Tri Tip, Tri-Tip, help

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k.o._IHB

k.o._IHB

New member
I'm having a bday shindig this weekend, and instead of doing hot dogs and burgers, I'm going to go a lil more fancy. So I've decided to make, amongst other things, tri tip (or tri-tip), or however you spell it.



Found a couple of rub recipes online along with ideas about how to cook. (Note: I have a charcoal grill, not a gas one.) So, my questions to the community:



1.) Do you have or know of a good rub recipe?

2.) Where would you buy your meat? (Costco's tri tips were too ginormous, methinks) And tri tip cut only, correct?

3.) How to do you recommend cooking it? (partially on grill & oven, all grill, etc)



Any help would be appreciated.



Thanks!
 
I can only offer advice on the rub. I'm useless when it comes to grilling. I don't even know how to start one up. This is the dry rub I use... it's recommended for 4 lbs although in my opinion it goes further than that.



1/2 Tbsp. garlic powder

2 tsps. salt

2 tsps. black pepper

3 Tbsps. dark brown sugar

2 Tbsps. paprika

1/2 Tbsp. cayenne pepper (or LESS. Go easy on this if you don't want it spicy. Maybe reduce to just a teaspoon.)



It's also good on pork and chicken. It caramelizes nicely because of the brown sugar in it. Good luck! (And happy birthday!)
 
This is what we do at home:



-Buy any regular trip tip (look for sales) at the grocery store (on occasion we buy them already seasoned at Trader -Joe's but this is more expensive).

-Marinate it in 1 cup soy sauce (we like Kikkoman) and 6 tablespoons brown sugar (cook the soy sauce and brown sugar, 1 min. in microwave is enough to melt the brown sugar). I marinate it in a ziploc bag in the frig for at least 1 day.

-Barbeque- Sear each side for a few minutes (high heat), then cook on low (gas que) until medium rare, usually about 45 min. (time depends on the size of the tri-tips)

-Let sit for 15 minutes to seal juices.



That's it! I don't know if it's the proper way to do it, but it's delicious and it's what my family has been doing for years.
 
Big thing with Tri Tip.



1. Let it sit for at least 10-20 Minutes after you cook it.

2. Cut it against the "grain" of the meat when you serve.



Try using some wood chips if you use the basic charcoal normally
 
Rub or sauce is up to you. Plenty of good recipes out on the internet.



BARBEQUE IS THE ONLY WAY TO COOK TRIP-TIP. If you use a sauce, watch out for flame-ups from the sugary sauces because you could char the crap out of it. Finally, listen to bltserv and let it rest. All the juices will run out if you cut into it too soon.
 
I would re-consider the "ginormous" Costco tri-tip. They offer a tri-tip in a bag that is pre-seasoned that is very good IMO. And it's super easy - just throw it on the grill and save yourself some time. Left over tri trip is always nice or you could send some home with your guests.
 
<a href="http://www.lospadrescounty.net/et/smbbq.html">The Unofficial Santa Maria Style BBQ Page</a>

<a href="http://laist.com/2007/09/07/the_best_and_ea.php">The Best and Easiest Grilling Recipe Ever - Santa Maria Tri-Tip - LAist</a>



Santa Maria-style BBQ is very simple to prepare, yet produces excellent results. The rub is basically just salt, pepper, and garlic (powder or salt).



Go with the grill and take bltserv's advice on using wood chips.



As far as where to get the meat, anywhere is fine. Ralphs/Vons/Albertsons/Staters/etc will fit the bill. If you want to go somewhere high end, try <a href="http://www.eltoromeats.com/">El Toro Meats</a> - no need to venture to Whole Paycheck.
 
I've literally cooked hundreds of these. My personal tri tip tips:



1. Let the meat warm up. You need to make sure it isn't frozen before you cook it. It needs to sit out of the refrigerator for 45 minutes-1 hour.

2. Seasoning is a personal thing. I use kosher salt and black pepper from a pepper shaker. I collect season salts (if I find somebody selling them who's cooking I always buy two) but I always wind up back at the basics. I put it on right before I grill - any earlier and they are too salty. No marinades - same reason.

3. Only untrimmed tri tips - you need the fat cap. I usually trim it off before I serve it. They turn out too dry without it IMO.

4. After the coals ash up (max heat) put the tri tip on the grill immediately and use tongs to turn it - the object is to get the piece seared. You kind of have to watch it so it doesn't catch on fire from the drippings. You will have to babysit it a lot more than with an LP grill where it's easier to keep it on indirect heat after searing. You can't turn it too often. If you have to put down a flameup, move the meat briefly off the heat. Do not spray it with water and ruin your heat.

5. DON'T USE A MEAT FORK. Only tongs.

6. Expect to cook it for about 1 1/2 hours - if you use a meat thermometer you want to get it to about 150 degrees or so. I've done so many I can do it by "feel" with the tongs.

7. The wood chips won't matter. You don't cook it long enough. Three hours in a smoker and the chips matter.

8. Serve sauce on the side. Don't put it on first because it is sugar based and it will burn during step 4.

9. Allow them to 'rest' 30 minutes before cutting cross grain.

10. One tri tip will serve 4-6 people.

11. Traditional Santa Maria side dishes are cheapo bagged greens, rice pilaf, beans (a must - I suggest Ranch Style brand), green beans out of a can, maybe potato chips. If you're on a budget, make lots of sides.



I eat mine dry (no sauce) on white bread (Wonder before they went out of business) with plain old cheapo yellow mustard. I prefer the crispy end pieces or right out of the middle (the rarest part).
 
Alternative cooking instructions:



Offer No_Vase two slices of white bread, a scoop of yellow mustard and the crusty tip for his sandwich in exchange for cooking.



As NV said, 1.5 hours for the big ones, about an hour for the smaller 2.5-3 lb one.
 
I concur with the directions from No-vas.... that's real traditional Santa Maria style. But constant turning is the key, or you end up with charred tri-tip. Our solution to being constantly at the grill is to start the tri-tip in the oven for about 45 minutes at 375, covered with foil. We then finish it on the grill, over hot coals, for about 15 minutes rare, 20 for medium, frequently turning to keep the fat from flaming out. He's also right about needing the fat cap, or it's really, really dry.
 
[quote author="centralcoastobserver" date=1236767252]I concur with the directions from No-vas.... that's real traditional Santa Maria style. But constant turning is the key, or you end up with charred tri-tip. Our solution to being constantly at the grill is to start the tri-tip in the oven for about 45 minutes at 375, covered with foil. We then finish it on the grill, over hot coals, for about 15 minutes rare, 20 for medium, frequently turning to keep the fat from flaming out. He's also right about needing the fat cap, or it's really, really dry.</blockquote>


I learned from the best - Jocko's and the Elks Lodge.



Coors Light and red oak coals FTW!
 
Ahhhh, the level of awesomeness by this community is amazing. Thanks for all the tips and the suggestions! Damn, I almost can't wait for the weekend now to start grillin'!



Now I see that Ralphs has tri-tip on sale this week. Good karma!
 
[quote author="PeterUK" date=1236779277]Happy birthday ko !!</blockquote>


Thanks PeterUK! Another year older, but I'm still lookin' good, ha ha ha.
 
As I now have a smoker and a grill, I plan on experimenting a little the next time I do tri tips by smoking them at 220 or so for about 3 hours (or till they get to about 145 degrees) and finishing them off on the grill for ten minutes set on the highest heat I can.



Another trick to making primo tri tip is the same trick I use on briskets. They thinner they are the more tender they are.





<a href="http://www.stacksandstacks.com/classic-food-slicer/502/710/?id=176&sku=106218&utm_medium=shoppingengine&utm_source=googlebase">http://www.stacksandstacks.com/classic-food-slicer/502/710/?id=176&sku=106218&utm_medium=shoppingengine&utm_source=googlebase</a>



<img src="http://www.stacksandstacks.com/images/product/reg-106218.jpg" alt="" />



Also - you'll have to ask for the untrimmed ones. All the ones I see in the counter are trimmed. As a bonus, the untrimmed ones are cheaper.



I know somebody who caters who uses prime rib in lieu of tri tips if he's going to do a big crowd. Easier to cook because they are 3x the size and less meat to turn - a big concern if you're cooking for 200+. They are more expensive.



Also, after re-reading this thread it occurs to me that many people have good luck with a marinade (like tmare). The reason is likely that they are using a trimmed tri tip. A trimmed tri tip cooks way faster. I've had good luck doing marinade out of el cheapo italian dressing in a ziploc but it's not my prefered style.
 
[quote author="no_vaseline" date=1236844712]As I now have a smoker and a grill, I plan on experimenting a little the next time I do tri tips by smoking them at 220 or so for about 3 hours (or till they get to about 145 degrees) and finishing them off on the grill for ten minutes set on the highest heat I can.



Another trick to making primo tri tip is the same trick I use on briskets. They thinner they are the more tender they are.





<a href="http://www.stacksandstacks.com/classic-food-slicer/502/710/?id=176&sku=106218&utm_medium=shoppingengine&utm_source=googlebase">http://www.stacksandstacks.com/classic-food-slicer/502/710/?id=176&sku=106218&utm_medium=shoppingengine&utm_source=googlebase</a>



<img src="http://www.stacksandstacks.com/images/product/reg-106218.jpg" alt="" />



Also - you'll have to ask for the untrimmed ones. All the ones I see in the counter are trimmed. As a bonus, the untrimmed ones are cheaper.



I know somebody who caters who uses prime rib in lieu of tri tips if he's going to do a big crowd. Easier to cook because they are 3x the size and less meat to turn - a big concern if you're cooking for 200+. They are more expensive.



Also, after re-reading this thread it occurs to me that many people have good luck with a marinade (like tmare). The reason is likely that they are using a trimmed tri tip. A trimmed tri tip cooks way faster. I've had good luck doing marinade out of el cheapo italian dressing in a ziploc but it's not my prefered style.</blockquote>


So does that mean I can borrow your slicer this weekend???



I think I will go with the untrimmed version of the meat, and maybe get a couple of tri-tips so I can maybe make one with a marinade and the other with a dry rub. We shall see....



If it turns out decent, I will have to post pics a la momopi (dang those pork chops looked delicious!)
 
[quote author="no_vaseline" date=1236758047]I eat mine dry (no sauce) on white bread (Wonder before they went out of business)</blockquote>


I eat tri tip with sliced white bread also. An award winning restaruant owner once told me that being served bbq with Wonder bread is a sure sign you're dealing with a bbq pro.
 
Just wanted to say thank you to everyone for their advice - I grilled up two large tri tips and people loved 'em! I will have to post up a couple of pics later. 'Twas delicious.
 
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