Robert from so cal here. Marinate in Italian dressing for 4 hour in the reffer. Room temp. for 1/2hour, kamado at 250 until meat reaches 130 for medium rare. Easy and very pleasing.
Max-Kudos on introducing GA boys to one of our favorites here in SoCal - tri tip. Several thoughts for you- 1.You can split your grill for low and high cooking zones, a 3 lb tri tip will easily fit on a half grate during indirect cook at 250, with heat deflector underneath. 2. We add 2 chunks of wood (we use pecan) during the indirect cook for some smoke 3. When you get to 120-125 during indirect cook, we pull off and wrap in foil for 15 min. Add some BBQ sauce if desired. During this time, open all vents and let fire come up to 550-600. 4. Sear for 60-90 seconds per side, and you're done!
Leftover tip (pun intended) - 1. Dice up your leftover trip-tip into bite sized chunks, and if you wish, dust lightly with smoked paprika 2. Pre-heat a dutch oven on grates at the top level of the Joe, heat deflectors at lower level, to 250-275 3.Add your chili fixin's as you normally would - aromatics, seasoning, sauces and beans, then add the tri-tip 4. Simmer covered for maybe an hour, Joe lid down 5. Uncover, and cook with Joe lid down, until you reach your desired thickness, stirring occasionally 6. Top with shredded cheddar, green onions and enjoy!
Nice one, Max! Tri-tip is a great choice, one of the tastiest cuts of beef you can get. Incredibly tender and juicy and almost impossible to screw up. I discovered it when I went to Los Angeles for grad school a gazillion years ago and I've loved it ever since. You do have to special order it if you don't live in the West, but it sounds like you've got a good butcher. Chimichurri is the perfect accompaniment -- you really nailed it. Suzie Q's makes a great Santa Maria-style seasoning that I've used for years and would recommend to you. That said, you've persuaded me to try the Cattleman's Grill seasoning, which I'll be doing soon. Thanks!
It was really great, used the rest for sandwiches which were incredible. Agree, it's a hard cut to find so I pick it up and freeze it whenever I can. I need to try Suzie Q's though, I'm always on the lookout for new rubs. Thanks for watching!!
@@KamadoMax I use Suzie Q's too but I only put a very light sprinkle of her rub on the TT right after it's cooked and pulled to rest a few minutes. I dry brine the day before using only Kosher salt and leave in the fridge overnight. Before I put it on the grill I use a garlic powder/black ground pepper mix rub without the salt. No binder; doesn't need it. Cook over red oak (if you can find it). Two zone cooking; 225 degrees. When internal temp reaches 125 pull it and let it rest a few minutes. I have a gas grill nearby blazing hot with inverted Grill Grates about 550 degrees. I like to sear it on a flat surface even though at times I like char marks. Serve with Santa Maria style salsa and pinquito beans (tons of recipes on line) and garlic bread with a quick sear. Top it off with an Oregon Pinot Noir. And that my friend is a true west coast/Santa Maria Tri Tip experience. If you ever make out west to the central California coast you must try authentic tri tip. Cheers!
Santa Maria is an amazing area for wines as well.... Paso Robles especially so Tri Tip and Central Coast (CA) wines really go well together. Thanks for posting this because I have a egg grill but never thought of doing a tri tip. And I'm out here in California. I'm always making east coast BBQ style babybacks and pork butts etc.
Subscribed and making this TONIGHT! Never made the chimichurri or even had it so I'm gonna give that a whirl as well. I'm a California boy so this dish has a place in my soul, can't wait to make it on my Komodo!
@@spikedwk phenom! I of course forgot the chimichurri fixings so I'll have to give that a go on the next go round. The trip-tip! I swear, I have the Akorn and I am so impressed by the ability to get that meat just spot on right every time. However, the meat is thick and thin in a few spots, wondering what the best way to measure it is to ensure the medium rare is like that throughout the whole cut? Guess I gotta practice again :)
Right on!! Thanks for watching and I'm thrilled it turned out great! It quickly became one of my favorites after that one trip out West - I buy it whenever I see it ay my usual place. Cheers!
I usually set up tri tip cooks using the dual zone set up. I use the heat deflector and the wire rack on the higher setting on one side. The other side I have the cast iron grate for searing on the lower rack.
Awesome cook, try to leave the fat cap on and cook fat bottom down, then when you go to sear, sear fat side down flip once and sear the top until temp has been reached. It adds more flavor. I use Pappy’s seasoning which is very common in California, I’ve heard it’s hard to find in other states. Very nice cook!
PS-We do not have to season our tri tip because we can get from our grocery store pre-seasoned with burgundy pepper corn and they have put it in the tumbler to tenderized
A big reason you let the meat rest between step 1 and step 2 is because of “carry-over cooking”. You mentioned that after step 2 but not very clearly. The 125 temp might go as high as 135 during the first rest. If you keep the searing time to a minimum, it won’t really increase the internal temp to speak of. Another reason for resting after step 2 is for the rendered fat to reabsorb into the meat to make it juicier throughout.
I'm sorry, but no self respecting Santa Marian would ever use hot sauce and whatever that seasoning was on a tri tip. If you want AUTHENTIC Santa Maria style trip tip, use Suzy Q's santa maria seasoning, then Red Oak wood over an open grill (preferably a santa maria style pit). Complete the meal with pinto beans, grilled garlic french bread, and a salad. DONE!
My wife is from Santa Maria so there are definitely rules when I cook Tri-tip. Thulsu speaks the truth, Suzy Q and Red Oak. Additionally, we get untrimmed and trim it down except for 1/4" on the bottom.
Look Man, This is not "The Next Food Network Star" show on Food Network channel so we don't really need your cute little personal back round stories to bring us viewers in and really give a shit about you. Just do the cooking and lets all move on. Capisce Hombre????
Not sure why this video was made. Bagged charcoal, no wood, off the shelf jarred spice rub, an overly trimmed piece of meat, roasted rare and then grilled. Rather mundane and mediocre appearance. I don't like to say anything negative, but this far from anything a professional cook or chef would present. I'd say stick to your Georgia wheelhouse of pork and mustard.
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I live in Southern California and I actually use your recipe every single time i make tri tip on the Joe.
Right on! That’s a major compliment coming from a CA viewer! Had it for the first time in Santa Clarita!
Not many guys hit a homerun on their first tri tip! I think you'll find that cut in your future. I love it.
Thank you!! It's definitely going to become a regular cook! Thanks for watching!
Another excellent video. I love all of the “little background stories”. Keep up the great work!!!
Robert from so cal here. Marinate in Italian dressing for 4 hour in the reffer. Room temp. for 1/2hour, kamado at 250 until meat reaches 130 for medium rare. Easy and very pleasing.
All the tri tips out there. I tried this and I love this
Glad you enjoyed it!
Max-Kudos on introducing GA boys to one of our favorites here in SoCal - tri tip. Several thoughts for you-
1.You can split your grill for low and high cooking zones, a 3 lb tri tip will easily fit on a half grate during indirect cook at 250, with heat deflector underneath.
2. We add 2 chunks of wood (we use pecan) during the indirect cook for some smoke
3. When you get to 120-125 during indirect cook, we pull off and wrap in foil for 15 min. Add some BBQ sauce if desired. During this time, open all vents and let fire come up to 550-600.
4. Sear for 60-90 seconds per side, and you're done!
Thanks for sharing your method! I'm definitely going to try this next time I cook one up!
Leftover tip (pun intended) - 1. Dice up your leftover trip-tip into bite sized chunks, and if you wish, dust lightly with smoked paprika 2. Pre-heat a dutch oven on grates at the top level of the Joe, heat deflectors at lower level, to 250-275 3.Add your chili fixin's as you normally would - aromatics, seasoning, sauces and beans, then add the tri-tip 4. Simmer covered for maybe an hour, Joe lid down 5. Uncover, and cook with Joe lid down, until you reach your desired thickness, stirring occasionally 6. Top with shredded cheddar, green onions and enjoy!
Great video and nice to hear some love for California (for once, lol). Subscribed!
Nice one, Max! Tri-tip is a great choice, one of the tastiest cuts of beef you can get. Incredibly tender and juicy and almost impossible to screw up. I discovered it when I went to Los Angeles for grad school a gazillion years ago and I've loved it ever since. You do have to special order it if you don't live in the West, but it sounds like you've got a good butcher. Chimichurri is the perfect accompaniment -- you really nailed it. Suzie Q's makes a great Santa Maria-style seasoning that I've used for years and would recommend to you. That said, you've persuaded me to try the Cattleman's Grill seasoning, which I'll be doing soon. Thanks!
It was really great, used the rest for sandwiches which were incredible. Agree, it's a hard cut to find so I pick it up and freeze it whenever I can. I need to try Suzie Q's though, I'm always on the lookout for new rubs. Thanks for watching!!
@@KamadoMax I use Suzie Q's too but I only put a very light sprinkle of her rub on the TT right after it's cooked and pulled to rest a few minutes. I dry brine the day before using only Kosher salt and leave in the fridge overnight. Before I put it on the grill I use a garlic powder/black ground pepper mix rub without the salt. No binder; doesn't need it. Cook over red oak (if you can find it). Two zone cooking; 225 degrees. When internal temp reaches 125 pull it and let it rest a few minutes. I have a gas grill nearby blazing hot with inverted Grill Grates about 550 degrees. I like to sear it on a flat surface even though at times I like char marks. Serve with Santa Maria style salsa and pinquito beans (tons of recipes on line) and garlic bread with a quick sear. Top it off with an Oregon Pinot Noir. And that my friend is a true west coast/Santa Maria Tri Tip experience. If you ever make out west to the central California coast you must try authentic tri tip. Cheers!
Santa Maria is an amazing area for wines as well.... Paso Robles especially so Tri Tip and Central Coast (CA) wines really go well together. Thanks for posting this because I have a egg grill but never thought of doing a tri tip. And I'm out here in California. I'm always making east coast BBQ style babybacks and pork butts etc.
Keep going! Love the videos. As a fellow ATLien I love your content, here's to hoping the channel continues to grow!
ATL!! Thanks so much for watching and for the support! Glad you're liking the videos!
Subscribed and making this TONIGHT! Never made the chimichurri or even had it so I'm gonna give that a whirl as well. I'm a California boy so this dish has a place in my soul, can't wait to make it on my Komodo!
How was it?
@@spikedwk phenom! I of course forgot the chimichurri fixings so I'll have to give that a go on the next go round. The trip-tip! I swear, I have the Akorn and I am so impressed by the ability to get that meat just spot on right every time. However, the meat is thick and thin in a few spots, wondering what the best way to measure it is to ensure the medium rare is like that throughout the whole cut? Guess I gotta practice again :)
Right on!! Thanks for watching and I'm thrilled it turned out great! It quickly became one of my favorites after that one trip out West - I buy it whenever I see it ay my usual place. Cheers!
STILL haven't gotten to the churri! Bah, but seriously this reverse searing is a game changer.
Thank you for the tips. I'll let you know how it turns out tomorrow.
Thanks for watching! Looking forward to hearing how it goes!
I usually set up tri tip cooks using the dual zone set up. I use the heat deflector and the wire rack on the higher setting on one side. The other side I have the cast iron grate for searing on the lower rack.
Great setup for sure! I just got the soapstone so I'll probably sear my next tri tip on that after smoking.
Love it Max ! Great job 😄
Thank you!!
Thanks for the video. It came out perfect.
Nice work Max :) I’ve actually never cooked a tri-tip. I know. Embarrassing. Def going to give it a go now. Great video. ✌🏼
You gotta give it a try, it was really next level. It makes me want to cook on up each Sunday and have for lunch meat. Thanks for watching!
Next time you make chimichurri chop everything with knife and not a food processor you’ll love it even more!!
Oh man I can see how that would be good. I'll give that a try next time!
Where's the chimichurri recipe????
@@rustyhubIn the description
Nice video. TriTip looks good.
It was! Thanks for watching!
Awesome cook, try to leave the fat cap on and cook fat bottom down, then when you go to sear, sear fat side down flip once and sear the top until temp has been reached. It adds more flavor.
I use Pappy’s seasoning which is very common in California, I’ve heard it’s hard to find in other states.
Very nice cook!
Thanks for watching and for the great tips! I have not seen Pappy's seasoning but I'll see if I can find some online.
Great video! For those of us CA transplants to FL try HM Cattle Company for great tri tips!
What butcher shop do you use? I'm in North Gwinnett and go to Leonard's Market. Not sure if they have Tri tip. About to call though haha
Patton's meat market has tri tip. Just bought some yesterday
I bought this one from the NY Butcher shop in Buckhead! Thanks for watching!
PS-We do not have to season our tri tip because we can get from our grocery store pre-seasoned with burgundy pepper corn and they have put it in the tumbler to tenderized
I'm jealous! I wish it was easier to find around my parts.
A big reason you let the meat rest between step 1 and step 2 is because of “carry-over cooking”. You mentioned that after step 2 but not very clearly. The 125 temp might go as high as 135 during the first rest. If you keep the searing time to a minimum, it won’t really increase the internal temp to speak of. Another reason for resting after step 2 is for the rendered fat to reabsorb into the meat to make it juicier throughout.
Cattleman’s Grill is the best.
Try that chimichurri next time with a fresh chilli and some fresh oregano added. Gives it much more depth
That sounds fantastic! I'll for sure be giving that a try!
I too could also sit there and watch that meat sizzle all day
Not sure if anybody commented this but its actually the opposite. Lean beef cooks faster than fattier cuts.
I'm sorry, but no self respecting Santa Marian would ever use hot sauce and whatever that seasoning was on a tri tip. If you want AUTHENTIC Santa Maria style trip tip, use Suzy Q's santa maria seasoning, then Red Oak wood over an open grill (preferably a santa maria style pit). Complete the meal with pinto beans, grilled garlic french bread, and a salad. DONE!
My wife is from Santa Maria so there are definitely rules when I cook Tri-tip. Thulsu speaks the truth, Suzy Q and Red Oak. Additionally, we get untrimmed and trim it down except for 1/4" on the bottom.
LOL…. Almost every part of the US is west of Georgia.
Marinade is a waste of time. Brush it on at last minute.
I'm with you on that! I rarely marinade things.
Look Man, This is not "The Next Food Network Star" show on Food Network channel so we don't really need your cute little personal back round stories to bring us viewers in and really give a shit about you. Just do the cooking and lets all move on. Capisce Hombre????
Not sure why this video was made. Bagged charcoal, no wood, off the shelf jarred spice rub, an overly trimmed piece of meat, roasted rare and then grilled. Rather mundane and mediocre appearance. I don't like to say anything negative, but this far from anything a professional cook or chef would present. I'd say stick to your Georgia wheelhouse of pork and mustard.
Thanks for watching! Looking forward to seeing your tri tip video soon!