Tri tip ideas

[JC in GB]

Tom Knoll and myself met up yesterday to split up a case of tri tips.

I now have 8 beautiful tri tips that I am not sure what to do with.

I would appreciate some input as to what would be a good first recipe technique for this cut.

I am open to any ideas short of grinding it into hamburgers.

Thanks for your assistance.

JC

 

[bregent]

I like to keep it simple with tri-tip. Season with Montreal Steak or Santa Maria seasoning, smoke to 125F and then sear - keeping it medium rare if possible. But even if you go past a bit it's still stays juicy and flavorful:

Tri-Tip on the Bronco

Was digging around in the freezer and came across a prime tri-tip I forgot about. Seasoned with Montreal Steak and smoked to 125F. Then raised the charcoal basket to sear. Tender, juicy and delicious. Thanks for looking.

www.smokingmeatforums.com

 

[ofelles]

Either a Santa Maria or Oakridge BBQ Carne Crosta Steakhouse Rub. Smoke or grill to 100F and then sear to 130F. I like them with some char so I sear a little longer. Very juicy and lots of flavor

 

[xray]

As someone fairly new to Tri-tips, they're great dry rubbed and reverse seared or marinated and grilled hot and fast. I like mine to be at an IT between 135-140. They're very versatile, and one good thing about them is if the middle of the TT is too rare for people, the ends are more of a medium, so one TT roast can satisfy people of different tastes.

That's awesome that you guys split a case. A butcher ordered me a case and I bought about 6 of them and he turned the rest into pastrami when I asked what he did with the rest of the case. I wish I had someone close by to split them 2 or 3 ways.

From my noob perspective on TT, here's the ones I did.
Tri-Tips

I like some chimichurri sauce on mine too, here's one I did that I never posted.

 

[noboundaries]

Tri tip is the pork butt of beef, but with a greater IT range.
115-135F. Steaklike.
140-165F. Roastlike.
190-195F. Brisket flat-like and juicy.

Of the four figures worth of TT I've grilled and smoked I never tried any other IT except the 115-135F. Then a friend said he takes his to 165F. I expected shoe leather but it was tender and juicy, tasting like roast beef. Then I read here at SMF about a guy taking it to 190F. I had to try both temps and was blown away with the results.

Get a tri tip near heat, and it turns into a beef chameleon.

 

[Fueling Around]

Tom Knoll and myself met up yesterday to split up a case of tri tips.
...
I am open to any ideas short of grinding it into hamburgers.
...

According to my buddy that owns local meat market, they make excellent burger, (Just Cidding) JC.
I haven't had tri-tip in over 20 years since leaving the wet coast for Minnesota bland.
I remember it best braised and grilled on a Kamado

 

[Rampagex5]

I like to cook them more to the brisket side of things. 2.5 to 3 hours at 225. I have found they do maintain moisture quite well. When ran at the 145-150 range where I know a lot of people like them they are incredibly soft. Almost too soft and kinda chewy atleast for my taste. Don't get me wrong, I love my prime steak grilled cuts at med-rare to rare, but the connective tissue in tri-tip is a little much for me.

Best I have ever had quacked, smelled, and swam like a brisket. I am going to experiment with a few of mine on some 3+ hour smokes and see what happens. If you decide to, please let us know!

 

[sandyut]

depending on what you are smokin these on, this i how i do them;

• Rub with a salt based beef rub. A fav of ours is a espresso beef rub. but your fave would be jsut fine too.
• smoke at 180 to 115-120. it wont take long. that s why the lower smoke temp. (it you run it at 225 it will only be smokin about an hour before its to sear time.
• then I crank the genesis to 450-500 and sear fast and hot.
• rest and devour!

I like the middle to be almost rare / slightly medium rare. I hawk the temps to ensure not overshooting.

Send pics! Love TT!!!!

 

[noboundaries]

I'm throwing one on the Weber tonight. A big'un, 4.62 lbs untrimmed. I over-thawed it in the microwave, partially cooking the fat. Eh, I'll just leave the fat on and trim it after grilling.

 

[Fueling Around]

I'm throwing one on the Weber tonight.
...
I over-thawed it in the microwave, ...

Ugh
I never thaw meat in the microwave that is destined for the grill or smoker.
I rarely thaw anything in the microwave, as it disrupts the texture worse than than the freezing process.

Sorry for the sidetrack JC, but important as you have a lot of meat to store being your social season is done for the year.