BBQ
April 27, 2024
Any idea what to do with it? I've done em Santa Maria style before (salt, pepper, garlic powder, cook indirect, get a bit of smoke on it) but wouldn't hate trying something different.
by illegaltoilet
28 Comments
RibertarianVoter 3 days ago
I make tri tip all the time, and reverse searing it is the way to go.
But if you want to mix it up, Malcom Reed did a video this week on cooking it bbq style, but still pulling it medium rare.
blbd 3 days ago
The California state BBQ dish. There are hundreds of rubs, dry and wet. Santa Maria is the original, thinly sliced to make tacos with beans, salsa, maybe some rice or chips. But even some of the South American classics like chimichurri sauce are good options and we have Asian inspired ones since it’s a Pacific rim state. Depends what you feel like for flavor profile. Some people like to soak them in wine based marinades for a few days.
RJValdez216 3 days ago
I usually buy tri tip when it’s on a BOGO sale and the last time I made it, I made them in 2 different ways. I put both in indirect heat for about and hour and a half, depending on the size, then I sear them in the fire one at a time and wrap them in foil, one of them goes inside to chill in the foil for about 30 minutes and comes out medium rare when I cut into it, the second one goes back in the grill for another 2 hours for a total of 3 and a half hours and comes out fully cooked, but very soft and tender and flavorful, both methods came out great
Tyler_C69 3 days ago
Smoke it at 275 for 2 hours, wrap it in butcher paper back on for another 2 or until probe tender and bam you have a trisket
MakeItThat 3 days ago
If you live near trader Joe’s it’s awesome with the coffee & garlic bbq rub they’ve got. Generous amount of rub a few hours before cooking, reverse sear on the bbq 🤌
wizaerd 3 days ago
Smoke at 225 until 165, wrap and take up to 197… it’s amazing, better than brisket…
aluman8 3 days ago
That’d be $180 in Canada minimum
PoemSpecial6284 3 days ago
OP, your wife deserves a beer and BJ.. congrats !
mispinchespiernas 3 days ago
First trim to your liking. I like to leave some fat cap on it but remove any silver skin. Depending on how trimmed yours is out of the package there can be a gristly layer on top of the fat cap that seems more like a membrane. It pulls right off. Or you can also remove the fat cap totally. It’s good either way and you can’t mess it up tbh. But I do like the fat cap to help in the sear later.
Next season to your liking. Personally I stay away from sugar but I’ve definitely had some good tri tip with sweeter notes. Can’t go wrong with some basic SPG or you can add a few more things and make it a Santa Maria. Even Montreal steak seasoning will go great.
Third cook it to 120f internal. That can be grilled or cooked/smoked indirect. Use what you got. I like to smoke it hot in a Weber at about 300f. Two zone. And I use charcoal with a chunk of pecan wood. Rub the hot grill grate down with half an onion. Toss that half onion in the fire. Wrap the other half in foil with a little bit of seasoning and cook along side your tri tip. Once you get to that 120 range then give it a good sear directly above the coals. If you got a fat cap, the drippings will really get the flames kicking. Sear till you get about 128 internal, then put it into a pre warmed ice chest to rest for 1hr. Yes one hour. It’s worth it. I use a cambro to rest so I keep a pan of boiled water in it for about 30 minutes prior to get it nice and steamy inside. You can do something similar with an ice chest. And for tri tip this is also the only way I get true carry over temp in my experience. A lot of BBQ YouTubers will parrot the whole “pull at 125, wrap in foil and rest on the cutting board for x-minutes for a perfect 135” but I’ve only achieved carry over temp in a sealed pre-warmed resting container like an ice chest or cambro. This way the carry over temp can sometimes even take me above the 135f target temp but if I stay under 142ish I’m more than happy.
Finally, slice against the grain. This is the only strict rule. Everything else is merely a suggestion lol. It’ll be tough and chewy if you slice it wrong. It’s easy tho. Just take note of the grain pattern and you’ll be good. There’s plenty of videos that can show you how if you’re unsure.
And don’t forget to slice up your grilled onion and enjoy with your tri tip.
EDIT: I typed all that out only to glance at your post again and realize you’ve already cooked tri tip this way lol. My bad. Didn’t read the whole caption and thought it was your first.
basshed8 3 days ago
Love doing an overnight marinade with soy sauce, rosemary, garlic, and some ginger chunks and cooking on my Santa Maria pit with red oak until about 130 but more often by feel about 1/2 to 3/4” with a thumb or index finger
Mattrapbeats 3 days ago
Nice tip
DimeEdge 3 days ago
Just need some red oak to grill it.
RelationshipDue1501 3 days ago
Cook it, and slice it for sandwiches. It’s a tough piece of meat.
No-Lifeguard-8610 3 days ago
She either bought something she knows you will be mad about or she is having an affair. 🤣
MilesAugust74 3 days ago
Smoked tri-tip is 🔥
Eats like a poor man’s brisket but nearly as good.
Legitium 3 days ago
Love a good tri tip cooked over a 2-zone charcoal grill with indirect heat for ~40-45 minutes and searing afterwards. It is also great smoked at 225-250 degrees for ~an hour to an hour and a half (generally pull it out around 130 degrees). Would recommend making sure to slice it against the grain, which could be trickier if you haven’t done it before since the grain runs in two directions.
SamCanyon 3 days ago
I love cooling tri-tip. I dry rub it, let it smoke over post oak until it reaches 110-115, then sear it to 130. Soooooo good!
stevefuzz 3 days ago
I always do Santa Maria style reverse seared. Apply the rub like an hour or 2 before. Sear it really hot.
Malthus777 3 days ago
If you don’t go low and slow make sure u find the guide to slicing it properly. It is tough if you don’t cut it across the strange angles of the connecting tissue
Mr_Bloke_Smunts 3 days ago
Barbecuing them is always good. Reverse sear of course. But lately I’ve been slow roasting in the oven until it hits 125 internal, then searing the sh*t out of it over a live fire. Next level.
RobMo_sculptor 3 days ago
I like to give mine a solid sear then go indirect.
YodaFette 3 days ago
Black pepper, a little salt, and some W sauce is all you need. Smoke to 110 then reverse sear, rest and eat
grb13 3 days ago
I am making two tomorrow, one like tri-sket take to 205, other will be medium rare
HuskerStorm 3 days ago
So your wife gave you just the tip? 😉
MaschMana 3 days ago
Can anyone suggest a guide on how to trim this? Because somehow I missed a ton of silver skin? And boy was that thing gristly. I ended up chopping it all in a food processor and doing like knock off Carne Asada, but I could still feel all the crunchy bits of connective tissue
Jonaz17 3 days ago
I really don’t know what to do with the meat, but I do know that you better take some damn good care of that wife of yours.
roboGnomie 3 days ago
I cook often for an elderly parent who needs soft food, I’ve found that tri tip holds up really well in sous vide. 24 hours then chilled completely. Finish by slow roasting over charcoal, absolutely killer and super tender even at med rare.
Glass-Baseball2921 3 days ago
We don’t have food lion on the west coast. And when I’m in the south, they don’t have tritip typically. Where’d you come across this?
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