MGoBBQ: Smoked Tri Tip Comment Count

Seth

Sponsored by:

STUBBS-MICHIGAN-BANNER1

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What this is: We yoinked Joe Pichey from MMMGoBluBBQ to share his tailgating recipes and Stubb's offered to sponsor it. This is one of those things where we really liked their BBQ sauce, and it turned out their CEO really likes this blog, and we like Joe's recipes, and our collective cholesterol goes up as a result.]

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Over the last few years, the tri tip has gained popularity thanks to our friends out in California.  These have been a staple out west longer than the Wolverines have been beating up on the Buckeyes. This cut of meat is working its way east and should be found in your local butchers shop. You may even be able to find them in your nearby Sam's Club or Costco. They are extremely tender and juicy and make a great sandwich. They can also be cooked in about an hour, so you don't have to commit an entire day to the smoker.

Ingredients:

2-4 pound Tri Tip Roast

Stubbs Beef Rub or Steak Rub

[Protocols following the jump]

Directions:

Remove the tri tip from the fridge and let it rest on the counter for about 45 minutes. This will let the meat come up to room temp. This is not mandatory, but I like to let it rest. If there is a layer of fat on the bottom, trim it off. As you can see below, the roast has some great marbling of fat that will keep things moist. Pay very close attention to the direction the grain is running. You will want to slice against the grain when done to ensure tenderness.  Some roasts have grains running in different directions, so take a look before you apply the rub. On several occasion, I have put tooth pics in the roast to remind me where the grain changes directions.

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Set up the grill/smoker for indirect heat at 275-300 degrees and spread some hickory wood chunks on the hot coals.  You will get a slight hint of smoke flavor on the meat as you are cooking it hot-n-fast. As the grill is heating up, sprinkle a good amount of rub on the Tri Tip. Don't be shy, this is a large hunk O meat.

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As you can see below, the beef rub has some great dark spices including a good amount of pepper. Pepper and Tri Tips go very well together.

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Once you have applied the rub and the grill has reached 275 - 300 degrees, throw it on indirect heat.  I love to hear that sizzle.  Once on the grill, it will take less than 45 minutes. 

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Once the internal temp hits 130'ish, it time to char the outside a little. Throw it on direct heat for about 3 mins a side.  This adds some nice char marks and flavor.  I like my TT medium rare. Cook your a little longer if you like it more well done.  I was told by a great chef one day that there are only 3 ways to cook a nice piece of meat. Rare.....Medium Rare....Ruined.  I couldn't agree more.

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Once you near your desired internal temp, remove from the heat and let rest.  This will help the juices redistribute and help tenderize the meat. Remember that the TT will continue to cook even after you remove it from the grill, so plan to remove it about 5 degrees below your ideal temperature.  Once removed from the grill, wrap it tightly in foil and enjoy a cigar and a "Barley Pop". This is the hardest part. (The waiting, not the beverage/ciger part) You can even add some Stubbs Beef Marinade at this point if you would like some extra beef flavor. Only about 1/4 cup is needed. WRAP TIGHT!!!

Once you've let it rest for about 30 minutes, it's time to unwrap and start slicing.  Make sure you slice it against the grain or it will be TOUGH. I prefer to slice it thin and at an angle. Here’s a great video on slicing your Tri Tip:

Chris does a great job in this short video and has a great site. Check it out here.

These also make great sandwiches. Add a little onion, mushroom or horseradish sauce and were good to go.  These are worth the extra work in locating them at your nearby butcher shop.  The avg price for these are about $4.50 per pound, so it shouldn't break the bank. Let me know how they turn out. GO BLUE!

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Comments

Njia

September 18th, 2014 at 9:24 AM ^

Is a great cut of meat and as shown in the post, it doesn't require a smoker to cook one. It is perfect for tailgating. The hardest part is using charcoal to get a grill temp around 275-300 degrees. However, it is worth the experimentation.

Space Coyote

September 18th, 2014 at 9:26 AM ^

Not because I do not approve of them, but because they look too damn good and I know I won't experience the awesomeness that appears in the picture above.

I made the mistake of reading last weeks, can't let myself do it again. I feel like the top of these posts should come with SPOILER ALERTS so that everyone like me can quickly divert their eyes.

Eye of the Tiger

September 18th, 2014 at 9:28 AM ^

I'm a Californian and make Santa Maria style tri-tip regularly. A few recommendations:

1. It works better if you sear it on direct hear first (3-5 minutes per side), and THEN move it to indirect. You get a better char and the meat stays juicy and (depending on how long you keep it on indirect) medium-rare on the inside.

2. I also recommend putting the rub on in advance--a few hours or so--as this allows the spices to seep in.

3. If you want to do it authentic Santa Maria style, your rub should just be sea salt, black pepper and garlic powder. Add paprika, cayenne and onion powder for a simple homemade BBQ rub. (Grill a few chiles alongside it though.) But any quality BBQ or all-purpose rub will do.

 

 

wolverinestuckinEL

September 18th, 2014 at 9:49 AM ^

The rationale for searing right before the meat has hit ideal internal temp is that a good sear happens at 500+ degrees.  Which means there is a lot of intense heat raising the interal temperature very quickly but not evenly.  If I start my steak at 500 and move to 300 there is going to be more risidual heat on the outer portion of the steak but that heat won't necessarily have moved inside.  So you won't get even distribution and if you aren't very careful the outer half of your steak will be well done while the interior is medium rare.  If you do the sear at the end of the cook you can pull the meat off the heat which allows you to halt (well at least slow down relatively quickly) the cooking process.   

Eye of the Tiger

September 18th, 2014 at 11:24 AM ^

I'm familiar with the theory and method, and have used it to great effect elsewhere. So I'm not a "sear first" zealot. :)

But I've done it both ways with tri-tip and find that: a) unevenness isn't really an issue with this cut of meat if you are doing it right; and b) searing first gives you better texture and flavor. Nice and crusty on the outside, perfect and even medium-rare on the inside. Not saying reverse sear will get you a bad result, or isn't better in other situations, but in my experience searing first produces a superior result with tri-tip on a grill.

FTR, I make this a lot, as all the butcher shops in LA carry the cut, it's easy to be consistent with once you've done it a couple times, and it's much less labor-intensive than a brisket (though that is a lot of fun to do if you have the time and attention span). I like to use a simple Weber grill with natural hardwood charcoal for this.

 

 

bluebyyou

September 18th, 2014 at 5:04 PM ^

Tri-tip is a great cut of meat.  They are finally easy to find pretty much everywhere.  They used to be a Cali thing as others have pointed out.

This is a very interesting article about options for searing meat from the Food Lab, one of the best websites around for cooking.  Not about tri-tip but related to several posts:

http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-per…

Farnn

September 18th, 2014 at 11:04 AM ^

While that is the restaurant method, it actually works better to take it low and slow to raise the internal temp to about 130 for med rare and then blast the outside.  It gives more control and a thinner band of well done meat around the edge.  A lot of restaurant cooking methods work well for the restaurant setting of getting food out fast and consistent but aren't the optimal way to do things.  People have been following what restaurants do for years because "they are the professionals" but that's like imitating NFL plays in touch football where you can't run over someone or break a tackle.

GoWings2008

September 18th, 2014 at 9:35 AM ^

and it is another one I will try.  The burgers from last week were amazing.    And for anyone else feeling adventurous and has some time on their hands, try a similar recipe for The Man Steak.  Look it up.  It's awesome.

WineAndSpirits

September 18th, 2014 at 9:46 AM ^

I love me some tri-tip. In moving from CA to the east coast, it is harder to find a good tri-tip in NJ. I've figured out how to cook it, with and without a grill. After all, cooking it the oven here in NJ during the winter is critical.

I've been getting mine at TJ's, but anyone with recommendations for where to find a good tri-tip in NJ is appreciated.

74polSKA

September 18th, 2014 at 10:13 AM ^

That looks amazing! I'm buying a quarter grass fed beef for the first time and need to decide how I want it butchered. Any MGoSuggestions?

Edit: I was trying to find an easy way to list my options but it isn't happening. Any cuts that are must have or should be avoided?

beenplumb

September 18th, 2014 at 9:55 AM ^

This has quickly become one of my favorite accessories to the blog. Really looking forward to trying one of these recipes one day when I get a charcoal grill.

Any good recipes for us suckers with gas grills?

74polSKA

September 18th, 2014 at 9:57 AM ^

I need to replace my gas grill. Is the movement back to charcoal? I'm so far out of touch with this stuff. My mom works at Lowe's and says everyone raves about the new infrared gas grills. Any input from the MGoCommunity is appreciated.

FreddieMercuryHayes

September 18th, 2014 at 10:23 AM ^

All these recipes will work for gas grills. I have a gas grill set up for two zones to allow indirect heat, and it works great. I prefer gas because it's a ton easier to use in my opinion, and allows for tighter temp control. It doesn't get as hot as charcoal (though I have grates that produce more radiant heat to get the temp up on the direct side), and doesn't allow as easy 'charing', because it doesn't have direct access to an open flame. But that's ok because I, unlike some, so not like charring. It's just carbonizing the meat; do not want.

mGrowOld

September 18th, 2014 at 10:10 AM ^

Not sure whose idea this feature was but it's freaking awesome.  I really look forward to these every week.  Might I suggest though we start a separate file in either Usefull Stuff or MgoBoard so that people can reference them without having to do a search to find one's previously posted?

Perhaps mGoRecipes or mGoGrilling?

mGrowOld

September 18th, 2014 at 10:29 AM ^

Thank you.  Although I would strongly suggest people NOT click on that link if they're in the least bit hungry or trying to lose weight.  Looking at all three recipes images on the same page is quite tempting.

Texagander

September 18th, 2014 at 10:14 AM ^

I made over three pounds of the smoked burgers last week with some candied bacon. Can't post pics now since I'm on business trip. Were fantastic. I mixed a rub I use for brisket into some of the meat and a rub I used for pork in the rest. Smoked over hickory and then transferred to my grille with a little vegetable oil basted on each side for char. Loved em.



Sent from MGoBlog HD for iPhone & iPad

michgoblue

September 18th, 2014 at 10:22 AM ^

First, Seth, this feature is awesome.  As someone who loves to grill, this is quickly becomming one of my favorite non-game-related features on this blog. 

A request:  Do you have a good recipe for beef prime rib roast (bones included)?  My mother-in-law makes a really good one in the over, but as an avid griller, I can't help but think that it can only be better on the grill.

UM Fan in Nashville

September 18th, 2014 at 10:30 AM ^

Sub the oven for a grill and this is GOLDEN!  Also, our family is a HUGE garlic fan, so anytime garlic is in the recipe, we nearly double it.   I also shoved cloves into some of the fat before cooking to add a nice garlicy flavor in the meat.

 

Roast Prime Rib of Beef with Garlic-Herb Crust

Serves: 6 to 8

1 bone-in prime rib of beef, 4 to 5 pounds 

8 garlic cloves, minced 

4 tablespoons minced fresh rosemary 

2 teaspoons dried thyme 

4 tablespoons freshly ground black pepper 

2 tablespoons kosher salt

Remove the roast from the refrigerator and leave it at room temperature while you preheat the oven to 450 degrees. Place the rack in the center of the oven — or, if the roast won’t fit into your oven with the rack in the center, place the rack in the lower position.

While the oven is heating, put the roast rib side down on a rack inside a large, heavy roasting pan. In a small bowl, stir together the garlic, rosemary, thyme, pepper and salt. Spread the garlic-herb mixture evenly all over the surface of the meat, pressing down firmly with your hands to help the mixture adhere.

Place the roasting pan on the oven rack. Cook the roast for 25 minutes. Then, reduce the temperature setting to 250 degrees and continue roasting until an instant-read thermometer, inserted into the center of the roast without touching bone, reads 120 degrees for rare or 125 degrees for medium rare, 1½ to 2 hours longer.

Remove the roast from the oven and transfer it to a platter. Cover the roast with aluminum foil and leave it to rest in a warm spot for 30 minutes.

Uncover the roast and transfer it to a carving board. Pour the juices that have accumulated on the platter into a sauceboat for serving.

 

gustave ferbert

September 18th, 2014 at 11:01 AM ^

are a close cousin to the tri tip, and much much cheaper.  It requires some trimming as there is a lot of sinew, but I go with tip roasts sliced up by the butcher to save about $5 per pound over  a tri tip.  But Tri tip is awesome!

 

buckley

September 18th, 2014 at 11:01 AM ^

Smoked the pork loin and the bacon wrapped onion rings for Notre Dame viewing party and it was a big hit.  One word of note:  it takes a while for a charcoal grill to come down to 250 deg (I have a Weber kettle), so plan ahead. 

Wolverine In Exile

September 18th, 2014 at 11:31 AM ^

I work for the USAF and I have to travel to Vandenberg AFB regularly. Vandy is in the Central Coast region of California north of Santa Barbara by about an hour. The ONLY two redeeming qualitie about that region are (1) fantastic rich red wines and (2) All-you can eat Tri-tip days at the Vandy Officer's club. $8.95 per person and I'm not going to confirm whether I ate more than 3 lbs of meat for lunch....Tri-tip for president!

 

And agree on the spice rub swap out... haven't tried Stubb's rub but for true Santa Maria Tri-tip, you need to have it a little heavy on the garlic powder and pepper. Although Stubb's BBQ sauce would work well post-cooking with this since it's vinegar-y and pepper-y.