tri tip

[patch]

Got a mixer for local rodeo and plan to q tri-tip for 1000. whats thebest prep for the day before?
:D

[Grumpy Gator]

Got a mixer for local rodeo and plan to q tri-tip for 1000. whats thebest prep for the day before?
:D

I cook a lot of tri-tip, but I don't q it, I grill it.

Only prep needed is bring it to room temp, rub with olive oil, little kosher salt and coarse ground pepper.

There's a recipe for doing it low and slow here:

http://www.virtualweberbullet.com/tritip1.html

See bottom of recipe for low & slow instructions.

[patch]

i meant grill - still learning the fancy terms. Does a full-on rub like the site's mainstay make sense?

[Grumpy Gator]

I've not tried using Bill's rub on Tri-Tip.

Tri-Tip is a unique cut of beef that has such flavor on its own, I've never felt the need to enhance it much.

However, I've never had Bill's rub on anything that wasn't great. If you try it, let us know.

Now, maybe Texas BBQ Rub Steak Sprinkle would be good here. I know it's great on a regular steak.

[Helen_Paradise]

Livermore, CA....your Vons or Albertsons or whatever is out there should carry Susie Q Santa Maria Style Seasoning. Some Costcos carry it too.

Keepin' it real...with my two cents.

[deputynrc]

If ya don't have any of those, I have used Emeril's Essence also. There is a small seasoning company near hear that sells a garlic season-all that is great on Tri-tip.

www.cowcamp.net

[Grumpy Gator]

Here's a knock-off of Suzie-Q's Santa Maria Style Seasoning From TVWB

3 tablespoons non-iodized table salt
1 tablespoon granulated garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon black pepper, medium grind
1/4 teaspoon Accent (MSG)

Chop the parsley or crush it between your fingers to make it small enough to mix well with the other ingredients. Combine all ingredients and mix thoroughly.

[Thom Emery]

Patch On the California Board there are many different recipes for Tri Tip We smoked it at 29 Palms for the Marines in Dec 400 pounds It was great But Tri Tip is always good
What are you cooking on or with??

[Helen_Paradise]

Here's a knock-off of Suzie-Q's Santa Maria Style Seasoning From TVWB

3 tablespoons non-iodized table salt
1 tablespoon granulated garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon black pepper, medium grind
1/4 teaspoon Accent (MSG)

Chop the parsley or crush it between your fingers to make it small enough to mix well with the other ingredients. Combine all ingredients and mix thoroughly.

*sigh* SUPPORT SUSIE!!!!!!!!!!!!!!!!!!!!!!!!!! But yeah... :D I can get the largest bottle for 8 bucks...so it's just worth it to buy.

[deputynrc]

Patch On the California Board there are many different recipes for Tri Tip We smoked it at 29 Palms for the Marines in Dec 400 pounds It was great But Tri Tip is always good
What are you cooking on or with??

Hey Thom,

I will be smoking 80lbs of Tri-tip on the 21st of April. How long are ya smokin' em for? I did 4 roasts the other day and it was only about 2.5 hours untill they hit 135.

[Thom Emery]

The Tri Tip took about 4 hours on a Southern Smoker We held the ones that finnished 1st in a cooler

[patch]

thanks for all the info. we grill about 1500 lbs of tri tip over rodeo weekend with about 800 lbs for the mixer/kick off party. I'm just looking for something that will stand out since this is the tri tip crowd. We usually just s&p and throw whatever is in the cabinets on the meat the day before. I want to rub something good not just there. Thanks again

[Thom Emery]

I had some Rasberry Chipoltie Tri Tip from Harris Ranch MAN was that good.Costco only had it the one time should have bought 10

[patch]

never trusted the prepackaged marinated tri tip due to knowing a few butchers that claim all premarinated meat is at or past due date and so it gets dunked and packaged. They were grocery store butchers so maybe that is what they did at their stores.

[patch]

Hey Thom, is there a Northern CA BBQ assoc, cbbqa seems to be concentrated is socal

[Rory]

If you can make it to the San Francisco Ferry Building Farmer's Market on Saturday, go to the Eatwell Farm booth and get a couple big jars of their Rosemary Salt (I think it's like $25 for a 16 Oz. jar, which is a little pricy but it's got a great flavor and is much more convenient than using fresh herbs). A night or two before you cook put some rosemary salt, some pepper, and a little drizzle of olive oil on your tri-tips. This is just a minor variation on your standard technique, but will add a very nice layer of rosemary flavor to accentuate the beef. If you are smoking, maybe throw some rosemary branches into the fire every now and then. Also, if you can't make it to the market, you could do this with kosher salt and minced fresh rosemary but mincing herbs for 1500 lbs of meat is not a job I'd like. Just out of curiosity, where are you getting all of that meat from? And could you provide more details on "rodeo weekend" in the bay area? I didn't even know such a thing existed out here.

[on preview: I'd love to see more Norcal BBQ events too]

[patch]

I'm on the Board for the Livermore Rodeo Association and we have our pro rodeo the second weekend of june. The mixer is on the wednesday night (june7) and that is when we;re grilling the majority of the meat. We're also having a Mark Chestnut concert on friday night so I'm sure there'll be some grilling goin on. If you want more info our website is livermorerodeo.org. Come to think of it, if any of you professional meatheads are looking to vend at this event, we pull around 7-9 thousand on saturday and on sunday.

Mixer is the kickoff party for the rodeo
Family night is thursday - local roping and cow milking free admission
Friday mornig Pro Slack (qualifying)
Friday night Mark Chestnut Concert
Saturday Pro Rodeo - PRCA event
Sunday Pro Rodeo - PRCA event

let me know if you want more info

[patch]

Rory,
We bid the meat to several shops, grocery stores and Costco. You'd think Costco would be the cheapest, but on big orders like that some of the small guys can compete.

[david brace]

I cook a lot of tri-tip, but I don't q it, I grill it.
Only prep needed is bring it to room temp, rub with olive oil, little kosher salt and coarse ground pepper.
There's a recipe for doing it low and slow here:
http://www.virtualweberbullet.com/tritip1.html
See bottom of recipe for low & slow instructions.
This was ALMOST an ALL-LEFT COAST thread... :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink: :wink:

DB

[jgh1204]

Not much tri tip in Tx.

[Thom Emery]

Hey Thom, is there a Northern CA BBQ assoc, cbbqa seems to be concentrated is socal
Patch There are NoCal events its just that SoCal has more at this time
Central Calif has a few good ones Modesto,Clovis