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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-29-2007, 06:42 AM   #1
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Default Tri Tip

Finally found Tri Tip's in Louisiana yesterday .

Now I have to figure out the best way to do it (seasonings, temp, wood choice etc...). I'm leaning toward a plain salt and pepper rub and smoke at about 250 - 275 with some cherry and pecan pull at about 160* internal.

How about some ideas from you Tri Tip cooks out there.
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Unread 03-29-2007, 07:36 AM   #2
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tri tip is better grilled than smoked try add some rosemary also but it is a very good choice of meat i luv the stuff
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Unread 03-29-2007, 07:39 AM   #3
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Is tri tip know by any other name ? My 78 year old butcher wasnt sure what I was asking for?
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Unread 03-29-2007, 08:11 AM   #4
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I also prefer them grilled. Let me know what you think of slow & low.
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Unread 03-29-2007, 08:42 AM   #5
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Quote:
Originally Posted by CajunSmoker View Post
Finally found Tri Tip's in Louisiana yesterday .

Now I have to figure out the best way to do it (seasonings, temp, wood choice etc...). I'm leaning toward a plain salt and pepper rub and smoke at about 250 - 275 with some cherry and pecan pull at about 160* internal.

How about some ideas from you Tri Tip cooks out there.
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Originally Posted by smokeonthewater View Post
Is tri tip know by any other name ? My 78 year old butcher wasnt sure what I was asking for?
Tri-Tip, sometimes known as triangle roast is cut from the bottom of the sirloin. There are only two roasts on each steer, and after trimming they average 2 pounds.



A tri-tip is an excellent choice for higher temperature grilling or can be cooked low and slow with an end sear at higher temperatures. Tri-Tip is an good main course or can be sliced for sandwiches or fajitas. Slice against the grain for tenderness. Note that the grain direction changes from one end to the other.

Popular rubs for tri-tip are quite simple and contain ground parsley. They are known as “Santa Maria Style” rubs on the west coast. A typical starter rub is below. Don’t use a complex rub that may distract from the beef flavor. Apply a coating of rub an hour or so before the cook.

3 tablespoons sea salt
1 tablespoon granulated garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon black pepper, medium grind

Injection or use of a marinade is an option to explore, but tri-tip has a wonderful beef flavor and is quite tender and moist on its own.

Cooking Method 1 – Set up the cooker for grilling with a direct set up and a grate temperature around 375°. Oak is the traditional wood for grilling tri-tip. Cook the roast for 15 or 20 minutes, turn and cook until the internal temperature is 125° to 135°. Remove and rest the roast while ramping up the cooker to searing temperatures. Return it for the sear, turning often. Rest it for 10 minutes and slice.

Cooking Method 2 – Set up the cooker for an indirect cook with barbecue temperatures around 250°. Oak or pecan are good choices for wood. Cook until the internal temperature is 125° to 135°, remove and rest while ramping up the cooker for searing. Return it for the sear, turning often. Rest it for 10 minutes and slice.

Cooking Method 3 - I am still experimenting with a hot water bath technique that is new to me, but so far I have had great results with steaks and pork chops - so I tried it on a tri-tip.
Season the roast. Put the roast in a zipper bag or a vacuum bag and submerge in 100° water for about an hour and a half. Meanwhile, set up the cooker for a direct cook using a grate temperature about 350°. Remove the roast from the bag, add more seasoning if needed. Grill the roast until the internal temperature is 125°. This will happen much quicker that when using Cooking Method 1 because the internal temperature of the roast will be 85° or higher when it hits the grill. Remove when the desired temperature is reached. Ramp up the cooker to searing temperatures while resting the roast. Return the roast for the sear, remove and rest a few minutes before slicing. Here is what it looked like.


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Unread 03-29-2007, 09:14 AM   #6
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I was wondering why I hadn't ever seen Tri-Tip Mentioned here, thought maybe it was taboo. Always a staple at my house. Used to be really cheap here in Cali back in the mid 80's. About 1.65/lb. now it's running upwards of $5/lb. those crooks jumped the price when it's popularity took off.
Anyway, I'm with kybirdman. I marinate mine in Terriaki sauce (not marinade) and Pineapple rings (also grill), oinion rings (grill), and 3 cloves chopped garlic (don't overpower). Set your heat to one side of the grill, place tip over direct heat, turn and baste a couple time over the first 30 to 45 minutes. Be sure to get some bark on it. Then move it over to indirect heat for 45 to 60 minutes longer- or less if you want it really rare.. Serve with grilled sourdough (both side spread 1/2 and 1/2 soft margarine and grated parmasian cheese) that you grill over direct while the tip is in the indirect heat area, and Chili beans.Amazing how the sauce of the chili goes so well with the teriaki- dip your meat in.
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Unread 03-29-2007, 09:34 AM   #7
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I usually smoke my tri-tips with great results. Sometimes I finish them on the grill. I like mine pulled at around 140 degrees.
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Unread 03-29-2007, 10:02 AM   #8
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I have always been told that you cook it as you would a ribroast, temp wise that is.

You can always find tri-tip at COSTCO. It is rather pricy but worth it.
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Unread 03-29-2007, 12:33 PM   #9
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I havn't smoked one yet. Like Thirdeye, I like it Santa Maria style.



There are a couple more pics and info on this PAGE of my blog.
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Unread 03-29-2007, 12:50 PM   #10
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Thillin - those pics are sweet on your blog.
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Unread 03-29-2007, 12:51 PM   #11
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Quote:
Originally Posted by big brother smoke View Post
I usually smoke my tri-tips with great results. Sometimes I finish them on the grill. I like mine pulled at around 140 degrees.
I've been wanting to smoke a couple, just haven't tried because everyone love the way they turn out already, =). Do you wrap it part of the cooking time? Seasoning/ rub? Roughly how long (just ballpark).
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Unread 03-29-2007, 12:53 PM   #12
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Quote:
Originally Posted by Puppyboy View Post
Thillin - those pics are sweet on your blog.
Like the name too!
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Unread 03-29-2007, 03:42 PM   #13
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Thanks for all the info, now to decide which way to go. I think I will probably smoke it for a short while and then finish up on the coals to sear. I'll let ya know how it comes out either way
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Unread 03-29-2007, 04:08 PM   #14
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I've never heard of the hot water technique before, but I definitely can see its merit. If the rain clears out this weekend, I am trying this out for sure.
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Unread 03-29-2007, 04:17 PM   #15
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Quote:
Originally Posted by Steppenwolf View Post
I've been wanting to smoke a couple, just haven't tried because everyone love the way they turn out already, =). Do you wrap it part of the cooking time? Seasoning/ rub? Roughly how long (just ballpark).
No wrapping necessary! I also smoke for 2-3 hours depending if I am going to grill to finish. Yes, I rub them.
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