Tri tip BBQ?


 
Tex Slater

Tex Slater

New member
A food chain from California is betting it can get us Texans to bite into their California version of BBQ beef, Tri-tip. So my local paper says. This food chain will be opening up some BBQ joints here in North Texas that serve the meat. Tri-tip is served up in slices like brisket and is served medium rare to well done.

What is the story on Tri-tip? How does it compare?
 
Tex my brother, I would like to know what this food chain is called? Hell I bet I can cook better tri tip in my backyard than most restaurants out here in California.

To put it shortly Tri Tip is regional cut started in Santa Maria here on the "central coast", there are 2 tri tips per animal that come from the bottom sirloin and it is triangle shaped. Tri tip usually weighs from 1.5-2.75 on average but 3-4lb can be found in the store as well. The most popular way to cook tri tip is on the grill over and open flame. I have done one in my smoker but I am used to the grilled flavor when it comes to tri tip. It is served in slices as you said, cut across the grain at an angle and I like my medium rare. It even looks like brisket slices when it is cut.

Id like to tell you how it compares to brisket, but being from California I have actually never tried a smoked brisket sliced. I am dying to try bbq brisket but no place in this city offers it. I am going to drive down to Los Angeles and try their bbq joints next month when I get my drivers license back. I do not think tri tip is as tender as a bbq brisket and if you place it in smoker it will be done much quicker than a small piece of brisket. I hope you enjoy the tri tip, it is a small cut of meat compared to a brisket. I think it is best served medium rare when it is still juicy and flavorful.
 
Well said Joe. Curious why they would serve medium to well. While trip tip is a very forgiving meat for Doneness it is much better when under cooked then over cooked. Rare to med. rare IMHO is the only way to ear and serve it. I used to cook mine offset on the kettle to 140. Now my preferred method is 275 in the WSM with peach wood chunks cooked to 125-130 internal wrap in foil and placed in a cooler or rest for an hour.
 
Tri-Tip is a poor mans Prime Rib. Absolutely delicious when cooked and sliced properly, not as tender as Brisket but every bit as flavorful. I personally cook my TT hot and fast, turning often to get a nice char. If you'll search Tri-Tip at the top of the page you'll find some excellent information to help you along. Mr. Lampe's example's are an excellent read.
Good luck and good cooking Tex.

Bill
 
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Tri-Tip is a family favorite here, and just this year it became affordable. I like mine fire roasted

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It pairs up wonderfully with Italian Sausage

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This one was very tasty

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My #1 favorite way to cook it

http://tvwbb.com/showthread.php?62276-First-Cook-Lodge-Sportsman-Tri-Tip
 
Joe Tacoma said:
Tex my brother, I would like to know what this food chain is called? Hell I bet I can cook better tri tip in my backyard than most restaurants out here in California.

To put it shortly Tri Tip is regional cut started in Santa Maria here on the "central coast", there are 2 tri tips per animal that come from the bottom sirloin and it is triangle shaped. Tri tip usually weighs from 1.5-2.75 on average but 3-4lb can be found in the store as well. The most popular way to cook tri tip is on the grill over and open flame. I have done one in my smoker but I am used to the grilled flavor when it comes to tri tip. It is served in slices as you said, cut across the grain at an angle and I like my medium rare. It even looks like brisket slices when it is cut.

Id like to tell you how it compares to brisket, but being from California I have actually never tried a smoked brisket sliced. I am dying to try bbq brisket but no place in this city offers it. I am going to drive down to Los Angeles and try their bbq joints next month when I get my drivers license back. I do not think tri tip is as tender as a bbq brisket and if you place it in smoker it will be done much quicker than a small piece of brisket. I hope you enjoy the tri tip, it is a small cut of meat compared to a brisket. I think it is best served medium rare when it is still juicy and flavorful.
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The article says the restaurateur name is John Pickeral and his chain is called, Buckhorn Grill. from what I have seen and read I will stay with Texas style, but would love to taste the TT. May have to try and cook it sometimes. seems strange to hear someone say they can't find the brisket cuts in their local store.
 
I like it. It's a good change of pace from brisket, ribs etc. I too like it medium rare, medium at the most. I usually smoke it and give it a quick sear at the end.
 
Cooking one tomorrow. Price was right at Albertson's this week. Hope it turns out as well.
 
Hi Tex, I should have clarified more. What I intended to say was that no restaurants here have bbq brisket on the menu. There is not a single smokehouse here. In the grocery store I find 2.5lb portions of the flat cut, there are shops the sell whole packers, but no real bbq joints.
 
Tex Slater said:
A food chain from California is betting it can get us Texans to bite into their California version of BBQ beef, Tri-tip. So my local paper says. This food chain will be opening up some BBQ joints here in North Texas that serve the meat. Tri-tip is served up in slices like brisket and is served medium rare to well done.

What is the story on Tri-tip? How does it compare?
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They don't really compare - tri tip is cooked more like a great big steak (~40-45 minutes) instead of low & slow like Brisket.

Here's one of the last ones I did:

http://tvwbb.com/showthread.php?63975-Tri-Tip-amp-Ravioli

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Tex Slater said:
seems strange to hear someone say they can't find the brisket cuts in their local store.
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Trust me, Tex, I (and many others) are jealous of your brisket selection! IF I can find somewhere that has any, it's like an over trimmed flat, Select, or very pricy (at least $3.79/lb.) Every now and then, I consider myself lucky when one of the public-accessible restaurant supply places accidentally mixes some Choice in with their usual order of Select packers.

.....and I just can't pay the freight to mail order (especially those lovely Snake River Farms Prime and Waygu ones I see people doing occasionally!)

Of course, the flip side of that equation is that finding Tri Tip around here is a snap, and likely not so for you, or many other places. Then again, I'm sure you have access to more good butchers who could cut you one if you wanted.......I think I need to move to Texas! ;)

Rich
 
:) - Please stop this thread immediately. Once the word is out, tri-tip prices will soar. Just please keep shipping those weird triangular shaped meats to California. :)
 
Ditto !!!

For those of us who shop at a Stater Bros. market, remember what happened to the delicious and affordable Spencer steak !!!
 
I have recently gotten into tri tip. I don't want to offend anyone but I consider it more of a steak then BBQ but none the less but it is a staple around my house in Texas!

I typically smoke low and slow until internal temp is 120. Pull it off and sear for 2 minutes each side and meat is around internal temp of 135ish.

A really good introduction to tri tip is this page from amazing ribs. Gives a histroy and how to cook.
 
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I like Tri-Tip as well, however, it's hard to find in my area. (PA) The only place that has it consistently, is Trader Joe's. I've never cooked it low and slow, I might have to try that. I do mine by re-configuring my WSM for 2- zone grilling and adding some oak to the charcoal. I use a Santa Maria style rub on the TT and get a real good char on all sides. Then move it and cook indirect till 125-130. There's never any leftover!
 
DuaneMac said:
I like Tri-Tip as well, however, it's hard to find in my area. (PA) The only place that has it consistently, is Trader Joe's.
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Recently our local Wegman's has been carrying this cut too, you might try there if you have one nearby.

This is a fabulous cut. I second the motion on some of the above comments, smoke it to an IT of 100-110 (oak or pecan are great), then crank the heat and sear to finish. Medium rare is good.

I was planning to do a brisket this weekend, now you have me thinking tri tip!
 
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