Sunday, August 25, 2013
Tri-tip?
Yesterday morning, I flew into Los Angeles to spend a few days. There are some Texas-style BBQ joints in the area, but as most of you know, California's brand of BBQ is tri-tip beef, known as Santa Maria style. So, I'm curious what the non-CA folks think about tri-tip. Where have you tried it? What did you think about it? Have you ever cooked it yourself? If so, how? So, basically open forum today on tri-tip. I'll be happy if I get one comment!
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6 comments:
Reply to me via Twitter: "I miss that Santa Maria BBQ!!!"
Reply to me via Facebook: "You need to go to Santa Maria to get the "real" stuff. Some really good steak houses in the area."
My first Tri tip experience was actually in Santa Maria. It was at at charity golf tournament for the hospital. Thought it was good but not as good as a well done brisket in Texas.
I cooked a Tri Tip last night on the Green Egg. Was about 4 lbs and I cooked it just like I do brisket. Pug it on about four hours after thd brisket went on the Egg. It's a great cut of meat that I enjoy cooking for my friends.
Love cooking Tri-tip. It's quick, easy and tasty. I get it from my local meat wholesaler. It's much leaner than brisket, so it's best cooked to 140-145 degrees internal, then rested for med rare-medium meat. Slice thin across the grain and make sandwiches. My wife makes the Tri tip sauce out of the Weber cookbook. A smaller Tri tip usually only takes about an hour to cook over indirect heat on my Weber kettle grill. For me, it's poor man's prime rib and great for parties.
Tri-tip is a fantastic meat. When I was in California a few months ago I tried it at Baby Blues BBQ in West Hollywood a couple of times (it's an appetizer or entree) just wonderful what they do on the grill there!
I also went to Agoura, in the Santa Monica Mountains to try it at the Rustic Canyon General Store.
Phil's BBQ in San Diego do a great tri-tip sandwich.
Lack of time stopped me getting up to Santa Maria unfortunately, maybe next time.
I also cook it a lot, typically with a rub and a couple of hours of smoke until it get to 140° F ... see my blog for my tri-tip experiences ...
http://anotherhungryboy.tumblr.com/search/tri-tip
Back here in Melbourne, Australia if you go to Costco you can get it easily but very scarce otherwise, a special order is needed from a 'boutique' butcher ...
Gary Minato
Tri Tip is good... but, as a cut of meat, it more resembles Skirt rather than Brisket.
A fairly quick and high heat combined with a good rub is the way to go.
Let it rest and cut like you would a flank or skirt, not bad.
Much to lean to smoke.
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