Tri tip BBQ?


 
Love TT. So does the family. Even made some for my parents when they were over recently. We don't get it much here, and when we do it can be as expensive as $8-9 per lb. DuaneMAc, same here... never had a leftover. No matter how much I cook. On the Performer, when doing one for just my family, I normally sear first then do indirect to get them to a rare temp then let rest. On the WSM, when bulk is needed, I follow the directions given on this site... Smoke with no water pan then put the grate right on the charcoal ring to sear (flipping the meat of course).

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Two things are critical for having good tri-tip, don't overcook and cut against the grain.

Hypothetically, if your local supermarket is able to sell 20 roasts, how many of them will get the temperature and cutting correct? Uh oh, that meat is tough, I am not buying that roast again. Laws of supply and demand will make the roast more costly or disappear from the meat section.

So....until you can get everyone that buys a tri-tip to come to this site to read how to cook and cut, that weird shaped roast will remain difficult/costly to find (outside of California).
 
Absolutely Russell -- it is all in the cook and the cut.

My first years ago turned out to be a disaster. It was tough and too chewy for anyone's liking. Then an old timer gave me the lowdown on how to properly prepare Tri-Tip. That and how to cut the finished product, my second was outstanding. Improperly cooked and cut will turn anyone off making it.

Looking forward to the next cook -- I'm hungry!
 
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Been cooking them for years, both smoked and on the grill. They're really good with Montreal Steak and Seasoning Salt. Medium rare with a nice crunchy crust.
 
I love tritip I cook at least one a week. What Cliff said is spot on. The best part is if you cook the fat end to med rare the thin tip will be med well for those that like their meat cooked little more.
 
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