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My first Tri Tip with step by step qview...

post #1 of 9
Thread Starter 
Well I never ate or cooked tri tip but have heard so many good things about it on this forum and on tv. Only one store near me regularly has it but it's usually tiny and 9.99/lb. So yesterday I was in King Kullen where I usually see it and they had 6 of them on sale for half price. Having never cooked this cut or even eaten it, I naturally had to buy all six packages. A bit of a gamble but my meat purchasing addiction got the best of me. Started off with the smallest one I had since this was my maiden tri tip voyage...

On advice from many posts, I examined the varying directions of grains in the meat and made a center cut point and slice marks that were against the grain prior to cooking.

Gave it a coating of SPOG...

Set up the weber for indirect at about 350 win a couple of chunks each of cherry and mesquite...

Threw it on and brought it to the internal temp of 115 before searing it on both sides until it reached 125...

Here it is resting...

Sliced in half to separate the two directions of the grain...

Coasted up to 140 on the counter. Would have liked it a little more rare. Especially since it was 10am when I cooked this and I want to reheat for lunch. Here it is sliced...

Great beefy taste with a subtle smokiness. Really a great cut of beef. Definitely glad I bought all six. Tenderness is smack dab in the middle of a filet and a ribeye. A little bit of chew but not much. So much more flavor than a filet . How would you all describe the tenderness of this cut? Just wondering if I did well in that regard. Overall I am very happy with this cook. Thanks for looking! Can't wait for lunch time!
post #2 of 9

Great job on that tip. That is one of my favorite cuts of beef.



post #3 of 9

Looks like a great first try,


I may have to look harder for them here.

post #4 of 9

That's looks absolutely delicious!!!  You made the right move buying all 6!

post #5 of 9

Wow man you did GREAT!!!  Looks perfect from here.  You nailed the tenderness description as well. 


Tri Tip is definitely a West cut of beef.  Hard to believe though with the popularity that more places aren't doing this cut.  I grew up eating Tri Tip (we had it once a week) and it's one of my fav cuts.  I feel blessed living in Cali because there are so many Tri Tips we use the small ones to catch BIGGER ones!!!  :biggrin:

post #6 of 9

GREAT looking tri tip.


As to your comment about tenderness, I've found tri-tip to be very tender, but nowhere near what you'd get with a ribeye.  Mainly because of marbling.  This is just my perspective from the different cuts of meat i've had.  But what is great about tri-tip is that the roast is large enough to slice up and feed 2-3 people.

post #7 of 9
Thread Starter 
Thanks for all the positive feedback and compliments! So...I might hav gone back to King Kullen and purchased 4 more tri tips haha. I thought for sure that when I bought them yesterday I would never see any decent looking ones again. Sure enough... 4 more of them sitting in the meat case for the same price. I am definitely a meat hoarder, but beef is my real weakness. Got about 4lbs rib eyes, 4 lbs flat iron, about 12 pounds of tri tip, 15 pounds of beef ribs, ground beef, chuck roast., 6+ lb rib roasts. It's really a disease haha.
post #8 of 9
Really nice job on the tri tip! I don't blame you at all for buying and hoarding all the tri tip in New York. Like PatronMan said, this is a west coast thing, my favorite meat to smoke.
post #9 of 9

Great looking piece of beef. Well done.



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