tri-tip

I put tri tip in the find and came up with these Tri Tip

I know I haven't been around long, but the response above is kind of...I don't know kind of off putting. If this is a living breathing evolving message board, why don't you give newcombers a chance to share recipes or what if a new technique is not being shared because a question no longer gets asked because the first thing anybody sais is did you do a search? Certainly has stopped me from asking a few questions. What are we afraid of? Somebody might ask a question that's been asked 100 times? So what? I have always been told no question is a dumb one. I'm just saying...and it isn't just you Arnie. You old timers might learn a thing or two from us newcommers.

The Tri-tip recipe I use is tweaked from a few things I learned on here. I rub with any rub I have available. Have even used the CS chicken. I add crushed rosemary. The flavor it adds is pretty incredible. 3-4oz of hickory at 225*. I cook it until internal temp reaches 130* which in mine takes about an hour. I douse it in a marinade. Any of the Lawrys type. I prefer the mesquite and lime. I then place it on a hot grill and crisp up the outside. I foil it and let it rest for about 15 minutes. There will be a lot of juices. Slice thin for dinner. This is best the next day when you can really slice it thin and serve it on a roll. This method cooks it rare. So if you like it medium smoke it longer.

I agree, I still can learn a lot about BBQ and am willing to listen to new ways and styles. Here in the Midwest we are far from experts on tritip, in fact most that I've learned has been from the knowledge shared by forum members, so please share.

Oak is the traditional wood used on tritips and a baste that is used on open flames to get a nice crust on the tritip.

Tri tip Plan

Santa Maria Rub

1 tablespoon black pepper, fresh-ground
2 teaspoons granulated garlic
1 teaspoon granulated onion
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 teaspoon rosemary
1 teaspoon salt



Marinade for 6-12 hours in what ever I have, pat dry and apply rub.

Smoke at 180 until 100 internal temp.

Rest in foil about an hour

Reseason with salt and pepper

Grill on very high heat until 140 internal temp.

Compound butter and rest about 10 minutes

Slice against the grain

Here's a tri tip recipe I've posted that we use quite often. Delicious. Looks similar to RangerDF's. The Santa Maria rub is very good. We often finish on the grill as shown but sometimes with or without the basting. Depends on our mood.

Definitely give this rub a try. I think you'll like it. I like RangerDF's rest and salt/pepper before throwing on the grill.

I'm not offended by Arnie's reference to other Tri Tip posts. I actually think it's quite helpful in answering a question--especially from a responder who doesn't have a Tri Tip recipe but wants to assist.

The 'find' button is a great tool don't get me wrong. But the OP has been regestered since 2009. I am sure he is familiar with the feature. I'm not trying to cause any issues. I really enjoy new topics and I have a feeling if we keep pushing the search method no one will ever post anything and us newcomers are going to get bored.

Padrefan, you're right.

I don’t like it when it seems posters are short with other members any more than the next guy
I like it even less if it seems acceptable in certain crowds

Please accept my apology that was not my intent.

I was in a hurry to get to church and I could not find the posts on my tri tip so I tried to point donkey to where he could find the most reading on tri tips in a short time.

Arnie, no worries. Sometimes people don't realize that a quick answer pointing to a search isn't meant as a bad thing. Hey, sometimes you're in a hurry, don't have time and just want to help out.

Once people have been on this board for a while, they'll realize this isn't the same as some other boards. It seems like we're family here, and just like family, sometimes we don't have time to explain, but we have time to point you in the right direction until we do get time.

Well now,in support of sending folks to the find option,from someone who has been known to go on with Smokin'Okie posts .

I have definite ways that I might do things.They might not fit your situation,your cooker,your tastes,your experience,timeframe,allergies,access to woods/condiments,attitude between hot grills and slow smokers.
My answer might be part of a process,that the asker has limited experience with?

Sometimes, the "find" does give us a thread where we are then better able to ask specific questions that best fit our needs.

That way, the cook making the answer doesn't also waste all the questioner's time.

No,we don't want to seem to not be helpful,but maybe still not an all bad reply.

Just a couple of thoughts.

I agree Tom.

I appreciate that,coming from a cook in the heart of tri-tip country.

There is one team from either AZ ,or S.Cal that does smoke all the way thru to about 150*-160* and has done some pretty good winning in CA Tri-Tip cookoffs.

With RibDog,we have presented Tri-tips in some cooking classes,done on the FEC 100s-but cooked hotter to a med rare.Goes over well down in FL.

He couldn't get Red Oak pellets,so we used Hickory.The simple seasonings on the Tri-tip of salt,pepper,and garlic salt.

Ribdog ordered the traditional pinquito beans from California,Barbara made Salsa Fresca for the condiment.

We did the classic tossed salad with vinaigrette,rather than the newer French-or Blue cheese dressing.

Garlic bread from fresh Italian bakery with plenty of butter,fresh garlic,and chopped parsley.

Barbara made her famous Double Chocolate Brownies-warm with a little vanilla ice cream for dessert.

Cold beer and a good red wine to top it off.

The crowd wasn't sure it was what they thought of as our typical BBQ,but aggreed it was great dining.