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Tri-tip hints

post #1 of 9
Thread Starter 

Anyone out there have any tips for a guy cooking his first tri-tip? I've cooked lots of ribs, pork butt, and chicken.  But this is my first real try at beef.

post #2 of 9



Hi and welcome to SMF, I grill mine Santa Maria Style over a medium heat, 7-8 minutes per side until I reach an internal temperature of 137°, tent it with foil and let it rest 10-15 minutes to let the juices redistribute, we like ours medium rare to medium.


If your interested in Santa Maria Style what I do is sprinkle all sides of the meat with salt and let it sit until the salt dissolves and draws the moisture to the surface (this helps to hold on the spices), 10-15 minutes, then sprinkle on garlic powder (I cut the top off of a head of garlic and drizzle on some olive oil and then smoke 3-4 heads at a time, after it's smoked I dry it and grind it into powder so I  have smoked garlic powder on hand) and ground black pepper, after that I pat on dried parsley and on to the grill it goes.


Enjoy your Tri-tip however you cook it and be sure to post some Q-view.



post #3 of 9
post #4 of 9
Thread Starter 

Thanks for the info Al, I'll be sure to post some Q-View of my tri-tip later today

post #5 of 9

You won't go wrong with what JPT told you.  He gave you pretty much the traditional Santa Maria approach to this cut.


Be sure to note the direction of the grain before you start.  You will note the grain differs in different sections.  Take care when slicing to always cut across the grain in that particular section.


Good luck and enjoy!

post #6 of 9
Thread Starter 

Here's the finished product:



post #7 of 9

Excellent job my friend!   bravo1.png

post #8 of 9

Awesome, my friend.  Loves me some tri-tip.

post #9 of 9
Looks good friend, what did you put on it if anything?
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