Tri-tip

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danielnpina
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Tri-tip

Postby danielnpina » Sun Jun 07, 2020 5:37 pm

I never really considered it. I didnt grow up eating it nor had I bothered to research it. But I was at a small market near my house and wanted to try something new. Bought a few of them (1.5 lbs each) and the rest is history. Marinated in Alegro. Then on to my smoker at 220 after hitting it with salt pepper garlic rub at a ratio of 2:2:1. It took about 30 minutes to get to 120 degrees. Then on to a grill to sear 4 minutes per side. Bang for the buck and for time invested, there is hardly, in my limited experience, a better value. I'm thinking "where have you been all my life?". A little chimichuri made it great. Next time, I'll leave out the marinade and experience the beef flavor more. Still, it was really good. Of course, since the smoker was on, I had to make some beef finger ribs and chicken for the week.
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Re: Tri-tip

Postby OldUsedParts » Sun Jun 07, 2020 5:44 pm

That's spending time the Correct Way :tup: :chef: :cheers: :salut:
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Re: Tri-tip

Postby Rambo » Sun Jun 07, 2020 8:33 pm

I’ve never done one either. Looks like you nailed it
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Re: Tri-tip

Postby Sharkchum » Sun Jun 07, 2020 10:32 pm

Looks spot on to me.

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Re: Tri-tip

Postby Txdragon » Mon Jun 08, 2020 6:46 am

Tri-tip done right!!
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Re: Tri-tip

Postby k.a.m. » Mon Jun 08, 2020 11:22 am

I love Tri Tip and that looks spot on to me!!!! :salut: :salut: :salut:
Reverse sear is the way to go. :cheers: :cheers: :cheers:
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Re: Tri-tip

Postby bsooner75 » Mon Jun 08, 2020 1:26 pm

Tri-tip is a good cut of meat. Agreed an the reverse seat as well. You did that right


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Norway Joe
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Re: Tri-tip

Postby Norway Joe » Mon Jun 08, 2020 4:06 pm

Looks great.

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Re: Tri-tip

Postby Smoking Piney » Thu Jun 11, 2020 3:32 pm

I've never attempted tri-tip.

Looks great! :salut:
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Re: Tri-tip

Postby emradguy » Thu Jun 11, 2020 6:13 pm

Lookin’good. I grill a lot of tri-tip, almost always the same way. It’s a Venezuelan style (my wife is from there).

My marinade:
olive oil
about 1 tsp Worcestershire
Garlic powder
Sea salt
about 1/2 bottle of a malty German lager (my go to is. The Weinstephaner original premium)
Coat the meat and rub it all in, then let it sit for an hour or two.
Fire up the grill to scorchin’ hot
Sear both sides
Slice the meat into 1/2” thick steaks against the grain
Throw ‘em back on the grill and sear the cut sides of each steak
Serve medium rare.

In Venezuela they eat this with grilled Spanish style chorizo, blood sausage, and sometimes some grilled chicken or pork (I use pork shoulder). Traditional sides are boiler yuca and an avocado salad called guasacaca, which is avocado base with minced (not chopped) onion, green onion, bell pepper, tomato, lime juice & cilantro. You actually smear this on the meat on your plate and eat it together. The traditional plate is a personal cutting board.

You can’t buy these boards here, so I made our friends a set of12 out of Zebrawood after they had to tear down their house and rebuild due to flooding...
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And this is bubinga. I made a set of 12 for my wife about 10 years ago. You can also see the yuca, and well, sometimes I’m lazy and do a more simple avocado salad. The two meats in this photo are Japanese A5 Wagyu ribeye (the gorgeous one on top) and USDA Prime (the sad looking one on bottom).
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EBA8B7EA-CD21-41D2-9221-32A98C276752.jpeg (35.95 KiB) Viewed 1171 times
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Sailor Kenshin
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Re: Tri-tip

Postby Sailor Kenshin » Thu Jun 11, 2020 6:53 pm

Looks great! Wish we could get our hands on any sort of tri tip.
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emradguy
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Re: Tri-tip

Postby emradguy » Thu Jun 11, 2020 8:49 pm

You might want to ask a butcher, rather than search the meat aisle...or...you can order online.
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Re: Tri-tip

Postby strength_and_pow » Thu Jun 11, 2020 10:35 pm

I did a tri-tip trompo style on a set up I made for a “Friendsgiving” party. It went fast
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Re: Tri-tip

Postby Scott P » Fri Jun 12, 2020 3:36 pm

Tri-tip pretty much ranks third for me behind rib eye and skirt steak for steaks. It's really more of a roast though as whenever I've tried to cook it a bit faster, it curls up and fattens up on me. I get the best results either smoked or in the sous vide and finished close to the coals. A simple rub of salt, pepper and heavy garlic really shine. I slice just want I want for dinner, then slice the left overs crazy thin for the best roast beef sammich ever.
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Re: Tri-tip

Postby bsooner75 » Fri Jun 12, 2020 7:20 pm

Wow S&P was hide look great


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