Tri-Tip on the Grill

Mr.Wizard

Mr.Wizard

1,000+ Posts
There was a recipe on here, with pics, regarding the grilling of Tri-Tip.

Can anyone post a good recipe for the grill?

Thanks, have about a 2 pounder.
 
I grilled one yesterday for the Super Bowl...sorry no pics. A friend brought it over and it had a BBQ type marinade on it. I covered it in salt and pepper and cooked in on the grill using indirect heat. I basically put the coals on both sides of the Weber grill and put the tri tip in the middle. I also soaked some Mequite wood chips that smoked it while it was cooking. I cooked it with the fat side up for most of the time and turned ot over to finish. Cooked it to about medium temp and it turned out very juicy and tender.
 
i marinate mine in olive oil, fresh squeezed lime juice, garlic, and worchesteshire sauce, then grill to medium rare and serve with french rolls and horseradish sauce, kind of reminds me of prime rib. tri tip is great, i wish my neighborhood store had it so i didnt have to go to central market to get it.
 
from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and spices and cooked whole on a rotisserie or grilled. (The tri-tip is still often labeled "Santa Maria steak".) Tri-tip is now available in most of the U.S., though it remains a relatively overlooked cut. Most popular in California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.
The Link
 
Its a piece of beef that if from the back quarter where the sirloin tip and top sirloin come together. It is triangle shaped -- "tri tip"

really popular in california, a friend of mine from santa barbara introduced me to it a few years ago; i had never heard of it until then. very good bang for the buck.
 
GakFoo - Do you grill over direct or indirect heat? My HEB has started to carry it, and I'm really anxious to give it a shot. It's damn cheap too!!!
 
#3, i cook it on my webber kettle and not my smoker. i put coals on each side of the kettle, and cook it in the middle of the grill. i have, however, done it at friends' houses when all they had was their smoker, with separated firebox. it just took a lot longer. one of the beauties of the tri tip is that its kind of a big piece of meat, so i can cook it to rare in the middle (for me) while the exterior will be closer to medium (for the wife). if you can get it in the marinade overnight, you'll be loving it.
 
I really want to try this now. I looked for it at central market last week, but didn't see anything called "tri-tip." Is there another name, or is it more likely that they didn't have any?
 
on more than one occasion at central market (austin) i have had to ask the butcher for it as it was not out on display. call ahead and ask the butcher if they have any and if they don't, they will cut you one.
 
I'd be curious about cooking techniques too because I cooked one last week and while it was tasty, it was pretty stringy. I cooked it over pretty high heat and it was very pink in the middle (I like beef really rare), and kinda tough.

Maybe it was a poor cut, but should I cook it slower over a lower temperature?
 
dhhorn, thats an interesting result. i'm not sure what the problem was that you had. i could see a tri tip ending up a bit tough if not marinated, or if cooked too well, but stringy...i am puzzled by that one. did you marinate it? in what and for how long? if you cooked it directly over hot coals, maybe that contributed to it but i am not sure. i either put coals on the sides (or all on one side) and sort of move it back and forth from the coals to indirect heat as i cook it and flip it to get it seared on the outside and keep it rare on the inside. the result i get is steak like, kind of a grilled version of prime rib (maybe a bit less tender). dont give up yet.
 
Picked up a 2.12 lb Tri-Tip from HEB for $8.00. I'm going to try it tonight with Gak's marinade. Problem is it's only going to marinade for ~ 3 hours. Oh well, I guess a little marinade is better than none at all. I'll let y'all know how it turns out.
 
three things:
1. lots of lime juice
2. lots of garlic
3. your address (just kidding)

good luck, tell us the results. crusty rolls and horseradish sauce, yum. i have been thinking that i need to come up with a recipe for a fancier tri tip with an au jus type of sauce, mushrooms, etc.
 
I went with the juice of four limes and diced four cloves of garlic. Do you usually go with more or less? Unfortunately there will be no rolls, as I'm doing the low carb thing right now.
mad.gif
 
FYI, tri-tip is also picanha and is consider the best part of the cow by most South Americans and Brazilians in particular. You might try slicing it and grilling it with some rock salt.
 
I cooked mine last night, using Gak's marinade and grilling method. It came out pretty damn good. I'm sure it would have been better with the benefit of an overnight marinade as well as rolls and horseradish, but it still kicked ***. I will definitely be doing another one soon.
 
I marinated mine with garlic and red wine overnight.

Put it on the grill for about 30 minutes with medium heat.

Came out perfect.

Best meat I have grilled.
 
Tri-tip is about my favorite cut of meat to grill. I have never had it come out stringy, so I'm not sure what that's all about. I liberally season it with my barbecue seasoning. I baste it while cooking over coals with butter. At medium-rare, I take it off and slice with the grain about 1/4 inch thick. I use a chevre-cream cheese-chive spread to complement it. I don't know why you couldn't find it at Central Market, because that's where I always get it and it's on display. Then again, I go to the one in Houston, so I can't vouch for the Austin store. Here are some pics:

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