Tri-Tip Marinade Help

[Tio Pancho]

So I am new to smoking/Bbq. Just never caught my interest. But I plan on doing something different and smoking a Tri-tip for Christmas. I like the Santa Maria style that I have bought. But would like to make my own.

Searched the bbq forum here and a few places online. Nothing caught my eye. Lots of you appear to be pretty good at this. (I am now using El Azuls batter recipe for fish tacos and onion rings!)

Whatcha got guys?

 

[oldboatsrule]

 

[Done-it-again]

I like using Montreal seasoning with tri trip. I rub it down with yellow mustard then season it and wrap it with plastic wrap and store it in the fridge over night. I grill my tri tip, but I’m sure smoking this way would just be as good.

Note: you might want to do a trial run first. I would not typically smoke something for the first time for a get together.

 

[DarkHorseRacing]

Sea salt, black pepper and garlic powder (or get a rub that has all three, for example Kinders).

Grill over oak until medium rare.

 

[Tio Pancho]

I like using Montreal seasoning with tri trip. I rub it down with yellow mustard then season it and wrap it with plastic wrap and store it in the fridge over night. I grill my tri tip, but I’m sure smoking this way would just be as good.

Note: you might want to do a trial run first. I would not typically smoke something for the first time for a get together.

I have smoked Tri-tips before when we are in the desert riding. But just very basic salt pepper, etc.…
Will keep this in mind. Thank you.

 

[jscarab]

Kinders Santa Maria…….thank me later….

 

[Racey]

More important than marinade is cooking properly to temp, let it rest at room temperature for several hours before grilling, and use a thermometer probe.

You cant go wrong with any of the seasonings that have salt and pepper, paprika, garlic, like the one posted above

Pull at 120 and wrap tightly in foil and a towel, let it rest till final temp is around 130-135ish

 

[DWC]

I go back and forth on tri-tip. Garlic powder, salt, pepper for a quick rub. If I’m going with a marinade it’s olive oil, salt, pepper, crushed garlic, balsamic vinegar and Worcestershire.
Either way, let it get close to room temp before putting it on the grill. It’s tough to get the right temp if the meat is too cold. With a marinade, watch the flare ups.

 

[Go-Fly]

Here's mine. Soak your cuts in pineapple juice overnight. Wash the steaks off without getting rough with it. Salt, little pepper, garlic powder and some crushed basil rubbed in. Like someone said already, bring the stakes to room temperature before putting them into the smoker. In my book this is a must. Get the heat and smoke on it and bring the internal temperature up to 135 as fast as you can. This is not a slow cook meat. Wrap in foil and a thick towel and let it rest for 10 minutes. Pour a little butter on top and serve.

 

[Tooned Up]

View attachment 1315335

 

[Bpracing1127]

My “wet” marinade is

Season salt
Garlic salt
Worchestshire
A1
Mustard
Chollas hot sauce

Dry is kinders Santa Maria seasoning and a dash of Cajun

 

[DC-88]

I snapped this pic the other day at an OG Lompoc gal’s house so we could make some up. In her Dad’s handwriting from back in the day, and @rivermobster would vouch for this Casmalia location “2” being the best

 

[Tio Pancho]

I snapped this pic the other day at an OG Lompoc gal’s house so we could make some up. In her Dad’s handwriting from back in the day, and @rivermobster would vouch for this Casmalia location “2” being the best
View attachment 1315358

Got to say that a hand written recipe with a bottle of booze in the background gets immediately noticed. And it’s from Lompoc area.

 

[NicPaus]

I just bought that Kinders mix at Costco, pepper salt and garlic. Going to to do a test run now on a rib eye for dinner. They didn't have the prime rib one I have got in the past. Bought a 12lb boneless rib roast for Christmas.


Lately my go to tri tip. Is the pre marinated from Sam's club. In the air fryer it comes out perfect every time like clock work. My smoker is in Parker so I haven't tried one on it yet.

 

[Lumpy]

So many ways to go…I like to go brisket style with smoked tri-tip. Bath in spicy mustard over night…bring to room temp the next day. Smoke it to 130, pull, wrap in foil and put it back on at 225 till it hits 195 internal. Let it rest for an hour…bon appetit. Lots of great advice on this thread.

I just bought that Kinders mix at Costco, pepper salt and garlic. Going to to do a test run now on a rib eye for dinner. They didn't have the prime rib one I have got in the past. Bought a 12lb boneless rib roast for Christmas.


Lately my go to tri tip. Is the pre marinated from Sam's club. In the air fryer it comes out perfect every time like clock work. My smoker is in Parker so I haven't tried one on it yet.

Never thought of trying an air fryer…what settings are you using for that? I gotta try it!

 

[HTTP404]

I prefer a fast and hot cook for tri-tip.

 

[Flying_Lavey]

I prefer a fast and hot cook for tri-tip.

I second this. Render some of the fat from the cap into the meat.

I prefer the good ol' standard Papy's. I don't feel a tri tip should be marinated. At least not if trying to emulate Santa Maria style.

I did get some Susie Q's Santa Maria rub a little while ago and I really like it on Burgers.

 

[NicPaus]

Never thought of trying an air fryer…what settings are you using for that? I gotta try it!
[/QUOTE]


I start it at 330 for like 20 minutes. Check it and more time as needed depending on size finish at 400 for some crispy ends. The inside still rare. If it's just me. I eat what I can and leave middle rare and nuke it next day for lunch.

I honestly have not used bbq in 2 years. Been making kabobs in the air fryer more than anything.

 

[coolchange]

Bourbon, brown sugar, soy sauce,
little bit of whoresister sauce
Garlic pepper etc
Remember a tri tip is basically 2 pieces of meat. Cut appropriately across the grains.
Edit: on the air fryer. Throw the meat in a sous vide in the morning with seasoning. That night dry thoroughly then stuff in the fryer to brown hi heat for few minutes. Make sure there’s no garlic on it. It burns and is bitter.

 

[DarkJuJu]

I either do mine one of two ways, slow 225 till 110 then reverse sear or hot and fast like pit beef over oak charcoal. I think no matter what your rub/marinade or cooking method a good massage of high quality virgin olive oil (preferably Greek) is a key ingredient before it hits the grill/smoker.

 

[Crazyhippy]

Salt & pepper is all that is needed for traditional style tri tip.

I have had epic results marinating in Italian dressing for 24-48 hrs before a cook. The acid really breaks the meat down so it melts in your mouth like butter! Flavor is great, but not traditional style, kinda depends on what you are looking for.

 

[TrollerDave]

If you’re anywhere near Chino, check out Hottingers. About 7 different flavors marinated and vacuumed sealed. But nothing compares to their Santa Maria.

They sale all the marinades and rubs in the store.

Products — Hottinger Family Meats

www.hottingerfamilymeats.com

 

[Willie B]

… my gourmet chef love of my life used to use Montreal… I believe you marinade the meat for 24 hours. It involves I think olive oil, and some seasonings that I can’t at the moment remember???…

 

[NicPaus]

The Blend Kinders seasoning turned out great. Better than one from last night same batch of steaks. Going to use it on the 12lbr for Christmas.

 

[HOOTER SLED-]

Salt, pepper, garlic. So simple.

 

[77charger]

View attachment 1315335

Right here been using this for like 20 years. An old friend who worked meat counter recommended this.

 

[Cdog]

Can’t beat the OG.

I olive oil my meat. Put a shit load of SQ on them & wrap with foil for a couple of hours. Take out of fridge 1-2 hours before smoke. Smoke on green egg for about 45 minutes. I use oak and mesquite. Sear the Last couple minutes cooked to 125 & rest un covered. Rare- medium rare. Slice opposite to the grain.

Original Santa Maria Style Seasoning

There’s a reason this authentic Santa Maria Style Seasoning is our #1 selling product. It’s the essential ingredient for anyone whose passion is regional cooking, as well as a pantry staple that enhances the flavors of almost any food. Our “blue label” original Susie Q’s Santa Maria Seasoning is...

susieqbrand.com

 

[Cdog]

Also a good slicing knife & the MEATER probe changed my game big time.

The right tools make the job easier.

This right here is the shit for slicing meat. And cheap!

Mercer Culinary M23011 Millennia Black Handle, 11-Inch, Slicer https://a.co/d/dGxP98x

 

[Outdrive1]

I season mine with Montreal and the Worcestershire sauce, this it in a freezer bag and let it sit overnight. Take it out a few hours before you smoke it, let it come to room temp. Smoke it at 185 until it reaches 115/118 inside. Throw it on the grill and char both sides, About a minute and a half each side with your grill on high.

 

[PDQH2O]

Sea salt, black pepper and garlic powder (or get a rub that has all three, for example Kinders).

Grill over oak until medium rare.

This. I mix my own so I can control the salt/pepper mix. My preference is about 30/70% salt to pepper.if I’m feeling a bit sporty, I’ll add garlic. Hot grill run til about 145 - 150 degree range. The grass fed, grass finished tri-tip (we have a couple connections) is well done on the ends and medium in the middle. Everyone is happy.

 

[HALLETT BOY]

This ! Order online , Thousand Oaks Meat Locker has used it forever !

 

[Cdog]

 

[dave29]

I soak mine in marinade overnight. Before cooking I season with Santa Maria Style seasoning and powdered beef bouillon. Turn the bbq up to 500 degrees. Sear each side for three minutes. Next I pull the meat, wrap it in foil with a little marinade and insert a Thermoworks DOT thermometer. Place it in the oven at 375 degrees until the internal temp reaches 120 degrees. I pull it, open the foil and let it rest 10 minutes. Carve it against the grain and enjoy.

 

[Cdog]

This ! Order online , Thousand Oaks Meat Locker has used it forever ! View attachment 1315478

This stuff is good. I picked some up at a Vons n Bakersfield. I leave it in my you hauler

 

[Not So Fast]

If you like Oriental stuff Ive found that Yoshida's Sweet Teriyaki sauce is pretty hard to beat and very easy to use except that it makes your meat cook very quickly becuase of the sugar content I guess but its a great sauce . If you inject it the flavor carries thru also, yummy!!!!!!!!!!
NSF

 

[Sharky]

Salt, pepper, garlic. So simple.

And, Dr. Pepper.

The real stuff with cane sugar if you can find it.

 

[Mandelon]

CARDIFF CRACK

Deconstructing Cardiff Crack

Cardiff Crack is revered in North County San Diego. Officially sold as WHOLE BURGUNDY PEPPER TRI TIP at the Seaside Market in Cardiff by the Sea, locals began to refer to it as Cardiff Crack as diners are unable to resist the delicious ready to grill treat.

This is how Cardiff Crack is described on the Seaside Market website “Our Burgundy Pepper Tri Tip is a delicious USDA Choice tri tip trimmed, marinated and infused with a one-of-a-kind Burgundy Pepper marinade, which through our secret process, results in tri tip that is incomparably flavorful and tender.”

The only mention of what my be a “secret process” I could find is from a 2009 interview with meat manager Bob Byrne in the San Diego Entertainer Magazine “The key is the marinade we use and the process. We marinade it in a vacuum tumble machine, put it in plastic containers. The air gets pumped out and spins so the marinade can really absorb.”

First let’s explore vacuum tumbling – not hard – turns out there are vacuum tumbling machines out there where you put your meat and marinade in a drum that pulls a vacuum and tumbles the meat between a liquid and non-liquid state for up to one hour. The meat tissue supposedly expands and takes up the marinade and the muscle tissue becomes tenderized with all of the tumbling. This is a big part of the Cardiff magic I believe. The meat has a texture that you just don’t get from just any store bought tri-tip, marinated or not. It is extremely, amazingly tender, even the well done bits.

There are a few vendors that sell these vacuum tumbling machines AND a healthy supply of academic papers on the technique (e.g. Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops). The vacuum tumbler is one thing I haven’t added to my gadget collection, but I do have a vacuum sealer (for sous vide cooking) and, well, a washing machine (see note below)… I’m not sure my kitchen vacuum sealer pulls a strong enough vacuum compared to these industrial contraptions, but I do know how to pull a vacuum with marinade – freeze the marinade first and put marinade ice cubes and meat in your bag and seal. It will be a first step.


1-2 c dry red wine
1/4 c olive oil, extra virgin
3 cloves of minced garlic
1 tsp honey
1 Tbsp (or more) fresh ground black pepper
OK! I am surprised. This is the ONLY recipe posted under the search term “Cardiff Crack Recipe.” So widening the search to “Burgundy Pepper Marinade” one gets
All Recipes: Lover’s Beef Burgundy Filet
4 cups Burgundy wine
1 1/2 cups canola oil
1 1/2 cups soy sauce
2 cups oyster sauce
1 tablespoon garlic, minced
1 1/2 teaspoons dried oregano
Boil, cool, then marinate

From CD Kitchen: Burgundy Marinade

1/2 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
1/2 cup oil
1/2 cup burgundy or dry red wine
2 tablespoons ketchup
2 tablespoons molasses
Another clue is from the Wikipedia listing of Cardiff Crack article is that they “worked with local spice company.” I don’t consider ketchup and molasses spices, so there’s gotta be a special list no one has guessed at.

 

[stephenkatsea]

Tri tip method. Season and marinade to your liking. We use Santa Maria Seasoning. On a Weber Kettle. Over good bed of coals seer each side 2 min each, with lid on. Then grill each side 8 min each, with lid on. Remove from grill, rest 5 min or so. Slice perpendicular to the grain. Perfect medium rare every time.

 

[TPC]

Ralphs / Kroger ETC has the Tony Chacheres injectable marinades for a few bucks. Comes with a stout, reusable needle.

COSTCO has the big versions for $1.
Garlic butter for poultry, and a few others for beef & pork.

Everyone raves bout it.

W sauce the outside of the tri tip, coat first with a slight bit of garlic, then kosher salet and coarse pepper.
Smoke at 275F then reverse sear the outside under the broiler.

 

[92562]

CARDIFF CRACK

Deconstructing Cardiff Crack

Cardiff Crack is revered in North County San Diego. Officially sold as WHOLE BURGUNDY PEPPER TRI TIP at the Seaside Market in Cardiff by the Sea, locals began to refer to it as Cardiff Crack as diners are unable to resist the delicious ready to grill treat.

This is how Cardiff Crack is described on the Seaside Market website “Our Burgundy Pepper Tri Tip is a delicious USDA Choice tri tip trimmed, marinated and infused with a one-of-a-kind Burgundy Pepper marinade, which through our secret process, results in tri tip that is incomparably flavorful and tender.”

The only mention of what my be a “secret process” I could find is from a 2009 interview with meat manager Bob Byrne in the San Diego Entertainer Magazine “The key is the marinade we use and the process. We marinade it in a vacuum tumble machine, put it in plastic containers. The air gets pumped out and spins so the marinade can really absorb.”

First let’s explore vacuum tumbling – not hard – turns out there are vacuum tumbling machines out there where you put your meat and marinade in a drum that pulls a vacuum and tumbles the meat between a liquid and non-liquid state for up to one hour. The meat tissue supposedly expands and takes up the marinade and the muscle tissue becomes tenderized with all of the tumbling. This is a big part of the Cardiff magic I believe. The meat has a texture that you just don’t get from just any store bought tri-tip, marinated or not. It is extremely, amazingly tender, even the well done bits.

There are a few vendors that sell these vacuum tumbling machines AND a healthy supply of academic papers on the technique (e.g. Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops). The vacuum tumbler is one thing I haven’t added to my gadget collection, but I do have a vacuum sealer (for sous vide cooking) and, well, a washing machine (see note below)… I’m not sure my kitchen vacuum sealer pulls a strong enough vacuum compared to these industrial contraptions, but I do know how to pull a vacuum with marinade – freeze the marinade first and put marinade ice cubes and meat in your bag and seal. It will be a first step.


1-2 c dry red wine
1/4 c olive oil, extra virgin
3 cloves of minced garlic
1 tsp honey
1 Tbsp (or more) fresh ground black pepper
OK! I am surprised. This is the ONLY recipe posted under the search term “Cardiff Crack Recipe.” So widening the search to “Burgundy Pepper Marinade” one gets
All Recipes: Lover’s Beef Burgundy Filet
4 cups Burgundy wine
1 1/2 cups canola oil
1 1/2 cups soy sauce
2 cups oyster sauce
1 tablespoon garlic, minced
1 1/2 teaspoons dried oregano
Boil, cool, then marinate

From CD Kitchen: Burgundy Marinade

1/2 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
1/2 cup oil
1/2 cup burgundy or dry red wine
2 tablespoons ketchup
2 tablespoons molasses
Another clue is from the Wikipedia listing of Cardiff Crack article is that they “worked with local spice company.” I don’t consider ketchup and molasses spices, so there’s gotta be a special list no one has guessed at.

I was going to mention this as well. I probably pick up one a month from Seaside Market. Seriously the best tri-tip ever. You can by the Crack on their website and they will ship it to you overnight. https://seasidemarket.com/order-online/tri-tip-chops-sauce/

 

[jetboatperformance]

Salt, pepper, garlic. So simple.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ This .... I live in the Tri tip capitol of the world this simple seasoning , Oak Pit BBQ and Viola' Traditional meal is Garlic Bread , simple salad and Pinkitos beans

Traditional Santa Maria Tri Tip | GrillinFools

A beef tri tip roast, seasoned with salt, pepper, and garlic (SPG) and then roasted over open fire on a Santa Maria cooker for Traditional Santa Maria Tri Tip

grillinfools.com

 

[Done-it-again]

Just need a grill like this.
I cooked tri tip for the shop/office a couple years back.

 

[petie6464]

Geeze I didn't realize the amount Black Magic and Vodoo some put into to cooking a boot..

 

[Cdog]

Inspired! Haha!

 

[rivermobster]

I snapped this pic the other day at an OG Lompoc gal’s house so we could make some up. In her Dad’s handwriting from back in the day, and @rivermobster would vouch for this Casmalia location “2” being the best
View attachment 1315358

No clue what you're talking about?

 

[Done-it-again]

No clue what you're talking about?

View attachment 1315583

I picked up some Jocko’s seasoning while we were there last week.

 

[LargeOrangeFont]

I picked up some Jocko’s seasoning while we were there last week.

The best.

 

[Javajoe]

I have a Pork Butt on right now

 

[rivermobster]

I picked up some Jocko’s seasoning while we were there last week.

Did you actually eat there?

The locals say it's jumped the shark.

 

[PlumLoco]

I didn't think it was living up to the hype a couple years back now. But I've only been the one time.