I did my first ever reverse sear on my Traeger with chicken thighs last week. And it was amazing! I’m looking forward to this one, it’s in my list. Thanks for the video.
This is about how I've been doing it at home for the past few years and it's always a knockout. The chimichurri pretty much seals the deal for the win.
@@TraegerGrills absolutely! I love everything Matt does and I use his rubs. That chimichurri is next level! I love heat so I’m not skimping on jalapeño.
Excellent. I’m a native Californian and have done Tri-tip for decades. I prefer charcoal. When I do beef on the Traeger I use Royal Oak charcoal pellets. Very nice method, give this a try with a fresh corn and Jalapeño salad in place of the chimichurri and you will love it!
I've done tri tip for years here in So Cal, and have tried many different ways. Recently bought a Santa Maria grill and have been cooking them over a red oak fire (the traditional way). Anything cooked by Matt Pittman is amazing! I will give it a try. This is going to be an amazing series!
Finally. Someone who knows jalapeños. So many people think it's the seeds. I'm constantly correcting them, and explaining to them it's the membranes. Especially when they say, "I don't known why it's still so spicy? I removed all the seeds. Wel, duh, you didn't remove the membranes. Lol. I also make my chimichurri with jalapeños. But I also add a Serrano pepper also. What's funny is that my bonus daughter decided to try my chimichurri with Tortilla Chips. And she loved it. Lol. Who'd have figured. I tried it. Not bad. I use red wine vinegar in mine also. Awesome video Matt. Your tri tip turned out perfect. Had me drooling. Lol
I recently picked up a herb leaf stripper tool from Amazon...works well..$3 to $8. I had always been shy of tri-tip: I'll certainly give this one a try. Thanks Matt!!
My sister lives in waxahachie while I live in the PNW. I like doing the tri tip low on oak until it reaches 110, rest 10min to 1hr, then sear (all on my Weber). Nice take on Chimichurri!
I've cooked these tri tips for about 20 years. I recently switched to pellet. I cook mine at 350 degrees unto the internal temp hits a 100 degrees then I flip it until it hits 130 I pull it let it sit 10 minutes and slice it up perfect medium everytime lots of juice. The problem with low slow smoke on a tri tip is it turns it into more of a brisket and in my opinion that is missing the point of a tri tip. I cooked in the Santa maria California area on red oak for almost 20 years. Just my opinion.
A buddy of mine that lives in Jeff City Mo. always said the heat was in the seeds. I’ve eaten his home grown peppers with the seeds removed and then washed, and they were little more than slightly spicy green bell peppers. IMHO. The heat is in the seeds, not the veins. Any which way, this is looking like a fantastic dish. I’ll take your cooking over hells kitchen.
The color on your tri tip is crazy! I’m using the same pellets, same time, and Super Smoke and mine is not nearly that mahogany color. Is the Timberline that much better than the Ironwood?
Love you Matt but when I reverse sear my tri tip after getting some smoke from my Traeger it is ALWAYS over live fire. Way better flavor and primal !! Yeah I’d have to agree with Mom on the too coursely chopped chimichuri. Anyhoo opinions are like…..everyone has one. Great video brother👊.
It's a common misconception that you can cook different types of meat/steaks to the same type of temp or doneness because that's what you like. For instance, you might have a KC strip as medium rare and it's great but something more lean might require more temp to break it down. That's why brisket takes so long to cook because you have to allow time for the meat fibers and collagen/fat to render. Don't just cook everything to the same temp. Experiment and I guarantee you'll be surprised you enjoy some cuts more or less done than you thought.
My wife and I (Argentines) always cringe when someone uses jalapeños or cilantro in chimichurri. Argentines don't eat spicy food! It may taste good, but it's not chimichurri.
@@rustyfan89it really doesn’t matter but to them yeah because it’s traditional for them. I’m from Mexico and when I make it I do add jalapeño. I love my stuff spicy jaja
Reverse sear: love it or leave it. Let us know in the comments!
I did my first ever reverse sear on my Traeger with chicken thighs last week. And it was amazing! I’m looking forward to this one, it’s in my list. Thanks for the video.
@@Adam220 We love to hear it! Let us know how it turns out 🙌
Reverse sear is a must for thick cuts or when you want to impart some smoke into the meat. Personally, love it.
This is about how I've been doing it at home for the past few years and it's always a knockout. The chimichurri pretty much seals the deal for the win.
As a native Californian who lives in the heart of the Central Valley I have always loved a good tri-tip. Will absolutely be making this.
Same here! Nothing like a good tri tip. It makes me sad they aren’t popular in other parts of the country.
You will love this recipe. Definitely our new favorite. Give it a try and don't skimp on the jalapeño!
@@82guitarman Agree. Tri-Tip for prez.
@@TraegerGrills absolutely! I love everything Matt does and I use his rubs. That chimichurri is next level! I love heat so I’m not skimping on jalapeño.
Excellent. I’m a native Californian and have done Tri-tip for decades. I prefer charcoal. When I do beef on the Traeger I use Royal Oak charcoal pellets. Very nice method, give this a try with a fresh corn and Jalapeño salad in place of the chimichurri and you will love it!
Matt is the man!
I'd follow any recipe he has, no questions asked. Rock on!!
Continuing to crush it Matt. Excellent video. Looking forward to the rest of the Traeger series.
From a G-Shock to a Rolex.... nice!!!
I've done tri tip for years here in So Cal, and have tried many different ways. Recently bought a Santa Maria grill and have been cooking them over a red oak fire (the traditional way). Anything cooked by Matt Pittman is amazing! I will give it a try. This is going to be an amazing series!
You're going to absolutely love this recipe. The Jalapeño Chimichurri takes it to another level. Let us know what you think!
Like you said it's not necessary to use a binder, but I always use mustard on a tri tip, unless its pre marinated. Love Tri Tip. Thanks for the video!
Finally. Someone who knows jalapeños. So many people think it's the seeds. I'm constantly correcting them, and explaining to them it's the membranes. Especially when they say, "I don't known why it's still so spicy? I removed all the seeds. Wel, duh, you didn't remove the membranes. Lol. I also make my chimichurri with jalapeños. But I also add a Serrano pepper also. What's funny is that my bonus daughter decided to try my chimichurri with Tortilla Chips. And she loved it. Lol. Who'd have figured. I tried it. Not bad. I use red wine vinegar in mine also. Awesome video Matt. Your tri tip turned out perfect. Had me drooling. Lol
I'm always looking for new BBQ recipes. Looking forward to these videos!
I recently picked up a herb leaf stripper tool from Amazon...works well..$3 to $8.
I had always been shy of tri-tip: I'll certainly give this one a try. Thanks Matt!!
First video in and I already love this series!! Can't wait to learn from these legends!
Going to be a damn good time, Jeremy!
My sister lives in waxahachie while I live in the PNW. I like doing the tri tip low on oak until it reaches 110, rest 10min to 1hr, then sear (all on my Weber). Nice take on Chimichurri!
Look at this guy 😂😂
bro leveling up
We love to reverse sear!! Locks in the flavor.
AMEN
Came for the tri tip, stayed for the Meat Church.
Nice Job Matt! That TriTip looks awesome. Love your spices. Love my Traeger
We love you back!
Making it tonight on my brand new ironwood XL! Can't wait. Thanks Matt! Thanks Traeger!
Cool
A new bbq toy is always exciting, but this new traeger should be awesome.
You're welcome! Give it a whirl and congrats on the new XL. Going to be an epic cook.
@@toddpower4674 Ain't mad at it!
@@TraegerGrills Thanks! It sure has been an awesome upgrade from my old Traeger!
Love your seasonings Matt
Can't recommend them enough!
I'm here for the Sea Dweller more than the steak (even though it looks fantastic).
Camera man zoomin in on that Omega instead of the shallot 😂
Mmm sounds delicious. Adding to my smoked foods bucket list 🥩🔥🙌
Give this recipe a whirl. You just might add more to your list afterwards.
I love your stuff and buy regularly but from somone from Norcal the only seasoning for a Tri-Tip is Cow Camp out of Lincoln CA.
Amazing job and can't wait to get my Traeger and make this dish!
It'll be a new one to add to your regular rotation 🔥
I’ll try that on my traeger soon for sure !!!
Love to hear it.
I've cooked these tri tips for about 20 years. I recently switched to pellet. I cook mine at 350 degrees unto the internal temp hits a 100 degrees then I flip it until it hits 130 I pull it let it sit 10 minutes and slice it up perfect medium everytime lots of juice. The problem with low slow smoke on a tri tip is it turns it into more of a brisket and in my opinion that is missing the point of a tri tip. I cooked in the Santa maria California area on red oak for almost 20 years. Just my opinion.
Your awesome
Should have said "everything is medium sized in Oregon" 😄
Perfect doneness for me! Like your wife, my wife prefers her steaks more medium.
I'm looking forward to next week's video.
The hits will keep coming!
Amazing recipe 👏🏽👏🏽👏🏽👏🏽
YES!
Great recipe!!
Your rub are amazing Matt!!!
Try it out!
Stay tuned for more next week 🔥
Yes sir. 👌
👊👊👊
Nothing beats a sear over hot coals. Cast iron is great but doesn’t compare to coals
Thanks for the video! Excited for the next one. What knives are being used are here?
A buddy of mine that lives in Jeff City Mo. always said the heat was in the seeds.
I’ve eaten his home grown peppers with the seeds removed and then washed, and they were little more than slightly spicy green bell peppers.
IMHO. The heat is in the seeds, not the veins.
Any which way, this is looking like a fantastic dish.
I’ll take your cooking over hells kitchen.
The color on your tri tip is crazy! I’m using the same pellets, same time, and Super Smoke and mine is not nearly that mahogany color. Is the Timberline that much better than the Ironwood?
Ain’t mad at it.
Matt needs this on a shirt.
Love you Matt but when I reverse sear my tri tip after getting some smoke from my Traeger it is ALWAYS over live fire. Way better flavor and primal !! Yeah I’d have to agree with Mom on the too coursely chopped chimichuri. Anyhoo opinions are like…..everyone has one. Great video brother👊.
Please clarify medium rare or
Medium raw? There is a difference
Dam MC
SHOULD OF HOLLERD I’m a follower fo sho
It's a common misconception that you can cook different types of meat/steaks to the same type of temp or doneness because that's what you like. For instance, you might have a KC strip as medium rare and it's great but something more lean might require more temp to break it down. That's why brisket takes so long to cook because you have to allow time for the meat fibers and collagen/fat to render. Don't just cook everything to the same temp. Experiment and I guarantee you'll be surprised you enjoy some cuts more or less done than you thought.
Why do you let it rest before searing it? I usually just sear it instantly…but I’m dumb
I'll take ten.
Same.
Tried this…… went and bought another tritip
Nice to see cooking where cook isnt verbally abused for no gloves !
BRISKET IS KING TRI TIP IS THE JESTER
My wife and I (Argentines) always cringe when someone uses jalapeños or cilantro in chimichurri. Argentines don't eat spicy food! It may taste good, but it's not chimichurri.
Does it really matter?
@@rustyfan89it really doesn’t matter but to them yeah because it’s traditional for them. I’m from Mexico and when I make it I do add jalapeño. I love my stuff spicy jaja