TRI TIP CHALLENGE! Argentine vs. Californian. Which one is the BEST? | Al Frugoni -Open Fire Cooking
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- Опубліковано 10 лют 2025
- 🔥 Two tri-tips, two legendary styles: California vs. Argentina. 🔥
I’m firing up an open flame to put two iconic tri-tip cooking methods to the test. One’s getting the bold California-style treatment-seared over fire and f embers-while the other takes the Argentine approach, cooked low and slow.
Different techniques. Different seasonings. Which one comes out on top? Stick around to find out!
Which tri-tip style do YOU prefer?
Grill: tagwoodbbq.com/
Charcoal and Tumbleweeds: www.royaloak.com/
Butlerwood Firewood: alfrugoni.com/...
Grilling Salt: alfrugoni.com/...
Steak Rub: @KosmosQ
Grill Gun: @grillblazer
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#argentina #california
I’m from Ca now in hill country Tx. I cook and eat tri tip 3 to 4 times a week it is my favorite cut. I have all my Texas friends hooked on it. Love the show keep up the good work.
Im in the Hill country too! I''ll show up next time you cook
I’m from California. Salt, garlic powder light fat trim, cook over red oak.
Glad you’re liking UA-cam. I am legally blind and cooking is one of my favorite things to do listening to you. Explain how you find out if the grill is hot with your hand is a perfect explanation on how to check for temperatures. Thank you for pointing that out instead of just using a temperature gun. Please keep the good content coming.
As a born and raised Cali guy, my Great Grandfather who lived in Nipomo, just out side of Santa Maria would trim it and cook on a webber with lump charcoal. Following in his footsteps I do the same. Tri-tip is by far one of my favorite cuts. For the thermometer recommend the ThermaPen. Keep up the great work!
Thanks for sharing your story brother
Glad you're liking UA-cam- we love watching you & learning from you
I am a native Californistanian. Don't judge. I love that you are doing this. I love me some tri tip. If you ever come to San Diego look up cardif crack. It's the best tri tip I have ever had. It's like tri tip candy
Hi Matt! thanks! I hope to try it soon!
Great explanation of Argentinian Parilla process. Vamos😁
Love me some tri-tip, salt and pepper or Susie Q's. As someone who went to grade school in Santa Maria who now lives in Texas, this video brings me great joy and appreciation for my roots. I tell my wife I'm cooking Frugoni style now.
Please, you cannot make too many of these videos. Keep them coming. Great job! Off to my grill now.
thanks for watching! Get to it bro!
Texan who has lived in CA since 89. I've cooked hundreds of tri-tip. 1st thing for real central coast tri-tip is the wood. It must be oak, and preferably red oak. I do cheat by using oak lump and oak wood. Leave fat cap on. I use a mix of 1/2 Suzy Q (home made knock off) and 1/2 Pappy's for rub. I usually apply the rub a few hours in advance. I flip once at 92 degrees and cook to 125 internal at the fattest part of the roast. This takes about 45 min. Remove from heat, wrap in foil and place in small cooler for 30 minutes. Tri-tip is a roast and not like a brisket. I don't look for a dried out crust, I want it moist all the way through. When it comes from the cooler it'll be 135ish. Tri-tip is an odd shape so part will be medium rare and the tips will be medium. Cut across grain which takes some practice because tri-tip grain goes in two directions.
Luka's face shows that he came out on top. Tremendous production. 👏🏼👏🏼👏🏼🙌🏻
Respect from Dublin bro
I probably par-smoke a tritip every 1-2 weeks. Smoke it to 122 & then put a crust on it with high heat until it hits 130 - sliced thin against the grain.
I'm aggressive with my rub though - smoked paprika, roasted coriander, cumin, aji panca, garlic powder, salt & pepper. Absolutely love it that way. I am so jealous of my dude's gear. What an awesome setup for anyone who loves to cook.
LOVE this video!!! (also great to hear Santi talk!)
I'm a huge fan of tri-tip. I grill mine super hot to "burn" some flavor and give it a crust, but then slow smoke it to an internal temp of 120F.
At that point, I add a compound butter (Als chimi-chuiri would be great) wrap it tight in parchment paper, them wrap that tight foil, then tight wrap in towels, then let rest in a cooler ("Cambro") for.... ten minutes... an hour... two hours... whatever.
Careful when you unwrap. The juices will explode. The flavor of that compound butter, smoke, and fire will have you dipping your slices over and over..... so good.
Sending love from the UK,pero naci en Buenos Aires. Just gone midnight and you’re making my mouth water!! Loving the videos Al, great work
Thanks bro, I'll be in the UK in July. smoke and Fire festival
@@alfrugoniofc My man, hopefully see you there
This is a fun video. Over the years, I've grown to combine the styles. It's really the best of both worlds. The largest difference is seasoning and wood. I'm a big fan of pecan and mesquite, local to central Texas. Our seasoning for tri tip has chile powders and a bit of brown sugar. It really gives a flavorful bark on the tri tip. We also prefer not to trim. Can't wait to see what's next. Thank you.
Thanks brother!
Great cook. Santa Maira tri-tip is normally cook over red oak. The trim was perfect.
thank you brother!
And no fancy seasoning...salt/pepper/garlic powder!
The Mad Swine Backyard BBQ from Cali - Tritip with SPG on a Santa Maria grill using red-oak splits 😎👍
Soy uruguayo, y si usamos solo len̈a only wood no charcoal in uruguay! Saludos!!!! Great videos thank you brother!!!!!
I agree with your sentiment about long form content. It's a big part of my weekend to sit back and enjoy your latest video
I heard you are coming to Australia for meatstock this year, hope I get to meet you! Vamos!!! Have a great weekend guys
yes! I'll be in Toowoomba and bendigo in March
Al great stuff love your channel. Im a Californian who has been cooking Santa Maria style bbq all my life. The key for the fire has burned down for an hour till you have mostly coals and a small fire. I use the three second rule for testing the heat with my hand The seasoning is always salt, pepper, garlic powder and parsley
great info! thanks man
My favorite way is to smoke it really low around 200 until it gets to about 120/125 then take it off and sear both sides super hot, let it rest.
classic! never fails
another great video
Great video! Saludos de CA
Saludos Crack
I live in SoCal. Tri tip a staple here. After trying everything, I'd recommend mechanically tenderizing (yes, one of those 48 blade handheld devices works great) and low and slow indirect cooking to get edge to edge perfection plus a little smoke. If you desire outer char (not needed), a food torch works great. My last cook (~80 guests) a hit. Next cook (~12 tri tips) in a few weeks. ¡Vamos!
5th-gen Californian here. So I am partial to Santa Maria-style tri-tip. I would say a traditional California would treat it a little different than you did. For example, red oak is the standard wood we use rather than pecan or mesquite. And I wouldn't choose the Kosmos Q steak rub for this as I generally don't use paprika. S+P+G+Onion. But I agree that tri-tip is one of my favorite cuts of beef. Thank you for your videos.
Great info, thanks for sharing! 🔥👊
¡Viva el barbeque! My family loves tri-tip, but I slow roast it at 225 for 2 hours in a smoker to get more smoke. I like it all ways, but this is easy and makes my wife and kids happy, so I do it.
I'm from Northern California, I like to trim one side clean and leave just a little bit on the other side
Meater is a good temp sensor. Thanks for sharing with everyone.
Sos un genio papá!!!! un abrazo y seguí enseñando
Gracias luquitas
Al, I love your videos. I have really enjoyed learning about Argentinian open fire cooking. I live/work in Santa Maria country. Red oak is what gives the authentic flavor. I disagree that the flames are licking the tri tip. Santa Maria cooking is on a bed of coals with some flames as you add additional wood. I always allow 45 minutes for the coals and 45 minutes for the cook without a lot of flipping. Suzy Q seasoning is a staple here. Keep making these great videos!
BTW, top block came before tri tip here. There are videos on authentic Santa Maria BBQ.
great info! thanks for sharing
Beef rib fingers i braised some this week fantastic !
Can't go wrong with the Thermapen instant read thermometer! I suggest that brand personaly but there are other good ones out there too. Love your channel brother!
thanks brother!!
@alfrugoniofc yessir! You're such an inspiration, makes me want to dabble in the open fire life! Hehe 🔥🔥
Love tritip looks delicious
Thanks amigo!
Hi Al, l have two young boys and we really enjoy watching your videos together and trying them out for ourselves. We have done your Poppers, Santi’s pork wings and even had a go at using our South African braai to try and cook Asador style. After watching your channel the kids (9 and 7) even managed to talk us into creating our own channel to film some of our own attempts at your cooks (@BraaingBig). We will be having a go at tri-tip soon (not easy to find in the UK) and look forward to lots more content from you. All the best. Vamos!
Vamooos carajo! Excelente como siempre.
Can confirm, in Uruguay we use 90% only wood. Some people use a mix but it’s not the norm.
Salu2 desde Uruguay.
vamo arriba! uruguy noma
hi from Australia i am so glad you chose to join UA-cam when you did i love cooking great meat for many of my friends and family and you have given me more inspiration to cook more amazing meat for all to share its always a pleasure you and santi and your team are bloody fucky champions have a great year
Thanks mate! I'll be in Australia in march , Meatstock
I use ThermoWorks. Still on its original battery and I've had it for 3 years. Has an instant light when in a dark environment and if the probe is extended it comes on when touched and then goes off automatically. Mine is the MK4 but they have a newer 1 second instant read out now.
Al amigazo.... ya hiciste un costillar a la cruz para la gringos? Costilla entera sin marcar para comer a lo cavernicola sería hermoso ❤
hice costillas pero no el costillar completo, casi imposible de conseguir! tenes que conocer al dueño de la vaca!
Where can I find the best deal on a grill like the one you guys are using? Great video fellas!
tagwood bbq
I’m from Santa Maria ca and we usually also leave the fat cap on , and we only flip the tri tip once about 45 minutes each side … Great video though 🍻
🙏 thanks for the input
Another pointer is in Santa Maria ca we only use Red Oak , not sure if you can get that type of wood where u are from but it definitely gives it a better flavor
La diferencia entre el carbon y la leña es que le queda otro saborcito ahumado a la carne y no queda tan saturada con el carbon pero no es tanta oa diferencia en uruguay que es de donde soy cuando lo haces al aire libre lo haces con leña pero en parrilla lo hacen mucha gente como vos una conbinacion de ambos pero mas leña que carbon , saludos buen video 👍🤘
Casi no te entra el delantal campeón!!! A morfar menos!!! 😜😜😜
I had tri tip in santa Maria cooked over avocado wood
I use the Thermapen Mk4 to check final temp on chicken. With beef it is all by touch. Thank you for sharing your methods. I love live fire cooking. I live in a very windy area and have a BGE and a cabinet smoker but would love to move to live fire. Any suggestions for how to mitigate wind when cooking with live fire?
wind is a problem , but you can adapt. Depends on the grill you have, but you can use it at your favor.
Cocktails and patience
From SoCal. I trim. Both styles are awesome. Please don't smoke your tri tip. I do prefer hot and fast over coals, but both are really good.
Perfect trim for a CA tri tip. You're right we trim because we cook hot and fast. No time for that thick fat cap ro render.
great to know! thanks
Im from Argentina and im going to Texas to taste the best meat from USA next month. I Know that i Will not be disappointment
on the grill do you prefer round grates or V grates?
team round! that can make a cool video
The Thermapen is unmatched when it comes to thermometers
boom , thanks
@alfrugoniofc If Thermapen is good enough for Jeremy Yoder, it's good for me.
Thermapen is the best thermometer you can buy. Instant temp and accurate.
Thanks !
It’s beautiful
thank you!!
Al you should do a cook with me at my buddies cabin on the river in center point! You will love the place
Nice! I'm technically in Center point too... I can go up the Guadalupe and get to yours friends house
@ we are probably right next to each other. We cook every weekend. I’m doing brisket and Dino 🦖 ribs tomorrow. We love fire 🔥 and food. Absolutely love your videos. How can I get in contact with you? You have an email address or something.
@ my friends family owns the Mosty nursery in center point. We all build custom homes 🏠 and love to get together at the river and party! Work hard play hard lol.
Where do I purchase that apron! ??
Al, is it traditional in Argentina to have the Santa Maria style where the grate can be moved up and down, or do most people have a fixed grate that stays in place?
Curious about this as well, Al…….
Most people in the city will use Santa Maria style + charcoal. It's easier to work with and the charcoal doesn't produce that much smoke. Also it's most common to grill with v shape parrilla. Again, it's only because it's a bit easier to handle.
At home, Santa Maria. If you're in an open field, fixed grate or a cross grill.
Yes, mainly Santa Marias up and down.. but some people have a regular parrilla with legs, 6in high. But everyone has a fire box or similar.
@@alfrugoniofc thanks Al!
That tattoo on Santi’s leg looks like the same logo of the bjj gym my son goes to. Does he go to fighting chance in kerrville?
Hard to beat a chefs temp thermometer
For Thermometers, I Would Definitely Recommend Thermaworks Collection. But I Also Have An Experiment For You Al. Tratar De Hacer Una Parrillada Con Carbón "Binchotan" Es Un Carbón Japonés. It Holds Heat Very Well But Doesn't Produce Smoke. I Wonder How Cooking With That Charcoal Would Affect Your Cooks. Maybe Better, Maybe Not? Love Your Content. Creo Que He Visto Todos Sus Videos. Ay Que Seguir Al. You Inspire Me. Vamos!?
Tri-Tip I feel is so much better than a brisket, beefier flavor, less time to cook and prepare, yes it’s smaller but it’s worth the flavor.. Good Job Frugoni the Chingoni 😂
it's a different cook / protein but yes, it's faster and very flavorful ! thanks brother
AL, have you ever done a prime rib, Argentina style?
do you mean open fire?
@alfrugoniofc yes
Eso que es Colita de Cuadril? No falla nunca eso!
Si! Tri Tip es Colita de cuadril!
What is a good brand for that style grill?
Tagwood, Baby!! 😎
If you have a Weber Kettle you can buy a good attachment from The Burn Shop (carbon steel grate) for $350 and not spend a grand or more for a new grill. It's good as long as you're cooking two roasts or less at a time.
Where did you get your apron
I was about to ask this same question!
California style should have been cooked over oak wood
Trimmed enough to get the glands off the fatty side
Salt, black pepper and granulated garlic
Only flipped once
Tipazo
hello al frugoni but try japan vs argentina pls
good idea!
Where can I buy that grill?
Tagwood BBQ
@alfrugoniofc thank you sir
@@alfrugoniofcomg lol I don't have $5k for a grill. Maybe next year lol
Thanks Al, they both look delicious but I like the fat on the Argentinian style.
same here!
Tri trip is fantastic but the Santa Maria grill is an Anrgetine grill jaja so basically cooked the same just the method low & slow & hot & fats bc California isn't exactly known for BBQ lets stick to Argentina & Texas lol
Santa Maria Grill doesn't have a fire box... almost the same! and Yes on the Argentina and Texas!!!
You should have done a 3rd tri-tip on a Weber not some $30,000 rig. Salt+Pepper+Garlic (maybe some Cumin is you're feeling fancy). Rippin hot lump charcoal on 1/3rd + a good chunk of RED OAK. Sear both sides with lid on (~5min per side). Then move to indirect heat ~20min of till your temp reaches 125 max.
What you guys did was a friggin' warcrime.
Is it just me or does it look like the tri-tip is shaped like Argentina.
could be!! 🇦🇷🤣🥩
NOOOOOO TERMÓMETRO NOOOOOOOOOOOOOOOOOOOOOOO!!! Qué viene después? Guantes negros?!!!
😂😂 ya tengo guantes negros!
@@alfrugoniofc JAJAJAJA!
Cardiff by the Sea ! The famous Cardiff crack at the Seaside Market!
Nice Work. Looks Great. The Al Way!
STAYSAFE
PHILLYPHILLY 🇺🇸
FLYEAGLESFLY
GOBIRDS
Se re quemó esa colita amigo, colgaste viendo a tu compañero dando vueltas la carne
Es la parte de la grasa, capo.
Before I watch I’m going to go ahead and proclaim Argentina the winner on the basis California is definitely not known for it’s bbq 🤣
well... Santa Maria grill comes from Santa Maria California! so they are known for that! But yes ! proclaim Argentina winner!!
We have a famous bbq culture in Santa Maria, Ca
"Me vas a comparar a California... con Racing???"