We don't have tri tip in our stores here in Maine as far as I know. It would be interesting to try one sometime.
Tri tip is always a winner at our house.
The only place I know of around here that to buy it is from my butcher at our local meat market, and he treats me real good.
The only place I know of around here that to buy it is from my butcher at our local meat market, and he treats me real good.
Pags - looks terrific, nice job! Thankfully, tri-tip is still a west coast thing...many don't know what they are missing. I like to cook mine hot and fast, rare on the inside, crispy on the out. I agree with Texas Marshall, Costco has THE best tri tip I have found, however I have not tried Bristol Farms Wagyu....once mine rest's, I like to use a meat slicer and slice it thin like roast beef. Perfect for sandwiches....btw, where's the picture of the mixed green salad that went with that beef and wine...I know you didn't serve it with potato salad.......
A friend of mine had 4 couples over last night for dinner, and he served tri tip. Very interesting.
He got the tri tip at Costco, and it was Morton's brand tri tip. Some of you may be familiar with Morton's. It's the upscale steak house originated in Chicago that has excellent and very expensive meat. According to him, it was prime grade. Two pieces about 2.5 lbs and costing $13 each so it was more than we're use to paying in order to get the uptown cut. He oven roasted it, and it was absolutely the most tender, tasty tri tip I'be ever eaten. And I've had my share of tri tip.
I'm going to go down to Costco and look for it. I'll smoke/grill it up using the Santa Maria recipe above and take some pictures for the forum. Just thought if Costco carries it, maybe, they have it back east. If they do, I'd like to suggest that you consider giving it a try. I think you'll really enjoy it.
He got the tri tip at Costco, and it was Morton's brand tri tip. Some of you may be familiar with Morton's. It's the upscale steak house originated in Chicago that has excellent and very expensive meat. According to him, it was prime grade. Two pieces about 2.5 lbs and costing $13 each so it was more than we're use to paying in order to get the uptown cut. He oven roasted it, and it was absolutely the most tender, tasty tri tip I'be ever eaten. And I've had my share of tri tip.
I'm going to go down to Costco and look for it. I'll smoke/grill it up using the Santa Maria recipe above and take some pictures for the forum. Just thought if Costco carries it, maybe, they have it back east. If they do, I'd like to suggest that you consider giving it a try. I think you'll really enjoy it.
Back from Costco. The Morton's tri tip was choice cut not prime. Probably aged. It's premarinated so the Santa Maria thing won't work. Still doing them for dinner though.
Hi Pags - Just a friendly FYI.
The product you bought at Costco probably has a label showing the brand name as "Morton's of Omaha". Costco carries a few items under this brand including the pre-marinated choice cut tritip you purchased. It's a private label brand exclusive to Costco which is, I believe, produced and supplied by Cargill.
The product has no association whatsoever with the the Morton restaurant chain, which was founded in the late 1970s under the name "Morton's of Chicago". After growing the chain for around 10 years, the founder, Arnie Morton, sold it to a group of investors, which now now operates approximately 70 restaurants under the name "Morton's The Steakhouse". For the duration, the primary, if not exclusive, beef vendor for Morton's has been Allen Brothers of Chicago.
BTW, I recall reading a year or two ago that there was a large contamination recall of this product. E Coli. I'm sure there are no issues now so enjoy it.
The product you bought at Costco probably has a label showing the brand name as "Morton's of Omaha". Costco carries a few items under this brand including the pre-marinated choice cut tritip you purchased. It's a private label brand exclusive to Costco which is, I believe, produced and supplied by Cargill.
The product has no association whatsoever with the the Morton restaurant chain, which was founded in the late 1970s under the name "Morton's of Chicago". After growing the chain for around 10 years, the founder, Arnie Morton, sold it to a group of investors, which now now operates approximately 70 restaurants under the name "Morton's The Steakhouse". For the duration, the primary, if not exclusive, beef vendor for Morton's has been Allen Brothers of Chicago.
BTW, I recall reading a year or two ago that there was a large contamination recall of this product. E Coli. I'm sure there are no issues now so enjoy it.
Thanks dls. A lot of people have the same Morton's misconception on this tri tip as I did, including everyone at the dinner party the other night. So when I went to Costco looking for it, I just saw Morton's label and didn't look any further. My bad. Last night's tri tip was still amongst the most tender I've ever eaten. I think it must have to do with the long term marinating as well as the beef cut.
We had my son and fiance over last night for dinner and to taste test/select champagne for his wedding. Lots of fun and a good dinner.
I threw the tri tip into the smoker at 250* all the way until it hit an internal of 130*, about 1.5 hrs. Used 1.75 oz of mesquite and 1.75 oz of wild cherry. Nice smoke flavor. It sliced so easily that I didn't need the Forschner, could have used a butter knife.
We had my son and fiance over last night for dinner and to taste test/select champagne for his wedding. Lots of fun and a good dinner.
I threw the tri tip into the smoker at 250* all the way until it hit an internal of 130*, about 1.5 hrs. Used 1.75 oz of mesquite and 1.75 oz of wild cherry. Nice smoke flavor. It sliced so easily that I didn't need the Forschner, could have used a butter knife.
When I first heard of the product a couple years ago I assumed it was just another example of one company slightly altering the brand name of another company and it's high quality reputation for their own marketing purposes. In this case, replacing the word Chicago with Omaha. Apparently, it works.
I've heard from others that they really enjoyed the tritip, but after the E Coli issue I forgot about it. Based upon your experience, I may give it a try.
Glad you enjoyed it.
I've heard from others that they really enjoyed the tritip, but after the E Coli issue I forgot about it. Based upon your experience, I may give it a try.
Glad you enjoyed it.
Tri-tip....mmmmmmmmm I enjoyed tri-tip very often when I lived on the central coast (Santa Maria). I have smoked some and it turned out quite well. I posted my results here several years ago.
Smoked one of these tonight. I used the Santa Maria rub and injected with Worcestersire. It was outstanding. Mine looked just like yours in the finished grilled pictures. I think I might back off the fresh ground pepper as you have mentioned. But it was still outstanding. My son took one look at it as it came off the grill and said "you burned it Dad". I said "oh no son, not at all, wait till you taste it" Haha, he loved it.
Glad it worked out. I love that rub. I've even used it on top sirloin and other roasts. It doesn't look like much, but it sure has a distinctive flavor. Yummmm.
Yes the rosemary puts it over the top. I think as far as time and deliciousness, tri-tip is my favorite. Served on a crisp fresh roll with smoked pepperjack.
Tri tip is great. Versatile. Flavorful. Easy to work with.
Well. The wedding guests are arriving for next week's wedding, and I'm doing this same recipe for 16 relatives tonight. Most of them, meat eaters from Chicago that are used to that great beef from Kansas and Nebraska. Most have never had tri tip so I figured I'd see how this Santa Maria recipe passses mustard.
Four choice tri tips from Sam's, 12 lbs, rubbed and setting in the fridge for later. Using White Oak. Don't have Red Oak. My wife's great Caeser Salad, garlic bread (baguette sliced lengthwise, butter, garlic, 4 way grated cheese, sectioned then broiled), potato salad (we're lazy). Beer, wine. Laughs.
The party begins and will last for 2 weeks.
Four choice tri tips from Sam's, 12 lbs, rubbed and setting in the fridge for later. Using White Oak. Don't have Red Oak. My wife's great Caeser Salad, garlic bread (baguette sliced lengthwise, butter, garlic, 4 way grated cheese, sectioned then broiled), potato salad (we're lazy). Beer, wine. Laughs.
The party begins and will last for 2 weeks.
Hey Pags. I injected and rubbed a couple that I bought when they were on sale. I froze them and then thawed in the fridge. I smoked them today and they turned out fantastic. Just fyi on the freezing when they are on sale.
Gosh. Those Chicagoans just don't eat like I remember. We had almost 2 tri tip left over. 6+ lbs eaten by 14 people...2 out of towners caught the flu and stayed in the hotel...bummer.
They did love this recipe, smoked then grilled with a mopping and a light rub dusting just before slicing. Gotta thank Tom again for pointing me in this direction. We eat Santa Maria style tri tip fairly often.
They did love this recipe, smoked then grilled with a mopping and a light rub dusting just before slicing. Gotta thank Tom again for pointing me in this direction. We eat Santa Maria style tri tip fairly often.
Well I finally found a source for tri-tip here in Maine. Turns out Hannaford carries them. You just have to ask for them at the meat counter.
So I got a tri-tip on the way home and prepared it ala Pags. The only differce was the mop. I used some italian dressing with a squirt of mustard to bind it. Wow! Both the Mrs. and I agree that tri-tip is "holiday" good!
Thanks again Pags. Can't thank you, and the rest of the sage contributors, enough. You guys do so much for the members of this forum.
SmokinMAINEiac
So I got a tri-tip on the way home and prepared it ala Pags. The only differce was the mop. I used some italian dressing with a squirt of mustard to bind it. Wow! Both the Mrs. and I agree that tri-tip is "holiday" good!
Thanks again Pags. Can't thank you, and the rest of the sage contributors, enough. You guys do so much for the members of this forum.
SmokinMAINEiac
You're quite welcome and thank you. Glad you enjoyed it.
I've gotten more than I've given with this forum and enjoy everyone's input.
I've gotten more than I've given with this forum and enjoy everyone's input.
That looks amazing. Well done Pags!
Got some tri-tip in the fridge. Pags do you grill over direct heat or indirect?