Keep out! For a good barbecue, use parrilha salt or normal coarse salt with more lit charcoal and cut where the meat is cooked. dripping little blood. Here in Brazil, we never do traditional barbecue like this. Restaurants also don't serve barbecue like this. Rump, against fillet, picanha, ancho steak (boneless rib), Coxão or filet mignon. Just coarse salt🇧🇷🇧🇷
@@7days_week Few people here in Brazil barbecue with sauce over the meat. Because it requires toughening the meat. Just coarse salt and coal accessed at the ideal height is enough. Even in establishments that sell barbecue, coarse salt is parrilha or with other herbs only. Success there bro.
Tri tip is so good. When I was a kid it was super cheap but the cat's outta the bag nowadays. Still worth it. I use it in my chili. Gonna give this rotisserie a try though. 👍
I'm pretty hard line on medium rare on steak but tri-tip can be chewy when it's too rare. I shoot for medium or slightly under medium. It's such an odd shape that it's nearly impossible to cook the whole thing a uniform temp. Also why it's great for a crowd, because there's a piece for everyone.
I dont think ive ever cooked tri tip with the fat cap still on. At most ive charred it then cut it down to a thin layer then finished the cook. Interesting!
I’ve done so many different things with a tri tip. There’s just no way to make it any better with any more effort. Waste of time. 35-45 mins at 350F on a pellet grill. Garlic Salt, pepper and whatever you want. Won’t ever change, tri tip is tri tip.
The real pro-tip shown here is to always add the butter last, never do something like baste it on while it's still cooking. Steaks + butter is a top-tier trick, but knowing when to add the butter is the true secret.
For a good barbecue, use parrilha salt or normal coarse salt with more lit charcoal and cut where the meat is cooked. dripping little blood. Here in Brazil, we never do traditional barbecue like this. Restaurants also don't serve barbecue like this. Rump, against fillet, picanha, ancho steak (boneless rib), Coxão or filet mignon. Just coarse salt. 🇧🇷🇧🇷🇧🇷
This is why tritip went way way way up in price; I grew up in Santa Maria (if that says anything) and tritip was what we all cooked over red oak, seasoned with sat, pepper, and sometimes garlic powder. It wasn’t about the extra bull-honky, hecka, just the meat cooked low and slow over red oak was all that was needed. Then the foodies found out how good tip is and suddenly tritip was quadruple the price. I recall ppl in the Bay Area not knowing about tritip, asking “what kinda fish is that?” I bet they all take pride in themselves now with how they can cook tip in some elaborate and unnecessary way 😑
