I dye brine for 24 to 48 hours, use reverse see technique grill at about 275 ,smoke it till hits 110 to 115 pull it off wrap in foil and towel put in cooler for about 30 or when read to sear , till temp hits 125 sear cut an serve and it is sweet pink and juicy.
Tri-tip is extremely popular here in California, specifically in Santa Maria, CA. I found it is best cooked Santa Maria style over an open oak flame. I have done it in my Green Mountain smoker and it came out really good, but I still prefer it over an open oak flame with a side of pinquito beans, or some ranch style beans if you prefer.
I live out here in Comifornia and tri-tip is the go to beef here. I ALWAYS use your SPG, then the cow cover, and the finish seasoning the Texas beef & absolutely love EVERY glaze you make & use one of them on most meats!!! Best stuff around!!! 👍🥩🍻
Anyone who drinks CoorsLight an a smig of whiskey is a friend of mine! Especially while grilling. Tri is an incredible cut, being in AZ it’s a favorite. Looks good bro
I do mine traditional Santa Maria style. Season with my rub of kosher salt, pepper, garlic powder and onion powder. I grill it on my Santa Maria BBQ over red oak. Cook to 128-130 and let rest for 15 minutes for medium rare. Tastes amazing every time.
I put mine on my Recteq till it hits 115 then I put it on my Davey Crockett with it turned up to 550 with Grill Grates and sear till 128 then let it rest for 15 minutes wrapped. PERFECTION bruh 👌🏼
Covered in my home blend SPG overnight then seared over charcoal, and cooked indirect until its 125-130 let rest and then serve. Leftovers are sliced even thinner and used for sandwiches and or made into a beef dip with homemade auju
That looked great! I serve mine with some flour tortillas, salsa, black beans, shaved raw cabbage (or lettuce) and a little cheese. Thanks for sharing your tri tip cook.
I do it pretty much like you did, except using lump charcoal and horseradish....a great family favorite. Many think it’s junk, but really a great cut, especially when it’s marinated first.
Try tip is where it’s at!!! I have an Asian marinade I put together and soak it in, love it rubbed with Salt Pepper Garlic, Cow Cover and TX Beef, Salt Pepper Garlic and a touch of Montreal Steak Seasoning, always reverse seared for maximum crustification and flavor!!! It is one of our favorite cuts of beef because it is so versatile and simply tastes amazing!!! 👍🍻
When I cook tri tip i rotisserie it on my caviar grill. I try to get it it a medium rare on fathers day it only took 30 minutes because I got my tri tip to room temp before putting it on the grill. I also use mesquite wood along with lump charcoal
Try a marinade in a zip lock bag over night . Soy sauce , minced garlic , pineapple juice & brown sugar . I love it ! Great vid ! I will get some of ur rubs for a great change !
Started hanging in the pit barrel. Heavy on the Texas Beef and light on the Cow Cover. I cook to 135 to 145 depending on the mood. Just bought a USDA Choice Tri Tip at Crest in Midwest City!
Tri-tip is one of my favorite cuts of beef. I have a wagyu one from SRF in the fridge now. My preferred method is to salt heavy after trimming and dry brine for an hour or two. Pull it then finish with garlic granules, black pepper and maybe a dash of heat like cayenne. Smoke it to about 115-120. Then sear it to 129-130. Rest 10 min and slice. SO good every single time.
I suggest someone in the office spend a few minutes watching the Adrenaline BBQ channel and learn more about the Slow N Sear. Wonderful accessory for your Weber BBQ. Water reservoir would only be used on a "low and slow" cook and rarely, if ever, used for steaks or tri tip. I like to dry brine my tri tip overnight and then use a salt-free beef rub. Cook indirect until 115, then sear on the Slow N Sear using the "cold grate" method.
Tom Evans yep. I was thinking the same thing. Water pan is used for low and slow cooks to regulate temps and provide moisture in the kettle. It’s never used for indirect cooks like steak, tri-tip, etc.
I do my tri tip. Set traeger at 225 an run till it hits an intern temp of 110 to 115 pull off an cover then I set temp to 500 an when ready I slap the tri tip on for 5 to 10 min per side. while it is covered an waiting for it to reach temp I add bbq sauce. pull it off after I sear the sides let rest for 15 min an enjoy my tri tip. I like medium rare to medium, enjoy.
Tri Tip in California is like brisket in OK. Your cook looked good. Santa Maria seasoning, cooked over oak wood coal, cooked to medium rare and sliced 3/8" thick against the grain is classic tri tip. Most in Cali would like some of the fat cap on though. Another option is to cook it like a brisket which takes it to another world. That's your next challenge.
Kosmo’s cheers brother! 🍺🍺 I pretty much do my Tri-Tips the same method take it to IT110-115 then reverse sear that sucker until it get to IT130 in the center for and the ends get to around IT 140ish which is prefect for the wife. Enjoy my friend! 👍🏼
Basque red wine marinade overnight in the fridge. Take out at least 30 minutes before grilling. Twenty minutes on each side. Take off and rest. I live in Tri-Tip country.
Tri Tip is very common in the Northwest/California region. We have it all over the place here in Montana. I usually smoke it [indirect] until IT is about 125 degrees, then sear it until IT is at 135-140 degrees. Tri Tip is treated like a thick steak. Not like brisket!
True Okie with the hot sauce 😁👍🏽(yalza). The Etiquette Police on patrol. Sending out plenty of warnings about alcohol 🙄. Don't stop what your doing. Rock'em Sock'em Channel
I was cook my tri-tip out at 125-130 wrap it up in aluminum foil places in a vacuum bag vacuum seal it and let it rest for about 20 minutes. You should try it you won't regret it.
Tri-tip was my first cook on my YS640. I did a reverse sear using GrillGrates, perfect sear marks. I live in NM, but originally from AR (🐗 WPS), so none of family had ever heard of tri-tip before. I've also heard of people cooking it like a brisket, but I've been too nervous to try that, just don't want to waste meat.
In the background: "You're gonna' make a lot of people upset right now." LOL! Great cook brother. Your SPG would have rocked that tri tip in a very Santa Maria legit way. Cheers brother!
Great video Kosmo! Keep pumping out these Slow N Sear videos. I own the original version and use it on a weekly basis. Takes a Weber kettle to a new level!
Kosmo great video we love tri tip out here in California I like to salt brine and tenderize before I season it .used your rubs the cow cover and spg in my first bbq comp and placed top 5 out of 30. You da man keep up the awsome job
Salsa and or bbq is how it’s eaten here in the home of the tri-tip Santa Barbara co. The cook was as good as you’ll get on a Weber we use Santa Maria style grills with oak
I used to smoke mine in either hickory or mesquite wood. Then cover with BBQ sauce and let it cook again for about 30 mins on low heat. keep brushing bbq sauce on it so the sauce does not burn. turning it ever min. or two. Got one more secret but that one is all mine. lol
I just had to click on this. Here in CA we have tri-tip in every grocery store, Wallmart, Costco, etc. It's everywhere, everyday. Yours looked great as indirect is the preferred method. A couple alternates. Slow that kettle down to a typical smoker (~230F) and keep the lid closed reaching that initial internal meat temp - I think it comes out even better, especially if you're using a higher grade (more internal fat) of tri-tip. Or, and I know it sounds weird, treat it just like a brisket (ala Harry Soo out here). So far it's been hit or miss for me, but when it works it is very good.
Justin Huft what is the difference between the TX Beef and SPG? Isn't SPG pretty much all central TX uses on their beef...hence TX style brisket is just SPG?
I’m born and raised in Santa Maria! Susie Q or SPG. Make a tri tip sandwich and if you want something on top put salsa or BBQ sauce but NEVER mustard and tapatio!
El Paso, TX. T Moss. Do you prefer a particular grill for grilling steak and Tri Tip? I like the construction of the PK Grills. The 360 seems nice. Also, do you have online sales?
Kickin sammich I just drooled on myself. That's how I do smoked bologna sammiches. Up north in my area we usually use Guldens and Frank's Redhot is the only difference. Which is probably just your typical geographical popularity thing. Nice job man keepem comin!
I bang it with the tenderizer. Cover with just a little olive oil. AP rub. BBQ hot rub. Steak rub for a pepper spicy flavor layer. Smoke at 250 to 127 degrees internal. Put it on the Webber over hot coals for 2 mins each side, covered. Let rest for 20-30 mins. Slice against grain as you did. Also, I smoke thin carne asada next to it. And bang that out and slice. Warm up some flower tortillas with some guacamole and some Mexican cheese, your favorite salsa... Add both carne asada and tri tip to the burritos... Pour some of that tri tip juice in the burrito and fold up. Bam!! The family will eat till they can't eat no more.
That technique was spot on - I would suggest to use the Tapitio as a "smear" and that extra heat and cumin will give the cow cover hot an extra layer of heat and flavor.
Love the videos!! I have a couple of suggestions. I like the $5 breakfasts videos you’ve been doing. I’d like to see a budget video grilling on a cheap Walmart $20 charcoal grill! Also I’m gonna be entering my first SCA steak comp soon and they have a chicken wing turn-in. I can’t find any videos about wing comps. Maybe do a video on how you would turn in Chicken wings!
Yeup, I go 120, then sear it and let it rest so its about 130 when ready to eat. Also, I trim the fat the same way, definitely gotta leave some on. Perfect first cook Kosmo! * oh yeah, thank you for cutting it correctly! I hate seeing people cook it fine, then cut it wrong. Nice work brother.
Love Tritip, I hang mine in my Pit Barrel until 120ish, then reverse sear over the basket. And cold tritip diced up in a salad the next day is excellent. BTW, Da Bomb is evil, I was gifted a bottle when I was in the Navy. We would initiate the new sailors with it, cruel but funny.
I like to cook the same way...And mollejas(sweetbreads cooked slow n low like ribs....PURE BEEF BUTTER NO LIE....DB Hot and Texas beef on it...PERFECTION
Sweet vid! I wouldn’t use the water pan for this cook either, but just curious why you’d use a pan underneath instead of the supplied one in the slow n sear?
Looks good! It is hard to find Tri tip in Alabama unless you order it from Snake River Farms or some other online butchers. But Kos, you need to get some better beer. Unless your guys raid your refrigerator, then I understand.
Here is how I do mine season... Cook indirect... Until the meat reaches 119/120 then wrap in foil tight while the grill heats up about 15 mins then sear... Take off let it rest slice it up!
I like to slow cook mine with smoke and as indirect heat as possible. I typically buy untrimmed. I filet the fat off the bottom keeping it whole. Season both the fat and meat. Place meat on grill and cover it with the fat and let the fat render on top. Rotate/flip every 30min until desired temp is reach. And or color. Remove fat after the 1st hour so you can get that color.
I dye brine for 24 to 48 hours, use reverse see technique grill at about 275 ,smoke it till hits 110 to 115 pull it off wrap in foil and towel put in cooler for about 30 or when read to sear , till temp hits 125 sear cut an serve and it is sweet pink and juicy.
Tri-tip is very versatile. I cooked it reverse sear and cooked like a brisket. Comes out great both ways.
I think kosmo was a little hammered in the vid! 🤣
Or nursing a hangover
Not a prude, but I think a little too much alcohol.
Gotta love some good ole day drinkin
So who's complaining??😜😜
Shit looked legit lol
,🍺🍻🍺🍻
Growing up in central Cali this is my go to cut of beef for the grill. Cooks relatively fast and tastes fantastic.
Nice cook!
Tri-tip is extremely popular here in California, specifically in Santa Maria, CA. I found it is best cooked Santa Maria style over an open oak flame. I have done it in my Green Mountain smoker and it came out really good, but I still prefer it over an open oak flame with a side of pinquito beans, or some ranch style beans if you prefer.
I just want to say your products are freaking awesome from your rubs to the dust you can’t go wrong with kosmos q
Love how Kosmos is just an everyday man we can all relate to. Crack a cold one for me brother!
As a Californian who has cooked countless tritips, your method was perfect. That’s exactly how I do mine. Reverse sear all the way. 🍻 cheers!
Thank you sir
I live out here in Comifornia and tri-tip is the go to beef here. I ALWAYS use your SPG, then the cow cover, and the finish seasoning the Texas beef & absolutely love EVERY glaze you make & use one of them on most meats!!! Best stuff around!!! 👍🥩🍻
Anyone who drinks CoorsLight an a smig of whiskey is a friend of mine! Especially while grilling. Tri is an incredible cut, being in AZ it’s a favorite. Looks good bro
I do mine traditional Santa Maria style. Season with my rub of kosher salt, pepper, garlic powder and onion powder. I grill it on my Santa Maria BBQ over red oak. Cook to 128-130 and let rest for 15 minutes for medium rare. Tastes amazing every time.
That sounds awesome!
I put mine on my Recteq till it hits 115 then I put it on my Davey Crockett with it turned up to 550 with Grill Grates and sear till 128 then let it rest for 15 minutes wrapped. PERFECTION bruh 👌🏼
I like my tri tip cooked by a raging alcoholic!
Tastes better when the chef is hammered!
Cheers Kosmo!
Covered in my home blend SPG overnight then seared over charcoal, and cooked indirect until its 125-130 let rest and then serve. Leftovers are sliced even thinner and used for sandwiches and or made into a beef dip with homemade auju
That looked great! I serve mine with some flour tortillas, salsa, black beans, shaved raw cabbage (or lettuce) and a little cheese. Thanks for sharing your tri tip cook.
I do it pretty much like you did, except using lump charcoal and horseradish....a great family favorite. Many think it’s junk, but really a great cut, especially when it’s marinated first.
A Weber kettle is what I use to grill and smoke everything on! Love me some tri-tip
Try tip is where it’s at!!! I have an Asian marinade I put together and soak it in, love it rubbed with Salt Pepper Garlic, Cow Cover and TX Beef, Salt Pepper Garlic and a touch of Montreal Steak Seasoning, always reverse seared for maximum crustification and flavor!!! It is one of our favorite cuts of beef because it is so versatile and simply tastes amazing!!! 👍🍻
When I cook tri tip i rotisserie it on my caviar grill. I try to get it it a medium rare on fathers day it only took 30 minutes because I got my tri tip to room temp before putting it on the grill. I also use mesquite wood along with lump charcoal
Try a marinade in a zip lock bag over night . Soy sauce , minced garlic , pineapple juice & brown sugar . I love it ! Great vid ! I will get some of ur rubs for a great change !
Started hanging in the pit barrel. Heavy on the Texas Beef and light on the Cow Cover. I cook to 135 to 145 depending on the mood. Just bought a USDA Choice Tri Tip at Crest in Midwest City!
Tri-tip is one of my favorite cuts of beef. I have a wagyu one from SRF in the fridge now. My preferred method is to salt heavy after trimming and dry brine for an hour or two. Pull it then finish with garlic granules, black pepper and maybe a dash of heat like cayenne. Smoke it to about 115-120. Then sear it to 129-130. Rest 10 min and slice. SO good every single time.
I suggest someone in the office spend a few minutes watching the Adrenaline BBQ channel and learn more about the Slow N Sear. Wonderful accessory for your Weber BBQ. Water reservoir would only be used on a "low and slow" cook and rarely, if ever, used for steaks or tri tip. I like to dry brine my tri tip overnight and then use a salt-free beef rub. Cook indirect until 115, then sear on the Slow N Sear using the "cold grate" method.
Tom Evans yep. I was thinking the same thing. Water pan is used for low and slow cooks to regulate temps and provide moisture in the kettle. It’s never used for indirect cooks like steak, tri-tip, etc.
Ahhhhh...finally the tri tip video! Ur freakin awesome Kosmo!!! This is why this is my favorite channel on RUclips, u give the fans what they want!!!
Bingo!
I do my tri tip. Set traeger at 225 an run till it hits an intern temp of 110 to 115 pull off an cover then I set temp to 500 an when ready I slap the tri tip on for 5 to 10 min per side. while it is covered an waiting for it to reach temp I add bbq sauce. pull it off after I sear the sides let rest for 15 min an enjoy my tri tip. I like medium rare to medium, enjoy.
Yahh Santa Maria style bbq in the House
I've cooked dozens of them on my Kettle and honestly I think it cooks a tri tip better than my Pit Barrel cooker does!!!
The Boss that drinks at the job isoss for realz!!! Mad love! Daddy is gonna trust this guy from the strength of this informative shiza, Thanks Bro!
This is kosmo at his purest I love it. When he made the sandwich at the end I was Rollin lol
It was dang good too.
@@KosmosQ What brand of charcoal divider do you use in your Weber kettle?
Tri Tip in California is like brisket in OK. Your cook looked good. Santa Maria seasoning, cooked over oak wood coal, cooked to medium rare and sliced 3/8" thick against the grain is classic tri tip. Most in Cali would like some of the fat cap on though. Another option is to cook it like a brisket which takes it to another world. That's your next challenge.
Kosmo’s cheers brother! 🍺🍺
I pretty much do my Tri-Tips the same method take it to IT110-115 then reverse sear that sucker until it get to IT130 in the center for and the ends get to around IT 140ish which is prefect for the wife.
Enjoy my friend! 👍🏼
Tri Tip is a Kaliforia thang patna!
Kosmos the best!!! He knows his stuff! I’m looking to try his steak rubs!
I think it is one of the best cuts of beef to cook. Taste wonderful, has great color throughout , and I did not find it hard to cook.
Oh I like to dust it with something at the end.
Basque red wine marinade overnight in the fridge. Take out at least 30 minutes before grilling. Twenty minutes on each side. Take off and rest. I live in Tri-Tip country.
Team kosmos keep doing what you doing here in Texas love the videos bro .
I have a kettle and a Santa Maria and the reverse sear on kettle is my favorite.
Kosmo!!! You should do more vids with your fave drink with your que! Kosmos Q and drink!
Tri Tip is very common in the Northwest/California region. We have it all over the place here in Montana. I usually smoke it [indirect] until IT is about 125 degrees, then sear it until IT is at 135-140 degrees. Tri Tip is treated like a thick steak. Not like brisket!
True Okie with the hot sauce 😁👍🏽(yalza). The Etiquette Police on patrol. Sending out plenty of warnings about alcohol 🙄. Don't stop what your doing. Rock'em Sock'em Channel
I was cook my tri-tip out at 125-130 wrap it up in aluminum foil places in a vacuum bag vacuum seal it and let it rest for about 20 minutes. You should try it you won't regret it.
Tri-tip was my first cook on my YS640. I did a reverse sear using GrillGrates, perfect sear marks. I live in NM, but originally from AR (🐗 WPS), so none of family had ever heard of tri-tip before. I've also heard of people cooking it like a brisket, but I've been too nervous to try that, just don't want to waste meat.
In the background: "You're gonna' make a lot of people upset right now." LOL! Great cook brother. Your SPG would have rocked that tri tip in a very Santa Maria legit way. Cheers brother!
Great video Kosmo! Keep pumping out these Slow N Sear videos. I own the original version and use it on a weekly basis. Takes a Weber kettle to a new level!
Made this today my guest loved it !
Kosmo great video we love tri tip out here in California I like to salt brine and tenderize before I season it .used your rubs the cow cover and spg in my first bbq comp and placed top 5 out of 30. You da man keep up the awsome job
I cook Tri Tip at least once a week on the Pit Barrel Cooker. Super easy, super fast everyone loves it and no left overs.
Salsa and or bbq is how it’s eaten here in the home of the tri-tip Santa Barbara co. The cook was as good as you’ll get on a Weber we use Santa Maria style grills with oak
Just found you guys on RUclips and loving your videos
Tri-Tip is sold everywhere here in Southern California. I've been cooking it for several years. A good marinade is beer and soy sauce for it.
I used to smoke mine in either hickory or mesquite wood. Then cover with BBQ sauce and let it cook again for about 30 mins on low heat. keep brushing bbq sauce on it so the sauce does not burn. turning it ever min. or two. Got one more secret but that one is all mine. lol
I just had to click on this. Here in CA we have tri-tip in every grocery store, Wallmart, Costco, etc. It's everywhere, everyday. Yours looked great as indirect is the preferred method. A couple alternates. Slow that kettle down to a typical smoker (~230F) and keep the lid closed reaching that initial internal meat temp - I think it comes out even better, especially if you're using a higher grade (more internal fat) of tri-tip. Or, and I know it sounds weird, treat it just like a brisket (ala Harry Soo out here). So far it's been hit or miss for me, but when it works it is very good.
Next time try it with some garlic bread make a sandwich, cook the bread on the smoker or your weber, love your merch and rubs
Cow cover hot and texas beef is what i was yelling when you said SPG. That is my go to! Great video
Justin Huft what is the difference between the TX Beef and SPG? Isn't SPG pretty much all central TX uses on their beef...hence TX style brisket is just SPG?
Tri Tip is my family's most cooked meat. We like to do French bread and cover it in salsa. Delicious!
Simple and delicious. Thanks, will grill one this weekend. Cheers.
I’m born and raised in Santa Maria! Susie Q or SPG. Make a tri tip sandwich and if you want something on top put salsa or BBQ sauce but NEVER mustard and tapatio!
El Paso, TX. T Moss. Do you prefer a particular grill for grilling steak and Tri Tip? I like the construction of the PK Grills. The 360 seems nice. Also, do you have online sales?
Being from California I don’t do Santa Maria style since it’s harder for me to get brisket I do faux brisket with tri tip
JAYSBRAPPINGBBQ 84 where does the brisket go out there???
Steven McKinney the big timers not the lil guys like myself I live in Los Angeles so it’s harder to get good product and for a good price
From one Beer drinker to another! Cheers! 🍺🍺
When he spit his beer out 9:13 😂😂
I only use a Weber kettle with the slow n sear now, tri-tips come out spot on every time
Kickin sammich I just drooled on myself. That's how I do smoked bologna sammiches. Up north in my area we usually use Guldens and Frank's Redhot is the only difference. Which is probably just your typical geographical popularity thing. Nice job man keepem comin!
They are AMAZING HUH?
@@KosmosQ definetly a STAPLE bbq comfort food. Worry about the carbs later lol
I have been cooking Tri Tip on the grill for years. Lately I have been smoking it and it's GOOD.
I bang it with the tenderizer. Cover with just a little olive oil. AP rub. BBQ hot rub. Steak rub for a pepper spicy flavor layer. Smoke at 250 to 127 degrees internal. Put it on the Webber over hot coals for 2 mins each side, covered. Let rest for 20-30 mins. Slice against grain as you did.
Also, I smoke thin carne asada next to it. And bang that out and slice. Warm up some flower tortillas with some guacamole and some Mexican cheese, your favorite salsa... Add both carne asada and tri tip to the burritos... Pour some of that tri tip juice in the burrito and fold up. Bam!! The family will eat till they can't eat no more.
Favorite cut of beef. Hard to find in the south. Yum!
That technique was spot on - I would suggest to use the Tapitio as a "smear" and that extra heat and cumin will give the cow cover hot an extra layer of heat and flavor.
Question! I thought sear first to seal the juices, and then indirect cook?? Confused...
Love the videos!! I have a couple of suggestions. I like the $5 breakfasts videos you’ve been doing. I’d like to see a budget video grilling on a cheap Walmart $20 charcoal grill! Also I’m gonna be entering my first SCA steak comp soon and they have a chicken wing turn-in. I can’t find any videos about wing comps. Maybe do a video on how you would turn in Chicken wings!
That is a Great Idea Jamie
That IS a great idea! It would make for a nice BBQ contest as well. Competitors have the same cheap grill, charcoal, everything.
Yeup, I go 120, then sear it and let it rest so its about 130 when ready to eat. Also, I trim the fat the same way, definitely gotta leave some on. Perfect first cook Kosmo!
* oh yeah, thank you for cutting it correctly! I hate seeing people cook it fine, then cut it wrong. Nice work brother.
"You know what this needs" .....cue the under counter beer. Pro move
Love Tritip, I hang mine in my Pit Barrel until 120ish, then reverse sear over the basket. And cold tritip diced up in a salad the next day is excellent. BTW, Da Bomb is evil, I was gifted a bottle when I was in the Navy. We would initiate the new sailors with it, cruel but funny.
wow that is exactly how I do it. slow and sear included. hey kosmo why did you say you will never use the included water pan with the sns?
So is it Texas beef and cow cover hot? I make tri tip once a week and am looking to try something different.
What knife are you using to slice that??
I don’t know yet... I will have to try me some Tri-tip
Kosmo was there a specific reason you went cow cover first then Texas beef or does it matter?
Great opening...got to start with a motivating beverage...
Kosmo treated that tri tip like it was spam at the end 😂😂
I like to cook the same way...And mollejas(sweetbreads cooked slow n low like ribs....PURE BEEF BUTTER NO LIE....DB Hot and Texas beef on it...PERFECTION
Thank you 👍
Thanks for making me hungry 😋 great video always enjoy your 🔥 cooks on your Weber.
Sweet vid! I wouldn’t use the water pan for this cook either, but just curious why you’d use a pan underneath instead of the supplied one in the slow n sear?
Whistle Pig.....color me VERY Impressed. Try Blantons when you get a chance.
Excellent food making tips.
Tritip in a slice of bread? 1 too many coors! lol
Looks good! It is hard to find Tri tip in Alabama unless you order it from Snake River Farms or some other online butchers. But Kos, you need to get some better beer. Unless your guys raid your refrigerator, then I understand.
Smoked at 190 degrees until 115 internal. Seared to 125-130.
Can't wait for that first front of the year. Be cuttin naked backflips in the front yard.
Making my first Tri-Tip today, may need to scoop up some Whistle Pig for my cook. Or sip on my Rare Breed, a must try!
I love tri-tip. That my friend is absolutely perfect
Here is how I do mine season... Cook indirect... Until the meat reaches 119/120 then wrap in foil tight while the grill heats up about 15 mins then sear... Take off let it rest slice it up!
Best part. He says a little celebration drink. Ooohhhh
Anyone know what type of knife he is using @12:21
Thanks for the video man I love tri tip but it ain't to easy to get in eastern NC
Great cook. I am curious as to why this cut of beef is so hard to find in other parts of the country.
By the way I’m in California. So just curious.
That Samich had me rollin love it kosmos keep up the good work brotha😂🍻👍🏻
I cook the tri tip indirect to 115 degrees. Then sear it to around 125 degrees. Rest for 10-15 minutes.
I like to slow cook mine with smoke and as indirect heat as possible. I typically buy untrimmed. I filet the fat off the bottom keeping it whole. Season both the fat and meat. Place meat on grill and cover it with the fat and let the fat render on top. Rotate/flip every 30min until desired temp is reach. And or color. Remove fat after the 1st hour so you can get that color.
Posted pictures to your facebook page
Oh and briskets are harder to find over here in CA, tri tip is all you find
Good cooking tip! Are you kidding me on the eat???! Thanks brother!