Whether you prefer the roast or the steak cut, how do you cook your Tri-Tip. This wonderful cut is becoming a favorite all over, yet I continually get requests for advice on how to prepare it. Now is your turn to throw in your ideas and let everyone know your favorite methods and recipes for Tri-Tip.
Red River BBQ San Antonio
- Smoke with oak 1 1/2 hours at no more than 250 degrees. Remove from smoker, wrap in foil and cook for 1 1/2 hrs. in apre-heated 240 oven. Let sit for 30 minutes and carve against the grain for a smooth cut.You can season the roast with Bolners Brisket Rub and refrigerate for a day before smoking.
- —Guest Curtis
Easy Tri-tip crowd pleaser - Gas Grill
- Marinade a 2 - 2.5 lb tri tip in a Jack Daniels EZ Marinade bag in the mesquite flavor or JD BBQ sauce as alternate in plastic bag for 2 -24 hours. Bring meat out of fridge one hour or so before cooking to temper.
Pre heat grill, two heat zones: sear and off. Sear about 5 minutes on each side or when you get the desired texture - watch out because too much can cause sugars in the marinade to carmelize and ten black. Move to cool or off heat zone and roast for 30 - 45 minutes. Finish with BBQ sauce or custom glaze for last 10 mins. Remove from grill when internal temp is 130-135 in the thikest part. Let rest, tented with foil for 10 minutes and serve.
- —Guest Brad
- I grew up on this in California, loved it so much the left over hunk after dinner I would just snatch up and snack on it. We did this simple we used steak seasoning, worcheshire sauce, salt and pepper. I cooked this as an adult and have always been told to cook the fat on the top so gravity pulls the juices into the meat. Cook it low and for about an hour and reserve juices as an aujui.
- —Guest JP
long marinade, then grill
- marinade for 4-6 hrs in soy sauce, teriyaki, good red wine (pinot noir or shiraz), Worcestershire sauce, garlic and black pepper. sear on high heat, locking in the juices. cook indirect for 40-45 mins or until "medium". medium well is too much for this cut. cut against grain. serve w/grilled asparagus.
- —Guest Rootsboogie
- 1. Never pierce the meat with a fork when you're cooking it, or beforehand.
2. The is no reason to flip it more than once.
3. MAKE SURE YOU SLICE THIN AND AGAINST THE GRAIN. This is absolutely necessary.
- —Guest Wu
- I liked Tri Tip as Shish-Kabob and I loved it, since then I never tasted any other part of beef for shish-kabob
- —Guest Fadoe Abraham
Apple wood indirect
- I live in Florida, so tri-tip isn't the most common cut (that and they don't label it "tri-tip" at Publix). But I found one yesterday and tried it for the Fourth of July BBQ. I used indirect on my Weber kettle over lump charcoal and a few pieces of apple wood. When it reached about 135 in the thick part, I finished with a 2 or 3 minute direct sear. Seasoned wig a simple steak rub, garlic powder, onion powder, salt, pepper. Also made up a quick mop of BBQ sauce and Coca-Cola.
It was one of the most delicious pieces of beef I've ever cooked and will certainly become part of my regular rotation!
- —Guest Mikey B
perfect ri tip every time
- Trim. Oil room temp tri tip, preferrably with canola. Press lots of garlic, salt, and pepper into the meat. Grill over low heat, 5 minutes per side starting with fat side down. Turn every five minutes. 30 to 40 for med rare. 40 to 45 for well done. Rest for a few minutes (both you and the tri tip). Cut on plate. Save juices to dip crusty garlic toast. Enjoy. It will be awesome.
- —Guest CoastalChick
Tri Tip Recipe
- I experiment with all sorts of food, but mostly beef and pork. If you like to make the perfect beef taquitos I have a surprise for you. Season the meat as you will then cover with your favorite liquid and simmer several hours until meat comes apart. You will find that the muscle seperates in long sipping straw type lengths that will roll up perfectly in a tortilla. Another tip: cut taquitos in half to serve.
- —Guest Mark Boone
Pot it in the Dutch oven - YUM
- I'd never seen a tri-tip before last night, but it looked like a nice lean piece of beef to make a small pot roast dinner. I trimmed the excess slab of fat and rubbed the tri-tip with fresh ground pepper & fresh thyme, then seared all sides in my Dutch oven. Remove meat and saute some onions, celery and garlic in olive oil in the same pot. Add 1/2 cup wine and stir up brown bits, then add 3 cups of lo-sodium beef broth, 1/2 can tomato paste, sliced carrots, halved baby Yukon Gold potatoes, fresh chopped rosemary to taste. Cover and place Dutch oven in preheated 350 deg. oven for about 1 hour 15 minutes. Turn off oven and let it rest another 10 minutes or so.
I added salt while cooking and found you do not need to. The broth condenses and salts everything enough. Just pepper and fresh herbs. The meat was like velvet layer cake and the gravy juices were incredible. Hope to find a tri-cut again soon!
- —Guest Pat
Spicy Terriyaki tri tip
- Place the whole tip into a 1 gallon freezer bag. Add 1 whole bottle of lowerys terriyaki and pineapple juice marinade. 2 tablespoons each of arlic powder, onion powder, red pepper flakes. Add 4 tablespoons of lowerys seasoning salt. 2 teaspoons of fresh minced or chopped garlic and 1/4 to 1/2 bottle of franks red hot sauce (depending on how spicy you want it) 1 shot of whiskey or bourbon ( your preferred brand) seal bag and let marinate for 24 hours. Sear over high heat for 10 min per side then move to medium heat for approximatley 25 minutes for a nice medium rare finish!!
- —Guest Steve
slow cooked tri-tip
- I start with a choice cut whole tri-tip(aged if possible).I will trim the meat a bit and tenderize with a fork(like you would see in a horor flick)both sides. Cover with a towel and sit out to get to room temp.Rub every inch with sesame oil,them I season generously with my home made rub(any steak rub will work).I cook in a texas style smoker with the side fire box,placeing the beef as far as possible from the heat.Place a pan of water(beer or coke )over fire and keep an eye on it.Try to keep the temp aroun 150-180 deg. f.After about 30 min I start adding some smoke,hickory,mesquite and cherry all work well and can be mixed as well.Turn and rotate @ bout an hour and a half.I'll pull the meat off when it hits 123-128 deg. f. (about three hours).Let the meat rest for 5-10 min under a foil tent.Cut into thin slices.serve with your choice of sides or make into sandwiches,philly cheese and french dips are great.
- —Guest Thomas C.
- Fill small slices all over your tri tip with small slices of garlic. Then sprinkle Lowery's garlic salt and powder all over the meat. Grill on direct for 25-30 minutes for rare, more time for more done meat. You won't b sorry as it is delicious.
- —Guest John Mimms
- My dad has had good results smokinf tri tip like you would a brisket he used apple and either mesquite or hickory.
- —Guest Mr. Tire Guy
Marinade and Grill
- I've been using this method for years - one large (32 ounce?) bottle of Pappy's Wine Marinade mixed with two bottles of Lawry's Baja Chipotle 30 Minute Marinade in a large 1 gallon freezer bag. Place the meat in the bag and squeeze out all the air when you seal it - its very important that you get ALL of the air out. Marinate in the refrigerator for 7 to 10 days - Yes, I said DAYS. Don't worry, it won't spoil or get mushy (as long as there is no air in the bag), but the flavor will penetrate all through the meat. I grill it on a barrel style smoker grill, directly over the coals 5 minutes per side, then I move it off the direct heat and close up the grill for 30-40 minutes depending on how hot the grill gets - under 300 degrees needs 40 minutes or more, at 325 it will be medium rare in 30 minutes. I also make several foil pouches with hickory chips and place them on the coals every ten minutes
- —Guest Norm