sfprankster's (mis)adventures with Burnin' Beef-Tri Tip

Discussion in 'Grilling Beef' started by sfprankster, May 11, 2016.

  1. We're off on another (mis)adventure with one of our favorite cuts of beef, the tri tip. This is one I consider an easily grilled roast, that makes a flavorful meal in less than an hour(cooking time) on my rusty 'n dusty kettle. [​IMG]

    With an ear or two of fresh corn, smashed yukon gold potatoes and a smoked onion gravy, there's not much that can compare for the amount of effort involved. [​IMG]

    So here we go... [​IMG]

    Marinated Tri Tip

    First off, we had to obtain some tri tip roasts...

    Went to a local grocer that had them on sale for $2.99/lb in bulk... 

    Thanx to Noboundaries(Ray), for the head's up on the $2.99/lb bulk tri tips... [​IMG]  


    Cut the pack open expecting to find the usual 5-6 tri tips all snuggled together...

    WHAT???...only three... [​IMG]

    Where's the rest of them... [​IMG]

    I was planning on restocking the empty space in my freezer at work... [​IMG]


    Oh well...

    Have to make due with only three...

    A fat trimmin' we go...

    So easy, even I can do it...


    With the power of a VacMaster 350...

    Into vac-sealed bags they go...

    The largest one swimming in a soy, garlic and ginger based marinade for today's (mis)adventure on the rusty 'n dusty kettle... [​IMG]

    The other two, off to the depths of the freezer for future smokes/cooks... 


    To be continued... [​IMG]  
     
    Last edited: May 11, 2016
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I keep looking and yet to find that animal in the meat section. I will be watching yours

    Richie
     
  3. Ask your butcher for the bottom tip of the sirloin. They'll know what it is.

    I think tri tip is a left coast thing. It's a mainstay of Santa Maria(CA) bbq.
     
    Last edited: May 11, 2016
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I have my doubts They are more known as meat cutters here LOL

    Richie
     
  5. That makes it tough to find.

    We have the same here, they mostly unpackage the bulk meats and rewrap them into individual pieces.

    You may be able to substitute a sirloin roast and achieve close to the same results.
     
  6. smokinadam

    smokinadam Smoking Fanatic

    Looking good! I wish I could find them for that price! I'll be watching for finished product.
     
  7. This is on sale at a NorCal grocery chain(Nob Hill, Raleys, Bel Air), that on occasion, has great deals.
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Very Nice!

    Al
     
  9. Thanx!!!

    I have an appointment in an hour and when I return, I'll fire up the rusty 'n dusty kettle with some RO lump, for a quick roasting to a nice rare finish(low 120's). Another chance to play with my new purple ThermoPop[​IMG]
     
  10. smokeymose

    smokeymose Master of the Pit

    They don't have them here in the meat cases either, Richie, but like prankster said; ask for it. You may be surprised! I've gotten them at two different major groceries. The butchers/cutters know what they are and will cut you one if they have the right piece to cut from (makes you wonder what they do with that piece of meat normally...).
    Don't expect $2.99 a # though LOL. Heck, you can't get ground beef for that here. It's been $6.99 a # every time I've gotten it, but it's worth it!
    Dan
     
  11. 3montes

    3montes Master of the Pit OTBS Member

    I made them for the first time on Mothers day for my wife's family. I have only seen them before on the far reaches of the internet on places like this. I finally got some through a restaurant supply house last week. A case was 58lbs at $3.99 a lb. So I fired up the Santa Maria and off we went! Tri tips will be on regular rotation on my menu from now on!
     
  12. 58 lbs? Quite the starter kit... [​IMG]

    It's a good thing you liked them. 

    We love them just about anyway...simple rubs, marinated, both, doesn't matter...

    So quick 'n easy on the kettle...or my WSM... [​IMG]

    The deciding factor as to how we cook them is time...

    ...as little as 45-60 minutes on the kettle...

    ...to a couple of hours on my WSM, with an added few minutes to reverse sear... 

    Tonight, I still have work left to do, so it's onto the kettle for an indirect, high heat method over RO lump... [​IMG]
     
  13. Houston...


    ...looks like we have ignition in 3... 

    ...2...

    ...1...

    ...0... [​IMG]


    ...we have lift off... [​IMG]


    Time to get the sides together while we await for our rusty 'n dusty kettle to achieve the desired temperature...
     
  14. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    I'm with you Richie never see them in the stores here either. I have a friend who is a meat cutter who corrected me for calling him a butcher so he says a butcher is the guy who slaughters the beef a meat cutter divides it into the various cuts. whatever.  [​IMG]

    Warren
     
  15. Technicalities...
     
  16. Side #1

    sfprankster's street style corn

    A little butter, a little ancho, a little grated parmigiano reggiano, a little squeeze of lime...

    All wrapped in foil 'n ready to toss into the rusty 'n dusty kettle...

      

      

    Side #2

    Smashed Yukon Gold Potatoes

    Peeled and placed into a pan of cold, salted water...

    Brought to a boil and cooked until fork tender...

    Drained and smashed... [​IMG]

    Returned to the pan over low heat...

    Add butter and 1/2 & 1/2 to create the desired consistency(more for a creamier texture, less for a more rustic, slightly lumpy texture)...

    Salt and fresh cracked black pepper to taste...

    Cover to keep warm...

      

      

      

    Side #3

    Smoked Onion Gravy

    I smoked several spring onions a few days ago...

    Rough chopped and sauteed in unsalted butter to caramelize...

    Add flour to create a roux...

    Cook until the roux begins to take on a light, golden brown color...

    Add milk and bring to a boil...

      

      

    We're almost there... [​IMG]
     
  17. We have almost reached nirvana...


    Another 7*-10 *... [​IMG]
     
  18. Our journey in the rusty 'n dusty kettle has come to a close... [​IMG]

    Resting comfortably and awaiting the initial incision to determine which section will be consumed tonight... [​IMG]


    Please be good...[​IMG]  

    Please be good...[​IMG]  

    Please be good...[​IMG]  
     
    Last edited: May 11, 2016
  19. Initial slices...

    Moist, juicy and a nice medium rare on the small end... 

      [​IMG]

    Plated with my smashed potatoes and smoked onion gravy...

    ...and an ear of my street style corn...


    I believe this could be a construed as a positive sign it turned out good...

     
  20. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks great nicely cooked perfect center.Points for making me hungry

    Richie
     

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