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First tri tip now ith pics
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Tombigbeeriverdawg
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Location: Columbus MS. (transplanted tobacco road boy)

PostPosted: Fri Dec 03 10 2:25 am    Post subject: First tri tip now ith pics Reply with quote

smoke it on the UDS or grill it on the Weber?
Which of Big Ron's rub would you use?
Finished pics.
Turned out great. Thanks for the input.
Thanks.
TRD






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Last edited by Tombigbeeriverdawg on Sat Dec 04 10 4:58 am; edited 4 times in total
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whitey
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PostPosted: Fri Dec 03 10 2:29 am    Post subject: Reply with quote

Grill it hot and fast..
Either will be good.
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Big Ron
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PostPosted: Fri Dec 03 10 3:30 am    Post subject: Reply with quote

Big Ron's In the House! Smile

First, hit it with with a 2-1 mix of 2 parts worchestershire and 1 part soy auce. I lightly apply the liquid to get one side wet, then seasoning and place on a plate season side down so it sits in the liquid like a marinade. 15 minutes in the tiny pool of liquid/seasoning, then seasoning the other side and another 15 minutes freshly seasoned side down in the liquid. 30 minutes while the cooker gets going should be enough time to soak up the seasoning/marinade. Works for me with steaks, & fajitas too. Makes my taste buds happy. Enjoy!!
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SVonhof
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PostPosted: Fri Dec 03 10 3:51 am    Post subject: Reply with quote

I have always done tri-tip steaks on the Weber gasser and rarely did tri-tip roasts. Now that I have the UDS and the ECB-Electric, I have done the roasts more than the steaks and love it when there is some smoke flavor to go with the great beef flavor.

As for the rubs, I have not used Big Ron's rubs yet, so I can't say for sure.
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smokinggun
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PostPosted: Fri Dec 03 10 4:41 am    Post subject: Reply with quote

I tried hot and fast, but like indirect on the weber with a chunk of oak better. dont go past midrare 135* I use montreal steak, never tried big rons. good luck.....now i am hungry for tritip.... thanks
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RollinontheRvr
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PostPosted: Fri Dec 03 10 8:03 am    Post subject: Reply with quote

I have tried Tri Tips twice and both times they turned out chewy. Not sure why. I have marinated them and then cooked them on the grill hot and fast. I must not be the Tri Tip type, who knows??? Rolling Eyes
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ckone
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PostPosted: Fri Dec 03 10 8:07 am    Post subject: Reply with quote

smokinggun wrote:
I tried hot and fast, but like indirect on the weber with a chunk of oak better. dont go past midrare 135* I use montreal steak, never tried big rons. good luck.....now i am hungry for tritip.... thanks


This is what I tend to do. If using Big rons's definatly the in the house.
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ggarner
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PostPosted: Fri Dec 03 10 9:43 am    Post subject: Reply with quote

I do quite a bit of tri tip and have a couple different recipes that I use.

The first is from my friends dad, and I am not sure how many tri tips he has cooked but I have to guess its in the hundreds upon hundreds.

The marinade for the meat:
1 part soy sauce
1 part red wine vinegar
1 part olive oil
You can spice it up as desired with Worcestershire, garlic, cilantro, onion etc, and sometimes I will makes slits in the tri tip its self and slip pieces of garlic into it. I usually marinade the steaks for 6-24 hours depending on how well I planned.

Cooking, Hot and quick. I put it on a direct high fire for about 7-10 min then flip and do the same, then move it to direct medium heat for the remainder of the cook. Pull it when therm registers rare, let it rest for 10 min and you will have a perfect medium rare tri tip. Give the ends to the people who like it more well done and the center for those who prefer it less.

The second technique is the standard Santa Maria type. Just use a dry rub and forget about the marinade. I use a santa maria seasoning (Susie Q), which is basically salt pepper, and garlic. Rub it on generously and grill as above.

Depends where you get your meat some places will have fat on others will have it removed. If you have the fat on then the majority of the cooking time should be with the fat on the bottom to protect the meat from getting burned.
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whitey
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PostPosted: Fri Dec 03 10 10:33 am    Post subject: Reply with quote

Perfect..



UDS Tri Tip..



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SVonhof
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PostPosted: Fri Dec 03 10 10:46 am    Post subject: Reply with quote

Whitey, that looks a little too cooked for my taste. I like a little more red.
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Big Bears BBQ
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PostPosted: Fri Dec 03 10 10:54 am    Post subject: Reply with quote

We season then hot and fast.............
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ggarner
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PostPosted: Fri Dec 03 10 11:07 am    Post subject: Reply with quote

Tri tips are on the far right. Ignore the green one... that recipe was not shared for a reason Wink haha

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whitey
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PostPosted: Fri Dec 03 10 11:12 am    Post subject: Reply with quote

I like them cooked on a little hotter grill.(Lang)
But I had a nice bed of coals after a day of smoking so we grilled a Tri-Tip.,(UDS)
So we tossed it on the lower rack..

I wasnt allowed to pull it any sooner than that.. Shocked
Out numbered 4 to 1.(Jane,Nicole,James,Lexi.. Laughing )
Said "Not Bloody" Confused
I said "WTF" it wont be bloody.
Jane "Said""Medium"
I said "F$#K"
Should have just tossed in the Microwave on defrost for 10 minutes. Rolling Eyes
It was still better than the microwave.. Laughing
Good Times..
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SVonhof
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PostPosted: Fri Dec 03 10 11:36 am    Post subject: Reply with quote

ggarner wrote:
Tri tips are on the far right. Ignore the green one... that recipe was not shared for a reason Wink haha



What the hell? Laughing
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Scott V.
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joshd52
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PostPosted: Fri Dec 03 10 12:22 pm    Post subject: Reply with quote

I marinade it in balsamic vinigear and a lil olive oil with seasoned pepper, garlic pepper and garlic salt. I then season the meat with the 3 listed above seasonings and grill hot for 15-20 min per side and rest for 10min and slice.
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kingofcool
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PostPosted: Fri Dec 03 10 7:05 pm    Post subject: Reply with quote

Ggarner. That is one hell of a santa maria style grill. Kudos.
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k.a.m.
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PostPosted: Fri Dec 03 10 8:38 pm    Post subject: Reply with quote

Tombigbeeriverdawg, I like hot and fast. I start off on direct coal heat then finish off with indirect heat.

RollinontheRvr, If your Tri-Tips are tough check the way you are slicing them. I always ear mark the direction of the grain before cooking to ensure I slice against the grain. after resting.
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Tombigbeeriverdawg
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PostPosted: Sat Dec 04 10 5:14 am    Post subject: Reply with quote

Cooked it hot n fast and used Big Ron's method of marinating.
Cooked to 135 and lett rest for 20 min.
Next time I will pull at 125 - 130.
Really tasted great.
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bigdaddy7270
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PostPosted: Sat Dec 04 10 7:49 am    Post subject: Reply with quote

Is a tri tip the same as a london broil?
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SVonhof
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PostPosted: Sat Dec 04 10 8:35 am    Post subject: Reply with quote

bigdaddy7270 wrote:
Is a tri tip the same as a london broil?


Nope. Not at all. I don't know where it comes from to say how similar it might be, but it's nowhere near as tough as a london broil.
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