Author Topic: Tri-tip (Read 2409 times)

Mikey · « **on:** May 27, 2011, 09:32:54 AM »

I don't know if other parts of the country regularly get tri-tip roasts in their market but it is a favorite cut of beef for me to grill. It has a nice beefy flavor and it is tender and juicy. It's on sale at our local market so I had to buy a couple of roasts; one for dinner and one for the freezer.

The bottom side, not shown, has a fat cap layer that I trim to about 1/8"

I rub it in oil and then give it a dusting of my home-made rub. "Mikey's Don't Rub Me The Wrong Way Rub"

I start off with a hot grill to sear both sides.

4 minutes each side

I then finish cooking it on the raised warmer rack using indirect heat. I put an aluminum tray with 1/2" of water in it directly beneath the roast to catch the drippings for making gravy.

After about 60 minutes the center of the roast reaches a temperature of about 140 and it is done. I then let it rest for 30 minutes.

The center is medium rare....just the way I like it. Because the ends are a thinner cut they will be well done, but still pretty tender and then as you move to the center of the roast you have medium and then medium rare in the center. Trip-tip roasts should be cut as above because the direction of the grain in the meat changes in the middle. You want to slice the beef against the grain for the most tender slices. I like mine plain; the Fetching One likes her's with horsey sauce and our son likes his with gravy.....

It's good eats...

mascot · « **Reply #1 on:** May 27, 2011, 11:06:58 AM »

What time is dinner? I'm on my way....

Kittyzee · « **Reply #2 on:** May 27, 2011, 11:59:52 AM »

Dang Mikey! That looks good! I've never heard of that cut--is there another name for it? I love beef--it's what's for dinner!!

Indiana Karen · « **Reply #3 on:** May 27, 2011, 12:23:03 PM »

Yum!!!!!!!!

I've never heard of that cut either. We get our beef from a local farmer and they've never offered that when I tell them how I want it processed.

We smoke a lot of meat. This past Easter we had two cheap half hams. When it was time to eat we took one out of the smoker and decided to let the other one cook a little longer. Later in the day, we were outside hunting eggs when I heard sizzling and cracking coming from the smoker........we had forgotten the ham and the water pan was dry. Opened it up and the ham was black. Took it inside to cut into it and we stood around and ate more than half of it. It was the best ham ever.

Mikey · « **Reply #4 on:** May 27, 2011, 12:30:42 PM »

Sorry Michael but you are a few hours too late for dinner... Next time.....

Karen: Good to hear the oops turned out to be a good oops.

Here is a link that gives the history of tri-tip and where the cut comes from. The roast above was about a 4lb roast after I trimmed the fat cap. Some stores sell it trimmed but I prefer to do my own trimming of the fat cap.

http://www.amazingribs.com/recipes/beef/santa_maria_tri-tip_steaks.html

miguynmkoi · « **Reply #5 on:** May 27, 2011, 04:42:50 PM »

Quote

"Mikey's Don't Rub Me The Wrong Way Rub"

Love the rub name! My mouth is watering now... I will have to keep my eyes open for sales. I love me some beef!!!

Isn't Tri-tip also used in Corned Beef?

Mikey · « **Reply #6 on:** May 27, 2011, 06:20:43 PM »

Beef brisket is used in corned beef

Kittyzee · « **Reply #7 on:** May 27, 2011, 07:21:17 PM »

Thanks for the info Mikey--that looks delicious!

finnpond · « **Reply #8 on:** May 27, 2011, 09:12:33 PM »

Oh C'mon... I need the "Rub" ingredients!!!!!!! Looks soooooo Delicious.... Gotta be some sugar to get that blackness ...

Thanks.... Dave

Holldoll · « **Reply #9 on:** May 31, 2011, 09:54:59 PM »

I agree - need to share the rub! I LOVE tri-tip (I've lived everywhere from Hawaii to FL and have never seen it anywhere but California). I usually cook mine on the grill on low for 2 hours. I like the idea of searing it and then putting it on indirect heat. YUMMY! BRING ON SUMMER BBQ!!

LeeAnne151 · « **Reply #10 on:** June 01, 2011, 10:55:40 AM »

We love Tri-Tip, we find it here in steaks and roasts. It is so flavorful.

Jerry · « **Reply #11 on:** June 01, 2011, 02:13:26 PM »

it seems to be a Western cut. I discovered it in Bakersfield, Had a few sandwiches that were superb!

miguynmkoi · « **Reply #12 on:** June 09, 2011, 10:06:28 AM »

TriTip is on sale this week! I will try your recipe this cold weekend!

Mikey · « **Reply #13 on:** June 09, 2011, 10:58:37 AM »

Was that sale the one I saw at Ralph's?

Holldoll · « **Reply #14 on:** June 09, 2011, 12:15:00 PM »

Quote from: miguynmkoi on June 09, 2011, 10:06:28 AM

TriTip is on sale this week! I will try your recipe this cold weekend!

Where is it on sale?

miguynmkoi · « **Reply #15 on:** June 09, 2011, 01:11:52 PM »

Ralphs $2.47/lb! Getting a few tomorrow!

Unless of course you buy 'em up Mike.

Holldoll · « **Reply #16 on:** June 09, 2011, 08:45:19 PM »

Bummer - no Ralph's by me!

tweetybaby2005 · « **Reply #17 on:** June 10, 2011, 06:19:42 AM »

I was told that Tri-tip is the same as sirloin tip roast. I'm not sure if this is true or not but Kroger has it on sale this week so I'll be checking it out after work today.

Mike, do share your rub recipe please... Your tri tip looks soooooo yummy...

Kuan

Kittyzee · « **Reply #18 on:** June 10, 2011, 09:05:04 AM »

Thanks for the info Kuan!!!!! I'll be checking it out too!

Mikey · « **Reply #19 on:** June 10, 2011, 10:58:00 AM »

If you Google "what is tri-tip" you will see the confusion. Most midwest and east coast butchers don't know what cut of beef it is and from what I read it is usually ground up as part of the burger mix. Californians transplanted to the east coast can't find it. Even though tri-tip is common out here I have noticed that some restaurant chefs don't cut it in half as shown above, separating the opposing grains so that it can be sliced against the grain. I notice that even the Wikipedia page on tri-tip shows a photo of tri-tip with it being sliced with the grain. It still is tasty when sliced with the grain but it is more chewy than what I like.