The Texas BBQ Forum

bsooner75 wrote:

Boots wrote:Don't know if you've already gone there yet, but recommend the grill for this definitely. And I haven't done one in a while but I used to use a bourbon+butter+rub flambe on it to get a nice crusty char.

You gotta look up Boots story for this one…it’s classic :)


Sent from my iPhone using Tapatalk

Somebody is kind enough to remember one of my stories, I have to repay the compliment. Link is below.

By the way, Justin, I am really glad to hear you being in the happy place, I hope this is a very strong year for you and your family. Best wishes.

viewtopic.php?f=25&t=26986&p=218291&hilit=Boots+tri+tip+flambé#p218291

'bout time now I'll sleep much better ?

woodenvisions wrote:Looks great JC !
Aww man, been down that road with too much seasoning, next time will be better I'm sure !

Same here with pre-seasoned. It works better cold.

It looked good...bet I'd eat it! We don't even see tri-tip here.

Nice cook JC! Tritip is probably my favorite cut of beef!!

Looks like it turned out pretty! Flavorwise, the reason you said is the reason I avoid pre-seasoned anything. I've done just what you have though, because I had been unable to find regular cuts. I would give them a REALLY good rinse prior to cooking. Turned out much better that way, well, for pre-seasoned. Lol!

Great job, sir!

great first tri-tip Justin
i agree about not wanting to buy pre-seasoned
especially pork tenderloins

i have two methods for cooking tri-tip
the first, a little more smokey method is to cook it indirect until it gets to 115°~120°
then i move the coals to a raised foil pan right under the grill grate and reverse sear until it's around 130°
in these pics i did the indirect cook over a water pan

First rate Cap'n. Juicy! And I am a big fan of the sliced maters w salt and pepper

the other method for cooking tri-tip is the original method they started in SantaMaria, CA
a butcher at the local Safeway store decided to sell the tri-tip sirloin muscle instead of grinding it for ground
they season it with their "SantaMaria" rub and cook it high - direct over an open wood fire on an open "SantaMaria" grill.
which of course means that the locals just cooked them on their Webers as a thick steak to 130°
it works even better on a 22" OldSmokey since the grill is 8" over the coals instead of 5" like a Weber.
I won't claim the the indirect/reverse seared or direct method is better
they both taste great
here are a couple of tri-tips direct at 8" on the OldSmokey to 130°
tri-tips are the bottom muscle in the sirloin group
they are pretty lean so if you don't want them to be tough it's important to cook them pretty rare
I consider 130° internal max

and one last thing to know about tri-tips
the grain runs towards the "elbow" of the "boom-r-rang"
it's important to pay attention to the direction of the grain
so you can carve it across the grain when you serve it

btw..
when i picked up the crab meat at HEB+ the other day
I also picked up a couple of regular tri-tips
their normal price is $4.99#

Sheer torture.....

Those do look great. However, I'm a north Texas boy, born and bred and I still have never spotted a tri tip. Sure I've seen pictures of 'um but I've also seen a picture of bigfoot and I'm pretty sure that I saw Elvis down in Seagoville one time. I'm starting to think that the tri tip is a mythical California food that probably comes from a unicorn. I'm still waiting to come across one.

TexMike wrote:Those do look great. However, I'm a north Texas boy, born and bred and I still have never spotted a tri tip. Sure I've seen pictures of 'um but I've also seen a picture of bigfoot and I'm pretty sure that I saw Elvis down in Seagoville one time. I'm starting to think that the tri tip is a mythical California food that probably comes from a unicorn. I'm still waiting to come across one.

the only places we've had them on a reliable source in Houston has been the big HEB+ stores and some of the Costco
Costco charges around $8# for them with the fat cap trimmed off
HEB normally charges $5# for them with the fat cap
you want the fat cap
the butcher codes are- UPC-1429; IMPS/NAMP-185C

I have yet to try that cut of beef. But the Boots, Capt Jack, and JC versioin look great.

And I remember that story of Boots when he published it. And it is a classic.

I am off to Talladega tomorrow and then Ft. Worth 1st weekend in Nov. for the stock car races. Lots of cooking on my coleman propane skillet and coleman road trip propane grill. No charcoal or wood cooking this year.

TexMike wrote:Those do look great. However, I'm a north Texas boy, born and bred and I still have never spotted a tri tip. Sure I've seen pictures of 'um but I've also seen a picture of bigfoot and I'm pretty sure that I saw Elvis down in Seagoville one time. I'm starting to think that the tri tip is a mythical California food that probably comes from a unicorn. I'm still waiting to come across one.

I see 'em in Market Street from time to time and they will cut you one on request.

And for the record, I've heard it on good authority several times that Elvis is up in Whitewright these days pumping gas at the station and keepin' all the chrome real clean and shiny... so he can see himself in it.