Tri tip


 
Pretty successful cook and the family really liked it. So that means they will let me cook it again in the future, not just on Father's Day. :)

Decided to use my pellet grill today. Put it on at 5:00 around 225 degrees, shooting to eat between 6:30-7:00.
PXL_20230618_215733183.jpg

It started cooking a little faster than I was hoping, so I bumped it down to 200 for a little while to slow it down, and then bumped it back up towards the end. It took about 1:45 to get to my 133 target temp. Then I opened up the sear station over the burn pot.
PXL_20230618_234336103.jpg

Here's the searing
PXL_20230618_234637981.jpg

I was shooting closer to medium, and it was pretty close.
PXL_20230618_235129311.jpg
PXL_20230618_235753079.jpg

Not very many leftovers at all, so that was a good sign.
 
Brett-EDH said:
it's a roast that cooks like a steak and slices like a roast.

medium high heat, direct over coals. flip every 6 mins until 130F internal, tent with foil and rest for 10 minutes.

traditional Santa Maria seasoning:

Ingredients​

  • 1 (2 1/2 to 4 pound) tri-tip
Santa Maria Rub (enough for a 4 pound roast)
  • 1 tablespoon kosher salt
  • 1 tablespoon finely ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon dried rosemary (or fresh, finely minced)
  • 1/2 teaspoon dried sage

rub and let rest for 4 hours, then grill as above
Click to expand...
Bret,
I like this type of rub it brings out the tri tip
tip flavor, but the last couple years I have been rubbing on seame oil before the dry rub , on almost everything beef, I love its nutty smell during the cook and that little bit of extra flavor also give it a try when you do a few steaks, add it to one to see how you like it .
 
Steve-G said:
Pretty successful cook and the family really liked it. So that means they will let me cook it again in the future, not just on Father's Day. :)

Decided to use my pellet grill today. Put it on at 5:00 around 225 degrees, shooting to eat between 6:30-7:00.
View attachment 72916

It started cooking a little faster than I was hoping, so I bumped it down to 200 for a little while to slow it down, and then bumped it back up towards the end. It took about 1:45 to get to my 133 target temp. Then I opened up the sear station over the burn pot.
View attachment 72922

Here's the searing
View attachment 72923

I was shooting closer to medium, and it was pretty close.
View attachment 72941
View attachment 72942

Not very many leftovers at all, so that was a good sign.
Click to expand...
That pre sliced charred photo wow! Great cook, and happy Father's day.
 
Kevin L (NKY) said:
Bret,
I like this type of rub it brings out the tri tip
tip flavor, but the last couple years I have been rubbing on seame oil before the dry rub , on almost everything beef, I love its nutty smell during the cook and that little bit of extra flavor also give it a try when you do a few steaks, add it to one to see how you like it .
Click to expand...
Do you find that it burns easily due to its low smoke point? I use sesame oil in a lot of my Asian cooking. More are a finishing oil near the end so as to not adulterate it’s flavor profile. The nuttiness is super nice. I do add a drizzle into hummus to up the tahini flavor.

I’ll have to try out your suggestion.

Do you like a peanut dipping sauce with steak? We make a Thai peanut dipping sauce that goes really well with red meat.
 
Brett-EDH said:
Do you find that it burns easily due to its low smoke point? I use sesame oil in a lot of my Asian cooking. More are a finishing oil near the end so as to not adulterate it’s flavor profile. The nuttiness is super nice. I do add a drizzle into hummus to up the tahini flavor.

I’ll have to try out your suggestion.

Do you like a peanut dipping sauce with steak? We make a Thai peanut dipping sauce that goes really well with red meat.
Click to expand...
I'd be afraid to sear steak with Sesame oil for that reason too. Sometimes my grill gets 500+ and not alot of oils can hold up to that. I would think maybe a finishing glaze with toasted sesame oil would be good or or a dipping sauce like Brett suggested sounds tasty too. My favorite steak dipping sauce lately is Carolina Gold from Trader Joes. Love that combo of sweet, mustard & vinegar flavors.
 
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