Little known... wow. I was born and raised in Santa Barbara County California. The cut originated here and I've been enjoying it my whole life (63 years). When my son moved to Georgia, he and his wife could never find it in grocery stores and when they finally asked the butcher about tri-tip they got a blank stare. To his credit, he did some research and began cutting it for them. They shared it with some locals and now it's a regular item in their community.
I like how the butcher just gets to talk and explain the process. No unnecessary questions and comments. Makes it much better to listen to and much more informative. Great content!
Tri-tip is the perfect "feed the whole family' cut of steak. Its perfect as you only cook one like 2-3 pound steak essentially...slice it on a plate and serve with some good sides and the whole family will be happy. Perfect for a 4 person adult serving with hearty sides as well.
Tri-tip over red oak, seasoned with garlic, salt, parsley, and a touch of sugar. That is true Santa Maria style. Glad this cut is being recognized, I now live in southeastern Virginia and have to hunt for it.
Heard they sell it at the commissary in Fort Lee up near Richmond...Told a few bunch of guys coming in from Cali kept asking for it so they learned the cut...
Loucypher salt, pepper, garlic (parsley optional). Susie Q and Jocko’s rubs are pretty popular and those are the ingredients. However, do what you like. As long as you are oaking a tri tip in the back yard with a beer no one can tell you that you’re wrong.
Hi guys I’ve been a master butcher in the uk for 50 years. Fascinating to watch you cut beef sides. We cut pretty much the same as you but we name the cuts differently. We produce more roasting joints. But every country has it’s unique methods. Keep up the good work highlighting the butchery skills.
Tri-tip is my go to!! I love it! I personally like it better than brisket most of the time, quicker and easier to cook and you can make it taste soooo good too!
Interesting how the region you are living in determines what is considered common or little known. After living in California for several years I found that tri-tip is as common and popular as brisket is here in Texas. In Texas whole brisket's are a normal item in all grocery stores, In Indiana you can't find a whole brisket if you had to. Then beef short ribs in Dallas are not cut anything like short ribs in Chicago. Being someone that has moved A LOT, I've really had to do a lot of research just to find the same cuts of meat in the different locations I've lived.
@@johnchase4408 Yeah, they know about it, but finding it can be a different thing. I was actually surprised how difficult it was to find a tri-tip here. Only one butcher shop carries them without having to special order it from their supplier. They are not carried in any of the normal grocery stores here. Including the super Walmart!
@@phantumdrummer You can't walk down a meat aisle in So Cal without seeing tri-tip. It's easily the most common 'big slab o' meat' at stores here. Ironically, the only place I've found brisket for sale is Costco.
not sure where in Ohio he is but I live in northwestern Ohio and it isn't hard to find tri tip around here. it is great on the grill and I've made it in the over a time or two as well.
Being from California I grew up on tritip. Here is the easiest and in my opinion the the best way, I’v tried it every way you can imagine. You’ll need a Webber, kingsford charcoal and Susie Q’s Santa Maria seasoning (you can get it online) in a pinch garlic salt works just fine . A tritip with fat works best. Take the tritip out of the refrigerator about an hour before, Start the charcoal, season the meat and don’t be shy with it, when the charcoals are white slap the tritip on the Weber fat side down, close the lid, wait 35 to 40 minutes depending on how you like your meat, take the tritip out, let it rest, cut the fat that is be burned off if you want sometimes I do sometimes I don’t, carve it across the grain if you want hahaha and put it on a roll with mayo and whatever else you would like, enjoy. This recipe is fool proof and very forgiving. If you don’t have time to take the meat out of the refrigerator it’s ok. The 35 minutes should get the meat to a medium rare if you want it a little more cooked give it 40 minute. I have tried fat side up but you end up burning some of the meat so I use the fat to protect the actual meat from burning. Don’t turn it, don’t peak just trust it will work.
Some artists work with pencils, some with brushes, others with sharp metal implements. Tri-tip is my favorite cut of beef, so much flavor, what you guys made looks absolutely fantastic.
Lots of great tri tip cooking videos out there. But when you actually show how to remove from carcass and properly process it then cook it correctly...this one by far the best!
I work in a meat department in California and let me tell you, tri tip is very popular. We sell tons of them all day everyday regardless of the price. Awesome video, much love!
I bet you 2 brothers are extremely grateful for having a father who showed you the way. I pray I am that kind of father to my boys and leave them with the knowledge and knowhow to live a fulfilling life like he left you 2. Great vids. Keep it up.
Cooked a Tri Tip last week and my favorite part is the variety of "doneness" you get when trying to accommodate multiple people. Shoot for 135F with your probe in the fat part and you get Medium on the tip and Medium Rare at the fatter part. Money.
I started watching your videos because of the deer processing video you guys made. but this is the perfect content I will continue to watch. great job all of you.
Making one tonight. Was in the area last week and stopped by White Feather Meats and picked up a few items. Your different pork brats are fabulous. And NO MSG added!!!… THANK YOU
I am sat in a wet miserable England. No football, no NBA, its breakfast time and I love steak and eggs, your tri tip looks fantastic. What U tube needs is Taste O Vision. Keep up the great video's, real skill at work.
Been cookin TriTip on open pit for 30 years... this is a great video to most simulate the open pit method on a pellet smoker... and yes the grain does run 2 directions on a TriTip...I agree with removing most fat when on a pellet smoker but leave some of it when on the open pit.
There is a secret to slicing tri-tip that i am happy to share with anyone who will read this comment. @5:50 you'll see the grain is running across the meat; @8:10 you'll see nearly the entire cut has the grain running across and only the last little part at the tail does it start to turn. The secret is to start from the widest/thickest side (left side in the video at 5:50 and where his fingers are at 8:10) and slice towards the bottom of the triangle (the tail). Long strips that can be cut down to any size as thin or thick as you like. Love the videos and skills gentlemen; keep up the good work.
@@Chaunceylola Experienced chef here. This is actually very important to any cut of steak that isn't a "tenderloin" aka a loin that they portion and then flip flip 90 degrees. Aka you can't cut across the grain because the grain is up and down rather than left to right. Enjoying a steak is as much as how you cut it for mouthfeel as it is done to your liking.
santanalz this just isn’t true with tri tip. If you laid your hand out as if it were the steak, palm down. The grain doesn’t run from palm side down to knuckle, it’s horizontal from pinky side to thumb. He started at the fingers. You can literally see the striations. You always, always cut these against the grain. Check any award winning bbq enthusiast sites. They cut a piece and pull it apart. You can’t do that with a piece cut with the grain. Maybe I’m just not understanding you.
From a chef that's learning how to butcher now, if you use this cut for any Mexican American style food, use mesquite wood/ pellets for more of a southwest flavor same with the rub, something with a dried lime/ bell pepper minced in it. Love the work you do.
love a beef tri-tip nice fat cap on it, with kosher salt and fresh cracked black pepper. Love it! grilled chuck roast and a smoked chuck roast is quite awesome also.
I love Tri Tip. When I lived in Ct cutting meat 20 years ago , one of the guys I worked with was from California. He used to tell me about how awesome it is. We were never able to convince the powers that be to carry it. It’s great cooked rare, better when done like a brisket....
I been grilling tri-tip here in California for 20 years, they're pretty popular out here. It's always funny to hear people around the country talk about how its not a real popular cut. Slice it thin on a french roll with some tangy barbecue sauce is life changing.
Great video. My wife’s father, Larry Viegas was a butcher in Santa Maria and, as legend has it, was one of the two who first tried try cooking a tri tip over an open red oak flame. Since moving to Santa Maria in the early 80s, that has been the only way I have cooked it. After watching this video, it is time to try slow cooking one.
I have learned so much from watching these RUclips post, like using a file to sharpen my knives too cutting my meat up. Thanks for your post and please keep them coming they are very educational.
I’ve devoured countless tri tips in my life. My dad grilled/smoked them when I was younger, and it’s my favorite cut of meat to prepare for my family. It’s well known here in Missouri.
I watched this video this morning, and was inspired. So I drove the 15 minutes to White Feather Meats and purchased a fresh (not frozen) tri tip. I also grabbed the Black Rub. Followed the recipe/technique on my large Big Green Egg. Worked perfectly!!!👍😀 So yes, this can be cooked on a BGE.
Being from Cali, cooking a tri tip is a staple for grillers. This cut of meat takes marinades great as well. I prefer a dry rub. Make a chimi churi sauce to go over the top as well. Such a great cut of meat. If you haven't tried it, i highly recommend it.
Santa Maria’s seasoning on Tri-Tip is the absolute bomb too guys! It is sold by Susie-Q Brands, and get the original! You’ll be best off if you order the 7 lb jug, you’ll use it on everything. Great video guys! Helped to learn how to trim the tri-tip, sometimes when you pick one up from the butcher you’ve still got some trimming to do. Sam’s and even WalMart have begun carrying this cut. Like he said, this cut is great!
Hello, guys,yes tri tip, is a good cut of beef, as is diaphragm, hanger steak, got me salivating here, TRAGER, is my next buy, quick, or low & slow the meat calls the shots, CHEERS FROM NJ🇺🇸🇺🇸🇺🇸🇺🇸
Also, after initial expense of the grill, it is really cheap to run. Figure charcoal costs $5 per grilling, the tragger costs $0.50 per grilling and as convienant as gas (which does not taist good).
California here, as you know we have been enjoying the tri-tip cut for a long time. I like to cut the tri-tip into steaks for grilling or pan searing. It's amazing at medium rare. Thanks for sharing!
Everyone loves your show.. I invite my cousin to watch it with me, and he "was" a vegan for 5 years and 1 hour after watching your show... And now he's chomping down on beef tomahawk chops, pork ribs, and many other fine cuts... Thanks for your Guiding Light, we got our old cousin back.. LOL
Tri tip coming in a little over a week. Traeger in the garage. Bearded Butchers Black rub is on board. You guys are such great teachers!!! Get in my belly!!! By the way, that rub is our all time favorite. On everything! So good on burgers and steaks. Can't wait to try it on roasts. I'll order a bucket next time.
I actually made two cuts of tri tip today. 20 bucks fed about 6 people. You really cannot go wrong with this cut if you cook it right. I personally like to make a dry season and a wet marinate . Gets you the best of both worlds
I'm old, and I remember my dad grilling tri-tip!! Anyone remember when "skirt" steak and "flank" steak used to be cheap cuts of beef no one wanted? Yeah, quick on a hot grill and excellent tacos!
what a master with a knife and with sooooo much knowledge with beef. great job and i have learned sooooo much just watching him explain the different kinds of cuts.
I hunted and butchered my first moose this year and these videos help so much to understand how to break the part all down thanks a lot for that also just got two pig im raising for next however many months that will be a whole new butchering journey cheers
Y’all seem humble. I hope y’all know and appreciate what was passed down to you from your great American family. To me y’all represent the “ American “ dream. Thanks y’all…. How great is it that you don’t have to go to the store to buy meat?
On the central coast, it's basically a religion at this point. I'm from Santa Maria so if you don't have tri-tip on the grill than you ain't doing Santa maria style.
@@bigjohnny9759 Santa Maria is where Tri Tip first poped up in the states. Brought here by the Argentine ranchers. If you go to Argentina it is super common. PBL
I have been cooking tri tip most of my life...and I've found that if you let it rest longer, you won't lose as much juice. I typically will let a big one like that sit for 20-30 minutes before I cut into it. It's still warm, but most of the juice stays inside. Love your channel!
Alright Bearded Dudes, got my Black seasoning delivered this week, bought a Tri-Tip yesterday. Going to give it a shot today! Can’t wait, my mouth was watering when I was watching your video.
Idk how I missed this one! Love y’all’s videos. I’m a meat cutter, not a butcher, so I’ve never experienced fabricating a side of beef. The meat cutters who trained me told me about it, back then they had to always break down the sides of beef. I find it satisfying, and educational. I know about tri-tip, never had the chance to try it yet, but plan on it soon. This video will probably be the kick in the ass I need lol. Keep the videos coming, brothers!
Living in California for my entire life (50yrs) i grew up eating Tri Tip..... the best way to cook it is on a Santa Maria style BBQ with red oak wood... pull it off the fire at 125 internal temp let is rest at least 15 mins if not 20.... the best medium rare beef money can buy...
@Barack Oh Bummer tip: never listen to usda. If they had their way pork would still be reccomended to be overcooked. Most beef is best enjoyed medium rare, at 132 to 135 degrees f. Mad cow disease is not much of a worry, as if there is a higher chance for in (in something like an older cow) the spine is removed.
Born n raised in Santa Maria-best cut of the cow IMO. Thx for the tri tip demo, I could almost smell it from here. I like a little more fat on my plate 😅
I can attest to the tri-tip having lived in California for my first 26 years of life. Not really known yet where I reside now in NC. I was told that this cut was given to Portuguese farm laborers back in the day since it was considered a “tough/cheap” piece of meat but them boys figured out how to cook it right (the Portuguese dominated the farming in those days since the climate is similar to that of Portugal). It has since been a staple in California BBQ’s. The South has the pork bbq perfected like Texas has their monster cuts of beef locked down. In California we pride ourselves in our tri-tip. Glad you are giving the cut some love! Keep them cuts across the grain and fill them beer guts up boys!!🇺🇸🤙 🍻
You're the first person to get history correct, born and raised in Santa Barbara, I have relatives in Santa Maria, San Luis Obispo and the Hanford area, used to go up to San Luis to my mom's side of the family (Portuguese side) or Santa Maria to my dad's side of the family, no matter which side the tri tip was always done Santa Maria style, simple salt, pepper, onion powder and garlic powder, the sides where always the same, pinto beans, a simple salad and garlic bread. But with the Portuguese side of the family they would always grill up some linguisa, to this day(now 62 years old) I will still enjoy a great tri tip.
Do you know a cut called Picanha? If you like the Tri Tip, you're gonna love this one. On the "How to butcher a cow" video (great video btw), you cut the Picanha together with the Sirloin. It's like a tip extension of the Round, that goes over the Sirloin and it's shaped just like the Tri Tip, but with a thick fat cap over it. You should try grilling one of these!
Great video as always! Born and raised in the Central Valley where tri tip is a staple. We would do 300 of them in an oil drum smoker on Super Bowl Sunday as a fundraiser for Boy Scouts. Fast, delicious and profitable! We are starting to get this cut out here in Hawaii regularly now also.
Just made a Tritip with your Bearded Butcher Black seasoning and it turned out FANTASTIC! Wish I could share the picture of it here. Wife was very skeptical because of the coffee, but she can't stop talking about it now. Thanks for all your advice and products!
I love tri tip. One of my go to meats that's easy to cook and always good. I smoke it 200-225 until it hits 130, usually takes 2 hours. Then I pull it, crank the traeger to 500 and sear it and get it to nice medium. Crowd pleaser every time
Excellent video guys. My local butcher just gave me a tri tip to try out the other day. I was buying some grass fed dry aged cowboy steaks 🥩 and he wanted me to try it out. Now I know how to cook it. That looked delicious.
I’m 39 years old and have ate tri tip my entire life here in Bakersfield CA so it’s been popular quite a while on the West Coast. Hell there is an entire style including its own type of pit dedicated to this cut called Santa Maria style and its amazing from Cali’s central coast.
Rubbed with my beef rub, smoked to medium rare over pecan wood. Served with on a toasted onion roll with smoked gouda, lettuce , tomato and Inglehoffer Original Stone Ground Mustard. Awesome...
Thanks for that and thanks for pointing out the change in grain. We grew up with tri-tip having grown up in the West. It used to be a secret to keep the price low. To this day the term cutting across the grain on a tri-tip is up to interpretation on the larger portion, but since it’s such a nice roast it’s very forgiving. Thanks again.
You guy don’t have any mercy on us do you? Such a torture watching this man! That meat looks absolutely delicious and I’m sitting here watching imagine the smell and the texture and the smoky taste of that steak. Great job guys! Now just got to figure how to go to sleep after watching this
Born and raced in Santa Maria Ca Tri-Tip is our go to BBQ. Everywhere you go people are cooking it and selling it as Tri-Tip sandwiches. We keep the back layer of fat and cook that side down over a red oak bbq pit. Delicious
Had the impression that the tri-tip gained a lot of popilarity over the last 1-2 years. In germany its known as the "Bürgermeisterstück", or "Hüftspitze", translated to the "mayors piece"
I love tri-tip. I used to live in Lompoc, California. Santa Maria-style barbecue Santa Maria-style barbecue is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California. This method of barbecuing dates back to the mid-19th century and is today regarded as a "mainstay of California's culinary heritage."[1] The traditional Santa Maria-style barbecue menu was copyrighted by the Santa Maria Valley Chamber of Commerce in 1978.[2] Santa Maria-style barbecue centers around beef tri-tip, seasoned with black pepper, salt, and garlic before grilling over coals of native coast live oak, often referred to as "red oak" wood. The grill is made of iron and usually has a hand crank that lifts or lowers the grill over the coals to the desired distance from the heat. The Santa Maria Valley is often rather windy, so the style of cooking is over an oxidative fire as opposed to a reductive fire that many covered barbecues use. The traditional accompaniments are pinquito beans, fresh salsa, tossed green salad, and grilled French bread dipped in sweet melted butter.[3] Some regional variations within the Central Coast include sausage (such as linguica or chorizo) or venison, grilled alongside the tri-tip or in the beans, and fresh strawberries. en.wikipedia.org/wiki/Santa_Maria-style_barbecue
I am from the east coast and had never heard of a tri-tip until i was in the military out in California. You could buy them every where and they were awesome. Now I am out and back on the east coast and cannt get them any where. The butcher shops around here wont even cut one for us. I so miss them tri-tips.
So glad to see Santa Maria Tri-Tip finding its way to your neck of the woods. Growning up in the 80s Dad would BBQ Tr-Tip almost evey weekend testing out his BBQ pit he made. Shout out to my Dad, where I know he is now BBQ for Jesus Tri-Tip ( Isidro E. Ordonez ) Thank you Bearded Butchers Only thing missing is Santa Maria style seasoning,
I live in Florida and been eating it as long as you. Kinda wish they’d stop. Hanger steaks and skirt steaks used to be cheap before they cc were bc exposed
My favorite roast to grill.. Tried it for the first time in Santa Barbara CA. Wonderful for a summer BBQ at the beach, easy to cook and always comes out perfect. Great in sandwiches, on salad or just sliced. Glad it's become more widely known and available. Slice it correctly once its cooked, the grain changes. Yummy yummy yummy
Tri tip is very popular in California. It is so easy to cook, especially on a pellet grill. The absolute best way is cooked over oak wood, not charcoal, cut against the grain. I just made tri tip tonight.
Little known... wow. I was born and raised in Santa Barbara County California. The cut originated here and I've been enjoying it my whole life (63 years). When my son moved to Georgia, he and his wife could never find it in grocery stores and when they finally asked the butcher about tri-tip they got a blank stare. To his credit, he did some research and began cutting it for them. They shared it with some locals and now it's a regular item in their community.
i love that you guys explain where each cut comes from and actually show the breaking process. i find that really interesting and insightful.
I feel like this channel is so underrated, you guys are amazing!
nearly 400k subs for a butcher channel is not so underrated
It was 2020 post. They are the ballers in 2022
Not underrated , top rated. Teach you how to butcher and cook.
I like how the butcher just gets to talk and explain the process. No unnecessary questions and comments. Makes it much better to listen to and much more informative. Great content!
Tri-tip is the perfect "feed the whole family' cut of steak. Its perfect as you only cook one like 2-3 pound steak essentially...slice it on a plate and serve with some good sides and the whole family will be happy. Perfect for a 4 person adult serving with hearty sides as well.
A life long CA resident, this is a staple here. One of the best cuts outside of a brisket, in my opinion. Great video!
Tri-tip over red oak, seasoned with garlic, salt, parsley, and a touch of sugar. That is true Santa Maria style. Glad this cut is being recognized, I now live in southeastern Virginia and have to hunt for it.
You live in VA beach? yeah even Costco don't sell tri tip.
@@hirolla74 I got it at Central Meats.
Heard they sell it at the commissary in Fort Lee up near Richmond...Told a few bunch of guys coming in from Cali kept asking for it so they learned the cut...
Going to have to disagree with you, true Santa Maria style rub is salt, pepper, onion powder and garlic powder, no sugar.
Loucypher salt, pepper, garlic (parsley optional). Susie Q and Jocko’s rubs are pretty popular and those are the ingredients. However, do what you like. As long as you are oaking a tri tip in the back yard with a beer no one can tell you that you’re wrong.
Hi guys
I’ve been a master butcher in the uk for 50 years. Fascinating to watch you cut beef sides. We cut pretty much the same as you but we name the cuts differently. We produce more roasting joints. But every country has it’s unique methods. Keep up the good work highlighting the butchery skills.
Hi Keith! Thank you and Cheers! 🔪🥩
Tri-tip is my go to!! I love it! I personally like it better than brisket most of the time, quicker and easier to cook and you can make it taste soooo good too!
Interesting how the region you are living in determines what is considered common or little known. After living in California for several years I found that tri-tip is as common and popular as brisket is here in Texas. In Texas whole brisket's are a normal item in all grocery stores, In Indiana you can't find a whole brisket if you had to. Then beef short ribs in Dallas are not cut anything like short ribs in Chicago. Being someone that has moved A LOT, I've really had to do a lot of research just to find the same cuts of meat in the different locations I've lived.
I don't know anywhere in the U.S. that doesn't know about Tri Tips.
@@johnchase4408 Yeah, they know about it, but finding it can be a different thing. I was actually surprised how difficult it was to find a tri-tip here. Only one butcher shop carries them without having to special order it from their supplier. They are not carried in any of the normal grocery stores here. Including the super Walmart!
@@phantumdrummer You can't walk down a meat aisle in So Cal without seeing tri-tip. It's easily the most common 'big slab o' meat' at stores here. Ironically, the only place I've found brisket for sale is Costco.
I moved from california to florida last year. The lack of tri tip is disturbing. It's the perfect budget cut.
not sure where in Ohio he is but I live in northwestern Ohio and it isn't hard to find tri tip around here. it is great on the grill and I've made it in the over a time or two as well.
Being from California I grew up on tritip. Here is the easiest and in my opinion the the best way, I’v tried it every way you can imagine. You’ll need a Webber, kingsford charcoal and Susie Q’s Santa Maria seasoning (you can get it online) in a pinch garlic salt works just fine . A tritip with fat works best. Take the tritip out of the refrigerator about an hour before, Start the charcoal, season the meat and don’t be shy with it, when the charcoals are white slap the tritip on the Weber fat side down, close the lid, wait 35 to 40 minutes depending on how you like your meat, take the tritip out, let it rest, cut the fat that is be burned off if you want sometimes I do sometimes I don’t, carve it across the grain if you want hahaha and put it on a roll with mayo and whatever else you would like, enjoy. This recipe is fool proof and very forgiving. If you don’t have time to take the meat out of the refrigerator it’s ok. The 35 minutes should get the meat to a medium rare if you want it a little more cooked give it 40 minute. I have tried fat side up but you end up burning some of the meat so I use the fat to protect the actual meat from burning. Don’t turn it, don’t peak just trust it will work.
Some artists work with pencils, some with brushes, others with sharp metal implements. Tri-tip is my favorite cut of beef, so much flavor, what you guys made looks absolutely fantastic.
Lots of great tri tip cooking videos out there. But when you actually show how to remove from carcass and properly process it then cook it correctly...this one by far the best!
I "ABSOLUTELY" love the "Bearded Brothers Butcher Shop" Channel!
As I am 46yo, I never understood what the difference between meat cuts... Now I know!
I work in a meat department in California and let me tell you, tri tip is very popular. We sell tons of them all day everyday regardless of the price. Awesome video, much love!
-Cheers
@@TheBeardedButchers how long do you hang your beef for.
Btw, thanks for your videos. They've been extremely helpful
I bet you 2 brothers are extremely grateful for having a father who showed you the way. I pray I am that kind of father to my boys and leave them with the knowledge and knowhow to live a fulfilling life like he left you 2. Great vids. Keep it up.
Yes we are! We owe him everything! 😉
Cooked a Tri Tip last week and my favorite part is the variety of "doneness" you get when trying to accommodate multiple people. Shoot for 135F with your probe in the fat part and you get Medium on the tip and Medium Rare at the fatter part. Money.
Wait you share it?
Tis
I’ve been breaking and cutting meat for 40 years and I love to watch these guys!!
I started watching your videos because of the deer processing video you guys made. but this is the perfect content I will continue to watch. great job all of you.
Making one tonight. Was in the area last week and stopped by White Feather Meats and picked up a few items. Your different pork brats are fabulous. And NO MSG added!!!… THANK YOU
This video was not what i expected. From hind quarter to table. Excellent job guys.
Keep up with the great videos.
I marinate mine in a bloody mary mix overnight. 24hrs minimum, 36 hours is preferred if I plan right. It's AMAZING!!! Love the Tri Tip!!!!
I bbq and smoke tri-tips here in California all the time! It’s a wonderful cut, best cooked low slow and indirect with hickory or pecan
Nope hot and fast over California Red oak, Santa Maria style, home of the trip tip
@@troyb6128 Red oak is the go-to wood.
@@troyb6128 that and Basque marinade, mmmmmmmm.....
I am sat in a wet miserable England. No football, no NBA, its breakfast time and I love steak and eggs, your tri tip looks fantastic. What U tube needs is Taste O Vision. Keep up the great video's, real skill at work.
Man I would love to see a video with you teaching to sharpen a knife. Its insane how sharp your knife looks!
YES, I wish they'd make that video
They have one, somewhere
Been cookin TriTip on open pit for 30 years... this is a great video to most simulate the open pit method on a pellet smoker... and yes the grain does run 2 directions on a TriTip...I agree with removing most fat when on a pellet smoker but leave some of it when on the open pit.
There is a secret to slicing tri-tip that i am happy to share with anyone who will read this comment.
@5:50 you'll see the grain is running across the meat; @8:10 you'll see nearly the entire cut has the grain running across and only the last little part at the tail does it start to turn. The secret is to start from the widest/thickest side (left side in the video at 5:50 and where his fingers are at 8:10) and slice towards the bottom of the triangle (the tail). Long strips that can be cut down to any size as thin or thick as you like. Love the videos and skills gentlemen; keep up the good work.
naytron1 I noticed this too. I’ve cooked at least 100 tri tips and he was not cutting that across the grain. Surprising.
@@Chaunceylola Experienced chef here. This is actually very important to any cut of steak that isn't a "tenderloin" aka a loin that they portion and then flip flip 90 degrees. Aka you can't cut across the grain because the grain is up and down rather than left to right. Enjoying a steak is as much as how you cut it for mouthfeel as it is done to your liking.
santanalz this just isn’t true with tri tip. If you laid your hand out as if it were the steak, palm down. The grain doesn’t run from palm side down to knuckle, it’s horizontal from pinky side to thumb. He started at the fingers. You can literally see the striations. You always, always cut these against the grain. Check any award winning bbq enthusiast sites. They cut a piece and pull it apart. You can’t do that with a piece cut with the grain. Maybe I’m just not understanding you.
@@Chaunceylola were saying the same thing. I agree with you. Across the grain is really important.
From a chef that's learning how to butcher now, if you use this cut for any Mexican American style food, use mesquite wood/ pellets for more of a southwest flavor same with the rub, something with a dried lime/ bell pepper minced in it. Love the work you do.
*The Bearded Butchers* Bravo well done, that was *Awesome* thank-you sir for taking the time to show us how its done. God Bless.
Ive only heard of Tri-tip when I first came back to California, I love cooking tri-tip.
love a beef tri-tip nice fat cap on it, with kosher salt and fresh cracked black pepper. Love it! grilled chuck roast and a smoked chuck roast is quite awesome also.
Doug Mate I’ve got well over 500 trims and grills under my belt and have to agree he should’ve kept that fat on. Trim the fat to a quarter inch
@@bayareadoghouse I like a bit of fat on mine, the thinnest I go is .25 inch, not to exceed .75 inch ( then I can trim as much or little.)
I love Tri Tip. When I lived in Ct cutting meat 20 years ago , one of the guys I worked with was from California. He used to tell me about how awesome it is. We were never able to convince the powers that be to carry it. It’s great cooked rare, better when done like a brisket....
I been grilling tri-tip here in California for 20 years, they're pretty popular out here. It's always funny to hear people around the country talk about how its not a real popular cut. Slice it thin on a french roll with some tangy barbecue sauce is life changing.
Great video. My wife’s father, Larry Viegas was a butcher in Santa Maria and, as legend has it, was one of the two who first tried try cooking a tri tip over an open red oak flame. Since moving to Santa Maria in the early 80s, that has been the only way I have cooked it. After watching this video, it is time to try slow cooking one.
I have learned so much from watching these RUclips post, like using a file to sharpen my knives too cutting my meat up. Thanks for your post and please keep them coming they are very educational.
I’ve devoured countless tri tips in my life. My dad grilled/smoked them when I was younger, and it’s my favorite cut of meat to prepare for my family. It’s well known here in Missouri.
Santa Maria tri-tip is my go to for the grill
Never knew what Tri-Tip was until I moved to Santa Maria. ♨️🐂😋 My mother also uses it to make Beef Jerky. 😋
My home town cut of meat. Eat it at least twice a month
Dang! Miss that TriTip after almost 30 yrs in CA. Have never seen it in any stores in Central FLORIDUH. Always wondered why. 😳🤨
I watched this video this morning, and was inspired. So I drove the 15 minutes to White Feather Meats and purchased a fresh (not frozen) tri tip. I also grabbed the Black Rub.
Followed the recipe/technique on my large Big Green Egg. Worked perfectly!!!👍😀
So yes, this can be cooked on a BGE.
Greg, thanks for coming in!
Wow that looked great!!! I LOVE bearded butcher black seasoning, I use it on everything and I cook a lot!!!
Methinks that beard net is the real star of this video.
Nice, like to see you boy's taking the family farm to the next level, God Bless the true Americans...
all Americans are true americans. smh
Being from Cali, cooking a tri tip is a staple for grillers. This cut of meat takes marinades great as well. I prefer a dry rub. Make a chimi churi sauce to go over the top as well. Such a great cut of meat. If you haven't tried it, i highly recommend it.
Here in NorCal that's one of the only cuts we eat
yeah, until I moved to California, I had never heard of it, but it is everywhere here and everyone knows about it lol
Why
Santa Maria’s seasoning on Tri-Tip is the absolute bomb too guys! It is sold by Susie-Q Brands, and get the original! You’ll be best off if you order the 7 lb jug, you’ll use it on everything. Great video guys! Helped to learn how to trim the tri-tip, sometimes when you pick one up from the butcher you’ve still got some trimming to do. Sam’s and even WalMart have begun carrying this cut. Like he said, this cut is great!
Hello, guys,yes tri tip, is a good cut of beef, as is diaphragm, hanger steak, got me salivating here, TRAGER, is my next buy, quick, or low & slow the meat calls the shots, CHEERS FROM NJ🇺🇸🇺🇸🇺🇸🇺🇸
I have a tragger litle tex i have cooked on over 1000 times. I recomend it, but, be advised: searing and fast cooking is next to impossible.
Also, after initial expense of the grill, it is really cheap to run. Figure charcoal costs $5 per grilling, the tragger costs $0.50 per grilling and as convienant as gas (which does not taist good).
California here, as you know we have been enjoying the tri-tip cut for a long time. I like to cut the tri-tip into steaks for grilling or pan searing. It's amazing at medium rare. Thanks for sharing!
Everyone loves your show.. I invite my cousin to watch it with me, and he "was" a vegan for 5 years and 1 hour after watching your show... And now he's chomping down on beef tomahawk chops, pork ribs, and many other fine cuts... Thanks for your Guiding Light, we got our old cousin back.. LOL
Tri tip coming in a little over a week. Traeger in the garage. Bearded Butchers Black rub is on board. You guys are such great teachers!!! Get in my belly!!! By the way, that rub is our all time favorite. On everything! So good on burgers and steaks. Can't wait to try it on roasts. I'll order a bucket next time.
Tri-tip is my FAVORITE cut to smoke.
A bowl or joint or what
I actually made two cuts of tri tip today. 20 bucks fed about 6 people. You really cannot go wrong with this cut if you cook it right. I personally like to make a dry season and a wet marinate . Gets you the best of both worlds
Who's watching this on the west coast 🤘🤘🤘
I am.. here in Portland!! Tri tip prep !
Tri-tip is KING here!!! The Governor sucks ASS! ....but we do have tri-tip in every market. Good ol' Kommiefornia.
Cali for the win
I know! Little known cut of beef? I’m about 100 miles south of Santa Maria CA, as I understand, the “Home” of Tri Tip. It’s cheap like dirt here.
I'm old, and I remember my dad grilling tri-tip!! Anyone remember when "skirt" steak and "flank" steak used to be cheap cuts of beef no one wanted? Yeah, quick on a hot grill and excellent tacos!
what a master with a knife and with sooooo much knowledge with beef. great job and i have learned sooooo much just watching him explain the different kinds of cuts.
Tri tip sandwich rice and beans... Every day if I could. Takes me back. Home sweet home CA...
Make it for everyone who has never tried it..
I hunted and butchered my first moose this year and these videos help so much to understand how to break the part all down thanks a lot for that also just got two pig im raising for next however many months that will be a whole new butchering journey cheers
Oh man your killing me my mouth is drooling that looks AMAZING
Y’all seem humble. I hope y’all know and appreciate what was passed down to you from your great American family. To me y’all represent the “ American “ dream. Thanks y’all…. How great is it that you don’t have to go to the store to buy meat?
Out here in Central California everyone eats tri tip. In fact, you really can’t escape it. Sliced thin on a toasted roll you’re in business.
On the central coast, it's basically a religion at this point. I'm from Santa Maria so if you don't have tri-tip on the grill than you ain't doing Santa maria style.
Same down here in SoCal, I was so surprised to hear that this is fairly unknown
with some mustard and some pickles its a staple for me
Santa Barbara checking in, Santa Maria style tri tip is like a weekly meal.
@@bigjohnny9759 Santa Maria is where Tri Tip first poped up in the states. Brought here by the Argentine ranchers. If you go to Argentina it is super common. PBL
I have been cooking tri tip most of my life...and I've found that if you let it rest longer, you won't lose as much juice. I typically will let a big one like that sit for 20-30 minutes before I cut into it. It's still warm, but most of the juice stays inside. Love your channel!
Hey The RV Connection! Those are all awesome and helpful tips. Glad you love our channel! 😁
Little known cut
“Chuckles in Californian”
But in all seriousness, that tri-tip looks amazing.
Tritip deserves to be shown on a real bbq charcoal grill and with more fat. And the guy destroyed it with this crap seasoning. A sacrilege!
Outstanding vid, been grilling Tri tip for over 35 yrs..overrated and over priced out here in Central Valley/costal California IMHO
Alright Bearded Dudes, got my Black seasoning delivered this week, bought a Tri-Tip yesterday. Going to give it a shot today! Can’t wait, my mouth was watering when I was watching your video.
Nice!! Enjoy it!
The Bearded Butchers man! It was amazing, I wish I could show you some pictures. Family was impressed too!
Awesome!!
You guys are historical. Like one Tri tip is for a whole family.
YEA RIGHT, They can have all those colorful veggies. THE MEAT IS MINE.
Idk how I missed this one! Love y’all’s videos. I’m a meat cutter, not a butcher, so I’ve never experienced fabricating a side of beef. The meat cutters who trained me told me about it, back then they had to always break down the sides of beef. I find it satisfying, and educational. I know about tri-tip, never had the chance to try it yet, but plan on it soon. This video will probably be the kick in the ass I need lol. Keep the videos coming, brothers!
Living in California for my entire life (50yrs) i grew up eating Tri Tip..... the best way to cook it is on a Santa Maria style BBQ with red oak wood... pull it off the fire at 125 internal temp let is rest at least 15 mins if not 20.... the best medium rare beef money can buy...
Or Suzy Q but red oak is crucial! The best!!!
Agreed. And in Santa Maria, its sacrilegious to trim the fat off of a tri tip! FYI
@Ruby Lee enough mass on whole tri tip, pulled off at 125 it will continue to cook for about 15 minutes reaching government "suggestion"
@Barack Oh Bummer tip: never listen to usda. If they had their way pork would still be reccomended to be overcooked. Most beef is best enjoyed medium rare, at 132 to 135 degrees f. Mad cow disease is not much of a worry, as if there is a higher chance for in (in something like an older cow) the spine is removed.
Born n raised in Santa Maria-best cut of the cow IMO. Thx for the tri tip demo, I could almost smell it from here. I like a little more fat on my plate 😅
I can attest to the tri-tip having lived in California for my first 26 years of life. Not really known yet where I reside now in NC. I was told that this cut was given to Portuguese farm laborers back in the day since it was considered a “tough/cheap” piece of meat but them boys figured out how to cook it right (the Portuguese dominated the farming in those days since the climate is similar to that of Portugal). It has since been a staple in California BBQ’s. The South has the pork bbq perfected like Texas has their monster cuts of beef locked down. In California we pride ourselves in our tri-tip.
Glad you are giving the cut some love!
Keep them cuts across the grain and fill them beer guts up boys!!🇺🇸🤙 🍻
You're the first person to get history correct, born and raised in Santa Barbara, I have relatives in Santa Maria, San Luis Obispo and the Hanford area, used to go up to San Luis to my mom's side of the family (Portuguese side) or Santa Maria to my dad's side of the family, no matter which side the tri tip was always done Santa Maria style, simple salt, pepper, onion powder and garlic powder, the sides where always the same, pinto beans, a simple salad and garlic bread.
But with the Portuguese side of the family they would always grill up some linguisa, to this day(now 62 years old) I will still enjoy a great tri tip.
Do you know a cut called Picanha?
If you like the Tri Tip, you're gonna love this one.
On the "How to butcher a cow" video (great video btw), you cut the Picanha together with the Sirloin. It's like a tip extension of the Round, that goes over the Sirloin and it's shaped just like the Tri Tip, but with a thick fat cap over it.
You should try grilling one of these!
I agree lets see it come off the round and be prepared.
Started eating tri-tip in California, couldn't find it in Pennsylvania at first but now it's everywhere. I love, love, love it
I saw your one hour video of "how to butcher a cow" and the pig one too, very good, but man, this one made me subscribe. Keep it up!
Thank you!
Great video as always! Born and raised in the Central Valley where tri tip is a staple. We would do 300 of them in an oil drum smoker on Super Bowl Sunday as a fundraiser for Boy Scouts. Fast, delicious and profitable! We are starting to get this cut out here in Hawaii regularly now also.
Wow!.. That's a really sharp knife, I wish I had one of those...
They're only $30 on Amazon
Just made a Tritip with your Bearded Butcher Black seasoning and it turned out FANTASTIC! Wish I could share the picture of it here. Wife was very skeptical because of the coffee, but she can't stop talking about it now. Thanks for all your advice and products!
I haven't used my BB-Black seasoning yet - been waiting for the right cut of meat. I need to get over to my Butcher and get some tri-tip going!
You’ll love it!
Can't wait!
I love tri tip. One of my go to meats that's easy to cook and always good. I smoke it 200-225 until it hits 130, usually takes 2 hours. Then I pull it, crank the traeger to 500 and sear it and get it to nice medium. Crowd pleaser every time
I had to step out of a meeting to watch this! 😬
Thank you!! Post another vid in 20!
Excellent video guys. My local butcher just gave me a tri tip to try out the other day. I was buying some grass fed dry aged cowboy steaks 🥩 and he wanted me to try it out. Now I know how to cook it. That looked delicious.
Tri tip Santa Maria style is a staple in California. 🤠🍖
Salt, Pepper, Garlic power, Parsley and don’t forget the Red Oak
Agree lived in Santa Maria
Lived in Carpinteria, loved tri tip sandwiches. . .
I’m 39 years old and have ate tri tip my entire life here in Bakersfield CA so it’s been popular quite a while on the West Coast. Hell there is an entire style including its own type of pit dedicated to this cut called Santa Maria style and its amazing from Cali’s central coast.
Cool stuff, thanks for sharing! 😊
Awesome i use the black on everything doing brisket this weekend ROLLIN SMOKE
Rubbed with my beef rub, smoked to medium rare over pecan wood. Served with on a toasted onion roll with smoked gouda, lettuce , tomato and Inglehoffer Original Stone Ground Mustard. Awesome...
Fantastic video. Looks amazing!
Thanks for that and thanks for pointing out the change in grain. We grew up with tri-tip having grown up in the West. It used to be a secret to keep the price low. To this day the term cutting across the grain on a tri-tip is up to interpretation on the larger portion, but since it’s such a nice roast it’s very forgiving. Thanks again.
You guy don’t have any mercy on us do you? Such a torture watching this man! That meat looks absolutely delicious and I’m sitting here watching imagine the smell and the texture and the smoky taste of that steak. Great job guys! Now just got to figure how to go to sleep after watching this
Born and raced in Santa Maria Ca Tri-Tip is our go to BBQ. Everywhere you go people are cooking it and selling it as Tri-Tip sandwiches. We keep the back layer of fat and cook that side down over a red oak bbq pit. Delicious
Had the impression that the tri-tip gained a lot of popilarity over the last 1-2 years. In germany its known as the "Bürgermeisterstück", or "Hüftspitze", translated to the "mayors piece"
It's been a California BBQ staple for years.
I love tri-tip. I used to live in Lompoc, California.
Santa Maria-style barbecue
Santa Maria-style barbecue is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California. This method of barbecuing dates back to the mid-19th century and is today regarded as a "mainstay of California's culinary heritage."[1] The traditional Santa Maria-style barbecue menu was copyrighted by the Santa Maria Valley Chamber of Commerce in 1978.[2]
Santa Maria-style barbecue centers around beef tri-tip, seasoned with black pepper, salt, and garlic before grilling over coals of native coast live oak, often referred to as "red oak" wood. The grill is made of iron and usually has a hand crank that lifts or lowers the grill over the coals to the desired distance from the heat. The Santa Maria Valley is often rather windy, so the style of cooking is over an oxidative fire as opposed to a reductive fire that many covered barbecues use.
The traditional accompaniments are pinquito beans, fresh salsa, tossed green salad, and grilled French bread dipped in sweet melted butter.[3]
Some regional variations within the Central Coast include sausage (such as linguica or chorizo) or venison, grilled alongside the tri-tip or in the beans, and fresh strawberries.
en.wikipedia.org/wiki/Santa_Maria-style_barbecue
I finished my butchery program about 7 months ago and i wish i found your videos sooner to help me study.
I am from the east coast and had never heard of a tri-tip until i was in the military out in California. You could buy them every where and they were awesome. Now I am out and back on the east coast and cannt get them any where. The butcher shops around here wont even cut one for us. I so miss them tri-tips.
I made Pichana for the first time yesterday! Delicious!
Picanha or culotte is the cap of the sirloin. Tri-Tip is a different muscle.
So glad to see Santa Maria Tri-Tip finding its way to your neck of the woods. Growning up in the 80s Dad would BBQ Tr-Tip almost evey weekend testing out his BBQ pit he made. Shout out to my Dad, where I know he is now BBQ for Jesus Tri-Tip ( Isidro E. Ordonez )
Thank you Bearded Butchers
Only thing missing is Santa Maria style seasoning,
Excellent. Cooked for the last 35 years. Just can’t get it in most parts of the country.
Best Butchering Channel ever !
Thanks Beards !
Wow, thanks, John!
Love your videos I have a older Treager. I haven't found a place that sells the tri-tip around me. I live in Red Oak , IA. would love to try it
Ironically, the home of the tri tip uses red oak for smoking...
Back in 1984 worked for Washington beef in Yakima. My first job was trimming tri tips.
Can you show us the view from the store and what you guys sell in it. Thanks from Canada
Best instructions and best-looking tri-tip I've seen on RUclips. 🏆
What world am I living in......? I’ve been eating tri tip sense I was a kid, I’m 41 years old now. I didn’t realize tri tip was so unknown.
ABADDON 247 yeah, apparently it’s more popular on the west coast
You got to be from Santa Maria or the SB area at least...
N extra koo points if Abaddon is a 40k reference...
I live in Florida and been eating it as long as you. Kinda wish they’d stop. Hanger steaks and skirt steaks used to be cheap before they cc were bc exposed
ol gamer Pasadena but I live in Indiana now
My favorite roast to grill.. Tried it for the first time in Santa Barbara CA. Wonderful for a summer BBQ at the beach, easy to cook and always comes out perfect. Great in sandwiches, on salad or just sliced. Glad it's become more widely known and available. Slice it correctly once its cooked, the grain changes. Yummy yummy yummy
In Denmark this is a common cut, that can be bought in every grocery store 😊🥩
Tri tip is very popular in California. It is so easy to cook, especially on a pellet grill. The absolute best way is cooked over oak wood, not charcoal, cut against the grain. I just made tri tip tonight.
I have had beef tri-tip when I lived in California; however, it is rare to find on the East Coast.
Costco, Sams, or a local butcher should be able to hook you up. It's a crying shame that this cut often turns into ground beef.
Hobo Yeah, Tri-tip is very popular in California. I never see the cut in my little midwestern town.
In my area of Northern California we love beef tri tip. I was really happy to see this video.