Tri-Tip Marinade Help

[Cdog]

Anyone ever tried to cook a tri in a Dutch oven before?

I'm defrosting one for the Blackstone right now.

I don’t know why you would unless you like shoe leather. It’s a lean cut with a fat cap so you either eat it rare to medium rare or cook it for hours until it shreds.

But you lose its magic when you do that.

 

[Tio Pancho]

Anyone ever tried to cook a tri in a Dutch oven before?

I'm defrosting one for the Blackstone right now.

Never a Tri-tip. Would probably come out great. But I have done chicken & dumplings when we were in scouts. Came out great.

 

[rivermobster]

Never a Tri-tip. Would probably come out great. But I have done chicken & dumplings when we were in scouts. Came out great.

My son made the Best monkey bread in Scouts.

Since it's only supposed to be 53 today, the Dutch Oven crossed my mind. I might freeze to death if I have to go outside!

 

[DrunkenSailor]

I used to use the Lawry's steak house marinade it's pretty damn good for in a bottle stuff. These days I just use a dry rub from Terry blacks in Texas.

Terry Black's Beef Dry Rub

Brisket is king, and no brisket is complete without our signature Beef Dry Rub (11 oz). Ingredients: celery, salt, garlic, chili pepper, onion, and paprika.

bfhmerch.com

 

[DWC]

Brisket is a tough piece of meat. Low and slow baby
My wife also throws one in the crockpot and makes Barbaracoa or however you spell it

My 2nd favorite way to cook a TriTip. Popped into Stater Bros last night. They had TriTip at $4.99 a pound. Decided to make Machaca breakfast burritos..
Browned it up a little, put in in the crock pot on slow with beef broth, salsa, onions, cilantro, pepper and garlic. Diced up the meat, added onions, pepper, cheese and egg.

 

[Desert Whaler]

Like @DWC , I scooped a Stater Bros Tri Tip for Pops & I.
Just ran some salt, pepper, garlic, & onion rub from the cupboard …. Gonna smoke it on the mini-traeger, then sear it off over some charcoal on the little PK Grill.
Gonna attempt twice baked potatoes again …. If I can get our POS oven to get over 350 this time ! Last time was f’ing disaster…. Potatoes didn’t bake , & it was like trying re-mix concrete after it kicks.

 

[joecfd1]

If you've ever been to Alexanders Meats inside oh Howies Market in San Gabriel or Taylors Market in Sierra Madre, both upper end meat markets, they use Lindberg-Snider BBQ marinade. It definitely doesn't suck!

 

[HOOTER SLED-]

Like @DWC , I scooped a Stater Bros Tri Tip for Pops & I.
Just ran some salt, pepper, garlic, & onion rub from the cupboard …. Gonna smoke it on the mini-traeger, then sear it off over some charcoal on the little PK Grill.
Gonna attempt twice baked potatoes again …. If I can get our POS oven to get over 350 this time ! Last time was f’ing disaster…. Potatoes didn’t bake , & it was like trying re-mix concrete after it kicks.


View attachment 1320366

Just wrap your taters in foil and throw them on the grill

 

[Desert Whaler]

Ok …. I pulled it off, & pops was stoked !

Smoked till 110 … then seared it off in my little PK … that little thing gets couple minutes each side. Came out perfect, & super juicy.

Twice Baked came out KILLER ! Haven’t those in …. I hate to say how long !

Went a little janky w/ the pre-bagged Caesar salad. Washed it all down w/ some ‘sun tea’ …. 5 bags of Lipton in a pitcher of water, & out in the sun for a few hours . (Mom’s old trick).

Great Sunday chow w/ the old guy ! Thanks for all the Tri- ‘Tips’ here ! ️

 

[BUSTI]

That is definitely one way, but not the OG way.

Tri tip originated in Santa Maria. The true OG method is salt, paper and garlic rub over a santa Maria grill burning coastal red oak (coastal red oak does actually give a slightly different flavor that standard red oak). Med, to medium high heat. Also, don't buy the trimmed cut. Get one with the fat cap already on or at most peeled. Makes a huge difference with how much flavor generates into the meat.

This is it. The only way to cook Tri-Tip IMO. Also if you can find it, buy Harris Ranch Beef Tri-Tip.

 

[DWC]

Ok …. I pulled it off, & pops was stoked !

Smoked till 110 … then seared it off in my little PK … that little thing gets couple minutes each side. Came out perfect, & super juicy.

Twice Baked came out KILLER ! Haven’t those in …. I hate to say how long !

Went a little janky w/ the pre-bagged Caesar salad. Washed it all down w/ some ‘sun tea’ …. 5 bags of Lipton in a pitcher of water, & out in the sun for a few hours . (Mom’s old trick).

Great Sunday chow w/ the old guy ! Thanks for all the Tri- ‘Tips’ here ! ️

View attachment 1320442

Now that’s a knife!

Looks awesome. Very cool to share it with pops.

 

[Xring01]

My Basic Tri Tip Marinade…
Why do I say basic… cause its the shit thats typically in my fridge and ready to roll….

Basic
Beer - I prefer an Amber Ale, just about any beer will work, but I wouldnt recommend an IPA.. but thats me…. Pour 1 beer in 1 gallon bag…

Then look in fridge…
Grab the Worchester sauce.. throw alot of that in the bag…

Grab some left over bbq sauce… put a 2-3 tablespoon splashes of that….


Grab some steak seasoning… lots of that…

If your feeling freaky…. Diced up onions, fresh garlic, ponzu sauce or hoison sauce, a few shakes of your hot sauce…

Mix all that up in the bag… throw the Tri Tip in… let her marinade as long as you can.

I have been known to freeze the entire 1 gallon bag… for use on camping trips.. Why… cause you put that frozen tri tip at the bottom of the ice chest… and 2-3 days later is just thawing.. and been marinading for a very long time… perfect camping meal.

 

[PlumLoco]

I thought some of you might be interested in just how tri tip came to be. I posted the story as I know it in the BBQ recipes thread earlier tonight.
https://www.riverdavesplace.com/forums/threads/the-origin-story-of-tri-tip.281863/

 

[jet496]

We get this Tri Tip called "Crack" from Seaside Market in Del Mar which is badass but I still love these 2 sauces in this recipe to add to the experience.

Also, sear it 4 minutes per side & then cook on indirect heat (set over a turned off burner leaving the others on high or Med High) for about 20 more minutes until 120 or so. Always cut in half & then cut against the grain as mentioned before in this thread.

I use a Meater thermometer.

 

[Javajoe]

Pulled a Tri Tip tonight and had it on a roll with Smoked Provolone and Aujus. Just fell apart

 

[NicPaus]

Getting ready to throw a tri tip on the air fryer. Finishing up a few a short ribs first

.

 

[Desert Whaler]

Would be fun to get a half a dozen or so Peeps to do a little casual ‘Tr-Tip Cook-Off’ at one of the RDP Events.
Go light on the ‘competition’ & heavy on the Good Time Charlie vibe.

 

[NicPaus]

Would be fun to get a half a dozen or so Peeps to do a little casual ‘Tr-Tip Cook-Off’ at one of the RDP Events.
Go light on the ‘competition’ & heavy on the Good Time Charlie vibe.

I have hosted a few smoke off bbq competitions here at Echo. My Dinner tonight just turned into a get together. Kids are currently taking turns peeling potatoes.

 

[jet496]

The best marinade hands down and anytime I cook it, it gets rave reviews. 1/4 cup olive oil, 1/8 cup soy sauce, 6 teaspoons of McCormicks Montreal Steak seasoning. Thank me later

How long do you marinade?

 

[Willie B]

The best marinade hands down and anytime I cook it, it gets rave reviews. 1/4 cup olive oil, 1/8 cup soy sauce, 6 teaspoons of McCormicks Montreal Steak seasoning. Thank me later

… you are so right about this… this is the method my gourmet chef, playboy, bunny girlfriend, used… I have never tasted anything better..,

 

[PlumLoco]

Pulled a Tri Tip tonight and had it on a roll with Smoked Provolone and Aujus. Just fell apart
View attachment 1322624 View attachment 1322625

What did you do to get a tri tip that shreadable? That would make amazing sandwiches.

 

[NicPaus]

Little jockos seasoning and that tri tip disappeared quickly. Air fryer came out perfect. Friends kids already ate dinner and still grabbed a plate. Made them all eat some French beans, spaghetti squash and golden fried potatoes in coconut oil. Nothing left.

 

[Javajoe]

What did you do to get a tri tip that shreadable? That would make amazing sandwiches.

Smoked at 225, Once it hits close to 170 internal I double wrap it tight with a splash of apple juice put it back on then take it to 205. Then wrap it in a towel while still foiled and put it in an ice chest for an hour. Then shred it. I had to leave once I foiled it and when I got home it was at 218 internal. Turned out amazing. Exact way I do my pulled pork.

 

[PlumLoco]

I usually buy my trip tips from Smart & Final and so I get them 5 or 6 to a bag. I need to make some room in the freezer first, but once I do I'm going to try this method on at least two of them. The possibilities are making my salivate already.

 

[Javajoe]

I usually buy my trip tips from Smart & Final and so I get them 5 or 6 to a bag. I need to make some room in the freezer first, but once I do I'm going to try this method on at least two of them. The possibilities are making my salivate already.

It is so good that way. My wife likes her meat with no pink at all so I’ve been doing it this way for years. A simple reheat in the microwave the next day it great for a sandwhich. We toast the buns in the oven on broil then add Smoked Provolone Cheese then the shredded TriTip and dip in AuJus
If I want to slice it instead I’ll do the same thing but pull it off at 190. To reheat the slices the next day the best way I found is to add them to a pan of Aujus on the stove to simmer then pull them out for sandwiches or just to eat. Reheating meat is always an issue

 

[PlumLoco]

I always use a very sharp knife and slice as thinly as possible. Lunchmeat sliced tri tip is NOT tough. Grill up some bell peppers and onions, slap it all on a roll, mmmmm.

 

[TeamGreene]

IMO a good cut/grade of meat doesn't need a bath. Less is more olive oil and a good seasoning or just a salt/pepper rub down overnight.

 

[coolchange]

 

[attitude]

Quick smoke tonight Pulled at a little higher temp than normal, just trying something different.

 

[Clank123]

Grilled up some Tri-Tip this afternoon. It has been a favorite around our house for over 40 years.
I cook about 100lbs over the course of most of them.
Mostly grilled, sometimes smoked.
I tried many variations of rubs and marinades over the years, but over the last 25 or so it’s been the same program for grilled.
I rub it up with olive oil and use a mix of Lawry’s Seasoned Salt, garlic powder and black pepper with a couple pinches of brown sugar and paprika.
Gives the meat an incredible crust!
It always gets rested and hour or so wrapped and in a cooler.