Cookin' up a "Costco Tri-Tip" for dinner... YUM! (and there's PR0N!)

[Chuckwagonbbqco]

These are some of the tri tips that we cooked with Pork-Q-Pine for the fundraiser in Yuba City----17 cases about 400 tri-tips Next time you are on our list Rodney

[Rodney]

Originally Posted by PorkQPine

Looks great but I would try another one and pull it when the temp. was 135-140. Leonard and I, along with some other guys in the Sac. area cooked 17 cases of tri-tips a few weeks back. PM me and I will add you to the list of guys to call when we have another charity cook if you are interested. Nothing like cooking 17 cases of tri-tips to get some experience. We usually pull at 125-130 and it will continue to cook when wrapped in the cambro to med-rare.

PM sent. I'd definitely like to get involved!

Yeah, that's a lot of meat... LOL... Just saw the pic that Leonard posted. Very impressive, guys!

[BruceKWHP]

I agree, the "steakhouse" is better most of the time than the "Bill Bailey's Santa Maria" style.... I still like 'em all more on the rare side..... And to this day I have never sliced one perpendicular, or had one served to me sliced that way...

[bproffer]

Rodney, Looks awesome!

Originally Posted by King

I specifically bought red oak at Hawgeyes when I went to Iowa last month so I can use it to grill tri tip.

Does anyone have a great Santa Maria rub recipe?

BTW...thats a great looking tri tip!

I use Susie Q's Santa Maria seasoning. It is great stuff! You can find it at Costco as well.

Originally Posted by PorkQPine

Looks great but I would try another one and pull it when the temp. was 135-140. Leonard and I, along with some other guys in the Sac. area cooked 17 cases of tri-tips a few weeks back. PM me and I will add you to the list of guys to call when we have another charity cook if you are interested. Nothing like cooking 17 cases of tri-tips to get some experience. We usually pull at 125-130 and it will continue to cook when wrapped in the cambro to med-rare.

This is how I cook mine as well. I start with a good sear on both sides, then indirect until it comes up to about 125-130, then let her rest before slicing.

[Rodney]

Originally Posted by bproffer

This is how I cook mine as well. I start with a good sear on both sides, then indirect until it comes up to about 125-130, then let her rest before slicing.

That's the best looking sliced tri-tip I've ever seen. I think I need to give medium rare another try. Time to get a straight, non-marinated tri-tip and give it a shot. I'll probably smoke it to 130 and then give it a nice, hot sear over lump in my grill.

I need to get my Canon G9 repaired so I can get better looking pr0n. I've used my iPhone for everything so far, and it does okay, but it's marginal in indoor lighting. I also need to use dark-colored plates so the meat photographs better.

[Chuckwagonbbqco]

bproffer has sliced the tri-tip above exactly perpendicular to the grain. I guarantee that that is melt in your mouth tri-tip. I also usr "Susie Q" products from Santa Maria.
Susie Righetti of "Susie Q's" is the daughter of famous tri-tip cooker Clarence Minetti.
Clarence Minetti has been running the "Far Western Tavern" in Guadalupe, CA for years. The spice that "Susie Q's " is producing has those years and years of Santa Maria Style's finest cooking imbedded in it. It would be very hard to find someone who has cooked more Santa Maria style than Clarence Minetti. Every day for 50 or more years is a lot of cookin'.

[twisterbret]

What's this thing look like when it's the wrapper? Cryo? Is it in the meat case?

[Rodney]

I'll definitely give on a shot this weekend. Bproffer has inspired me with that hardcore pr0n. It almost brings a tear to the eye... lol...

I'll just have to keep this image in mind when I slice it, since sometimes it's hard to see the grain after it's seared really well:

[Rover24]

Originally Posted by Rodney

PM sent. I'd definitely like to get involved!

Yeah, that's a lot of meat... LOL... Just saw the pic that Leonard posted. Very impressive, guys!

Great looking tri-tip Rodney! Seeing as how I am just down the road from you in Natomas, I too would be interested in getting together with you and PorkQPine for charity events and what not, to hone the Que skills.

[Gore]

OK, I've been hesitant to pick one of these up. The last one I did was from Safeway many years ago and was really tough, but that looks really good! I know Costco meat is much better, so will have to give it a go.

[sdbbq1234]

Originally Posted by bproffer

Rodney, Looks awesome!




I use Susie Q's Santa Maria seasoning. It is great stuff! You can find it at Costco as well.

Susie Q Santa Maria and some Lea 'n Perrins Worcestershire.

Very good on the tri-tip.

Living in Santa Barbara for a while is where I learned about tri-tip. Wish I could find some here in Virginia...

wallace

[Chuckwagonbbqco]

Rover 24 and Rodney I will let you guys know when we are doing anything. You are on the list.

Rodney---the grain on all tri-tips runs the same direction. The tri-tip is shaped like a boomerang with 2 wings and a point. The grain runs towards the point at about a 15 degree slant. The slant can be to the right or to the left depending on which side of the tri tip is upwards. If you start cutting at one wing or the other you are cutting very close to parallel to the grain. If you start cutting at the boomerang point then the slices will be perpendicular to the grain. When cutting perpendicular to the grain for tenderness---the slices will vary in length. Many people start slicing and after 6 or so slices cut the tri-tip in half and continue slicing to make uniform sized serving pieces.

[Rodney]

Originally Posted by Chuckwagonbbqco

Rover 24 and Rodney I will let you guys know when we are doing anything. You are on the list.

Rodney---the grain on all tri-tips runs the same direction. The tri-tip is shaped like a boomerang with 2 wings and a point. The grain runs towards the point at about a 15 degree slant. The slant can be to the right or to the left depending on which side of the tri tip is upwards. If you start cutting at one wing or the other you are cutting very close to parallel to the grain. If you start cutting at the boomerang point then the slices will be perpendicular to the grain. When cutting perpendicular to the grain for tenderness---the slices will vary in length. Many people start slicing and after 6 or so slices cut the tri-tip in half and continue slicing to make uniform sized serving pieces.

Yep, I'm with ya. The tri-tip at the beginning of this thread was cut like that after I gave my wife her requested along-the-grain slices (see the bottom four photos on page 1). I hadn't remembered what the grain direction was, but at the time I dug into the top of the roast to get my bearings straight, and it worked out. On the two tri-tips I cooked on Easter (no pr0n from those), I actually started by hacking the tri-tip in half along the grain, then sliced across the grain. As it turned out, I only had a thermometer in one roast and it was the thicker of the two (bad move on my part). The thinner one was well done and the thicker one was about medium.

-r

[Rodney]

I cooked up some non-marinated tri-tips and posted pr0n here:

http://www.bbq-brethren.com/forum/sh....php?p=1246394

Turned out very well!

-Rodney

[hondad]

nice to see that i am not the only one that still uses a Meco - they actually are pretty versatile little grills. great looking pron, and props for your camera skills -hard to believe those shots came from a phone.