We were very happy with the first experiment with tri tip. The two were
trimmed down to little fat, slathered in warm bacon grease, then patted
with garlic powder, pepper and a touch of salt. (Bacon grease already
salty). I did them for about 1-1/2 hours in the Bradley with Hickory,
then another 10 minutes on the very preheated gas grill at the highest
setting to get a little bark. The result was a well done exterior,
quickly changing to a rare middle. The two were then foiled and later
chilled in the refrigerator. They were then thin sliced across the
grain on a commercial meat slicer.

We served them with grilled pickled onions, grated cheddar cheese and
prepared au jus if desired. Buns were the little hamburger-types like
you see in restaurants. The side was potato salad, and the meat was
warmed very gently in the microwave.

It was good enough that we decided it would be a great item to add to
our other favorites, such as ribs, pulled pork etc., and was definitely
and vastly superior to my regular brisket.

We had plenty to freeze up for later consumption, and were quite happy
with this first run-through. The grilled pickled onions on top were
very appropriate, BTW.
--
Nonnymus-

We have reached a time in our nations history
where the grasshopper is slowly consuming
the ant. Whatever happened that made thrift, hard
work and family the target of liberal rage?

Nonnymus wrote:
> We were very happy with the first experiment with tri tip. The two were
> trimmed down to little fat, slathered in warm bacon grease, then patted
> with garlic powder, pepper and a touch of salt. (Bacon grease already
> salty). I did them for about 1-1/2 hours in the Bradley with Hickory,
> then another 10 minutes on the very preheated gas grill at the highest
> setting to get a little bark. The result was a well done exterior,
> quickly changing to a rare middle. The two were then foiled and later
> chilled in the refrigerator. They were then thin sliced across the
> grain on a commercial meat slicer.
>
> We served them with grilled pickled onions, grated cheddar cheese and
> prepared au jus if desired. Buns were the little hamburger-types like
> you see in restaurants. The side was potato salad, and the meat was
> warmed very gently in the microwave.
>
> It was good enough that we decided it would be a great item to add to
> our other favorites, such as ribs, pulled pork etc., and was definitely
> and vastly superior to my regular brisket.
>
> We had plenty to freeze up for later consumption, and were quite happy
> with this first run-through. The grilled pickled onions on top were
> very appropriate, BTW.

Sounds yummy-

There is a commercial rub called "Pappy's" that was developed
specifically for Santa Maria Tri-Tip. You should give it a try just so
you will know you didn't miss something. I don't try to low 'n slow them
anymore because they seem to be best when rare. I cook 'em indirect and
pull it at 125 df internal, wrap in foil and a towel for 45 minutes to
an hour. Still not my favorite cut, but at less than $5/lb its perty
dang good.

--
Dave T.


You can't imagine the extra work I had when I was a god. - Hirohito,
Emporer of Japan

On Oct 27, 7:02*pm, Nonnymus > wrote:

> We served them with grilled pickled onions,

You midwesterners sure do eat funny stuff. <g>

Sounds perty good actually.

I usually marinade tri-tips and grill em up like a pork tenderloin.
Not as high a heat as a steak, but fairly hot.

They seem to toughen up when slow cooked. Have you grilled one for
comparison?

Tutall wrote:
> On Oct 27, 7:02 pm, Nonnymus > wrote:
>
>> We served them with grilled pickled onions,
>
> You midwesterners sure do eat funny stuff. <g>
>
> Sounds perty good actually.
>
> I usually marinade tri-tips and grill em up like a pork tenderloin.
> Not as high a heat as a steak, but fairly hot.
>
> They seem to toughen up when slow cooked. Have you grilled one for
> comparison?

No, this is my first experience with tri tip. The first result made me
very happy.

Grilled pickled onions on top were not my creation, but rather just
copying what we get at a place here called Claim Jumper. Frankly, that
was my first introduction to tri tip and is what got me interested in
seeing how I could do it here at home. The pickled onions have a
distinct and quite complimentary flavor for tri tip sandwiches. If
you're in a hurry, just pour some apple cider vinegar into shredded
onion as you grill them.

I think I'll stay with my two-step method for tri tip, but there's no
guarantee. The low/slow in the Bradley to 125f left me with a pretty
uniform red color that went too far out to the edges. By transferring
it to the grill at the hottest (not my IR grill), I got a very nice
crust and the mixed flavor of crust and rare were great. Having a
neighbor with a commercial meat slicer is handy as well.

Personally, I'm going to try another one of these days as shabu shabu,
and think it'll be a hit. I've found that a fairly strong miso works
better than just boiling water, FWIW.

--
Nonnymus-

We have reached a time in our nations history
where the grasshopper is slowly consuming
the ant. Whatever happened that made thrift, hard
work and family the target of liberal rage?

On Oct 27, 10:02*pm, Nonnymus > wrote:
> We were very happy with the first experiment with tri tip. *The two were
> trimmed down to little fat, slathered in warm bacon grease, then patted
> with garlic powder, pepper and a touch of salt. (Bacon grease already
> salty). *I did them for about 1-1/2 hours in the Bradley with Hickory,
> then another 10 minutes on the very preheated gas grill at the highest
> setting to get a little bark. *

woof woof.

>The result was a well done exterior,

translated: the exterior was burnt.

> quickly changing to a rare middle. *The two were then foiled and later
> chilled in the refrigerator. *They were then thin sliced across the
> grain on a commercial meat slicer.

You can't use a knife?

>
> We served them with grilled pickled onions, grated cheddar cheese and
> prepared au jus if desired. *Buns were the little hamburger-types like
> you see in restaurants. *The side was potato salad, and the meat was
> warmed very gently in the microwave.
>

You nuked the shit?

> It was good enough that we decided it would be a great item to add to
> our other favorites, such as ribs, pulled pork etc., and was definitely
> and vastly superior to my regular brisket.
>
> We had plenty to freeze up for later consumption, and were quite happy
> with this first run-through. *The grilled pickled onions on top were
> very appropriate, BTW.
> --

That sounds like real Greenland barbecue. Keep up the good work.


> Nonnymus-
>
> We have reached a time in our nations history
> where the grasshopper is slowly consuming
> the ant. *Whatever happened that made thrift, hard
> work and family the target of liberal rage?