Tri Tip

[Tex Pete]

Cooking suggestions?

 

[Beau Vine]

I've started doing tri tips lately, and they're ridiculously easy.

Rub, throw on the smoker for a couple of hours. Remove, wrap and let sit for about 30 minutes. Enjoy.

Here's a fast-cook guide:

virtualweberbullet.com/tritip1.html

 

[HornGrandioso]

Cut it in half, cover pieces in kosher salt, garlic, and pepper. Let sit until close to room temp.

Fold the pieces and skewer them. Brush on olive oil.

Put skewers/kabobs over fire or on grill that is hot as the devil himself.

Get the outside blackened, then stick your meat in foil and let rest.

Result should be rare to med-rare beef that is as delicious as prime rib.

 

[wedgie]

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[bullseye-35]

Tri-tip is to Central California as brisket is to Texas (well, not quite, but for some reason it's the only place where tri-tip is common). I was actually thinking about introducing the topic of tri-tip here.

The cuts can vary from about 1.25lb to 2+lb. A simple rub is all you need. I mix 1 part Lawry's garlic salt and 1 part ground black pepper in a bowl and spread liberally on all sides (mixing 1/4 cup of salt and 1/4 cup pepper per cut is usually about right to avoid remixing after the hands are dirty)

I usually get the grill (unfortunately, I don't have a smoker) to about 225-250. Grill on INDIRECT HEAT for 2-2 1/2 hrs or until desired doneness.

I learned this method from my father, who learned it from the ranchers while we lived in Central California. Traditionally, they served with with salsa and pinquito beans for the side.

Tri-tip carries the flavor of sirloin plus whatever you rub/marinade. It's really good meat and very easy for entertaining (not much prep; put it on the grill and forget about it for a couple hours).

The only places here I can find tri-tip at the counter are Costco and Central Market. The Costco cuts are bigger and have more marbling. The Central Market cuts are a little more tender.

Absolutely one of my favorites.

 

[Tailgate]

My buddy from California loves to talk about how much better tri tip is than brisket.

 

[jmrob93]

I see similarities between flat iron steak and tri tip-- I cube and skewer flat iron-- after a good marinade bath-- lawry's mesquite and montreal steak seasoning

 

[Beau Vine]

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