Kobe Tri-tip

Big Rich · 07-19-2011, 11:21 AM

(Apologies for no pics. I took one before pic with my camera phone and didn't get a chance to take an after pic as it was carved up and demolished in record time.)

I see these all the time at my local Bristol Farms here in SoCal and I've always wanted to give it a try and see if there's a noticeable difference. At $19.99/lb it's not cheap and not an everyday purchase so I've been waiting for an occasion to give it a try. Fortunately my buddy called and said he was doing a BBQ and he'd like me to do up one of my tri-tips. The Kobe immediately popped into my head so away I went.

It's not the usual butcher case trip-tip, instead it's a cryovaced tri-tip from Newport Meats. The first thing you notice when you get it out of the package is the marbling, with beautiful strips of fat running with the grain.

I went with a pretty simple preparation. I gave it a nice coating of kosher salt flakes and set it on a tray in the fridge for a few hours. After that I rubbed it down with Scott's Santa Maria Seasoning and let it come to room temp for 90 minutes or so while I got a fire going in the Weber Kettle.

I got about a half chimney of Stubb's going, laid that out on top of some leftover coals in the kettle, and set a pan of water in the middle. When the coals were ready I put a couple chunks of red oak I had soaked in water on, put the tri-tip on the opposite side, covered and cooked at about 325 for 90 minutes.

When I pulled it off it was reading about 120 in the thickest portions. I wrapped it in a couple of layers of heavy duty foil, covered in a towel and transported it to the BBQ a few blocks away.

It rested a good 60-90 minutes while we got everything else going and fired up the grill. Gave it a good searing, pulled it off, let it rest for a few and carved it.

That first taste was pure heaven and everyone was in love and agreed it's a nice worthwhile (occasional) treat. It had a good layered flavor to it, with the smoky beefy flavor coming first, followed by a silky fatty flavor. It was truly an experience.

bigabyte · 07-19-2011, 11:27 AM

Wow!

For that price I would say occasional is an understatement!

I can only imagine it was pure heaven though.

Sounds amazing.

deguerre · 07-19-2011, 11:29 AM

Heck. I'd kill just to try regular tri-tip in my area. Sounds wonderful!

Phrasty · 07-19-2011, 11:30 AM

^^^^ What Biga said..

Cheers

NorCal Q Man · 07-19-2011, 11:35 AM

Sounds heavenly. Thanks for sharing.

Warthog · 07-19-2011, 11:49 AM

Sounds fine. Is this like California dreaming.

Groundhog66 · 07-19-2011, 12:18 PM

Are you really speaking of Japanese Kobe, or American Wagyu?

Big Rich · 07-19-2011, 12:46 PM

Quote:

Originally Posted by Groundhog66

Are you really speaking of Japanese Kobe, or American Wagyu?

Good question. Checking the Newport Meats website leads me to Snake River Farms which sells "SNAKE RIVER FARMS American (Wagyu) Kobe Beef"

Groundhog66 · 07-19-2011, 12:58 PM

Ah, that is what I thought. I's love to find some Kobe for $19.99 lb

landarc · 07-19-2011, 03:12 PM

It sounds like a good cut of meat. I like SRF products. I do wonder about their breeding program and how their husbandry is changing the genetics of the cattle, of course, that is all a part of ranching.

Moose · 07-19-2011, 03:34 PM

Thanks for posting this. I've had good luck with the Snake River Farms Kobe Tri-Tips out here, and I found your description of the taste and consistency of the meat to be spot on. Since you didn't post any pics, I'll take the liberty of doing so from a Kobe Tri-Tip I cooked a while back:

My original thread can be found here:

www.bbq-brethren.com/forum/showthread.php?t=98983

FYI, for those of you that can't get Kobe Tri-Tip locally, you can order it direct from Snake River Farms' website.

07-19-2011, 11:21 AM	#1
Big Rich Is lookin for wood to cook with. Join Date: 07-01-10 Location: Manhattan Beach, CA Downloads: 0 Uploads: 0	Kobe Tri-tip (Apologies for no pics. I took one before pic with my camera phone and didn't get a chance to take an after pic as it was carved up and demolished in record time.) I see these all the time at my local Bristol Farms here in SoCal and I've always wanted to give it a try and see if there's a noticeable difference. At $19.99/lb it's not cheap and not an everyday purchase so I've been waiting for an occasion to give it a try. Fortunately my buddy called and said he was doing a BBQ and he'd like me to do up one of my tri-tips. The Kobe immediately popped into my head so away I went. It's not the usual butcher case trip-tip, instead it's a cryovaced tri-tip from Newport Meats. The first thing you notice when you get it out of the package is the marbling, with beautiful strips of fat running with the grain. I went with a pretty simple preparation. I gave it a nice coating of kosher salt flakes and set it on a tray in the fridge for a few hours. After that I rubbed it down with Scott's Santa Maria Seasoning and let it come to room temp for 90 minutes or so while I got a fire going in the Weber Kettle. I got about a half chimney of Stubb's going, laid that out on top of some leftover coals in the kettle, and set a pan of water in the middle. When the coals were ready I put a couple chunks of red oak I had soaked in water on, put the tri-tip on the opposite side, covered and cooked at about 325 for 90 minutes. When I pulled it off it was reading about 120 in the thickest portions. I wrapped it in a couple of layers of heavy duty foil, covered in a towel and transported it to the BBQ a few blocks away. It rested a good 60-90 minutes while we got everything else going and fired up the grill. Gave it a good searing, pulled it off, let it rest for a few and carved it. That first taste was pure heaven and everyone was in love and agreed it's a nice worthwhile (occasional) treat. It had a good layered flavor to it, with the smoky beefy flavor coming first, followed by a silky fatty flavor. It was truly an experience.

07-19-2011, 11:27 AM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Wow! For that price I would say occasional is an understatement! I can only imagine it was pure heaven though. Sounds amazing. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

07-19-2011, 11:29 AM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Heck. I'd kill just to try regular tri-tip in my area. Sounds wonderful! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

07-19-2011, 11:30 AM	#4
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	^^^^ What Biga said.. Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

07-19-2011, 11:35 AM	#5
NorCal Q Man Full Fledged Farker Join Date: 06-22-11 Location: Santa Rosa, California Downloads: 0 Uploads: 0	Sounds heavenly. Thanks for sharing. __________________ -Avery WSM 22.5" Weber Genesis

07-19-2011, 11:49 AM	#6
Warthog is one Smokin' Farker Join Date: 10-20-09 Location: Cliffwood Beach, NJ Downloads: 0 Uploads: 0	Sounds fine. Is this like California dreaming. __________________ "Two Hungry Hogs" bbq team. UDS CharGriller w/SFB Weber 3(1987)

07-19-2011, 12:18 PM	#7
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	Are you really speaking of Japanese Kobe, or American Wagyu? __________________ Tim -

07-19-2011, 12:58 PM	#9
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	Ah, that is what I thought. I's love to find some Kobe for $19.99 lb __________________ Tim -

07-19-2011, 03:12 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	It sounds like a good cut of meat. I like SRF products. I do wonder about their breeding program and how their husbandry is changing the genetics of the cattle, of course, that is all a part of ranching. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

07-19-2011, 03:34 PM	#11
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	Thanks for posting this. I've had good luck with the Snake River Farms Kobe Tri-Tips out here, and I found your description of the taste and consistency of the meat to be spot on. Since you didn't post any pics, I'll take the liberty of doing so from a Kobe Tri-Tip I cooked a while back: My original thread can be found here: www.bbq-brethren.com/forum/showthread.php?t=98983 FYI, for those of you that can't get Kobe Tri-Tip locally, you can order it direct from Snake River Farms' website. __________________ Moose The Fun Never Stops at the BBQ Brethren Throwdowns Custom Avatars by N8 & Grillman www.mooseonfire.com FoodBBQDelicious

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Tri-Tip in Ga	cholloway	Q-talk	2	10-14-2011 06:32 AM
Beef Revelation: Pecan Smoked Kobe Tri-Tip	Moose	Q-talk	29	04-17-2011 06:45 PM
Tri Tip	markgerickson	Q-talk	11	03-12-2011 09:12 AM
Reverse Sear Kobe Tri-Tip and Lamb Chops on the Cajun Bandit Mini Smoker Joe	swamprb	Q-talk	29	02-17-2011 09:11 AM
Tri-Tip = Sirloin Tip Roast?	Nickos	Q-talk	12	03-03-2010 12:11 PM