Talk to me about tri-tip

Have had mixed results with it. As mentioned above by toof, it seems to benefit from a two part cooking. I’ve had good luck with Seared and then smoked.

Also find it needs a good acidic sauce like a salsa verde.

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I buy them at Costco

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The ones I buy at Costco are the best I've seen regardless of price.

Cook however

Slicing is key

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Reverse sear like a steak.

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This x1000...

Don't want to cook tri-tip past medium rare. Slicing is key as well, make sure you take note of the grains of the meat.

Costco and Publix usually carry it in our area.

Rub it avocado oil, then 450 until it comes back to 128F. Super dark crust.

I get them from Costco like most people in this thread. The prime is usually really well marbled. I sous vide for 4 hrs at 124 then sear for 2 mins on each side. Super tender and delicious.

ive been wanting to try one. Ive got a buddy in Bakersfield that loves them. He uses Santa Maria bbq style seasoning and I think he smokes it. He sent me some Santa Maria seasoning and its hands down my go-to for roasted veggies and grilled chicken

From my buddy

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Probably a foreign concept to someone in Louisiana, but think of a tri tip like a brisket that you cook hot and fast. Actual Santa Maria BBQ consists of a tri tip, linguica sausage, pinto beans, salsa and French bread, it was originally a Spanish/Portuguese dish.The tri tip should have a fat cap, with the membrane cut off just like a brisket, the fat maintains the moisture since it’s such a lean cut. Always try to cook a tri tip on open fire with almond wood or at least a dry oak wood. If that’s not possible, charcoal. I rub my tri tip with extra virgin olive oil, then HEAVILY seasoned with Santa Maria rub, mainly salt, pepper and garlic salt. Cook right on the fire, outside should be charred, but not burned. Then place it on a cooler portion of the grill till medium rare. LET IT COOL! The thinner you can slice it the better. Then serve as you like. I serve with salsa over it and some good sourdough bread at least. Linguica sausage and pinto beans would be a bonus.

I read a lot about reverse searing in that thread, that works with a prime or wagyu cut, but in my opinion, a great cut of tri tip is a waste of money. It was meant to be a trash cut of meat that was given to the Spanish cowboys, and this is what they did with it. It’s all gonna taste the same in the end if it’s cooked right.

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I like the Cattlemen’s Grill Santa Maria seasoning, and revers seared. I’ve had and actually have one of the ones from Costco in my fridge now, but by far the best I’ve had and keep in my freezer are the ones from Hassell Cattle Company. Last order of them 2 of the 4 were pushing 4 lbs. biggest I’ve ever had.

I've smoked a couple and didn't love it either time. Maybe I just got bad cuts.