- May 29, 2020
- 141
- 110
Having lived in SoCal for the last, oh, 45 years in a row, I've eaten a lot of Tri-Tip. I snuck into Costco early a week or so ago to beat the crowds and pick up a few things we were low on, and was wandering down the meat isle when I saw a pile of Tri-Tips on display. I picked up a package of two (like everything else at Costco, you must buy in bulk) and proceeded home.
My son helped my bring things in and when he saw the Tri-Tip he asked me how I was going to cook it. I paused and realized I didn't have any idea yet, as (and here's the embarrassment part) I had never cooked Tri-Tip in my life. I've eaten it with neighbors and family, and at work functions, you pretty much can't avoid getting served Tri-Tip if frequently if you live in SoCal and know anyone who has a grill, BBQ, or smoker. I ate it so often outside my home that I realized that I had never bothered to cook any myself. I hadn't consiciously avoided it, so the revelation was a bit of a shock.
I ended up w/a simple approach. I had two steaks, so I cooked the smaller of the two for the first try - about 1lb 4oz. Put on a little EVOO on it, then applied a rub I use for steaks, and let it sit in the fridge for a couple hours. Fired up the MES 30 and used some hickory chips. SInce this was going to be a short smoke (1-2 hours) I used decided to chips instead of the AMNPS. Turned out I only used one load of chips so it was the right choice. Wife was really happy w/the smoke level, so that worked out.
Smoked for a little more than an hour to get to 135 IT, then seared in cast iron and finished in the oven to take it into the 140's for the wife, who likes things a little more cooked than I do. But she's the boss of me, I freely admit. ;-)
Came out great, and my son deglazed the cast iron pan we seared it in, added red wine, some butter, and a little seasoning. His au jus was the best part of the meal, really made the Tri-Tip come alive. Eaten w/garlic mashed potatoes and modified caprese salad (homegrown tomatoes and basil w/basalmic & salt and pepper, no mozarella as we wanted it a bit lighter). Malbec for our beverage. Just fantastic.
My wife and son were so excited when it was ready to eat that I have no pics of the finished cut whole...they were slicing it up before I could get my hands on my phone.
Now I need to plan ahead to make it for everyone who's served it to me over the years. Tri-Tip payback time...which will be fun. :D
Pic from the back-side after my wife had already sliced off a bunch on the other end in her excitement.
Action shot! Money!
How she likes it is how I cook it. Have to admit it tasted really great.
My son helped my bring things in and when he saw the Tri-Tip he asked me how I was going to cook it. I paused and realized I didn't have any idea yet, as (and here's the embarrassment part) I had never cooked Tri-Tip in my life. I've eaten it with neighbors and family, and at work functions, you pretty much can't avoid getting served Tri-Tip if frequently if you live in SoCal and know anyone who has a grill, BBQ, or smoker. I ate it so often outside my home that I realized that I had never bothered to cook any myself. I hadn't consiciously avoided it, so the revelation was a bit of a shock.
I ended up w/a simple approach. I had two steaks, so I cooked the smaller of the two for the first try - about 1lb 4oz. Put on a little EVOO on it, then applied a rub I use for steaks, and let it sit in the fridge for a couple hours. Fired up the MES 30 and used some hickory chips. SInce this was going to be a short smoke (1-2 hours) I used decided to chips instead of the AMNPS. Turned out I only used one load of chips so it was the right choice. Wife was really happy w/the smoke level, so that worked out.
Smoked for a little more than an hour to get to 135 IT, then seared in cast iron and finished in the oven to take it into the 140's for the wife, who likes things a little more cooked than I do. But she's the boss of me, I freely admit. ;-)
Came out great, and my son deglazed the cast iron pan we seared it in, added red wine, some butter, and a little seasoning. His au jus was the best part of the meal, really made the Tri-Tip come alive. Eaten w/garlic mashed potatoes and modified caprese salad (homegrown tomatoes and basil w/basalmic & salt and pepper, no mozarella as we wanted it a bit lighter). Malbec for our beverage. Just fantastic.
My wife and son were so excited when it was ready to eat that I have no pics of the finished cut whole...they were slicing it up before I could get my hands on my phone.
Now I need to plan ahead to make it for everyone who's served it to me over the years. Tri-Tip payback time...which will be fun. :D
Pic from the back-side after my wife had already sliced off a bunch on the other end in her excitement.
Action shot! Money!
How she likes it is how I cook it. Have to admit it tasted really great.
