire & pecan for smoke. Temp at the grate was 285*. Grilled indirect with the fat side up until the meat was at 120*.

Moved the roast to the hot side of the grill & salted side down for about 7 minutes.

Fire in the hole!

Removed the meat & whacked it a few times with a spatula to knock the salt off it. Loosely tented with foil & rested for 15 minutes.

A few slices.

Some avocado, tomato, crash potatoes & chimichurri for the plate.
Time To Eat!!!

Damn good!

fwiw - recipe by Steven Raichlen - "Planet Barbeque!".

mattmountz94 · 01-16-2018, 10:02 AM

Good looking meal

SmokinJohn · 01-16-2018, 10:15 AM

oh yesssssss! Nailed it!

Stingerhook · 01-16-2018, 11:06 AM

Damn, it looks good.

bonehead762 · 01-16-2018, 11:22 AM

WOW. very nice. Gonna have to try that. That's a great idea.

Garyclaw · 01-16-2018, 11:29 AM

Very nice!

Evil-g · 01-16-2018, 11:35 AM

Oooh I’m going to have to try that. Nice cook!!!

KevinJ · 01-16-2018, 12:20 PM

Quote:

Originally Posted by robert-r

Damn good!

Looks damn good, great job Robert.

Big George's BBQ · 01-16-2018, 02:00 PM

Nice I would be happy for a plate of that

SlickRockStones · 01-16-2018, 02:09 PM

Great looking tri tip! That cut of beef is becoming my favorite. Now if we could just get it more regularly in markets here in SWFL. Sams Club had it the week before Christmas but looks like they won't be getting any more any time soon.

Moose · 01-16-2018, 02:14 PM

Perfectly cooked Tri-Tip, Robert! Also the biggest one I've ever seen - good thing you got it on sale!

I like a 1/4 inch fat cap on mine, they're just hard to find around here...

robert-r · 01-16-2018, 02:49 PM

Quote:

Originally Posted by Moose

Perfectly cooked Tri-Tip, Robert! Also the biggest one I've ever seen - good thing you got it on sale!

I like a 1/4 inch fat cap on mine, they're just hard to find around here...

Thanks, Moose. Albertson's & Von's has untrimmed Tri-Tip on sale quite often. The last time I was going to do this cook, I got one out of the meat case & half the fat was gone from the back of it. That's why I went to the meat counter & made sure I got what I wanted. Stater Bros. has it frequently, but they sell select grade. I use it for chili, mostly. All three of the stores idea of a trimmed Tri-Tip leaves a lot to be desired.

Kanco Connection · 01-16-2018, 02:56 PM

Man, that looks good, Robert! Solid work.

Titch · 01-16-2018, 03:02 PM

Top Notch looking piece of meat mate, spuds look great as well

THoey1963 · 01-16-2018, 03:31 PM

That was a big TT, bigger than any I have ever seen. Love all the juice on the plate.

01-16-2018, 09:29 AM	#1
robert-r is One Chatty Farker Join Date: 03-29-15 Location: AntHome 92025	Salt-Crusted Tri-Tip I have been wanting to try cooking a Salt-Crusted Tri-Tip for some time & had been waiting for a sale. So when one came up.... I asked the dude at the meat counter for an untrimmed Tri-Tip with a fat cap on one side. He went through all the ones in the display case & they all had areas that had been trimmed. Finally, he says wait while I go check in back. He returned a while later with one that was perfect for my use. It was huge - biggest one I've ever seen. Why not? Trimmed the fat off one side. & prettied up the other. Pressed rock salt into the fat until I had very thick layer. The XL with Weber briquettes for fire & pecan for smoke. Temp at the grate was 285. Grilled indirect with the fat side up until the meat was at 120. Moved the roast to the hot side of the grill & salted side down for about 7 minutes. Fire in the hole! Removed the meat & whacked it a few times with a spatula to knock the salt off it. Loosely tented with foil & rested for 15 minutes. A few slices. Some avocado, tomato, crash potatoes & chimichurri for the plate. Time To Eat!!! Damn good! fwiw - recipe by Steven Raichlen - "Planet Barbeque!". __________________ 18.5/14.5 WSMs, 26.5 XL, 22.5 Performer, JJ & SJ Kettles, OKJ Highland, Genesis 330

01-16-2018, 10:02 AM	#2
mattmountz94 Babbling Farker Join Date: 12-07-15 Location: Wernersville, PA	Good looking meal __________________ Matt

01-16-2018, 10:15 AM	#3
SmokinJohn Babbling Farker Join Date: 10-15-12 Location: Anaheim, CA	oh yesssssss! Nailed it! __________________ Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller

01-16-2018, 11:06 AM	#4
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Damn, it looks good. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

01-16-2018, 11:22 AM	#5
bonehead762 Full Fledged Farker Join Date: 08-03-15 Location: Modesto, CA	WOW. very nice. Gonna have to try that. That's a great idea. __________________ Mark

01-16-2018, 11:29 AM	#6
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Very nice! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

01-16-2018, 11:35 AM	#7
Evil-g is Blowin Smoke! Join Date: 07-29-15 Location: Pittsburgh,Pa.	Oooh I’m going to have to try that. Nice cook!!! __________________ 270 Sumo insulated smoker Weber OTG BBQ PRO Grill Dome Backyard Grill 26 inch Pit Barrel Cooker

01-16-2018, 02:00 PM	#9
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Nice I would be happy for a plate of that __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

01-16-2018, 02:09 PM	#10
SlickRockStones Take a breath! Join Date: 10-19-17 Location: Knoxville,Tn. Name/Nickname : Gary	Great looking tri tip! That cut of beef is becoming my favorite. Now if we could just get it more regularly in markets here in SWFL. Sams Club had it the week before Christmas but looks like they won't be getting any more any time soon.

01-16-2018, 02:14 PM	#11
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Perfectly cooked Tri-Tip, Robert! Also the biggest one I've ever seen - good thing you got it on sale! I like a 1/4 inch fat cap on mine, they're just hard to find around here... __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

01-16-2018, 02:56 PM	#13
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	Man, that looks good, Robert! Solid work. __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

01-16-2018, 03:02 PM	#14
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Top Notch looking piece of meat mate, spuds look great as well __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

01-16-2018, 03:31 PM	#15
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	That was a big TT, bigger than any I have ever seen. Love all the juice on the plate. __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].