Me and my dad literally just picked up some tri tip and mushrooms at the store yesterday. Then you post this and we already have every ingredient you used. I think this is a sign.
Dear Sam the Cooking Guy, Thank you for your videos. My Autistic son loves them. He had a severe eating disorder that prevented him from eating anything other than baby food for a long time until he was almost seven when he started trying to eat soft crackers. When we started watching your show, he began showing interest in real food because everything looks so good. The ways it's filmed makes him feel part of the cooking process. Now he's willing to try anything I give him and sometimes he helps me in the kitchen, calling himself "David the Cooking Guy". You've been an inspiration to him and to us. Thank you.
Sam, B"H, I am from Venezuela where we call this Punta Trasera, it is one of our national dishes as per grilling goes, we have a couple of modifications to your magnificent recipe that you may consider: 1. we cook it to rare and then slice it an)d throw each slice back on the grill for a few seconds to get the outside grilled/charred for everyone. Those who want it more cooked [ jamais en la vie] can get it to their doneness OK and 2. we never take out the fat for two reasons...a) we first put the piece fat side down so the fat fans the flames and actually helps char the bottom side of the piece greatly and then b) once we flip, the fat oozes down into the meat to give it more flavor and tenderness, as a famous Canadian-San Diego Chef says "fat is flavor" - thanks to you for these great videos, your fan, Lin Giralt
Sounds yummy. I'm about to grill some tri tip tomorrow, and I think I will consider your input about leaving the fat with the meat, as this makes a great deal of sense. Thanks for sharing your view from Venezuela. All the best
My whole family loves watching your channel! The best part about your content is how raw and unscripted it is. The cussing, the teasing, the errors, all of that is what makes your content amazing. Please don’t change it! We don’t need any more robots making videos on RU-vid, but real personality will stay around for good! Cheers guys!
I'm preparing a Tri Tip tonight in the same fashion you did the one you just cooked. I'm a chef but the way we learn is by watching others and their ideas. This cook you did on this Tri Tip looks absolutely amazing. I have dreamed of this all day.
I have ordered knives for 2 family members because my husband and I love them soooo much! They are super sharp and effortless to cut with! I also got to meet you briefly this summer. You are so gracious. Thank you for all you do! You have made me a better cook and enhanced my geeky fandom. Love you, Max and Chance with the dreamy blue eyes!
Actually, Alton Brown proved scientifically that washing mushrooms is not bad. A quick rinse does not make the 'shrooms soggy. He blinded me with science!
I've been grilling thicker cut steaks using the frequent flip method since the 80's! I always reasoned that it worked on the same principle as a rotisserie! I'm glad to see that there is finally a high caliber chef promoting this method! Grill on Brother!
I have to agree. I literally fall asleep to your videos when I’m not trying to cook these absolutely incredible dishes. There’s a reason why you have the things you have and do the things you do. I’ve been watching for over 3 years and I can say without a doubt, you cook everything perfectly and make everything delicious. And I’m all they way over on the east! Love your work! Keep it up!
I agree, saw business owners are hurting, especially restaurant owners. This has to end or the industry or maybe even the General economy perhaps, is going to reach a tipping point beyond which it’ll be near impossible to recover without a major overhaul.
If I didnt already love you and your awesome channel enough already, the recent interview you did regarding the new restaurant shutdowns resonated with many of us working class people in the hospitality industry who have struggled for almost a year. Thank you for speaking up for those with no voice and as always......keep the super duper content coming it brightens my days!
I got your cookbook for Christmas after sharing the preorder link with my wife earlier this year. It's absolutely fantastic! We do that now...I grill something and we usually make some leftover tacos or something like that for the next couple days. Your cookbook has opened my eyes and provided SO many more possibilities. Thanks! Can't wait to start using some of those recipes. Genius!
Making this tonight! Thanks Sam! We have tried almost every recipe you have been posting this year and you haven’t let us down on the deliciousness yet. Yum!
Sam, you need to get with Sean Evans on “First We Feast” to see if he’ll interview you while eating wings with the hot sauces. We’d all love to see how you react with the hottest sauces!!
I second that! Seeing Sam burn his mouth up would be hilarious but I'd also like to hear the questions Sean would ask his? It would definitely make for an interesting watch
I don't comment much due to I watch you on my tv and it doesn't give me that option but I love this episode because I am the perfect example of eating leftovers. I have been dealing with severe dermatitis and I absolutely love to cook but since I've had this I haven't been cooking as much so leftovers are my go to, I cook once and my kids and I eat for about 3 days then I make a new main dish. Thank you for all your videos! Keep them coming!
By inspiring my 14yo son to cook your chili cheese fries recipe, you have earned my sub. He handled the whole process himself -- inventory recipe items already on hand, add those needed to a shopping list spreadsheet, shopping for needed items (wife was only chauffeur and funds provider), and cook. He was so proud of handling the whole process, and the end result was wonderful (with lots of leftovers, I must say). We've done a lot of family bonding watching your videos during the pandemic. He now calls himself "Betty Flipping Crocker." #samsgiving2020, indeed!
This is freaky, I had 2 tri tips delivered today and watched your other tri tip video as soon as I got them and now this, this is why you are me favourite Sam 🙌
Sam is the man! Another awesome cook for the tri-tip. Smoke for a couple hours use mesquite lump coal and mesquite wood. 2 hours 225° Reverse sear 4/5 mins each side super hot. I highly recommend it there’s nothing better than a reverse seared smoked tri-tip🔥🔥
Sam, Max, and Chance are the only reasons I will watch a 20 min video on how to cook steak. My family loves all your videos. Keep up the good content and I hope you all have a wonderful holiday season. #samsgiving2020
Top marks on this cut and method of cooking. Simple season, high heat, sear here move there, rest and slice. Live fire show for sure. Best cut for families for sure.
Due to life, It's been a few years since I've been on the grill. I was always told to "flip once", which is what I always did. It was usually hit or miss, most of the time a miss. Either over cooked and dry or undercooked and chewy. I recently moved into my new house, hot weather is back, and I decided to get back on the grill. Watched one of your other videos and you said to keep flipping. That's what I did and the steak come out EXCELLENT! Since then, I'm on the grill 2-3 times a week and following your advice and it comes out prefect everytime. About to try my first tri-tip this coming Independence Day. Thank you so much.
Hey Sam! About three years ago when I first found you I had just bought a house and finally moved out of my parents basement. You have quite literally shaped the way I cook. Both for myself and now my fiancé.......probably why she said yes. While you do teach specific recipes the beauty of your channel is that you teach us how to be creative. To adapt and work with the resources we have. I’m a Athletic Equipment Manager at a Junior College in LA and you were always on in the office. Student workers would come in asking, “what did Sam make today?” Football players would walk by and ask what Sam was making as the staff was huddled around the computer. Just wanted to say Thank you! Amazing work, keep them coming. #samsgiving2020
You have the best channel I fallow a grip of great RU-vid channels on cooking your seasoning and ideas turn out the best from your triytip to the salmon with sauce u are making me look better then a master cook seriously thank u
Sam, could you do a video on how to clean your station? All of your cooking materials are extremely clean for how often you cook. That would be awesome!
Hi, Sam! Your cooking has inspired my to prepare so many incredible meals for my friends and family. It also inspired me to build the outdoor kitchen of my dreams. I am holding a spot for one of those beautiful Evo grills. I’m saving my pennies until I can get one. Thanks for the great content, guys!! This home cook really appreciates all of your efforts!
We made this last night with the exception of grill. We only have a pellet smoker.. Smoked at 220 until it hit 130* pulled it wrapped in foil and cranked the grill to 500*. After 10 minutes we Seared each side for 4 minutes then rested for 10. Perfect!
Thanks again for the recipe. Have used it twice recently and it is fantastic. I wrap in aluminum foil on low for about 1 hour depending on size. A few drinks while grilling helps. Cheers
Great!! been making those mushrooms for my wife for years now! I just cut up the stems, mix with shallots and all the same seasoning, fry with some panko then "we stuff" and finish in the oven!
As someone who has (in California) been grilling tri-tips for 40 years .... AND been using Soy Sauce as the main marinade for all those years ........ I can tell you ... DO NOT marinate overnight. It's simply too much and the Soy ends up overpowering the flavor of the meat. 4-5 hours as Sam suggested is PERFECT.
I tried this recipe with two 2.5lb tri-tips. Came out fabulous. Total cook time though was 35 minutes and I did use some indirect heat after about 20 minutes of searing.
Sam and crew- thank you guys so much for all of the great content, laughs and common sense cooking druing the covidocolypse. Loving your cooking book and I genuinely hope CA gets their heads right for all of the restaurants and people that want to work. Best of luck and Merry Christmas!
I tried this yesterday on a grill I was unfamiliar with and it came out fantastically!! Thank you so much!! I’m only familiar with charcoal grills and I’d never done a tri tip so I was overwhelmed. But it came out great 🙌🏾
Tried this tonight while doing my first Tri-Tip ever. We really enjoyed it and we’re surprised about how tender the meat became after only a 4-5 hour marinade. One thing I might try next time is either using the low(er) sodium soy sauce instead. I didn’t end up hitting it with some lemon citrus to cut the saltiness and we gobbled up the whole thing.
Santa Maria CA native here. Normally we just do a dry rub of salt pepper garlic, but that marinade works for me. and THANK YOU for trimming the fat cap, too many times ive been served tritip with the fat cap on it. GET THAT OUTTA HERE.
My wife was watching this over my shoulder without my knowing. It made her hungry for steak while she was eating something else. You’ve made me start adding a little soy sauce to most of my marinades and it makes a difference.
I know you weren't pimping your cookbook, but I made steak the other night and made an extra one. Last night we pulled it out of the fridge and made the flatbread pizza (pg 82) and it was awesome. That onion mixture is what made the dish. Thanks again boys!
Sam: "You probably have them at home." Begins doing the marinating recipe starting with with soy sauce... Me: *checks the cupboard* Well I'll just watch instead.
Tri Tip.. the MOST underrated cut parts of streaks. IMO way better than a Ribeye or New York Strip or filet mignon. I will definitely try this recipe out Sam. Looks amazing!!!
Here in Central Virginia you go to the butcher and ask for tri tip and they look at you like you;re an alien from Mars! On rare occasions I can get it at our Fresh Market. I had one in the freezer I was saving for a special occasion. After watching this video I took it out and thawed it over the weekend and made it for my wife and myself last night. It was OUT OF THIS WORLD good!!!!! I love your videos and I love your recipe's!! Keep on keepin' on brother!! I hope the best for you and your family during all this lock down BS.
Made the tri tip as you directed...along with the mushrooms. Did mix up some horse radish, sour cream and mayo sauce to dip some of the tri tip into, yum....thanks for the recipe....
I feel fortunate ...... I got to watch and listen to Sam and Max on two Tri-tip videos back-to-back on my cold-ass Maryland Sunday! Life is good, but fridged cold!!
There were 2 mushroom farms nearby a few years ago and they used straw compost for mushroom growing beds. It was easy to tell when they turned the compost piles as the smell miles away was still potent.
I don't have Cable so I have always watch these on RU-vid. But recently i was in a hotel and saw you had a TV show. It was like marthon cus your show was the only thing playing. Don't know the network. But it was kinda weird. Your RU-vid videos are much better and more amusing than the tv show. I hope you don't stop the RU-vid videos and keep them going.
