Gardendogs
Well-known member
Just picked up two tri-tips and was thinking about throwing them on the smoker. Im looking for some good recipes and directions (temp, time, wood, ect....) Thank you
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tri tip Q hoping for some A
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Corky
is one Smokin' Farker
I do indirect on the Performer until about 120 and then throw them onto the direct fire with the small cast iron grate I found at Home Depot (it is some kind of a Chargriller rectangle thing. Season with Oak Ridge Santa Maria or my current fave - Oakridge Competition Beef and Pork rub. When I do the sear I hit it with butter and a touch of agave. as an alternative I seasoned with Habanero Death Dust and finished with the agave. Hot and sweet. Here is what a recent one looked like doing it this way.
Big Ace
Full Fledged Farker
Yep what Corky said, do a reverse sear. Indirect in smoke(red oak is a must for Santa Maria style) until 120ish, then move to direct heat and sear until crust forms. I prefer Rub Company Santa Maria rub myself, but you can't go wrong with an Oakridge product. Good luck and don't forget to post some pr0n!
Diesel-Dan
Well-known member
I do an overnight marinade with teriyaki or ginger sauce, with added chopped garlic, fresh ginger, cracked pepper and crushed red pepper.
Get smoker to 250ish. Smoke to 135. Kiss on high heat grill or place directly on coals for a min a side to char up. Let rest for 30 mins or so. I use pecan or hickory.
One of my fav cuts!
Get smoker to 250ish. Smoke to 135. Kiss on high heat grill or place directly on coals for a min a side to char up. Let rest for 30 mins or so. I use pecan or hickory.
One of my fav cuts!
Ross in Ventura
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luke duke
is Blowin Smoke!
Smoke to 110. Sear to 130. Enjoy
Foxfire
Full Fledged Farker
Carving is key for tenderness! Be aware that the grain changes direction. [ame="http://www.youtube.com/watch?v=gmxHmuV4vTU&sns=em"]How To Carve A Tri-Tip Roast - TVWB - virtualweberbullet.com - YouTube[/ame]
V-wiz
is Blowin Smoke!
With tri tip dont get fancy. Trim off all the fat, silver skin etc. the night before i sprinkle some santa maria rub & some montreal steak seasoning(for crust). Indirect till 120-130 then sear it on high heat. You can use just about any fruit wood or mesquite & hichory. I dont like apple as its to mild of a flavor for my taste.
SmokinJohn
Babbling Farker
Trim the fat cap down 1/4" (this will take some practice). I season mine with South Seas Tri-Tip Rub. Sometime overnight, sometimes while the meat is coming to room temperature and I am building the fire. I smoke (I have used mesquite, red and white oak, cherry, hickory and Jack Daniels blocks) them indirectly for about 90 per side...start with the fat cap down (shhhh) with a small drip pan underneath. Pull them, foil them for about 5-10 minutes, slice and serve.
landarc
somebody shut me the fark up.
Tri-tip Rub, simple version
equal parts kosher salt and medium grind black pepper
1/4 parts chile powder, granulated garlic, granulated onion,
1/8 part dried parsley
Mix and apply to meat, let sit for 30 minutes to an hour, put over 225F to 250F, indirect or direct, whatever your choice. Cook to 125F internal. If you went indirect, then you can sear if you want, I question if this adds anything to the overall cook.
equal parts kosher salt and medium grind black pepper
1/4 parts chile powder, granulated garlic, granulated onion,
1/8 part dried parsley
Mix and apply to meat, let sit for 30 minutes to an hour, put over 225F to 250F, indirect or direct, whatever your choice. Cook to 125F internal. If you went indirect, then you can sear if you want, I question if this adds anything to the overall cook.
Gardendogs
Well-known member
RIGHT ON!! ONly one problem now......... I'm gonna have to buy more tri-tip to use all of these recipes.....
Gardendogs
Well-known member
Oh and thanks for the link ross
Big dawg
Knows what a fatty is.
I do indirect on the Performer until about 120 and then throw them onto the direct fire with the small cast iron grate I found at Home Depot (it is some kind of a Chargriller rectangle thing. Season with Oak Ridge Santa Maria or my current fave - Oakridge Competition Beef and Pork rub. When I do the sear I hit it with butter and a touch of agave. as an alternative I seasoned with Habanero Death Dust and finished with the agave. Hot and sweet. Here is what a recent one looked like doing it this way.
That is a beautiful tri tip my friend. Good job
Smoothsmoke
Babbling Farker
I like to ice the tip of it. When the big part of meat is medium rare, the tip is usually medium/well. So I ice the tip for about 10 minutes when it's on the counter coming up to room temp.
code3rrt
Babbling Farker
Wow, some great ideas here! lotta fun tryin' em all tho!
Liquordude
Well-known member
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