Tri-Tip

[8824]

Just got my new Q, who has a good recipe for some TRI-TIP? I told all my sluts about it, and now they want to try it.

Help me out West Coast

[jryoung]

1/2 cup ground coffee beans, 3 tbsp coarse sea-salt, 1 tbsp fresh ground black pepper.

(if possible ground the coffee beans and coarse sea salt together, but not necessary)

Cover the steak in the rub, sear 1min each side, reduce heat (go indirect if possible) and cook 3-5 minutes each side until rare or med-rare whatever your preference is.

[8824]

ground coffee beans?

interesting,,, do you like rubs?

[oshensurfer]

[Leggester]

I bet he likes pepper too

[J-Ro]

Hmmm, I always grab whats in the fridge and concoct something. Things that work well for tri-tip marinade are (And I assume you mean tri-tip roast and not thin cut steaks) Worstechester (sp) sauce, soy sauce, fresh crushed garlic, salt, pepper, red wine, whiskey, etc. Put in a ziplock overnight. Heat grill to 500+ and place fat side down on indirect heat. Let cook 20 min then flip for another 20 min or until cooked to your preference. Some like to cut the tri-tip in half length wise and place it on the grill but I don't. If your good at burning meat, you can wrap it in foil. A good side dish is to cut up some unpealed potatos and put them in foil. Spray the foil with Pam first then add garlic, salt, butter and grated cheese. Put it on the top rack of your grill the whole time your cooking your tri-tip.

[8824]

oshensurfer,

LOL,,,

Back rub or banana rub?

I had seen that in a surf video.

I would choose the banana.

But check this sh1t out.

http://www.charcrust.com/

that sh1t is tight.

[mbuck]

Did you get the Q-Grill (as seen on TV thing), or the Weber Q?

Only reason I ask is that the slow cook for a tri-tip might not work on the Q-Grill.


For the recipe, dry rub of my own black pepper/kosher salt/cumin/, and also use an injector with a butter/garlic sauce. Then sear the fat side of the tri-tip first, and then move it to the indirect side for the rest of the slow cook it with the fatty side on top so that the juice keeps it moist.

Cut diagonal.
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[oshensurfer]

muckmeister,
What stores carry that stuff? I'll have to try it.

[8824]

oshensurfer,

I live in Chi town and I just ordered from their website.

The ginger terriyaki is kick ass!

[Leggester]

Quite honestly I think you should cut it in half or thirds.

Try a few different recipes.

Dry rub

Marinate

Basic salt and pepper with a little BBQ sauce put on at the end.

If you use Worcester, I don't think you'd need Soy too. they are both plenty Salty. One or the other IMO. I prefer Wooster sauce myself over Soy. Either will do in a pinch.

Any way you go, make sure the meat is at room temperature, not chilled, before you cook it. That's the only way to get the char right and the rare right. A pink center is desired.

Being from Chicago, you'll probably understand that you want to BBQ it very much like a London Broil.

[lcap]

With the riqht q you don't need no artificial seasoning. All you need is a chunck of red meat a little salt to bring out the sugars and presto--pure perfection.

[J-Ro]

I don't know about that. Tri-tip is a pretty poor cut of meat. If it wasn't for that butcher in Santa Maria realizing that slow cooking it with spices made it tender, they would still be throwing that cut away or giving it away. Now its a "Delicacy"

All I know, is there are a lot of ways to cook it but you gotta do it S L O W or it just doesn't work well. MMMM tri-tip sandwich!

[lcap]

J-Ro,

We only buy Tri Tip steaks, never tried the roast.

[Dragonlady8]

[lcap]

Dragonlady8,

I take it you don't like brisket? I've been trying for years to cook a decent one without success. They say a good barbeque person is measured by the ability to cook a good brisket. Unfortunately mine ends up being dog food.

[Swass]

And your dog thanks you.

[Dragonlady8]

lcap, brisket is best done smoked ( aka true BBQ). Which is one reason I don't care for it. I'm more of a grilled meat fan

[lcap]

Dragonlady8,

That's my problem, keeping a constant fire going for 12 plus hours. I think the whole Brisket thing is B.S. anyway. I'm a perfect barbeque man, just me and the B.G.E.

Swass,

He only loves me until someone else brings him a biscuit.

[Leggester]

i smoke

[Dragonlady8]

[J-Ro]

Dragonlady8,

You're right, I don't know anything about tri-tip, how to cook it or the origin.

[8824]

[quote="mbuck"]Did you get the Q-Grill (as seen on TV thing), or the Weber Q?

Only reason I ask is that the slow cook for a tri-tip might not work on the Q-Grill.

BRO! I should have clarified. Weber. Only way to go in Chicago. The Weber is from Chi Town and my buddy works next to their R&D office.

They always bring him crap to try. Thanks for the recipe. I will need to take some pics and post them.

[Buergday]

This sounds wierd, but try adding pepsi to your marinade. It helps tenderize the meat. They do it at a lot of restaurants, like Chevy's.

[Dragonlady8]

I recommend looking here for Tri Tip recipes:
http://www.askthemeatman.com/tri-tip.htm
http://www.beeffoodservice.com/Cuts/Info.aspx?Code=48[/i]

[lcap]

Dragonlady8

But the entire selection of the brisket is brain numbing. This much fat, this thick, this long, this cut, talk to the butcher, blah, blah, blah.

So for those of you who cook a brisket well, what is the story on the selection of the meat? Is it important? Not so important and what do you really look for?

I cook my Tri Tip steaks like all the others. Sear for two minutes (725 degrees), flip sear for two minutes and reduce heat. Remove after six minutes--medium rare.

[8824]

[Buergday]

[mbuck]

muckmeister,

I know that this is a thread about tri-tip, but if you haven't tried it yet, dial up a beer can chicken for your sluts. Every guest I have ever had over is fastenated by the flavor and it is almost impossible to bubb rubb up.

A little olive oil on the skin to help the dry rub stick, 1/2 full can of beer, put some spices in the can, jam a potato where its head should be to seal it up, and throw it on the grill for an hour or so on low. I like to put a foil tent over the top of it as well.

Insane flavor and never dried out.
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[ridehatzic]

mbuck, WE DO THE EXACT SAME THING. We've tried it with different things too, like wine i beleive. But it seriously is the greatest chicken of all time!!!

[8824]

mbuck,

I have had it once. My post right before yours, I asked if people have done it. That chicken looks damn good.

It is very juicy for certain.

[mbuck]

muckmeister, I guess reading the thread prior to posting does help.
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[vette74]

lcap, Brisket needs to have fat on it and about 2-3 inches thick. I cook mine at 275 using indirect heat and start at about 4 in the morning and take it off when the temp inside the meat is 140 usaully about 12-16 hrs. You must use mesquite wood or pecan and put a pan of water on the inside. Use a rub of your choice and coat the whole brisket and cook with the fat side up. If it starts to look a little dry overcooked on the outside put foil around it. Good luck it takes a few.

[8824]

mbuck,

Did I make the mistake the other night. I did not put a drip pan under the chicken. What a mess that turned into. First the chicken got burned in the first 10 minutes. Then my girlie tried to do something and the chicken fell over and beer spilled everywhere. Then we decided to ditch the chicken and make the burgers but continued to cook the chicken without the can. Even with all that chaos, the chicken still tasted damn good.

I will try this again, this time with a drip pan.

[mbuck]

Drip pan is a must or the above will happen. The pan also allows it to cook somewhat slower and indirect which makes a bit juicier.

Next time you are at Walmart / Home Depot / or local grocery store, you might pick up this little stand they make specially for the beer can chicken, works like a charm. Second time my chick fell over in the grill, I threw in the towel and picked one up, they are like $4 or so.
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