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Old 10-03-2009, 10:36 PM   #1
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Question Tri-Tip advice...

Going to do my first tri-tip tomorrow - suggestions???
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Old 10-03-2009, 10:49 PM   #2
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Although some will smoke tri-tip I really think it's a cut of meat that is better grilled. I have smoked them at a low temp for an hour or so and then grilled, but over all I think straight grilling is best.

I do mine this way most often:

Season with salt and pepper or Montreal Steak Seasoning or Santa Maria Style Seasoning. Sear on high heat and then move to indirect. During the last 20 minutes or so I baste with a mixture of melted butter and A1 Bold Steak sauce. (50/50). Then in the last minute I put back on direct heat to "crisp" up the butter.

That's my method...
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Old 10-03-2009, 10:49 PM   #3
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I like tri-tip simple, kosher salt, medium black pepper maybe some chile powder, then cooked over direct coals, red oak if you got it, high heat sear, then raise the grate until medium rare. Sliced thin, across the grain and served with cole slaw and beans. And corn with butter.
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Old 10-03-2009, 10:55 PM   #4
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Rub with a little EVOO, Montreal Steak Seasoning, direct for a couple minutes per side, and indirect until 135, rest for 5 minutes...and you are golden. This one was a real good price here and was excellent marbeling. Sometime you get lucky. Good luck brother.
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Old 10-03-2009, 11:26 PM   #5
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Made one two hours ago.

I usually trim the fat cap otherwise i get a grease fire. The meat is juicy enough and flavorful enough that the fat cap is not needed.

I agree with the Grail although I've never tried the butter technique. Sounds yummy.

Sear that sucker on high heat, then go indirect until internal of 125. Let it sit. Slice against the grain in 1/4" slices. Be prepared for a "blood bath" of juices on your counter top.

Left overs make great sammies with some bbq sauce.
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Old 10-04-2009, 12:33 AM   #6
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I like mine smoked, just as I am getting to like more and more smoking steaks instead of grilling them. Did two last week at 250 for about 2 hours and they were great! Juicy and very tender. Did two 1.5" thick sirloins last night and they were so tasty, 250 for about 45 minutes. I try to take them off between 125 and 130, rest for about 5 minutes and then they are gone.
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Old 10-04-2009, 08:51 AM   #7
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Thanks for the info guys - can't wait to try this!
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Old 10-04-2009, 09:36 AM   #8
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I like Larry's idea with the A1 Bold/butter glaze. A local meat market sells tri-tip that they marinade in their "secret" marinade that tastes a whole lot like A1 to me
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Old 10-04-2009, 11:26 AM   #9
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I like the KISS principal...

Season with a simple salt, garlic, and pepper rub shortly before cooking.
Use oak smoke wood.
Cook at 350-375°F to an internal temperature of 125-135°F, depending on desired doneness.
Finish directly over hot coals for 5 minutes to sear the meat.
Remove to a foil-covered platter, let rest 10 minutes, and slice across the grain.

Enjoy!
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Old 10-04-2009, 02:08 PM   #10
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Quote:
Originally Posted by JD McGee View Post
I like the KISS principal...

Season with a simple salt, garlic, and pepper rub shortly before cooking.
Use oak smoke wood.
Cook at 350-375°F to an internal temperature of 125-135°F, depending on desired doneness.
Finish directly over hot coals for 5 minutes to sear the meat.
Remove to a foil-covered platter, let rest 10 minutes, and slice across the grain.

Enjoy!
+1

I've experimented with a buncha different techniques, and this is what I keep coming back to.
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