Tri-Tip

llew · #1 09-11-2022, 06:37 PM

Grilled up my first Tri-Tip tonight and was amazed at how well it came out. The less expensive cuts seem to do really well on the low and slow plan. My wife made a Chimichurri sauce and the beef went on the Traeger at 225 for about an hour. Brought it off at 125 and let it sit while a "baby" Char-Griller Akorn came up to about 550 and finished charring it off. Was it "chop house" good? No...but an old guy with a grilling problem got great results first time out. Now...can I replicate?

KenL · #2 09-11-2022, 06:50 PM

Good to know. I just bought a big one, pre-seasoned, at Costco. Looking forward to it, have never tried one before.

llew · #3 09-11-2022, 06:59 PM

Here you go Ken...
https://www.traeger.com/recipes/gril...michurri-sauce

KenL · #4 09-11-2022, 08:11 PM

Oh, wow, that looks delicious!

Nice knife you've got there too.

Dr. Spivey · #5 09-11-2022, 08:16 PM

One of my favorite grill foods.

llew · #6 09-12-2022, 06:35 AM

Quote:

Originally Posted by KenL

Oh, wow, that looks delicious!

Nice knife you've got there too.

I can't take credit for that photo Ken...came straight off the Traeger website along with the recipe.

Murphy Slaw · #7 09-12-2022, 07:13 AM

I've yet to try one on my Ironwood 650.

mr. beaumont · #8 09-12-2022, 07:28 AM

Tri Tips are great....don't let the secret out too far, they're still affordable!

They definitely are a great candidate for the "reverse sear."

Dirk Hofman · #9 09-12-2022, 08:22 AM

Three words for tri-tip.

Stubb’s Beef Marinade.

llew · #10 09-12-2022, 08:39 AM

I used to use Stubb's all natural charcoal briquets until Lowes quit carrying them. Really great charcoal so I imagine the marinade is good as well.

Dirk Hofman · #11 09-12-2022, 10:15 AM

Quote:

Originally Posted by llew

I used to use Stubb's all natural charcoal briquets until Lowes quit carrying them. Really great charcoal so I imagine the marinade is good as well.

By far my favorite! Also fantastic spread liberally over grilled veggies. Shish-kebabs are my favorite way to grill 'em. Mushrooms in particular sing with the Stubb's. It's got a bit of kick, in a very, very good way.

Riverwolf · #12 09-12-2022, 10:24 AM

Only steak that we eat at home.
Cost keeps going uo though...

Chickee · #13 09-12-2022, 10:45 AM

Quote:

Originally Posted by Riverwolf

Only steak that we eat at home.
Cost keeps going uo though...

I see you are from Oregon, Riverwolf. A few years ago i read an article about the tri tip cut, and read it is, and has been, a favorite on the west coast a long time. Not very popular east of the Mississippi, though. My butcher will cut them for me when i ask, but he says he gets very few requests for that cut. Since that time i have cooked off a few. I find it very similar to a good, thick London broil. Its a nice cut when you want something different.
frank d.

jpd · #14 09-12-2022, 11:07 AM

Here's a tip from an old butcher....try grilling the top cap off the sirloin instead of the tri-tip. Looks like a tri-tip but it has a great sirloin flavor and WAY less chunky fat!

imwjl · #15 09-12-2022, 11:23 AM

I highly recommend Piedmontese beef if you have it available for this cut.

It might be from my insider status where our butchers (where I work) always looking for and get me their best, but we keep it very simple. Sear on over very hot coals and then let it rest while we grill vegetables and a baguette. As much as I love spices, sauces and complex stuff, this is a meal where I always go simple.