Tri Tip

[Luvnlife]

Probably the best tri tip I’ve ever made. I started making my own rub so I might be a little biased. Could have rested a little longer.

 

[RitcheyRch]

That looks tasty.

 

[DILLIGAF]

Love some tri tip....looks good

 

[Javajoe]

Just smoked one today

 

[havasujeeper]

We need to share cooking tips. Here is mine on a 4 pound tri-tip.
BBQ at 450, throw on one side for 5 minutes, cross hatch the grill marks for another 5 minutes, flip for 5 minutes, cross hatch the grill marks for another 5 minutes, wrap in tin foil and leave on a high rack for 10 minutes (in hot oven), then take out of the BBQ to rest it for 10 minutes. It's my version of the 10-10-10-10 method.
What is your method?

 

[Done-it-again]

Looks tasty. Just cut it against the grain on the next one.

 

[Mr. C]

We need to share cooking tips. Here is mine on a 4 pound tri-tip.
BBQ at 450, throw on one side for 5 minutes, cross hatch the grill marks for another 5 minutes, flip for 5 minutes, cross hatch the grill marks for another 5 minutes, wrap in tin foil and leave on a high rack for 10 minutes (in hot oven), then take out of the BBQ to rest it for 10 minutes. It's my version of the 10-10-10-10 method.
What is your method?

Sounds simple and easy. What internal meat temp do get with that. Roughly of course.
I’m always up for trying new ways.

 

[Luvnlife]

At 320 on the traeger, one side for 22, flip it, set the timer for 18 but start checking it with a thermometer so it doesn’t go over. The secret is the rub

 

[Luvnlife]

Sounds simple and easy. What internal meat temp do get with that. Roughly of course.
I’m always up for trying new ways.

I like to pull mine between 145 and 150 then let it rest. I don’t like red.

 

[Luvnlife]

Looks tasty. Just cut it against the grain on the next one.

This one was so tender it didn’t matter

 

[Kachina26]

I like to pull mine between 145 and 150 then let it rest. I don’t like red.

Yeah, I wasn't going to say anything...

 

[Mr. C]

I like to pull mine between 145 and 150 then let it rest. I don’t like red.

That might be a little more than I prefer. I’m a medium/rare side. I don’t like mine bleeding though.

 

[Luvnlife]

That might be a little more than I prefer. I’m a medium/rare side. I don’t like mine bleeding though.

Pull it at 135 then

 

[DrunkenSailor]

I've made my own rubs but my brother brought me a thing of terry blacks beef rub and I haven't been able to go back. The pork one is pretty good too.

 

[havasujeeper]

Sounds simple and easy. What internal meat temp do get with that. Roughly of course.
I’m always up for trying new ways.

I've never measured the temp. I know the center cut is medium rare, and gets less pink as you cut to the outside.

 

[TimeBandit]

My go to Tri Tip method is 3 hours in the "aquarium" (Sous Vide tank) at 129 degrees, then over charcoal for a sear, I help the sear with my weed burner!

time=tenderness, don't rush 'em!

 

[havasujeeper]

I'd love to try that method but it will have to wait until I can spell it correctly!

 

[TeamGreene]

To make the best anything it all starts where ever it is you buy your meat. Get Prime grade when ever possible it really makes a difference. I don't 'smoke" tritips in the traditional sense. If I have oak on hand, which I don't at the moment, I'll put one on the offset until the IT hits about 120 then onto a waiting hot as fuck weber to put a sear on it then let it rest for 15/30 min before slicing. Never fails. On the weber I'll go with lump charcoal and some mesquite chunks for the smoke IT the same.

 

[chvynhra]

Buy mine from Hottingers. 8 minutes on each side over hot coals on my webber, then side it over to the side without coals till 130-135.

 

[havasujeeper]

Just curious...what is Hottinger charging a pound for their tri tip? I know they are second to none!

 

[chvynhra]

Just curious...what is Hottinger charging a pound for their tri tip? I know they are second to none!

$8.50

 

[Motor Boater]

I think because of the fiber and fat in tri tip it should be cooked HOT to start to break it down. I do not like smoked tri tip for this reason. I always rub it with mustard to again let the vinegar break it down, then season, sear hot and turn the grill down. And always cut across the grain.

 

[Done-it-again]

I think because of the fiber and fat in tri tip it should be cooked HOT to start to break it down. I do not like smoked tri tip for this reason. I always rub it with mustard to again let the vinegar break it down, then season, sear hot and turn the grill down. And always cut across the grain.

X2. Never like smoked tri tip either. I also do mustard and most of time Montreal seasoning. Wrap it in plastic wrap over night and the next day grill it hot to sear the outside and turn it down to finish if off.

 

[TeamGreene]

I think because of the fiber and fat in tri tip it should be cooked HOT to start to break it down. I do not like smoked tri tip for this reason. I always rub it with mustard to again let the vinegar break it down, then season, sear hot and turn the grill down. And always cut across the grain.

X2. Never like smoked tri tip either. I also do mustard and most of time Montreal seasoning. Wrap it in plastic wrap over night and the next day grill it hot to sear the outside and turn it down to finish if off

Agreed. There's a big difference in actually smoking it and putting some smoke on it while it cooks. I think too many people try to treat them like a brisket etc...... when in fact they are more like a steak in fat content etc.

 

[Chili Palmer]

I get tritips whenever they are on sale, trim them up and vacuum bag them with a healthy coat of Spicy Montreal steak seasoning and dump a jar of spicy teriyaki marinade. Vacuum seal the bags and freeze them. When we’re ready to do a tritip for dinner I have the wife set up the sous vide box, get the temp at 132* and drop the bag in there around noon. When I get home around 5:30 I pull it out, pat it dry and hit it with the torch to sear it. Then I’ll take a brush and baste it with the leftover marinade four or five times hitting it with the torch each time. Let it sit for about 10 minutes then slice it up thinly (across the grain). Perfect every time. The chopped up leftovers are awesome in quesadillas with pepper jack cheese and some quickie guacamole made with 3 medium avocados, a small can of Herdez salsa, and a package of store bought guacamole mix - I like the spicy one. Mash the avocados, add the can of salsa, add the mix and blend. Let sit in the fridge for about 30 minutes and then dig in. Good stuff!

 

[PlumLoco]

Smoking ribs and a huge tri tip today for wife's birthday dinner tomorrow. Maybe swimming against the current here, but I really like doing tri tip low n slow. 3 hours in today with apple wood. Seasoned simply with Lawrey's cracked black pepper, garlic, rosemary, and some other herbs similar to prime rib.
Super tender, moist, simply delicious everything.

 

[Luvnlife]

Another one

 

[havasujeeper]

Damn, looks great.

 

[DWC]

Been a little while since I’ve cooked a tritip up. Wife hates most anything on the Traeger so went with the grill for this one. Marinade: Little olive oil, Traeger anything rub, garlic powder, red wine vinegar and some Worcestershire. Started with a 3lb Tritip from Staters. 5 min sear on each side then 225 on indirect until it hit 125. I’m always blown away by Staters quality. I thought my thermometer was off because it was so tender at 125. Damn good cut.

 

[screaming pete]

Probably the best tri tip I’ve ever made. I started making my own rub so I might be a little biased. Could have rested a little longer.
View attachment 1366504

That looks delish Pro tip if you want to enjoy it even better Cut against the grain Not with it. grain usually changes 2x in a tri tip. sp

 

[Albert]

Cardiff Seaside Market aka (Cardiff crack)



https://g.co/kgs/KJQ66gN

 

[sintax]

Cardiff Seaside Market aka (Cardiff crack)



https://g.co/kgs/KJQ66gN

Brother in law is a fan of these.

they end up so so. I dont like marinated tritips, esp how aggressively they do theirs. more often then not the meat is over tenderized and comes out mushy. Couple that with the price, and i'm out!

 

[Racey]

I like to put my rub on and let the meat sit in the fridge covered in the salt/seasoning for minimum of 2 days, up to 4, this helps bring the salt into the meat, and draw water out, making a more flavored and tender product. No oil on the meat during this process. Spray with olive oil when you bring the meat out of the fridge to come up to room temp a few hours prior to grilling.

 

[coolchange]

 

[JFMFG]

We did one on the traeger today from @wash11. Wife decided she wanted to try something new. The marinade had soy sauce, oil, basil, balsamic, and fresh garlic. Smoked for 3.5 hours then finished it off in foil came out really good

 

[Javajoe]