Tri-Tip advice...

LMAJ · 10-03-2009, 09:36 PM

Going to do my first tri-tip tomorrow - suggestions???

BBQ Grail · 10-03-2009, 09:49 PM

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...

landarc · 10-03-2009, 09:49 PM

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.

Meat Burner · 10-03-2009, 09:55 PM

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.

82muchhomework · 10-03-2009, 10:26 PM

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.

Barbarian · 10-03-2009, 11:33 PM

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.

LMAJ · 10-04-2009, 07:51 AM

Thanks for the info guys - can't wait to try this!

Ron_L · 10-04-2009, 08:36 AM

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

JD McGee · 10-04-2009, 10:26 AM

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!

SoCalWJS · 10-04-2009, 01:08 PM

Quote:

Originally Posted by JD McGee

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.

10-03-2009, 09:36 PM	#1
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Tri-Tip advice... Going to do my first tri-tip tomorrow - suggestions??? __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

10-03-2009, 09:49 PM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	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... __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

10-03-2009, 09:49 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "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

10-03-2009, 11:33 PM	#6
Barbarian is One Chatty Farker Join Date: 11-07-07 Location: Middletown California Downloads: 0 Uploads: 0	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. __________________ Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals

10-04-2009, 07:51 AM	#7
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Thanks for the info guys - can't wait to try this! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

10-03-2009, 10:26 PM	#5
82muchhomework Full Fledged Farker Join Date: 08-03-09 Location: Highland, CA Downloads: 0 Uploads: 0	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.

10-04-2009, 08:36 AM	#8
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	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 __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

10-04-2009, 10:26 AM	#9
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	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! __________________ Wine Country "Q" Competition BBQ

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