Check out my Amazon store for the products I use in this video! www.amazon.com/shop/smokingrillinwitab The Level Up B Rub - sweetsmokiejoe.com/shop/ols/products/b-rub-the-level-u
Hey boss, been trying to figure out what the black gloves you wear in these vids are, are they just Nitrile? Love the videos, usually do one a week, always a banger.
Nothing like a grilled Tri-Tip I am East cost born n raised but I lived in SoCal for 22 years before moving back to the East Coast (ATL) and I love the fact that most people on the East don't know about the Tri-tip so I can always catch em on sale :)
Love Tri-Tip. Yours is trimmed way more than I do. The markets trim them really close these days. A whole untrimmed tri-tip has a lot of fat. I trim it up but leave the fat cap on, removing the membrane from the top & about 1/4" fat cap. Season well with salt, pepper, garlic and maybe some dried parsley. Cook at 225 to 125 - 130 and then sear if needed. Good job explaining how to carve a tri-tip. It is important to know that the grain runs two different directions. Thanks for featuring this cut of beef.
I discovered the Tri Tip several years ago on Sam the Cooking Guy channel. I know it's kind of a "west coast" thing and I'm in South Carolina. I finally found them at New York Butcher Shop. Been hooked ever since. Now I have several places here that has them. Must be getting more popular here. I do them exactly like this on my Weber kettle. Reverse sear baby!!!
I've been watching CJ a couple of months longer than AB, but you both are amazing and have caused me to gain more weight over the last few years, but it's all good! Love seeing you two cooking together and wish you guys would collaborate more often. Keep up with the great videos 👍
Never heard of Sri tip until I got stationed in Vegas in 97. I learned to cook try tip exactly how you and CJ payed it out. I'm originally from Washington DC and love turning them on to try tip when I go home. You guys just grilled the perfect try tip. Keep the videos coming. AB, I still need to get you out at the drag strip one of these weekends....
Here in Cali, tri tip is readily available and goes on sale quite often. It is better than steak, imho, because you can use it as a main course, sandwich, in a salad, even as a "steak and eggs" kind of breakfast. And (please forgive me my grill master), it is tasty and easy on those rare days when you have to cook inside in the oven!
Nice. Excellent job showing the mellow, thoughtful approach to backyard cooking. Glad to find you. I watched some other guy's vid, watched him rolling the cut all over the grill, soaked with soy sauce. No thanks. Instead, I'll learn from these West Coast techniques demonstrated with confidence from gentleman who know.
Have you been able to find a tri-tip that had the fat cap intact? If not, ask your butcher...the butcher usually reserves that fat cap for the sirloin roast(as best I can remember). Sear fat cap initially fat side down just to get it going. I do reverse sear without the smoke. Then reverse sear to 122°F...then basically light it on fire for the crust! I do the same with the rib eye cap steaks(spinalis). Freaking delicious!
We all have our own way to do a tri tip. I love using my Webber. Doing a cook out this morning with a couple of racks of ribs and a tri tip. Luckily I just inherated another Webber.
Hey AB, Great video. Being from the south and now living on west coast, tri-tip is one of my favorite steaks. i have been using the slow and sear mine on my Weber grills for years now, but an always thought that you don’t put water in it for high temp grilling because it could warp the water tray. I have the newer version that you can take the water tray out and use it with out water.
By far my FAVORITE cut of beef!! Awesome video as always AB! PSA: Please for the LOVE of the food Gods everyone MUST TRY Mis Rubins BLACK MAGIC on a tri tip! thank me later 😁
I’m about to try my first attempt at cooking one today, great video I’m going to follow step by step. I only have a basic grill so it’s going to be a challenge to separate the heat like that but we’ll see.
