Tri-Tip Question

[PitBull]

Ok guys, I keep seeing Tri-tip pop up on the board. I’ve never Q’ed it nor had it, so I have two questions. Is there something unique about it’s flavor or something and how do you cook it? I feel like an idiot for having to ask. :oops:

[DaHorns]

Ok guys, I keep seeing Tri-tip pop up on the board. I’ve never Q’ed it nor had it, so I have two questions. Is there something unique about it’s flavor or something and how do you cook it? I feel like an idiot for having to ask. :oops:I did my first tri tip about 3-4 weeks ago and it was OK. Nothing really special about it, at least to me. I rubbed it with wooster and "wild" them cooked it to about 140*, pulled it, let it rest for about 30 minutes then sliced. It was good, but I'll be honest and say I like a pork loin or brisket better.

[Bowhnter2]

I have cooked a couple, several years ago. I always marinated overnight and grilled over indirect heat. Thought they were pretty good. Not sure if they are smoked much.

Maybe the west coast guys can give some input.

[Thom Emery]

Lots of marinate used on these cooked Santa Maria style direct heat then
grill is raised to a more indirect heat type I like em smoked Tri Tip is a real big favorite here But I spent too much with you all so I do more Briskets than Tri Tip

[yelonutz]

I think it is more of a regional thing. You folks do brisket, we do tri-tips. But there again, I could be wrong. John.

[yakman]

I haven't tried Tri-tip on the Q yet, but do like it when prepared on a hot grill. Just sear all four sides to lock in the juices and its a pretty tasty piece of meat. I have found the tenderness does seem to vary a bit. However, when you find a strip of tender Tri-tip, it is mighty good!

[deejay_gil]

ok heres my 2 ¢. I love tri tip.. i have yet to smoke a brisket so i may be a bit bias in this subject.,...
heres what i do

massage that baby with some beer.... coat with some texasbbq rub... let sit overnight.... cook indirect on my weber with some applewood.... get to about an internal temp of 155. let sit for about an hour in the cooler.... slice (cross grain) very thin..... mmmmmm now thats some eatin...

i agree it is a regional thing... mostly because tri-tip is on sale every weekend where i live...

[Papa Tom]

I haven't tried Tri-tip on the Q yet, but do like it when prepared on a hot grill. Just sear all four sides to lock in the juices and its a pretty tasty piece of meat. I have found the tenderness does seem to vary a bit. However, when you find a strip of tender Tri-tip, it is mighty good!

So tri-tip on the Q would then be referred to as Q-tip? :D

[yakman]

So tri-tip on the Q would then be referred to as Q-tip? :D

Very good Papa Tom!!:lol:

[Bowhnter2]

Very good Papa Tom!!:lol:

Ditto :lol: :lol:

[Thom Emery]

Got to remember not too many folks here are willing to cook anything 18 hours here
This is a drivethru instant kinda place Tri Tip is called a long cook because it may take an hour

[Bowhnter2]

Here is some info on Tri-tip from the virtualweberbullet.com/tritip1 (http://virtualweberbullet.com/tritip1.html)

Tri-Tip Originally posted: 10/14/1999
Last updated: 05/02/2007


Summary
Choose well-trimmed, USDA Choice tri-tip roasts.
Season with a simple salt, garlic, and pepper rub shortly before cooking.
Use oak smoke wood.
Cook at 350-375°F to an internal temperature of 125-135°F, depending on desired doneness.
Finish directly over hot coals for 5 minutes to sear the meat.
Remove to a foil-covered platter, let rest 10 minutes, and slice across the grain.

What About Cooking "Low & Slow"?
You can cook tri-tip "low & slow" at 225-250°F, if you prefer. Cook to the same internal temperature of 125-135°F and finish directly over the hot coals to sear the meat, as described above. It may take two hours or more for the meat to reach your target internal temp.

[PitBull]

Thanks guys. I’ll pick a couple up and try them on the next Q. Bowhnter2, thanks for the detailed instructions. I’ll go the low and slow way. I don’t guess it would hurt to put a little Texas BBQrub on would it? 8)

[Bowhnter2]

I don’t guess it would hurt to put a little Texas BBQrub on would it? 8)

That'd be what I would do :thumbs:

Now I am thinking...maybe one thrown in for Memorial day would be good....let me know if/where you find em.

[Helen_Paradise]

I sear 5-7 minutes each side and then indirectly finish it for another 35-40 minutes. I like the burnt outside and moo-middle. I buy Susie Q Santa Maria Style Seasoning. I get a bag of red oak chunks at Vons.....let it sit for 15 min then slice across the grain 1/2" and eat with salsa.

[PitBull]

That'd be what I would do :thumbs:

Now I am thinking...maybe one thrown in for Memorial day would be good....let me know if/where you find em.

I think I saw some on the meat counter at WalMart of all places. Might take a peek your next trip there.

[HFD26]

Finally saw tri-tip at the local supermarket. They looked like a small over priced roast to me. Maybe someday I will give one a try.

[deejay_gil]

Finally saw tri-tip at the local supermarket. They looked like a small over priced roast to me. Maybe someday I will give one a try.

taste nothing like roast what-so-ever...


but thanks for bringing roast to mind.. havent had one in a while... actually went and picked one up... nice size chuck roast , some red potatoes, celery, carrots, onion. mmmmm im gonna eat good tomorrow night....

i also gotta agree with helen on that santa maria style rub... great on tri tip.

[daking]

Sam's Club actually has some pretty nice Tri-Tips. When we go out to the desert to go jeepin for the weekend we like to take them. At the end of the day you can cook a couple tri-tips on the Weber in about 90 minutes from lighting the briquets to serving. They're good with all types of rubs and marinades. Really a nice cut of meat for when you don't have a lot of time to tend a BBQ.

[Bowhnter2]

Pitbull....Here is an article (http://www.dallasnews.com/s/features/food/topstories2/010805ccdrfoodbutcher.52102.html) from the Dallas morning News about a butcher in Plano. I called and he will cut you a tri-tip, not sure if he said 6.49 or 6.99 a lb :o

Seems pretty high, but am curious what it goes for out west?

Here is the web site ye ole butcher shop (http://www.yeolebutchershop.com/index.php?option=com_frontpage&Itemid=1)

Think I may go by and pick one up as soon as I hear back how much they go fo out west.

Edit: OMG I just called Central Market...they have tri-tip most of the time...for $9.49 /lb :shock: I remember it being good, but can't remember it being that good :o

[PitBull]

Geeze, before you pay that much for it, check out Wallymart and Sams to see if the have it and if the price is any better. Thats as expensive as good Ribeyes. If I cant find anywhere else, I think I'll buy one that you found just see whats up with it, but thats about it I think.

[Bowhnter2]

No go at Walmart or any other of my local stores. Will pick one up at the butcher tomorrow for this weekend.

Still would like to know what it costs in other parts of the country for reference...

[deejay_gil]

well way over here in Manteca CA


Average price from a meat market is $5.99/lb

savemart has specials every week averaging $2.99 - $3.99/lb

our local meat market here (Fugundes) is always $5.99 / lb but you wont find them as big as he has them..he has nothing less than 4lbs..savemart ranges about 2-3lbs

[dragon27]

Just picked up a couple Tri Tips from Vons they're on sale for $2.87lb.

[Bowhnter2]

Just picked up a couple Tri Tips from Vons they're on sale for $2.87lb.

What, where's Vons, and where do you live? I want more of em.

[Papa Tom]

If you want to borrow it BH2 I have a Vons card so you get the discount price. The trip might eat up some of the savings though. West Coast.

[Bowhnter2]

If you want to borrow it BH2 I have a Vons card so you get the discount price. The trip might eat up some of the savings though. West Coast.


Thats what I figured! Well, I will have to have my brother bring me some when I go meet him in Vegas next month. In the mean time, I'll need to discuss price with my new butcher :D

[HFD26]

I just bought a sirloin tip roast. Is it the same thing as a tri-tip roast? If not, is anyone familiar with this cut? I'm think of smoking it along with two butts tomorrow.

[deejay_gil]

the tri-tip is a boneless cut from the bottom sirloin....

well at least that what it said when i looked up a diagram on google..

[Bowhnter2]

I just bought a sirloin tip roast. Is it the same thing as a tri-tip roast? If not, is anyone familiar with this cut? I'm think of smoking it along with two butts tomorrow.

Like Deejay says, it comes from the bottom sirloin...is this what it looks like? Pic 1 here (http://virtualweberbullet.com/tritip1.html)

You can smoke it (they are usually grilled) but only take it to medium, about 150 or so.

How much did it weigh? I have only been getting about 2 lbers around here.

Edit: btw, Tom Thumb seems like the only chain store up here that know what they are and will cut them. I didn't get it from them cuz I was going to the butcher anyway, but maybe a source if you have Tom Thumb.

[HFD26]

It weighed about 2.5 pounds. Seared it 3 minuets on both sides, then smoked it indirect to 145. It was flavorful but a little tough.