I had a friend who moved from Porterville California and he cooked Tri Tip all the time. Finally they moved to Kentucky and no one knew what it was. So he told the local butcher where he lived and they cut him a Tri Tip. He finally moved to Massachusetts and it was the same thing. Once he explained how to cut the Tri Tip when he went to the butcher shop they are now catching on.
Worked in West Texas for a while. Had to bring some over during rotations. Getting them to cut you some is like asking for a miracle. They live and die by their brisket. Couldn’t eat it after a while. Had to get my tri trip
I usually am not a massive fan of cooking videos like those, but yours are so lovely yo listen to, so clear, so simple and yet detailed enough, they're always a welcome treat
I’ve watched a dozen videos in the last day about smoking a tri tip, and this was by far the best one. Very educational with tri tip history and how to cut the grains and everything. I also never leave comments on videos so that should tell you how much I enjoyed this
Tri Tip, The greatest cut of meat a cow has ever created. ( please note I am not including A5 Wagyu) You make it look easier than I do. But hey there are a number of beers involved in my BBQs. Thank you sir, keep them coming.
I NEVER leave comments but I had to after this. Awesome Video. I watch alot of different grilling, smoking, bbq, and cooking videos and this is by far the BEST! Thanks!!!
That tri-tip came out beautiful! I loved how you took the time to explain where the cut comes from on the cow, the history of the tri-tip and then the explanation of slicing and how the grain changes direction. That info on slicing was the best I've seen yet, very clearly shown. I have a nice tri-tip from my local butcher and I'm going to follow your method. LOL, my attack dog is always alert when I'm in the kitchen too. That last shot at the 9:20 mark is excellent! It's 6:30 AM here and my mouth is salivating... I'm so glad I've found you; I've subbed!!
Tri-tip is universally known on the lower central California coast and actually in most places on the west coast. I'm glad other states are finding out about what a wonderful cut of beef this is. Many ways to cook it but definitely try the Santa Maria way first if at all possible.
I've always seared it first on the barbecue but you just showed me completely new way which I did on my first tri tip yesterday. Came out great. Thank you
Great video! My dad was a tri-tip master, but didn't pass on the magic. He did something that I've tried to duplicate without success. He used classic SM style garlic powder, black pepper and salt, in equal quantities. The thing I miss is that there would be about a 3mm-thick char on the outside. The inside would be perfect. The char was partly the rub and partly a thin layer of the meat. I'm assuming this was something he did early on, like a super hot sear. He used to cook for large outings for a club he was a member of, and could produce nearly identical results on open-air grills with the wheel, gas grills, weber kettles or even the crappy picnic grills that some picnic areas have. He wasn't the kind to keep things secret -- I just missed the chance to have him show me. When his cancer came back, we weren't really worrying about grilled meat products.
Sorry for your loss bud. As for the bark on the tri tip, you sear it early on with the flames covering the tip fat side up. Once you have the dark bark raise it all the way up so that the tip drips very slowly. If it drips too fast it’s too low and if it doesn’t drip it’s too high. I personally flip it every 15 minutes, about 4 flips and it should rach the proper temperature. Baste it with beer and butter and season it generously. Now this is just a baseline as to how to cook it. Tri tip takes a quite a few try’s to master it. That’s my take on it and enjoy.
Thank you for the kind words. I'm working on posting more videos on a regular basis. My day job keeps me pretty busy but I'm trying to carve out the time. I really miss doing them. More to come!
Jacob I've destroyed every steak I ever attempted to grille EXCEPT the tri-tip that I followed your tutorial on. My goodness, perfection! And lo and behold I carved it up properly too (again, your tutorial was irreplaceable). Thank you! -
Your guard dog did a good job. I hope a reward was offered. Your videos give me a lot more confidence in cooking because you explain some of the background science details of whatever you are demonstrating, and that knowledge can be applied more broadly. Thanks Jacob!
Learned a lot from this video especially on the grain of the meat. I am currently doing this method do not have a dual zone temp probe so Im wingin it just with my single prober
I love Tri Tips but with most beef now the price has forced me to become a mostly chicken and pork kinda guy. Our Winco here in Oregon had Tr Tips on sale for 2.98 so I bought a bunch and they even had the fat cap on which was a bonus. Your's is one of the best instructional videos I have seen and had quite a few tricks that I am going to try. I dry cure for 3 days in the refrigerator which helps tenderize the meat. The Tri Tip is my favorite beef flavor so I am going to skip the sauce. Thanks
Great vid! You answered my questions completely as I'm grilling tri tip for the first time today. And good old Cooper there, just like my wolf-hound/lurcher mutt, Trixie - where would we be without our faithful grilling companions?
Thanks for the BBQ techniques, I usually sous vide my tri-tip for 2hrs @132F & then pan sear w/cast iron skillet. Tri-tip is on sale at my local store, and I will be BBQ it. I still have not made up my mind about soucing it.
Whenever I cook a tri tip I feel so proud being from the area that it originated from. Moved to az and trips me out how hard it is to find a tri tip cut. Back home you could drown in tri tips. 9/10 times butchers will trim the hell out of cut gota have that fat cap
During the smoke part, what amount time would you estimate if one wanted to hit a more medium well ? This is one the best tri tip videos i have ever seen. Thank you.
Rubbed & then cooked immediately. I like the contrast of the salty crust versus the un-seasoned interior, but that's just a personal preference I've developed over time. Didn't spray it with anything during cooking.
Jacob Burton OK I didn’t waste time I just cooked this. I used a couple fist size chunks of Hickory. It tasted a lot like brisket but cheaper. This side dish was your famous roasted red potatoes!!! I’m getting laid tonight!! 🤘
I just enjoys your videos over and over again, I love the principle ( flavour+ technique)* execution ,also these equals to being in safe range of acceptance of great cook, the concept is so simplified, who could put these in math like this. Thank you for being so generous and honest😊
Enjoyed the video, especially how to cut the tri tip the proper way. One tip is exterior fat doesn't add flavor to this cut. I've cooked hundred of these and found that to be the case. Other than that great job.
@@mordantly Most folks who cook these in the 805 insist on Santa Maria style cooking over oak wood in an open grill with adjustable grate heights. This reverse sear method is far from from what most 805'ers would recommend. They are missing out. I'm from Santa Barbara originally, now I live in Austin, TX. Have had the Santa Maria style, and the reverse sear style cooks. Reverse sear with fat cap totally removed beats the pants out of the SM method.
I’ve been able to get Tri tips with fat cap on. I usually leave the fat cap on but score it down to the meat to help break up any silver skin under the fat cap and allow marinade to penetrate. For a Tri tip with fat cap do you do the slow cook fat side up or down and why? Also for final sear do u start with fat cap up or down or does it matter?
Definitely try removing the fat cap completely for this method. This allows you to get rub and smoke and crust on all sides of the roast. If it is a decent cut with good marbling, there is no need to keep that fat cap on the roast.
I don't know why but I really struggle getting my temp that low. I did what you said but it's been an hour and I'm still sitting at 275. The bottom vent has been 95% closed the whole time. Top vent 95% closed as well.
I've always struggled with my Weber keeping it low and slow as well. It's great for some things, but the Kamado is definitely a step up if you want to invest in perfect low and slow.
@Chris Ridgeway try using fewer coals in your chimney. Based on anecdotal evidence it looks like I get 7-8 degrees per coal, so when I cook this tomorrow I’ll use 28-30 lit coals (aiming for 225 degrees) and pour those on top of a “snake” charcoal chain.
Haven't jumped on that train quite yet mainly because old habits die hard and I've always been happy with my results. Plus, natural chunk can be so expensive for something you're just going to light on fire and burn anyways. :-)
Every time i see this i wonder. . . when charcoal is starting to burn it puts out a nasty smoke because its not lit yet. Well this will create that smoke over and over. Does that not matter if it gets on the food?
The first smoke to appear will be whitish in color. Don't expose the meat to this. Wait until your fire source (charcoal, logs, pellets) produce a light and barely visible blue smoke. That's what you're looking for.
I like cooking my tri-tip in a smoker pit. With a firebox off to the side of the pit. I smoke mine till it reaches at least 150. I can't do the 130. Too bloody for me. I like to be able to see a smoke ring around my cuts of meat almost like a brisket so I know it's infused with smoke. But that's me.
MOOOOO, MOOOOO for Medium 🐮! Different strokes for different folks. I love offset smokers; so much better flavor than a direct fired chamber like the one I'm using in the video. Thanks for watching!
You can still follow the exact same process. The gas grill is much easier to control temperature on. Get yourself a little smoke box and some wood chips if you want to add in the smoke flavor.
Too many rules, thermometers, steps. Must be an engineer. I just cooked a tip this eve. Don't use brickettes (tourists), use wood. Do put coals to one side, do cook the meat high and turn about 5-7 minutes then poke the meat to figure out how rare you want it (method chef's use) If you cook past medium rare then sadly u are a tourist.
