My 3rd Tri Tip ever. Really digging this cut.

[GoldenAmbers BBQ]

Santa Maria, CA is the self-proclaimed origin of grilled tri tip BBQ, although the modern cut migrated south from San Francisco in the 1960s. Some say it is much older, all the way back to the Vaqueros. I started grilling it in the mid-80s when a Navy buddy from Santa Maria introduced me to the cut.

Google "Santa Maria Rub Recipe" if you want to understand the original flavors. Tri tip is best when lightly seasoned, allowing the steak-like flavor to shine.

Personally I like to give it a light dusting of Mont. Steak Seasoning, wrap in plastic, and dry brine overnight. It is best when med rare, but transforms into a juicy brisket-flat-like texture and flavor when smoked to 190F IT.

Remember to cut against the grain, which is essential, but tricky, with a TT.

That's how I just did one the other day. I used the Montreal seasoning overnight . Turned out very good. I think I did marinate it for a while with soy and honey with garlic and balsamic first.
Now we have a tri tip extension thread lol sorry.

 

[Meats R Us]

This is only my third time making tri tip and I must say, I really have been enjoying them! Only two left in the freezer, need to order more soon.

This is also the first time my wife got to try a reverse seared tri tip, the first two times, she wasn’t around...snooze and you lose.

Here’s my other ones:

https://www.smokingmeatforums.com/threads/a-tri-tip-smokes-in-pa.276537/

https://www.smokingmeatforums.com/threads/a-busy-week-smoking-pic-heavy.287347/

For today’s smoke, the tri tip is was seasoned with SPOG plus a light mix of ancho and pasilla dried chile powder and a touch of rosemary to tie in the meat with the Italian grilled mushrooms and Caprese salad.
View attachment 397695

Tri tip was smoked at 220 with a mix of hickory and cherry pellets. Since this was a thin roast (my thinnest one yet) it only took about 45 minutes to reach 125F IT. I then grilled it to a final IT of 133F in its thickest point.

View attachment 397696

The mushrooms were lightly coated with olive oil and then sprinkled with salt, pepper and Italian seasoning. Once they were close to being finished, I brushed with melted butter, cooked a few minutes longer and then squeezed fresh lemon juice on them and pulled them off the grill.

I also served a caprese salad on the side: sliced tomatoes and mozzarella, fresh chopped basil and a balsamic reduction drizzled over the top.

Here’s dinner!
View attachment 397697
View attachment 397698

Easy, simple, light...and delicious. Wife approved.

Thanks for looking,

Xray (Joe)

 

[Meats R Us]

Will definitely try that route.We are a butcher shop by ourself with the name of Meats R Us. Love to try this out.

 

[chilerelleno]

I never did a tri tip like a steak yet. I'm always thinking of getting some smoke on it. I'll have to try it like that.

The reverse sear is awesome.
Smoke with hickory, mesquite or maybe oak to 110°-115° and then finish on a screaming hot grill or cast iron.

 

[xray]

That's how I just did one the other day. I used the Montreal seasoning overnight . Turned out very good. I think I did marinate it for a while with soy and honey with garlic and balsamic first. View attachment 397828
Now we have a tri tip extension thread lol sorry.

Hey I don't mind there's a lot of good information being shared.

 

[xray]

Will definitely try that route.We are a butcher shop by ourself with the name of Meats R Us. Love to try this out.

Where are ya located meats?

 

[xray]

The reverse sear is awesome.
Smoke with hickory, mesquite or maybe oak to 110°-115° and then finish on a screaming hot grill or cast iron.

I have only done the reverse sear method with a dry brine in the refrigerator for a few hours with the ones I have done so far and they have been excellent!

If I could get them cheaper and TT were more readily available, I would love to try marinating them and also the brisket method Ray talked about....but for now it's hard to fix what isn't broken.

I usually marinate skirt and flank steak for fajitas and carne asada. Chuck roasts get a dry rub, smoke and then a braise in enchilada sauce before shredding. These cuts are available and cheaper for me locally.

 

[SmokinVOLfan]

Wanted to tell you I made that caprese salad last night to go with some asparagus and grilled shrimp I did and it was excellent. The wife raved about it and even went back for seconds. Thanks for the idea

 

[GoldenAmbers BBQ]

That salad did sound good.

 

[chilerelleno]

Realized I'm out of Tri-tip.
Ordered two 15-20lb cryovac bags of Choice Tri-tip from my local butcher. 6-8 Tri-tip per bag at approx$5 per lb.
That aught to hold me through the summer.

 

[GoldenAmbers BBQ]

Realized I'm out of Tri-tip.
Ordered two 15-20lb cryovac bags of Choice Tri-tip from my local butcher. 6-8 Tri-tip per bag at approx$5 per lb.
That aught to hold me through the summer.

Very nice. We can get sales of $3.99 on occasion but $5.99 lb is the norm.

 

[GoldenAmbers BBQ]

Gotta love the TT

 

[xray]

Wanted to tell you I made that caprese salad last night to go with some asparagus and grilled shrimp I did and it was excellent. The wife raved about it and even went back for seconds. Thanks for the idea

Thanks for the kind words, it really is a great summer salad. It takes as long to make as to slice the ingredients.

The fresh tomatoes really make it shine. A good balsamic vinegar can take it over the top.

I have been using the store bought reductions anymore. I used to reduce my own but I got tired of reducing a whole bottle down to just a few spoonfuls. It was too much work for what the final product was. You could also take a cheap balsamic (less syrupy because they're blended with other vinegars) and add honey or sugar and reduce for a sweeter glaze.

Another good idea is to skewer cherry tomatoes, mini mozzarella balls and basil alternatively on wooden skewers and then drizzle with balsamic and/or olive oil for a quick appetizer for you or guests. I only use the oil when tomatoes aren't at their peak. When they're in season, I don't think the oil is needed.

 

[xray]

Gotta love the TT
View attachment 397879

There's the money shot!

 

[GoldenAmbers BBQ]

Lol :)

 

[xray]

All this food talk before lunch has me hungry. Ended up pulling a few cherry tomatoes from my plant and making a little something on my lunch break.

 

[noboundaries]

DANG! I wasn't hungry, and now I'm drooling!

 

[GoldenAmbers BBQ]

Lovely

 

[fullborebbq]

We need a smiley with drool!!!!!!!!!!!! a big one :-)

 

[xray]

We need a smiley with drool!!!!!!!!!!!! a big one :-)[/QUOTE