Tri Tip Dinner

$1,000,000! Sure it's pricey, but, you only need to sell one. :becky:

Is that Fortuna, CA? I know that place. If so, I have seen tri-tip sandwiches go for as much as $9.00 a pop in Arcata, and $8 a pop in Cutten. I think if you are offering a decent sized sandwich, that is a reasonable cost. I know the local shops up there are all in that range as well.

How to figure costs:
300 portions, assume 1/3 pound finished product per person
You need 99 pounds of finished product. In my experience, tri-tip cooked to a medium level loses about 10% of it's weight, you also lose about 5% in trimming and waste. Therefore you need 115 pounds of raw tri-tip.

Buns will run you about 25 cents a piece and you need 300
Condiments is tricky, if you are going to offer only BBQ sauce, 1.5 ounces per sandwich is a good estimate, therefore 3.5 gallons BBQ sauce.

Depending on cost of the tri-tip, you are looking at
115 lbs tri-tip at $6.50 a pound=$750
300 buns at .25 each=$75
BBQ sauce 3.5 gallons at $32/gal=$112

This will leave you with a food cost of $3.12 per sandwich (does not include charcoal, labor, condiments). You can assume that at this rate of cost, you are looking at a total per sandwich profit of somewhere around $3 per sandwich, assuming volunteer labor. If you can get donations, especially meat and charcoal, you could push that to $5 per sandwich.

Incidentally, a good way to increase your bottom line on sales like this, is to offer cheap sodas and chips, as folks like to have a little extra.

In terms of cooking the tri-tip, to some degree, it matters what you are cooking on. If you have access to a Santa Maria type grill, or other large charcoal grill. Run a moderate fire (if you can hold your hand above the fire for 4-5 seconds), cook the tri-tips turning frequently, until they are around 140°F internal. This is a little more done that I prefer, but, I have found I get a lot fewer complaints with 140°F internal versus 130°F, which I prefer. Depending on the size of the meat, you are in the 40 minutes range. This is slow cooking, not the "steak method" many people use.

If you are using a large smoker, than run it at 225°F cooking temperature, and smoke the meat to the 140°F internal temperature. It will take 40 to 50 minutes.

In either case, remove from cooker and rest in a cooler for 15 minutes before slicing.

^^^Great feedback

landarc said:

$ Therefore you need 115 pounds of raw tri-tip.

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So what is that, like 30 tri-tips?

A lot of labor associated with prepping, cooking and slicing. Esp if you are cooking to rare - med-rare. I guess manageable if the traffic is staggered over time. I would be interested in learning from your processes. I've done tri-tip for small groups, but default to pulled pork or shredded beef for a crowed.

Looking to pick up some pointers on how this works out. We love tri-tip and could see this being a popular choice.

Again, it depends on sourcing and decisions you make about purchasing. I buy from Cash & Carry, I can choose between peeled ($6/pound) and unpeeled ($3.75/pound). Obviously, if I am cooking 10 pounds, the price difference is negligible. Push that to 50 pounds and were talking money now. However, peeling 50 pounds of tri-tip is a bother.

Typically, a tri-tip will run between 1.75 pounds to 2.5 pounds. So you are looking at prepping 50 or so, tri-tips. Just a matter of where you feel your knife skills are at.

In terms of something like a charity feed, you have a couple of options in terms of slicing. There is the show of having someone slicing, two to three people would be plenty. However, if you have access to a good commercial slicer, you can get much better, more consistent product, faster, with one person and a nice slicer.

my advise: listen to landarc! I did 25 pounds for an event this summer and his numbers are correct. everyone was fed and there were a few people fighting for the few slices that were left over.

nice cooker!

I've been getting a little bored with cooking briskets on my UDS, and have been thinking maybe I could make a temporary pit like this.

landarc said:

nice cooker!

I've been getting a little bored with cooking briskets on my UDS, and have been thinking maybe I could make a temporary pit like this.

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that was my first welding project before i started my smoker build. it worked great!

The real expert on these cooks is ChuckwagonBBQ, maybe he will chime in.

It all depends on the heat of the fire and the distance from the grate. The units I have worked on were all adjustable. The best way to judge the heat is to place your hand over the grate, a fire that allows you to leave your hand there for 4 seconds is good for how I cook. 6 seconds and you will be in the hotter range, more like steaks than tri-tips. A 4 second fire will be in the range of 35 to 45 minutes, a 6 second fire is more like 20. Flip often with either method

Not much to add to the cost side of things, landarc has is right, I cook a lot of tri tip & its right on. What I want to know is where are you getting it for 4.49 a pound? Best price in Ventura last week was 5.69 at Costco, I watch prices and go where its best, but I like the quality at Costco.
Landarc, I must trim a lot more than you, I loose more in my trimming, but thats just what I do. I have seen some that cook without trimming at all, just not for me that way.

Normally I buy peeled tri-tips. That saves a lot on trimming, and at Cash and Carry, even the unpeeled ones are pretty well peeled.

$4.49 a pound would be a dream for tri-tip, that would be like $2.00 brisket