Great job on the Tri Tip Ry and your vid quality is excellent. Tri tips are virtually impossible to get here in rural Vermont due to the fact there is only one Tri-Tip per cow and very very expensive even in Choice Grade. Enjoy your tri tip RY!
William Logan Tri Tip on the central coast isn't smoked. It isn't BBQ but grilled. Cooked over red oak coals. Seasoned with salt garlic and oregano. Smoking is for brisket. The Tri Top and Ball Tip re California cuts. Cowboy cooked over a grill smoking isn't a cowboy thing.
Coming from the central coast of California, where this style of tri tip cooking started, we always kept a good fat cap on one side. Protect it from heat and add flavor. After 4 years here in Illinois, I finally found one worth grilling. Today is the day!!
I live in california near were Santa Maria tri tip is a legend out here on the west coast for decades. I can buy it almost any market for dirt cheap in most grocery stores. Good stuff sir. With fresh salsa on top meat is off the chart.
Hi Ry! I just recently picked up an Oklahoma Joe Highland and so far Tri Tip has been the go to winner. Your videos have been really helpful getting going.
Ry, I love the fact that you cooked it medium rare, the (best) way to cook tri-tip. I'm from California but have now spent half my life there and half on the east coast where we have hickory and real bbq ;) Funny story I was doing what you were doing with tri tip with a light smoke but got called away unexpectedly and the tips ended up fully smoked/well done. Turned out awesome anyways and the Californians who were visiting thought I invented sliced bread!
I used these seasoning but added onion powder but high heat smoked it with some peach wood at about 380 degrees for 1 hour and 10 min and it was the best tri tip I ever had I also left a good amount of fat on it ..the fat gives it more flavor 🔥
Just did one last week the exact same way with the same rub. I lost some heat towards the end as temps dropped below 225° to around 180°, before I moved it over on my gas grill to do the reverse sear. It still came out great, but a bit to the medium/medium well side. I should have trusted my old thermometer (old school probe) as I pulled it at 130-135°, which means the temp rose a bit more as it was being seared. I should have pulled it at 125°, as you did Ry. It was a bit more cooked than I prefer, but the flavor was still excellent. Two days later, I grilled a second tri tip after I butterflied it to use like a flap/flank steak for steak fajitas using a Cilantro Lime marinade on it overnight. The butcher at Costco recommended using it as it's similar to a flap/flank steak after doing a butterfly cut on it to thin it out. He said that they don't always get flap or flank steaks in regularly. He was right, as it came out great! TFS, Ry!!!
Thank you for your knowledge and time you put in to smoking and prep work. My question is can you smoke tri tip to where it comes apart like pork butt???
I do my tri tip just a tad different on my Oklahoma , Ryan,sear it 1st both sides over direct flames in Oklahoma firebox ,then finish in main Cooking chamber , pull at 125 temp ,and wrap tight in foil for 10 minutes too seal in juices. Don’t use your gas grill too sear use the Oklahoma firebox .
Did tri tip last weekend, I overcooked it but I definitely see the appeal to this cut of meat/recipe. My family have a range of medium to well done preferences, and this cut of meat is oddly shaped that you will naturally get certain portions cooked more than others so it kind of simplifies things for me. Question 1) What do you think of the debate between tri tip vs rib eye if the cost/quality were similar? Question 2) Do you think this cut of meat would benefit from dry brining night before? Question 3) Were those water containers to the right side of the smoker for humidity? (I'm confused why a water container is built into the WSM but on pellet smokers people seem to consider it optional)
Here is a more recent video I did on how I usually prepare Tri Tip: ua-cam.com/video/EJDQI8wLbso/v-deo.html It is my favorite cut to smoke, as I can replicate the desired results every time. I rarely find it necessary to add additional moisture to the chamber, but have in the past. Dry brining works very well on Tri Tip in my experience :)
Thanks! I've been using it for a few videos. It's the Canon EF-S 18-135mm f/3.5-5.6 IS USM Lens that I link to in the description. Really nice in combo with the dual pixel AF on the T7i :)
Great job on the Tri Tip Ry and your vid quality is excellent. Tri tips are virtually impossible to get here in rural Vermont due to the fact there is only one Tri-Tip per cow and very very expensive even in Choice Grade. Enjoy your tri tip RY!
William Logan Tri Tip on the central coast isn't smoked. It isn't BBQ but grilled. Cooked over red oak coals. Seasoned with salt garlic and oregano. Smoking is for brisket. The Tri Top and Ball Tip re California cuts. Cowboy cooked over a grill smoking isn't a cowboy thing.
Coming from the central coast of California, where this style of tri tip cooking started, we always kept a good fat cap on one side. Protect it from heat and add flavor. After 4 years here in Illinois, I finally found one worth grilling. Today is the day!!
I live in california near were Santa Maria tri tip is a legend out here on the west coast for decades. I can buy it almost any market for dirt cheap in most grocery stores. Good stuff sir. With fresh salsa on top meat is off the chart.
Hi Ry! I just recently picked up an Oklahoma Joe Highland and so far Tri Tip has been the go to winner. Your videos have been really helpful getting going.
Thanks!
Ry, I love the fact that you cooked it medium rare, the (best) way to cook tri-tip. I'm from California but have now spent half my life there and half on the east coast where we have hickory and real bbq ;) Funny story I was doing what you were doing with tri tip with a light smoke but got called away unexpectedly and the tips ended up fully smoked/well done. Turned out awesome anyways and the Californians who were visiting thought I invented sliced bread!
I don't even have an offset (Weber Kettle for life!) but I just love watching your videos, sir. You're like the Bob Ross of BBQ.
Thanks! I love my Kettles :)
Will be going out this summer to check out all the folks bbq on the main drag on Santa Maria, live in Fresno make tri -tip every weekend
I used these seasoning but added onion powder but high heat smoked it with some peach wood at about 380 degrees for 1 hour and 10 min and it was the best tri tip I ever had I also left a good amount of fat on it ..the fat gives it more flavor 🔥
Just did one last week the exact same way with the same rub. I lost some heat towards the end as temps dropped below 225° to around 180°, before I moved it over on my gas grill to do the reverse sear. It still came out great, but a bit to the medium/medium well side. I should have trusted my old thermometer (old school probe) as I pulled it at 130-135°, which means the temp rose a bit more as it was being seared. I should have pulled it at 125°, as you did Ry. It was a bit more cooked than I prefer, but the flavor was still excellent.
Two days later, I grilled a second tri tip after I butterflied it to use like a flap/flank steak for steak fajitas using a Cilantro Lime marinade on it overnight. The butcher at Costco recommended using it as it's similar to a flap/flank steak after doing a butterfly cut on it to thin it out. He said that they don't always get flap or flank steaks in regularly. He was right, as it came out great!
TFS, Ry!!!
I've been there before. And just like you, even cooked a little past where I wanted it it was still tasty!
California is the place to be. Tri tips and weed. Man life must be good out on the west coast!
Thank you for your knowledge and time you put in to smoking and prep work. My question is can you smoke tri tip to where it comes apart like pork butt???
I’ve done it like brisket but I feel it still slices better than it pulls.
im doing one tonight im glad it doesnt take long im hungryy
I do my tri tip just a tad different on my Oklahoma , Ryan,sear it 1st both sides over direct flames in Oklahoma firebox ,then finish in main Cooking chamber , pull at 125 temp ,and wrap tight in foil for 10 minutes too seal in juices. Don’t use your gas grill too sear use the Oklahoma firebox .
East coast guy here. Never had trip before. Got one ready to go for tomorrow.
Awesome. Here's a more recent video where I go into more detail about how I almost always prepare Tri Tip: ua-cam.com/video/EJDQI8wLbso/v-deo.html
Nice tri tip! I really enjoy your editing. Thanks for sharing.
Thanks!
Did tri tip last weekend, I overcooked it but I definitely see the appeal to this cut of meat/recipe. My family have a range of medium to well done preferences, and this cut of meat is oddly shaped that you will naturally get certain portions cooked more than others so it kind of simplifies things for me. Question 1) What do you think of the debate between tri tip vs rib eye if the cost/quality were similar? Question 2) Do you think this cut of meat would benefit from dry brining night before? Question 3) Were those water containers to the right side of the smoker for humidity? (I'm confused why a water container is built into the WSM but on pellet smokers people seem to consider it optional)
Here is a more recent video I did on how I usually prepare Tri Tip: ua-cam.com/video/EJDQI8wLbso/v-deo.html It is my favorite cut to smoke, as I can replicate the desired results every time. I rarely find it necessary to add additional moisture to the chamber, but have in the past. Dry brining works very well on Tri Tip in my experience :)
@@CookingWithRy this is great, thank you for the help. looking forward to trying tri tip again!
Aperture wide open. Also I am loving the editing. Tri Tip California dreaming!
I don't think they indirect but they raise the grill grates to get hire away but the flame is still under it.
Thank you. 😜✌😎
Ry great video- I didn't catch the 2nd ingredient on the rub. Must be my hearing?
2 tablespoons of Garlic Powder :)
Nice Tri Tips!! you have any videos on roasting a pork leg?? for Christmas dinner. Thx great vid as usual.
I’ve never done a whole pork leg. I wonder if you’d just treat it like a pork shoulder.
@@CookingWithRy I think you might be on to something
Like your facial expressions 😁
Awesome Video Thank You😇
My coals are white and my wood coal is on the coal but I dont have smoke. Whats my problem?
where do u get the knife from? Need to buy a good sharp knife? 7:03
It's listed in the video description :)
You must have bought a new lens (?)....nice production quality!
Thanks! I've been using it for a few videos. It's the Canon EF-S 18-135mm f/3.5-5.6 IS USM Lens that I link to in the description. Really nice in combo with the dual pixel AF on the T7i :)
Ry! Where in California do you live?? I'm in Fresno.
I'm in Orange County :)
Nice. I'm in madera. Just got an ok Joe's highlander.
I’m in Fresno too!
I went from Anaheim to Tulare. Small world.
Greeting from san diego