Why is Tri-Tip LIKE a Brisket & How to Grill Santa Maria Style Steak in Texas
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- Опубліковано 24 чер 2024
- Today we're grilling up a TRI-TIP!
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This is a super popular cut on the west coast, mainly in California, and has been a long requested video from y'all. I've been seeing more of them in the grocery store lately and dedcided it was time to do it. For this video I seasoned it up with the APC Brisket rub which is hitting the shelves very, very soon!
The Tri-Tip is also called the "Triangle Steak" due to the three corners, and another popular name for it is the "Santa Maria Steak" and the "California Cut"
I've also seen a lot of people call it the "Poor Man's Brisket" which makes me think... WHAT? It's nothing like a brisket at all 😂
One thing about Tri-Tip is that one side is quite a bit thinner than the other, so it can be a challenge to get an even temperature...hey, maybe that's why they say it's "like" a brisket 🤔
Now let's fire it up and cook us a Tri-Tip! - Розваги
Santa Maria is a bit North of me and I cook my Tri Tips the traditional way. Salt, black pepper, granulated garlic and some dried parsley. Alway over a bed of Red Oak coals and some fresh pico de gallo on the side. A cold 805 beer to wash it down. Salud !
Ok, it’s 4am and all I can think about is tri trip and cold beer lol
Money 💰
🙌🏾🙌🏾🙌🏾🙌🏾
You are exactly correct. I love it medium rare.
Sigh man, lived in Orcutt for a couple years and missed everything you just said don’t forget the grilled bread and pinquitos ahh you just had to be there man I miss cali! 🥲
So happy Tri-Tip is coming around...I grew up in the Bay Area and graduated from Cal Poly, SLO in 2007. Tri-Tip sandwiches will make you rethink food. Shout out to the 805!!!!
You talking about Firehouse lol
@@jairolopez5952was going to say the same thing.
Grew eating tri-tip. My grandfather in the 90s taught me how to do a tri-tip. We never took the fat and just added salt/pepper/garlic powder.
He'd grill a tri-tip or several for family get togethers. Btw we're San Luis Obispo, which just a little North of Santa Maria...
When he trimmed the fat cap I cringed. Honeymooned at Pismo. Love SLO.
Here in Cali tri tips are everywhere no joke everywhere. I have 4 in my freezer right now.
Tri tip has been my go to for a while. I cooked one the other day and just made some tri tip, chorizo, and queso fresco empanadas. I don't mean to brag, but they were outstanding.
Grew up in San Luis obispo , tri tip was something my wife always loved, Santa Maria style 😊
I live in Santa Maria, CA, where tritip and Santa Maria Style BBQ comes from. Happy to see my hometown get recognized around the USA.
That topside fat is memories from growing up. Next time, cook it the same way but leave the fat. Soooooo good that way.
I was born and raised in Santa Maria. Tri-tip has great beefy flavor and is very versatile and forgiving in terms of how far you want to cook it, and actually that tip is usually a coveted piece at the dinner table - kind of like a burnt-end type thing. Traditional seasoning in Santa Maria would be salt, pepper, garlic, onion, and parsley - that's "Santa Maria style seasoning". There's a brand called SusieQ's that sells that blend and my Mom has been using it for decades and puts it on pretty much everything.
I went to Righetti high with Susan Minetti
Same! SusieQ was a staple in our home in Orcutt. Burgers and dogs were fine but anyone having a cookout better have some TriTip
Original Santa Maria BBQ Salt is the way to go. Suzie Q is an imposter.
We put SusieQ on EVERYTHING so good
@@brianmaez7866 sorry for that.
Santa Maria born and raised… what makes tri tip special in Santa Maria is the coastal red oak that is only indigenous to the central coast.
Nice work again Primo, I’m in Northern California and sometimes I’ll do my Tri tip’s Brisket Style and Smoke them for about 5 hours when I don’t want to spend 12 hours on a Brisket, I call it a “Trisket” and they’re Fantastic like that as well🔥🤙🏼
Great video as always Arnie! Love the channel! Growing up in Central California a few hrs from Santa Maria I’ve always loved the tri-tips! You should try a proper tri-tip sandwich which is thinly sliced tri tip, piled high on a garlic buttered roll with only bbq sauce, it’s delicious! Fun to see Santa Maria BBQ gain notoriety outside of our region, something to be proud of, being from the area. Only down side is as tri-tip becomes more well known and popular, it’s not as cheap as it once was! Remember 15 years ago some buddies I met in college outside of California had not clue what tri-tip even was, whereas I grew up with it at family BBQ’s. Keep up the awesome content, always makes my day when I see a new video of yours come up!
Just found your channel this week. Love your authentic, great recipes! 20 yrs in Santa Barbara, so I was loving tritip in the 90’s. That tritip looks so great!
I've been cooking tri tips for over 25 years and seeing all of the fat cap get cut off made me sad. Trim it to an 1/8th of an inch and then score and season it. That's the hard fat that melts and makes delicious little crispy bits, as well as a bit of a protective layer to aid from overcooking.
They do, in fact cut off too much fat. I graduated from SLO in 2007 and we always left a good amount of fat on it....times are changing
I leave the fat too! it has a good flavor. I cut it off after or just not eat it
@@ec6133 Exactly! Trim your meat after cooking. If you don’t know how to use a knife, sit at the kids’ table.
Thanks for the tip! I have one out on the counter waiting to be cooked and wasn't sure about the fat. I got one that has lots of fat and was thinking about cutting it off until I saw your comment. On my way to score and season 😊
Fat is flavor!
Arnie, Tri Tip on the pit low and slow, 200-220 3 hours, melts in your mouth. Love it on Oak.
Baked one tonight, 275 for 50 minutes got to about 124. Let it rest for 20 and then finished on the grill for a few minutes each side and made steak sandos. If it wasn't one of the best things I've ever had....love tri tip!
Going up and down Broadway with all the open pits, smelling tri-tip over the BBQ. Homemade salsa and a french roll and fresh bbq. So many memories. Very underrated cut.
Searing it and then indirecting it with some smoke for an hour is pretty good too!
Can’t wait for the brisket rub! I usually cook tri tips with indirect heat for 40-50 minutes with some light smoke and they come out great! Prime grade tips can cook for longer. Love the videos!! Woo!
Great job Arnie, Tri-Tip is still taste great cooked to medium, just slice thin and you're good!
Or chopped/cubed up and tossed in a little bit of au jus or butter to keep it extra tender, makes excellent tacos or topping for nachos 😋
@@danielocampo1670 Yup, Tri-Tip in it's au jus is bomb!
Im from Santa Maria moved years ago but one thing im always excited about visiting is the BBQ from there.
We bbq tri tip a lot here in Hawaii we use Keawe wood it’s like mesquite it grows all over the place here good show Arnie
Tri Tip is one of my favourite meats. I like both Tri Tip and Sliced Brisket.
Great work as usual Arnie. That is a cool pit that functions pretty much like a Santa Maria pit. There usually is someone present on the dinner table who wants to get from the thinner side that would be more cooked.
Arnie tri tip is my favorite cut being from CA. Season with your wow seasoning and do a reverse sear with either post oak or pecan chunks for about 40-60 mins at around 300-350° sear it to finish and after resting slice as thin as you can get it the edges will be med well while the center will be at about a medium. Very tasty and perfect for a family that doesn't all like medium rare or rare meat.
Arnie, I cook mine on my Weber Kettle, direct for 2-3 min on each side for the sear, then indirect until it reaches 128 degrees F, then tent and rest for 25 min. I usually just do a heavy dose of salt and pepper for a good crust. Last week I did 2, one with S&P the other with Wow, and brisket rub. They were both excellent!! These are damn good son. Love your videos!!!
Love it, tnx
Friend of mine showed me tri tip for the first time approx 10 years ago. When I go to pick up a steak, 90% of the time I’m going with tri tip and cutting them down. The marbling is similar to what you’d find on American wagyu at a fraction of the price. I learned that a lot of east coast butchers grind this down. What a shame..
Fantastic! I've done several trip tip cooks recently and have really been liking it. excellent cook!
Seasoning and throwing it on the grill is ok in a pinch (and here in central California we usually go for Pappy's Choice or Prime Rib Rub). But a nice red wine/soy sauce/brown sugar/garlic/onion marinade overnight is next level! Still there's no wrong way to cook a tri tip if it tastes great!
I’ve grilled tri tip once and it was amazing. Sirloin is my favorite. It’s a perfect beefy flavor. And honestly, I usually just season my steaks with Tony Chachere’s. I enjoy a good salty steak with that touch of heat from the cayenne pepper.
Glad to see you doing a tri-tip video. I just did one showing 3-ways to serve it, would love your thoughts on it.
Born and raised in SM I have to say bravo sir 👏
Malcolm Reed just cooked a wagyu tri tip like a brisket. Wrapped in paper around 160° then continued to 200° area. Evidently it came out amazing.
The reason we call it a poor man’s brisket at my house. It’s because I slow cook it like a brisket.
Me as well!!!
Couldn't be more wrong, I smoked this like a brisket on my Weber with a slow n sear and seasoned it with salt and pepper . Tasted just like a brisket! Just use a prime cut. Heck you're slicing and holding it like a mini brisket 😂
It’s not a damn brisket! You may as well butter-sauté some baby-back ribs and serve them with bernaise sauce.
@@bobbwest I didn't say it was a brisket. I said I smoked it like one and it tasted like one.
Gotta love sirloins for that strong beefy taste. I'll keep an eye out for tri-tips; the weather's starting to get a little nicer around here, and it's always fun to contribute some sumptuous cooking aromas to the outdoors.
Tri-tip are money. I buy them by the bag at my restaurant supply store. Too rare? Chop it up and throw it in a quesadilla. Too well done? Chop it up and throw it in a quesadilla. Honestly, if you just cook it rare it's all gonna be cooked just fine.
Good call on the two direction cut, you can tell just by looking at the top.
Born and raised in SM, lived here my whole life, glad you did it more justice than this East Coast joint I went to once on vacation that smothered it in BBQ sauce and dared to call it SM style
Looks real good Arnie
Great video!
I'm new to your channel. I absolutely love it.
Awesome Looking Cook bro!!!
Looks good Arnie! Gotta try a tri tip now.
Looks great!
Tri-tip is my favorite cut. Santa Maria seasoning is definitely the best for tri tip: 1tbsp salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tsp cayenne, 1 tbsp oregano, 1 tsp rosemary, 1/2 tsp sage. I cook 5 minutes ALL sides over fire to get the char, and then move to indirect heat flipping every 5-10 minutes (yes, a lot of work but worth it). Every time I flip, I coat with basting: 2 garlic cloves, 1/3 red wine vinegar, 1/3 cup cooking oil, 1 tsp Dijon mustard. Delicious...
Thanks for that recipe. Will give it a try. I usually Sous Vide then hot grill or baste in butter and garlic in cast iron.
Oregano, rosemary and SAGE? WTF, have you lost your mind, or do you just not have tastebuds? Yuck
Love your channel!
I was a California girl; now, I’m an Arizona girl. Love Santa Maria BBQ!
…Yeah BUDWEISER!!!!!! 🤙😎🍺..Shaka from Hawaii!!!
Looks great 👌🏽
I live in California not far from Santa Maria and I grew up watching my Dad BBQ tri-tip on his Santa Maria pit Arnie, I now love BBQing tri-tip my Dad would season it and then stuff them with a few cloves of garlic and he always swear to only flip them once. He would wait for the blood to start pooling that’s when he would flip. Never using any temperature probe’s but like you said the thinner part was always cooked more so that would be for the medium well to well people. But we always liked ours medium rare! 😋
I usually just do indirect heat until just about @target temp then sear.
I reverse sear these all the time. One hour, to one-hour-fifteen in the oven at 270, let rest for fifteen, then blast it on the cast iron for a few minutes on each side. Great sliced thin for salads, sandwiches or TACOS! Bon appetite!
You’re cooking it too slow and too long,
Had me sold with that Weiser bottle!
Good tribute to the TriTip! That’s keeping it real.
A good rub (while you are waiting for your order to come in from Arnie😉):
5 Garlic Salt
2 Black Pepper
0.5 Paprika
Rub in generously. Let it sit (or not).
Red Oak (or any oak chips will work on the coals)
Two zone cooking. Cook in the indirect heating zone with point facing away from direct heat/hot zone.
Cover. Turn but keep skinny point facing out.
Check the temp and about 10 degrees away from being done (say 120 F), move over to direct heat and get your hot reverse sear until done (130 deg f).
With leftovers: You can serve it on some nice sandwich rolls (sourdough), thin red onions, lettuce, tomato, Little mustard and a little garlic Mayo. People will love you.
Your cooking makes me 🤤 🤤 🤤 drool😂😂😂😂
Been using your rub! I’m a pro now! Thanks!!!
Thnk you
Was born in Arroyo Grande and grew up in San Luis Obispo county - most of my cousins live In Santa Maria. I’ve been making Tri-Tips my entire life, and I’m in my 50’s! I’m in Vegas now, but still make Tri-Tips on my Santa Maria grill!
I was born in Santa Maria, all my family is out there, they live in Nipomo, SLO, Arroyo Grande, Paso Robles. I live in TX, but used to live in Vegas in the 90's
Very interesting video Thank you
I had never heard of Tritip until I was stationed at Lackland AFB in San Antonio. I was exposed to it at a unit BBQ and loved it. I haven't had it since 1983 and sure would like to have it again.
If you're in TX, HEB carries it now.
I was born in Santa Maria, live in TX. All my family is in Cali, SLO, Nipomo, Grover Beach, Paso Robles. My mom grew up in Nipomo. My Uncle Jerry was always cooking Tri tip. I was so happy to find some at HEB a few weeks ago and bought 3. Have one thawing at the moment, about to cook it for dinner. My husband hasnt ever had it or heard of it.
@@lauradavis4848 Sorry. I live in north central Arkansas. We don't have HEB here.
@mikeelder6298 bummer. I hope they expand to other areas soon. Do yall have Aldi? I did see they had it a few months ago
@@lauradavis4848 yeah. We just had one open three weeks ago
great video
I grew up eating French bread, salsa,salad and tri tip when I lived in Santa Maria
Don't knock smoking a tri tip like a brisket until you actually try it.
Never smoked a tri tip now I gotta give it a go
Saute onions, peppers, toast some hoagie bread. Spread some horseradish on the bread slather on veggies and meat, have a nice afternoon
Looks delicious...👍👍
I have never tried the poor mans brisket, but, I do poor mans ribeye alot!!!! Chuck steaks,
tri-tip has great beef flavor.
It was delicious 😊😊😊
The original Santa Maria Style was done with Top Sirloin.
A hot and fast fire is good but a slow smokey (225Deg on a Traeger) fire makes an amazing tri-tip. Your cheating yourself if you don't try it!
Been cooking Tri Tips for decades I cut most of fat off I use SusieQ brand Santa Maria seasoning cook it till 125° then let it rest with some butter on top
I cooked one of these like a brisket once, it was the bomb
Arnie, the next time you make tri-tip, have it in this sandwhich. Garlic toast bread, squeeze a little bit of BBQ on it. Don't drown it with sauce, just a little bit and that's it. Your mouth will feel like a fight scene from a Jackie Chan movie.
I like to cook mine on the pellet grill at 250°F until its about 120°F internal then sear it in cast iron. Gets that good medium rarenedge to edge and helps keep the point from getting too overdone.
Yuupppp!!! We mess wit Pappy’s in 209!
You gotta smoke it like a brisket! 😃
I like to pound my tris a little bit especially on the thicker areas, makes everything cook a lot more evenly
I have to ask what is the white handled knife is that you are using the slice the finished tri-tip? I love the wizard and shape of it. Thanks!
I keep the fat on cause it adds so much flavor to the meat once you cook it as desired. I like a medium since it’s a nice sweet spot that everyone seems to enjoy. In my experience anyways.
I went to Aguilar's once, asked for this cut, and the kid had no idea what I was talking about
Great video Arnie. I want to buy a good sharp knife, what brand of knife did you use to trim off the fat?
Hey Arnie!
Santa Maria is in my neck of the woods
I'm one of those idiots that cooks their TT like a baby-brisket in a smoker at 250 to a full cook until it passes 200, then rest for an hour in an insulated cooler. Depending on the size it can take anywhere from 2-4 hours, but the results so tender and flavorful mere words can't touch it. I only do it for maybe half my TTs; the others I'll marinade and prepare similar to how Arnie does here. But if you've the spare time and money, I urge you to try it low and slow.
Where can I buy one of those..never seen it before
SPG and red oak for the fire and smoke.
I was born and raised in Santa Maria. The only way to cook a tri-tip is to grill it. Santa Maria style. It's so better than a nasty brisket lol. 😂
I have cooked a few of these trip-tip roast reverse sear style to medium rare and there always chewy. (Cut across the grain)
What BBQ are you using?
You do need to watch them on the fire. Can and will cook up fast.
I'm a medium rare guy all day long when it comes to beef, but I found by accident that tri tip is actually a bit better slightly over cooked. It just seems like it becomes less chewy.
Exactly i think around 145 is the best.
I agree. It's great as leftovers if there ever is any left.
We get tri tips all the time here in Missouri - never had them living in DFW/Houston my whole life. Tried them just like you cooked it here, brought it to a perfectly juicy USDA 135F, properly rested, and it always comes out more chewy than I like. Every time. I keep trying it because I feel like I am doing something wrong after cooking meat on grills for 30 years.
Treated one just like a brisket - properly trimmed 1/4” fat cap, s&p, 225F oak smoke (I usually cook briskets at around 275F, but these only take 4~5 hours, and I want more color) Foil boat method after internal reaches 165~170, then remove at 200F and rest. Just as tender as any brisket, texture is a little different because after all, it is a different muscle, but man - way better cooked as a brisket for this cut, than a steak/roast, imho. Love your channel Arnie!
Cooking tri-tip like a brisket won’t work out well, because tri-tip doesn’t have the fat content of brisket. Fast and hot. Tri-tip rare grinds up just fine with my teeth.
We always called it a poor man's fillet.
Love tri tip, it's the poor man's steak for us in Cali and I'm sure in texas too
Just moved to Central Texas 2 yrs ago from Sol Cal. It’s still cheap here but getting popular quick, I’m sure this video won’t help keep the cost down. My butcher in Waco, already knows the West Coasters are the ones who ask for that cut.
@@Look_up_Luke21_18I'm in Burleson, I found it for the first time a few months ago at HEB. Never seen it here before.
WOW 😳
At what temperature
What kind of knife are you using?
🔥
Does anyone know what brand name of grill Arnie was using during this episode?
@Martyr.81 urbanfire.co/
@@ArnieTex Thanks 🎉🎉🎉
Dip those pieces in some fresh guacamole!
Shout out @ArnieTex #Keep The Smoke Light And Make It Work #Puro Texas BBQ Legend :) #ESO