Looking for a killer Tri Tip recipe

[erik6bd]

Hi guys just found some nice tri tip any killer recipes and techniques you guys willing to share??

 

 

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[dozer996]

Those are some really nice looking Choice Tips and the price is right.

 

Oak Ridge Santa Maria rub or SPOG and cook indirect around 250* until internal temp is around 120*, then ramp up the heat and flip the top grate over the coals and sear for 3-5 mins a side, form that nice char. Don't let it go over 130*

 

Remember to slice against the grain and on the bias. I love this cut, best beef flavor!!!

 

 

 

[Keith OctoForks]

Yes I don't think you can do better than salt pepper garlic.     If you haven't cooked a TT or don't know ...This is the most important thing with tri tips

 

 

 

[erik6bd]

Yes I don't think you can do better than salt pepper garlic.     If you haven't cooked a TT or don't know ...This is the most important thing with tri tips
 
 
 

Great video I didn't know that.


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[Keith OctoForks]

Good I'm glad that will help you.  

[tony b]

I'm a big Santa Maria style for tri-tips. I use Oakridge BBQ's Santa Maria rub. Killer! Also, why I try and keep some red oak around. I'm currently out, so need to order more from Fruita. I typically use the splits. 

Dozer's cooking tips are spot on - medium rare is the way to go. It is also amenable to reverse searing. I've done both techniques with equal success. 

[dstr8]

Costco tri-tips are very consistent.   I've seen "Prime" grade tri-tips at Costco on occasion but usually the less expensive "Choice" grade has at least or often times more fat marbling than their Prime grade.  

I've cooked them a myriad of ways but prefer simple kosher salt & fresh course ground black pepper and hot smoke grilled over cocochar lump with Red Oak chunks (Santa Maria style).   I pull them when they get to 125F internal and then tent very loosely with foil for a minimum 15-minute rest ... 20-minutes is even better.   

[billg71]

For tri-tip I reverse-sear at 250-275 to an internal temp of 120 or so, crank up the heat and sear to medium-rare. I tend to keep seasoning to salt and pepper but YMMV.