Tritip...what's your method?

[SpanishCastleAle]

I hadn't even heard of Tritip until about 15 years ago when I met some friends that often used it for picnics and big backyard BBQ events. It's a triangular-shaped roast located at the very bottom of the sirlion primal (bottom sirloin) where it meets the round and flank primals. It's usually quite marbled and the flavor is great...it's no filet mignon regarding tenderness but it is tender enough to roast in the oven or on a grill. There's only 2 per steer and used to be used for hamburger meat...but now is often found in the meat case as a Tritip roast (might be called 'California' roast but I've never seen it called that here in Florida).

I usually just rub it then roast it in the oven or on a grill but tonight I'm gonna try the 'slow at first...then uber-high at the very end' temperature profile. That method has worked great for whole chickens. I'll be using a charcoal grill and might just put the roast right on the coals at the very end.

Anybody got a favorite/different technique with this cut?

 

[humann_brewing]

First off, I love meat and this is a nice cut for a BBQ. Anyways, I grew up in Washington and there was no such thing as a tri-tip roast but rather a tri-tip steak and when I moved to Cali the people down here thought just the opposite.

Anyways, on to how I cook it, if I am doing the normal 1hr cook time time frame, I get the charcoal grill really hot with all the coals on one side of the grill leaving the other side with no coals and place the seasoned trip-tip over the hot coals for about 5 minutes per side. This seals in those nice flavors. I then move the roast over to indirect heat for about 25-30 minutes per side or until medium-rare to medium.

I have not had a single complaint for anyone who has had them and actually receive quite the opposite.

 

[SpanishCastleAle]

I've done that humannbrewing and it does come out terrific. This time I'm gonna try the opposite...not-so-hot early and then uber-hot late. I'll prob set up the grill just like you said though. I just hope I get the temp right because imo this cut needs to be medium or less...it gets a bit tough if done any more than that IME.

 

[caspio]

I don't know if it's a roast or a steak, everyone out here just calls it tri-tip. You can pretty much assume though that if someone invites you over for some bbq, it'll be tri-tip.

I've done it on the smoker and the gas bbq, and a combo of both. Gas is fastest, smoking is tastiest. Either way, it also makes for awesome leftovers. Super thick steak=awesome slices for sandwiches the next day.

edit: when smoking, I use mostly charcoal briquettes, with just a little bit of mesquite lump charcoal. I've found that anything more than a couple pieces makes it too smoky for my taste. The one time I started with the smoker and finished on the bbq, I used a bit more mesquite and it came out tasty.

 

[humann_brewing]

I don't know if it's a roast or a steak, everyone out here just calls it tri-tip. You can pretty much assume though that if someone invites you over for some bbq, it'll be tri-tip.

I've done it on the smoker and the gas bbq, and a combo of both. Gas is fastest, smoking is tastiest. Either way, it also makes for awesome leftovers. Super thick steak=awesome slices for sandwiches the next day.

edit: when smoking, I use mostly charcoal briquettes, with just a little bit of mesquite lump charcoal. I've found that anything more than a couple pieces makes it too smoky for my taste. The one time I started with the smoker and finished on the bbq, I used a bit more mesquite and it came out tasty.

Sorry for the confusion, what I meant was that in Washington, Tri-tip is a steak, meaning it is cut like a steak, 3/4 inches thick about 3/4 lb in weight etc... compared to the 2.5 - 4lb roasts they have in Cali. You are definitely referring to a roast.

 

[caspio]

Sorry for the confusion, what I meant was that in Washington, Tri-tip is a steak, meaning it is cut like a steak, 3/4 inches thick about 3/4 lb in weight etc... compared to the 2.5 - 4lb roasts they have in Cali. You are definitely referring to a roast.

Interesting. I never knew the difference. Yeah, the tri-tip you can get at costco out here (in 2 packs!) is, for lack of a better word, beefy

 

[arturo7]

The only thing you really need to worry about with a tri-tip is too much heat. Because it is so thick, high heat can char the surface while the inside remains raw.

With a medium fire, it is almost impossible to screw it up. I think this is the main reason it is so popular. This and the fact that it's mighty tasty.

 

[Brewsmith]

There's still a little connective tissue in there, so the lower and slower, the better. It's not the most tender piece of meat so don't pan sear it like a tenderloin and expect it to fall apart like butter.

 

[caspio]

The only thing you really need to worry about with a tri-tip is too much heat. Because it is so thick, high heat can char the surface while the inside remains raw.

With a medium fire, it is almost impossible to screw it up. I think this is the main reason it is so popular. This and the fact that it's mighty tasty.

My dad doesn't get the "low and slow" cooking method. When he does tri tip, he cooks one side normally (for a thin steak) and then flips it and proceeds to burn the sh!t out of the other side. Right before serving, he then trims away all the charred crap. I guess it works, but I'd rather not lose 1/4 of the meat I paid for.

 

[ChshreCat]

The only thing you really need to worry about with a tri-tip is too much heat. Because it is so thick, high heat can char the surface while the inside remains raw.

I have no problem with this. I like my steaks seared and heated through, that's it.

 

[arturo7]

My dad doesn't get the "low and slow" cooking method. When he does tri tip, he cooks one side normally (for a thin steak) and then flips it and proceeds to burn the sh!t out of the other side. Right before serving, he then trims away all the charred crap. I guess it works, but I'd rather not lose 1/4 of the meat I paid for.

That's hilarious. He must have one happy dog!

 

[caspio]

That's hilarious. He must have one happy dog!

When he lights the bbq, she (the dog) doesn't let him out of her sight for the rest of the evening. She's a quick learner

 

[SpanishCastleAle]

FWIW, the 'low heat first then high heat at the end' method worked pretty well. It had a nice char, a very thin outer med-well ring, and the interior was consistent and about a med-rare+ all the way through. I just set the coals on one side and put the roast on the other with the upper vent right over the meat. I think I did around 12 minutes per side like that then put it right over the hottest part of the grill and went about 4-5 minutes per side. Then a 10 minute rest loosely covered. This wasn't a huge roast, maybe 2#.

My dog knows what's going on as soon as I roll up a couple of pieces of paper. But I still think he likes brewing even more.

 

[GreenwoodRover]

I'm interested...never had tri-tip.
What's the rub everyone uses? Is is a standard BBQ rub, like you would use on a brisket?
Might have to fire one of these up this weekend...

I'm imagining a cross between brisket and flank (am i on the right track). I assume you slice it to serve...

 

[humann_brewing]

I'm interested...never had tri-tip.
What's the rub everyone uses? Is is a standard BBQ rub, like you would use on a brisket?
Might have to fire one of these up this weekend...

I'm imagining a cross between brisket and flank (am i on the right track). I assume you slice it to serve...

I think a tri-tip roast is a bit thicker that a brisket and definately a flank.

Check these out.

Oh and here is one as a steak

 

[TwoHeadsBrewing]

Not sure how that steak could be refered to as a "tri-tip". Maybe a tri-tip steak??? I dunno, doesn't matter really either, it's all meat. If it's in strip steak form, here's how I'd cook it:

Bring heat up to around 400-500F. Sear well on one side for 5 minutes and flip. Let that sit for the same amount of time, then bring the heat down to 250F until the steak is done (depending on how rare you like it). I prefer a dry rub on my steaks, usually some "smoky bbq rub" does the trick.

Now if it's an "actual" tri-tip roast (or brisket? fmitga!). Anyways, if it's a big chunk of meat there is usually a "fat side". Put that side up so as the meat cooks that fat just melts down and around the tritip. I grill mine at 200-250F for about 45 minutes or until done. It's really a crapshoot on the time, and depends a lot on how thick the cut of meat is. I wait till it's about 155F in the middle, and remove the meat. I wrap it in foil and sit it on the counter for about 15 minutes. After that, slice up and serve.

 

[SpanishCastleAle]

And it's more tender than brisket or flank...more on-par with other bottom sirloin but more marbled and just better than most bottom sirloin imo.

Is it just me or is that cooked/sliced-up tritip above NOT cut across the grain? The grain is pretty easy to see in these things so it shouldn't be too hard to slice it across the grain.

 

[humann_brewing]

Not sure how that steak could be refered to as a "tri-tip". Maybe a tri-tip steak??? I dunno, doesn't matter really either, it's all meat.

Tri-tips were and still are in some parts of the county cut into steaks. I know moving the cali, no one has ever heard of tri-tip steak, it is all about the roast down here and I have become a big fan myself. There are plenty of other cuts that are great for steaks, this one is great as a roast.


from wiki: Tri-tip - Wikipedia, the free encyclopedia

In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and other seasonings, cooked over oak wood and roasted whole on a rotisserie, smoked in a pit, grilled, or braised by putting a pot on top of a grill, browning the meat directly on the grill surface before and after the braising. (The tri-tip is still often labeled the "Santa Maria steak".) Most popular in the Central Coast region of California,[1] it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.

 

[arturo7]

Is it just me or is that cooked/sliced-up tritip above NOT cut across the grain? The grain is pretty easy to see in these things so it shouldn't be too hard to slice it across the grain.

Good eye! I think this is a common mistake with the tri-tip. The shape of it leads you to cut it with grain. We all know this is a no-no.

 

[SpanishCastleAle]

Here's an episode of Good Eats called Raising the Steaks:[ame=http://www.youtube.com/watch?v=tXNJyhqb5qg]Raising the Steaks[/ame] that talks about cutting across the grain (including on-the-bias which sometimes gives a better presentation but tougher meat) and also about the 'low heat first- high heat late' temp profile.

Of course, in this episode he also says to stay away from anything labeled "Tritip". IMO, Triptip is more on par with Top Sirloin. (I said bottom sirloin earlier...my mistake).

 

[EdWort]

When I cook mine, I rub it with olive oil, then pat on fresh ground pepper, sea salt, and minced garlic. I then toss it on the grill at 700 degrees for about a minute each side to sear. I will then pull it off to rest for 15-20 minutes while the grill cools down to about 400 degrees where I will put it back on for about 15-20 minutes turning a few times till the Thermapen reads between 135 and 137 degrees.

Pull it off the grill and let it rest for about 5-10 minutes before slicing across the grain and serving on fresh Kaiser Rolls with horseradish sauce. Mmmm. Good.

 

[SpanishCastleAle]

On a Kaiser w/ horseradish sauce is a great idea...I usually need to eat a whole roast a couple different ways to keep it interesting. How thin do you have to slice it such that the meat doesn't pull out of the sammich when you bite into it?

 

[EdWort]

On a Kaiser w/ horseradish sauce is a great idea...I usually need to eat a whole roast a couple different ways to keep it interesting. How thin do you have to slice it such that the meat doesn't pull out of the sammich when you bite into it?

I do slice it thin, but cooked the way I do, it's very tender.

Tri-Tip is a pretty lean cut of beef and I follow a rule of thumb.

Lean meats (steaks, chicken breasts, pork tenderloins) - Cook hot & fast

Fatty meats (ribs, pork butts, briskets) Cook low & slow.

 

[SpanishCastleAle]

I do slice it thin, but cooked the way I do, it's very tender.

Tri-Tip is a pretty lean cut of beef and I follow a rule of thumb.

Lean meats (steaks, chicken breasts, pork tenderloins) - Cook hot & fast

Fatty meats (ribs, pork butts, briskets) Cook low & slow.

Thanks...I thought it would have to be somewhat thin.

That youtube of Good Eats I posted above get into the different cuts/primals a little bit. I think the hot/fast vs. low/slow has more to do with connective tissue and the 'texture' of the meat. For example, rump roast or bottom sirloin are both pretty lean but fairly tough so hot/fast doesn't work too well. But a ribeye or any Waygu/Kobe steak has lots of fat (Waygu has so much it's practically pink when raw) but needs to be cooked hot/fast.

Waygu cattle have it pretty good. They get fed beer and spent grains from making beer, get massages, and are generally kept 'fat, dumb, and happy' so the meat is uber-tender and more marbled than just about anything you've ever seen.

 

[SpanishCastleAle]

Just noticed the youtube video I linked is only part 1 of 2. The 'low heat first - high heat late' segment as well as the 'cutting across the grain' segments are in part 2:
[ame=http://www.youtube.com/watch?v=nevGqdtYoFA]Raising the Steaks Part 2[/ame]

 

[wild]

I rub mine down with Grizzly Joe's Trail Dust and wrap in tin foil.
Let it sit for at least 24 hous in the fridge. Heat up the grill to 500°F
and toss it on the grill for 17 minutes each side.

 

[Wikipeteia]

I like to rub mine down with some oregano, rosemary, garlic, salt, pepper, and thyme. Then, I char the outside, yank it off the heat and let her cook until she's perfectly medium rare in the very center. Tri-tip is fantastic on a sandwich, and one of my favorite cuts of meat to run through my slicer... next to Pit Beef which is an entirely different thread altogether.

 

[thataintchicken]

I never used Tri-Tip before moving to California. I was a Brisket in the smoker.. low and slow man. Tri-tip was meat to be used in Burger patties.

Tri-Tip is a weird hunk of meat. Expensive and alien.
I usually inject it with a marinade of some kind.
I toss it into the smoker for 6 hours of slow hickory lovin', then onto the grill for a quick sear over extreme high heat. It is then wrapped in foil and placed into a cooler for a couple of hours until service time. I warm it up with a nice, simple sauce over toasted rolls with pickles and onions.

If I find it on sale I will buy it and use it. Where I live now it is premium meat.. Brisket is much, much cheaper.... go figure.