My First Tri Tip

Big Mike · Posted: Jan 12 2008 Post subject: My First Tri Tip

I'm out here in California teaching a class for a couple of weeks. On the first day of class I introduce myself and give a little background on myself and my hobbies. Of course BBQ is discussed. So later in the week, my students asked me to cook some bbq. When they said bbq, they of course meant tri tip. I had never cooked tri tip; actually I had never even seen tri tip, but I agreed to do it.

So, today after they completed the test over the first half of the course, I cooked 5 tri tips.

two I just used a rub on and three I rubbed and marinated for a couple of hours with a sesame ginger marinade. I put them on 425 degree grill and then immediately lowered the temp down to 325. I didn't have a meat thermometer so I cooked them by touch until they were about medium. I took em off and let them rest while I grilled about 30 mild and hot sausages and some corn on the cob and made some Au Jus.

We sliced up the tri tips and served on hoagie buns with Au Jus.

I gotta say, the tri tip was outstanding. I will definately be looking for it when I get back home to Ohio.
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G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

I sell a lot of tritip here in Northern Nevada...very popular.
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Big Mike · Posted: Jan 27 2008 Post subject:

I was out looking for it today. So far, no luck.
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Serial Griller · Posted: Jan 27 2008 Post subject: Tri tip

I sometimes marinate my tri tip over night in teriaki sauce, garlic, bourbon whisky.
Then I start the smoker at about 450' put the tri tip on, and immediately turn the temp down to 250. I flip it after 30 minutes and continue cooking until internal temp is 140 and Take it off.
Sliced thinly across the grain..great for roast beef sandwiches, cold on salads. Freezes well.
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mark8086

I first heard about this cut of meat a couple of years ago on KCRW's Good Food Podcast.

I meant to try it when I was out in San Diego over the Summer -- But I forgot. Embarassed

I did have an excellent fish taco from Rubio's and a couple wonderful In-n-Out Burgers, though. So the trip was not a total waste.

I loves me some Roadfood.

Mark

BigHomie · Joined: 05 Feb 2008 Posts: 22 Location: Cypress, TEXAS

i had never seen or heard of tri tip until the dad of one of my player's offered to cook for all the coaches. he was originally from california and said he was gonna cook some tri tip. he said it was a very popular cut of meat in california and said it was hard to come by in Texas. well let me tell you something, that stuff was for REAL! he said he got his at Costco and the next time i was in there i looked for it and lo and behold, there it was. i would try them or Sam's.
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Luu · Newbie Joined: 24 Jan 2008 Posts: 26 Location: Plano,Texas

I get my tri tip at Costco also!
If they don't have it at your local Costco, just ask the guys that work there.
They should bring it in for you.

The "O" · Posted: Feb 14 2008 Post subject:

agreed
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allsmokenofire · Posted: Feb 14 2008 Post subject:

Sa-Mokin · Posted: Feb 14 2008 Post subject:

OSoSlow · Posted: Feb 15 2008 Post subject:

and then it's PORK butt....heh-heh Laughing

hope there's no leftovers ! Shocked

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RKB · BBQ Fan Joined: 09 Jun 2005 Posts: 118 Location: sw ohio

Cal-B-Que · Posted: Feb 27 2008 Post subject:

I'm from California and Tri tip is a staple here. I heard that they actually grind that cut up for burgers in many other areas, what a waste!

It is ideal for Beef Jerky or Pastrami, and great for grilling. I like to buy it "untrimmed", and stuff it with some cheese and mushrooms to keep it moist for smoking. Here is the recipe that I use:

Stuffed Tri-Tip Recipe

Korean Steak Marinade Recipe:

1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup oil (olive or peanut oil is best)
3 tablespoons firmly packed brown (or light brown) sugar
1 teaspoons fresh ginger, finely chopped
3 cloves garlic, finely chopped
1 tablespoon Asian toasted sesame oil
1 teaspoon hot red pepper flakes
1 teaspoon fresh coarsely ground black pepper

Combine above ingredients in gallon size freezer bag. Perforate steak thoroughly with fork, add to bag, suck excess air out of bag, and seal. Allow to marinate overnight, turning once or twice.

Stuffing: Monterey Jack Cheese, Sliced Crimini Mushrooms, and Fresh Garlic (or whatever you like). I use a couple cups grated cheese, a couple cups shrooms, and a couple cloves garlic.

Lay the Tri-Tip flat and start the pocket from the base to the triangle. Keep the opening small, and get as close as 1" to all sides of steak with the pocket. Stuff with cheese/mushroom/garlic mixture and use a toothpick or two to seal the opening. You will be surprised how much cheese/shroom mixture you can put into the Tri-Tip.

Smoking: Keep fat on steak for smoking and place on rack with fat side up. 250-300 (higher temp) is best; mop with marinade occasionally until 125 degrees internal temp (1.5-2 hours). Finish steak by searing on grill or use propane torch. Finish temp should be 130-135 degrees for med rare.

Char Grilla · Posted: Apr 08 2008 Post subject:

Greetings, I think Tr-Tip is more popular on the west coast than east coast, so it is more readily available here. Every grocer carries it, and I would say it is in the top 5 beef cuts as far as backyard BBQs go. Great on a sandwich and even better by its juicy self.
I'm still new to this art, so I usually buy one already marenaded. I wrap it in foil, and put it on a hot grill for about 45 minutes until the center is just a little pink. Like I said, I am new to the art, and still have to learn about marenades, rubs, and temps.

Cheesemaker · Joined: 07 Apr 2008 Posts: 9 Location: Tillamook, Oregon

Another version of the tri tip is the cut known as a London Broil. I live off of London Broils, with just some Montreal Steak seasoning on them. Safeway stores generally carry a sale on them once a month for $1.99 a pound. So, I'll stock up when they go on sale! I love them for the fact that you are getting a wonderful piece of steak with no bone, great marbling, and a slight rind on them. I can't see spending $5 a lb for a steak that has bone and 1/3rd of it is fat and gristle!

I highly recommend ya to talk to your butcher about it!