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the best cut of meat ever im from central CA and you dont know how good you have it till you leave and everyone looks at you stoopid when you ask for tri tip at the butchers
@ Aidan Decker....i live in San Diego we have been grilling Tri Tip in California forever.....Santa Maria style BBQ has its roots from the Vaqueros in those big cattle ranches that were a long time ago when it was still part of Spain and Mexico
I've used this recipe several times for tri-tip and it's fantastic! Just rewatching for a refresher. Got a lovely hunk of beef about to become our 4th of July bbq celebration! Better get that rub going now that I'm back from the grocery store. 😋😍Thx so much Chef John!
My first time ever making/grilling Trip Tip and OMGGGGGG! IT'S OUR FAVORITE RECIPE! Perfect flavorful crust, you could just pick it off and eat by itself, YUM! Thank you for sharing your basting recipe. I'm a beginner griller and was really nervous about overcooking, but my goodness it was good! Saved your video and it's my go to every time. My BF begs for the recipe and technique. Thanks so much!!
I just made this roast sans the basting sauce and it turned out GREAT. I didn't know how it'd turn out without the sauce but the dry rub alone gave it tons of flavor. Thanks for the recipe!
I made this just the way you showed. This is by far the BEST BBQ'd tri-tip I have ever had! And i have been in the restaurant industry for 30 years. Well done (no pun intended).
His history lesson is about as bad as his "Santa Maria " style tri tip recipe. Born and raised in Santa Maria and I can assure you that this is not how we do it.....but to each their own and history shmishishory.
Made this today for dinner and it was spectacular! Of course I forget the red wine vinegar at the market but used white wine vinegar instead and it stil came out great.
We do this way different! This still looks sooo good tho:) We put it on the bbq pit, then soak it in a secret seasoning mixture and then put it back. Once it's done we cut it up and put it back in that juicy mixture... Delicious! I live in Santa Maria, and almost everywhere you go it smells like bbq!
That looks good, I'll have to try the basting sauce next time I make one. I made a couple using Big Mistas Bitchin' Beef Rub and it was great. Cooked mine to 145 because I like mine medium well.
This looks good to me. It may not be the "traditional" Santa Maria style, but for those sticklers out there, this would seem to have better flavor. Just my thoughts
Every one eats Tri-Tip in Ca. Like all the time, every BBQ. Huge grills in front of local grocers filled with them to take home for dinner. FANTASTIC! :)
Nice old recipe from 2009 chef john, and i am from rural kentucky and it is 2018 and we still have to order a tri-tip cut 2 to 3 days in advance because most people around here are still not familiar with it, wait....did i say 2018, was even born in 2009,lol
We made this for a family party about 4 weeks ago, and it was so perfect that we are making it again for our holiday BBQ. The "turning then basting" is key, along with the meat thermometer. Another winner Chef John, and greetings from Dana Point, CA.
Here is Santa Maria we don't turn it every 3-4 min, Some use an adjustable grill and cook for a couple hours. I cook it on a pellet smoker now and it takes me 25 min turning it over a couple times, served with beans and french bread grilled and dipped in garlic butter
Costco sells the Tri tip in prime and choice grade. They also sell it seasoned with their rub but it is probably in choice grade. Not sure about this technique of grilling and basting. I like the way the Argentinians do it, lots of kosher salt and eaten with their dipping sauce.
The old Italians out of Santa Barbara they'll do a little bit more of an Italian seasoning and mop it with olive oil and white wine using a sprig from a rosemary bush. Really really turns out good
Will this work on a pellet grill? I have a new Traeger and it only grills to 450F and the flame is not exposed to the meat. BTW, been using this recipe for several years on my gas grill. Absolutely love it and actually get cravings for this tri-tip. I do cut the cook time by 5 min then rest in foil and beach towel for about 30 min, everything else is the same.
"History, schmistory", LOL! Chef John, you crack me up, man! Great looking roast. Delicious! Reminds me, if we aren't supposed to eat animals, then why are they made out of meat, I ask!!? I'm on to this cut at nearest opportunity. Thanks for a great show.
WOW! That was delicious. Thanks Food Wishes. We can always count on you for excellent recipes. We had to make additional basting sauce and probably should have just increased by 3. (1 C oil, 1C vinegar and whatever mustard and garlic gave us the right proportions). Just a question to the "thumb downers". Have you ever bbq' d a traditional, tender, flavorful, juicy, unbelivable Santa Maria style tri tip? Oh, you have? And you own the Eiffel Tower? My bad.
i lived in santa maria for ten years and had tri tip several times. it is delicious. but i never heard of anyone being this sophisticated with it...or cooking it in 30 minutes... are you kidding?
I think it has its origins in the South and Midwest. I've read about/talked to a good number of people who actually enjoy raw, thinly-sliced meat with a bit of salt on it. Others would eat raw, seasoned ground beef between two slices of bread. Not too safe, I know, but it was pretty common. Raw steak probably came from the love of raw meat and is now standard in the restaurant industry. I know the CDC wouldn't recommend it, but rare is quite tasty when the outside is seared with a nice crust.
If you want to cook a Devine1& 1/2 inch pork chop - bone in. Put that rub you just made on the pork chop. Then sear it on both sides in a frying pan. Then put it in a deep pan and put brown sugar on top , a generous amount, cut up a onion in 6 sections. The onions will caramelize . Cook on 400 for about 20 to 25 minutes. Adjust it per your oven. ENJOY
Hey lopez. You should make a video then. You can't beat me i lived in Santa Barbara 30 years, and know a thing a or two of santa maria bbq or any other region
Dont know about this grill time, but to me, slow bbq a tri tip with hickory or mesquite for like 3 hours is ideal. A whole hell of a lot of juice and its delicious, Even served cold...you can still taste the juices on a slow bbq tri tip. To each his own i guess
I've noticed something with cooking channels from the US/Canada... they're either talking about sweet paprika or smoked paprika. Is strong paprika, like one uses in home cooked goulash, not an option for you guys?
Traditionally. The ranchers would BBQ whole Sirloins on a rotisserie over oak wood fire Traditionally the rub was called 3-2-1, 3 parts garlic, 2 parts pepper and one part salt. We BBQ over oak wood all the time but they can come out really good on a gas grill too. My suggestion is to start with the meat at or near room temperature, never from the fridge to the fire...turn the heat up a little and the lid open, sear each side for about 4-5 minutes. Lower heat and close lid, always keep an eye on it. Remember if the fat side is down it will cause the fire to flare up. That's no good! This is a thick cut of meat and it takes time for the inside to reach proper temp, don't burn the outside while the inside is still raw!! so turn the heat down... I have started using a instant read thermometer, no shame! Just a good way to stay consistent. I remove mine at about 125-130* as mentioned in the video. Let it rest! If you wrap it in foil it will continue to cook and may be over done by the time you cut it, I usually just let mine sit or cover with a paper towel.
The other non traditional thing about this, is that, in my experience from the Santa Maria area, the tri-tip is NEVER trimmed of the fat cap. It is always grilled with the fat on. Unfortunately it is hard to find it un-trimmed. Some warehouse stores will have the whole cryovac tip with the fat. That is a prize.
What it basically comes down to is texture. People tend to cook beef rare because it comes out more tender that way. Especially if you have a cut of meat that has low marbling. It's just I don't really like the texture of undercooked beef and I found your comment insulting. (PS I made a typo in the first sentence it should say "I will admit to being wrong about...")
I'm sorry if I got your gender wrong but still the point is that is not blood. That's the juice that cooks to the pan and you make pan jus(juice for those who do not get french) it's the fluid from the cells that contract and a little fat.
Not traditional completely ok with that because we have tried these wishes before and you know your way around the kitchen. I imagine the first meals were crushed acorns so to all who have broken tradition rock on.
I asked a friend once, and he said that when you order steaks well-done, the restaurant tends to give you inferior meat. It's less easy to disguise bad meat when it's rarer. *shrug*
@jgilruth369 No kidding. From Santa Maria myself and i have my mom send me pinqueto beans and suzzi q's santa maria seasoning. Hard as hell to find red oak up here in portland, but white will do.
