Grilled Tri Tip Steak Sandwich with Tomato Jam
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- Опубликовано: 1 окт 2024
- Chef Tom grills up a Tri-Tip over charcoal on our Napoleon P-500 and cooks up a tomato jam on the infrared side burner. Enjoy!
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Who the hell is giving this guy a thumbs down?!? I just discovered this channel and I have never added so many videos to my favorites in such a short time.
Seriously Great Job Chef Tom! I’m making this and many of your other recipes because frankly... they are different. I cook bbq all the time, and just because it’s delicious doesn’t mean I don’t get tired of eating it. I want to try different flavor profiles on cuts of meat I cook regularly and this channel is offering that up in spades.
Hey chef Tom , will you make a video of how you clean the grill ?
Lam Jin Yuan
Gotta say....I don't post very much...this was by far one of the best sandwiches I've ever had or made. My wife and kids say similarly. FANTASTIC. I did have just a couple of deviations (mild). I didn't have Greenade handy but used a green hot sauce found here in NorCal. Also, I used a classic Santa Maria seasoning but not the one advertised here...but likely very similar. Lastly, I smoked the try-tip on my Weber Smokey Mountain at 225 degrees for an hour or so first until the temp was around 120. then I rested it. Then reverse seared it on the grill at high temp until an internal temp of around 128 by the time I was done. WOW. Thanks for the videos....one of my favorite BBQ sites for sure. Thanks, Chef Tom!
Today I made a white miso sour cream horseradish sauce for a hoisin steak and caramelized onions and Swiss on sourdough .....i know and it was good
This guy's wife must be the happiest woman on Earth!
I’m in Santa Barbara and there’s nothing like a Santa Maria bbq! Famous for beans, tri tip steak and garlic bread! So traditional!!! Just can’t go wrong with really good tri tip! Or great bbq beans!!! Gotta try that tomato jam you got going!!!♥️‼️love from California!!! Thanks Chef!!!👏🏻👏🏻👏🏻👏🏻👏🏻😘🙋‼️
Really nice sandwich. Still waiting on the promised Reuben receipe though😆
Oh, it's coming... the sauerkraut is fermenting as I type this.
I just got to this video from the reuben video lol
Thanks for showing how to cut a tri-tip ! Being from Nor Cal it drives me crazy watching other videos. Bomb recipe BTW!
Another home run Chef. His facial expression says it all about how good this sandwich is.
Go Timbers!!! Are you a native of the Rosecity??? Love the recipe!
Loving the hat! RCTID
Bury me in green and gold! #RCTID
UNITY
DEVOTION
HERITAGE
EAAARRTTTHHHH QUAAAKKKEESSS
LETS GO SAN JOSSSEEEE
(Im just messin around lol)
Awesome Tri Tip sammich. Your recipes are fantastic. Thanks for the great videos!!!
When are you going to do your pickle recipe
The Real Joey B man I’m laughing cuz I left the original with video with the pickles looking for it on his channel and came to this video and the first comment I see is someone else looking for the pickles
With so many great and awesome stuff, how come this channel doesn't have enough subscribers ?? 🤔🤔
thats a proper sandwich right there, boy!
You’re my hero Chef Tom
Another episode of ATBBQ. love it!
I just got back from a deployment, and where I live i can't get shawarma. It would be great if you could show away to make it at home. Great content, keep it up.
That's a great idea!
Thanks for your service Rees
Dude shwarma in the middle east is the shit! Definitely something i miss from my first deployment
Sandwich Jesus 🙌
I love Tri-Tip and I think the idea of a Tri-Tip Sandwich is incredible. Great job Chef Tom.
Oh god, that tomato jam looks amazing. Definitely going to give this one a try this weekend
Jessica Ennew did you try the jam? Was thinking about having it on a bagel with cream cheese
Soo...how was it?
i guess Im randomly asking but does anyone know of a method to get back into an Instagram account?
I was dumb forgot my login password. I love any help you can give me.
@Aidan Riley instablaster :)
@Beckett Xander thanks for your reply. I found the site on google and I'm in the hacking process atm.
Looks like it's gonna take quite some time so I will reply here later when my account password hopefully is recovered.
I’ve had a lot of luck with the “reverse sear” method..Smoke at 200 until it reaches 110 degrees. Set it aside and crank the grill to 450-500 and sear to 125..Let it rest for 15-30 minutes. Booyah..
Good looking sandwich my friend 👍. Ever think about doing a Muffalatta? I'm pretty sure I have the correct spelling on that?
Yeeeah Boiiii! That tomato jam looks wicked
just made this and ate it EVERYONE loved it.. its literally like i got mouth fucked by the flavors LOL idk man.. ive never had an experience like this but when i took that first bite.. i shit you not i almsot cried..
I know this was made a while ago, but I just made that tomato jam yesterday with some cherry tomatoes. It is GOOD! I think it only needs about half the amount of sugar, especially if you're using sweeter tomatoes. But definitely worth the time it takes on the stove.
Repping the Timbers, love it!
Rose City 'Til I Die!
One of the best looking foods ever prepared on this channel. I could eat twenty of them.
Watching this at night was a big mistake
I see you handling the meat straight off the grill with those black gloves. You also use them when you’re prepping the food too. What kind of gloves are those?
14:04 Listen up, kids. This is what happens if you don't let your meat rest. You get a pool of juices all over the counter.
Food Network should hire chef Tom and his staff asap. MFNGA! (Make Food Network Great Again?
naa man, he should hire them !!! : )
How much cumin, how much cinnamon stick, light or dark brown sugar???
The seeds does NOT contain any capsaicin they are just bitter to taste.
Most of the heat comes from the placenta and gets sprayed on to the seeds when you slice it.
That was a mighty fine looking sandwich! I will definitely try it. I will just have to use another cut of beef as I have never seen tri-tip around here... Probably sirloin...
David K. I bet if you ask around? A butcher somewhere close to you would find it for you! Or maybe google it... you can find it! You won’t be sorry!!! I promise! ❤️🙋good luck! So worth the effort!
@@suecastillo4056 Currently no butcher shops nearby, but I just recently found out the my town is getting a butcher shop in the near future... Yeah!
David K Maybe ask the butcher at your local grocery store ? They have to have a meat dept, esp. if it’s a well known chain? Congrats though on your “ almost” butcher shop!!!🙋👏🏻👏🏻👏🏻🤗❤️‼️
I FUCKED UP AND PUT THE INGREDIENTS FOR THE PICKLED ONIONS INTO THE TOMATO JAM AND IT TASTES LIKE FUCKING CHURCH INCENSE
Any tips on smoking cod roe? I have a kilo of it and I really don't want to mess it up.
Can you recommend a different product for rubbing the tritip instead of the greenade?
Awesome - Looks so good!
Let's go Timbers!!!!! Thanks for representing Portland!
Do not watch this video if you're the slightest bit hungry ;)
how would it be to add a little color like arugula? mess up the flavor profile?
Immediately salivating...
go timbers!!!! I live in portland.
Chef Tom have you ever possibly tested how much salt and pepper per pound of brisket? I'm an amateur smoker and just now got my Yoder YS640. Did a brisket yesterday and S&P the heck out of it and still bland. Smoked till 155 IT and had good color. Put in foil pan and covered till 200 IT and rested 2 hours.
I was about to say that I want those slices thick, but you made a good point about slicing them thin. So instead, stack up as many slices as possible for me (hint: I like them on the rarer side of medium rare ;) ).
+allthingsbbq Made this today, Sunday the 17th, 2018. Made everything except pickled onions. My immediate family approved! Thanks for recipe.
Awesome love tri tip. Gonna pull the trigger on a Napoleon grill very soon. Reviews are all over the place 1/2 good 1/2 bad. Looking at the prestige 500 not the pro 500. Looks like a shelf. Self closing doors. Interior lights. And maybe more 304 stainless. What are your thoughts is it worth $600 more???
Just discovered your channel a few days ago. I've cooked thousands of Tri-tips in the past 25 years (between home, catering, and restaurant). You seasoned, cooked, and even cut it properly. You did your homework: Great job, chef. The Oakridge Santa Maria is a very pleasant twist on the typical Santa Maria seasoning. One of my favorites from Oakridge. Nicely done!
Is that "Green-ade" the same stuff from Pancheros burritos? Looks like the same packaging and everything!
Awesome job chef Tom!
You never disappoint.
BTW, how many grilles/BBQ’s and smokers do you have there?
Thanks! We're a retail store that sells grills, sauces, rubs, accessories + outdoor kitchens and furniture. We have a bunch of grills on the patio to cook and demonstrate on.
Thanks for watching!
flyer737sw I was there yesterday, beautiful shop and great staff, im going back today to pick up a few items for my first ever attempt at smoking.
flyer737sw hahaha, I picked up some stuff and Chef Tom was making some kind of Salsa I think. They were video taping so I didn't want to get in the way or ask.
klrnoel that’s awesome man.
When I get up that way sometime I will have to check it out.
I would strongly recommend always taking out the seeds and any white membrane from spicy peppers. If you want more heat, then add more peppers, but you should clean them properly. The seeds can add a strange, nasty flavor. You are always better off adding more seeded peppers than fewer with the seeds.
Freakin' beautiful is right . . . I'm off to the store to get the ingredients for dinner tonight! Also, Chef Tom, get yourself a Mexican lime juicer!
Love your recipes. I’am an Argentinian amateur barbecuer. How about a Tomahawk rib eye steak? Thanks a lot and greetings from Argentina
What knives do you prefer
nice recipe, definitely going to borrow this tomato jam. I prefer to grill my tri-tip indirect to pick up as much smoke as possible and then finish with a quick sear
I'm going to weigh 300 pounds if I keep watching your videos. I'm always starving after I watch one.
Be good to one another he says. While he posts this video right before lunch. Not cool guys. I have a feeling lunch is now going to be awful today. Oddly enough I can't wait to make the onions. Thanks for all the inspiration.
Dude I want to see you make me one of those sandwiches.
Hello Chef Tom. Just want to congratulate you for your channel, I discovered it yesterday and I'm loving it. I will certainly make the tomato jam!
add bacon next time... trust me im an expert!
I'm making this tomorrow
what opinion do you have about weber smoker and grills in general?, i wanna buy a smoker for making prastami, roastbeef etc.
btw excellent recipe an thank you for sharing with us
how many lbs. was your tri-tip
Where's the BEEF? You were more proud about the bun and jam than the amount of meat on the sandwich. Hell subway uses more meat!
This sandwich is Fire!!!!! I want to open a restaurant and just serve this. I’ll be makin it all summer long. Super bomb!!!
You beat that bad boy up Tom. A very well prepared sandwich., I know it was awesome. Killer job Tom.
Watching you eat this awesome food...I really, really hate you lol...but in a good way. Keep these videos comin' chef!
I was wondering why you didn't add a touch of vinegar in the jam. The onions answered that question. Looks tremendous!
I made this today, it was amazing! Only thing the tomato spread became a solid chunk of sugar. How do I keep that from happening?
what type of knife is that, that you use to cut the tri-tip?
I'm not sure I could have seen those nice rare slices of tri-tip and let them make it to the sandwich. Then just used the bread for sopping up the juice.
Those rolls look absolutely perfect for a sandwich like that. Can't have a good sandwich without good bread
colita de cuadril asi se llama en colombia
Bolillos, cilantro, tomates... You are only missing serranos instead of jalapeños! Great video once again.
Made this one for Sunday lunch with the family yesterday and it was massive win. Tomato Jam was on point and much easier to make than I expected. This one is going on the football season tailgate menu.
I'd replace the cream cheese with horseradish tiger sauce. Add raw white onion.
Beautiful work and video
I really like your spectrum of flavors, its nice to see someone cooking differently. Thanks Chef...
Take a shot every time he says charcoal
whats that granade thing and where can i find it
Hello Chef Tom, thats a very nice sandwich - love it. These pickles I have copied, I love too 👍👍👍
Would be great if you could cook a beef shoulder clod. It doesn't get much exposure. Love the videos.
I need to stop watching these at work! As I munch on my lousy vending machine sandwich :(
I wish my wife would eat Tri-Tip at 125. I have to take mine to 135 to 140.
One question: boiling water over the onions...is that just to soften them a bit? Or does it do something more?
That is some damn fine eats right there! A little smoke on that Trip-Tip would have put it over the top. Great video!!
I made this last weekend. Tomato jam was incredible. Big win at our house. Keep up the good work Chef Tom.
I love your jams they are always such a good idea, that looks fucking amazing lol.
why did you post this before lunch. TORTURE ;)
I made this from top to bottom today...it was amazing. The jam was awesome, just the right amount of heat. Thanks for the fun new challenges
Dude, you make my insides go maaaaad !!! wild vids always !!! cheers to you : )
All you need for that tri tip sandwich is the SM style bbq pit and oak wood
Mi Hermano you have an awesome channel, keep on sharing the good stuff!
Freaking beautiful 🤩
Tri tip ci sta un sacco, ci mangiavo molte volte quando ero a new york in stazione centrale
I have to tell you, you and binging with babish are my favorite food shows!!!
removes seeds of the tomatoes
leaves seeds of the jalapeño
You had me at meat boomerang.
with that sized steak you have your lunched covered for the next 2 weeks :D