My dad, now 83, grew up in the Santa Ynez Ca in the early 50’s. There was many roundups on the ranches in the area and the cowboys would cook that cut over oak wood with simple salt, pepper and garlic. I grew up in the 70’s and 80’s and he’d get the butcher to cut tri tips. Everyone on the block asked what it was and no one hardly knew what it was. He’d cook it over oak wood the way he knew. It was usually made into ground otherwise. Everyone loved it. So that’s a small bit of tri tip history…
I grew up 12 miles from Santa Maria. Ate tri tip all my life. On Fridays and Saturdays, every other corner in Santa Maria had an open pit oak BBQ pit on it, cooking tri tip, chicken and beans. For the price, there isn't a better cut of meat!
It's Oct 2023 I been smoking for a few years now and I ran across you video on tri tip done it the same way you did but I didn't have any cherry would so I use apple in its place and turn out so soft tender it melted in your mouth appreciate your video look forward to trying more well done
Your timing could NOT have been better. I have a Wagyu Tri-Tip in my freezer and was thinking of making one for dinner tomorrow so... Thank you for making up my mind for me.
I just got a Traeger. Been trying out different things like ribs, beef, pork belly, and now i need to try this smoked tri tip. My family has been coming over more since I got the smoker and they really think I’m a backyard bbq hero 🤣. This will be my third video recipe I will be trying 😊
Nice presentation in the pan. I reverse seared mine on the Blackstone. Didn't come out that well though🤷♂️. We got tri-tips all over here in KC though!
I never knew you had a youtube channel!! I literally go to all your smoked recipes! Definitely gonna use your method because I saw you are finishing it with a cast iron skillet
Hi ya did a awesome video here,, thanks ..iI was introduced to tri tip from my favorite meat market Here in the Midwest (ILL.) (Morgan's meat mkt). I've done a a couple tri tips.. and like how well you did yours, I will copy lol,, as never did the iron skillet. .Enjoyed watching you, thanks .
I watched many vids for Saturday's tri tip cook. Following this one to the T. Love the serving in the skillet, especially since we'll be dining outside and will need the heat retention.
I grew in Southern California and have always loved Tri Tip! I've never reverse seared one. I will definitely be trying this the next time I'm fortunate enough to find a Tri Tip in a store here in Arkansas. That looks amazing!
My go to meat is the trip tip. Im am indirect heat method kind of guy. My tri tips always come out soft and juicy. Im trying your method today. I can’t wait. ❤❤❤
I"m finally going to try tri-tip this weekend and really appreciate your tips. I wasn't going to use Cherry but you're right it adds nice color, so Cherry and Oak it is.
Question! … with room enough in my grill, can I combine the smoking of turkey legs (from your smoked turkey leg video) and the Tri tip at the same time? Then finish off the Tri tip on the skillet like you do? Trying to hit 2 birds with one stone unless it’s a mistake!
Great video! I also have a Camp Chef smoker and I've been wanting to smoke a Tri-Tip for a long time but didn't know the best way to do it. I will definitely try your technique. It looked SO delicious, I can't wait to try that as well! How long did you sear the tri-tip in the cast iron pan?
The one kinda nitpicky thing I have about tri-tip (and I've been cooking them for decades), is that when you go to change direction on the cut, that section doesn't have seasoning or bark on one side. Is it a problem to cut it ahead of time and smoke them as two different steaks?
Obviously there are some specific points that utilize the cast iron pan but have you used the flat top for the sear? I’ve seen some videos of the flat top option, as other viewers probably have, and the sear seems to turn out pretty well. Also, did you sear both sides or just the bottom?
My favorite......when I lived in SoCal..... alas, near impossible to find back on the east coast -even at a butcher. (and no, those silly "tri tip strips" they sell aren't the same...)
My local butcher in Blenheim, New Zealand , recommended this cut to me when I told him I was looking for product to experiment with when I first got my Kamado smoker. I'm 4 Tri Tips in, and the best one I've turned out so far is Low (~108c) and slow (6hrs), my own spice rub and much screaming at the smoker to maintain temp. My colleague (South African - they live and breath BBQ) had a taste and teared up. I was happy.
@@bones4956 I think it had more to do with the fact that his Nanna had just passed away and he was feeling home sick. Incidentally, Iv'e not been able to replicate the same quality again, completely beginners luck.
Medium rare, no no no I don't think so you cooked the color right out of that bad boy the insides have the color of a swine chop. Then to put a meat that rested back into the "warm" pan to what continue cooking when you already over cooked? Bad advice, I've watched you ruin many cuts and a tritip is so easy, I didn't think you could ruin it but I applaud you for succeeding. A tip I can give is to forget about being so strict on your temps and cooking times, but use that as an outline, and for each cook let the meat itself tell you when it's ready. This is a skill that comes with many years of cooking meat.
The white balance in the camera is off. Check at 7:27. The sky is messing with the colors in the vid, but Its pink and with a smoke ring. And everybody reverse sears. You rest the meat to prevent over cooking and muscle fiber relax to abosrb the juices then quickly sear it for a crust. When she cuts in the meat you can clearly see how juicy and soft the meat is. Overcooked meat doesn't do that.
smh, this is grilled not smoked... the breaking down of the collagen into into gelatin is what makes smoked meat "juicy"... this is a grilled stake with smoke flavor
@@2savannah100 State market in Delano right now is having a sale for trimmed at $4.69 Lb. Paso Robles Food 4 Less last week had em at $3.98Lb untrimmed.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
My dad, now 83, grew up in the Santa Ynez Ca in the early 50’s. There was many roundups on the ranches in the area and the cowboys would cook that cut over oak wood with simple salt, pepper and garlic. I grew up in the 70’s and 80’s and he’d get the butcher to cut tri tips. Everyone on the block asked what it was and no one hardly knew what it was. He’d cook it over oak wood the way he knew. It was usually made into ground otherwise. Everyone loved it. So that’s a small bit of tri tip history…
*red oak 💪🏽🫶🏽👌🏽😋
I'm from the Central Coast (Santa Maria area) of Cali. LOVE the Santa Maria tri-tip sandwiches too! Great video. Thanks.
I grew up 12 miles from Santa Maria. Ate tri tip all my life. On Fridays and Saturdays, every other corner in Santa Maria had an open pit oak BBQ pit on it, cooking tri tip, chicken and beans. For the price, there isn't a better cut of meat!
THANK YOU! Did my first tri-tip using this approach. It was the best thing I've ever cooked!
Morton tri tip from Costco are the best.
It's Oct 2023 I been smoking for a few years now and I ran across you video on tri tip done it the same way you did but I didn't have any cherry would so I use apple in its place and turn out so soft tender it melted in your mouth appreciate your video look forward to trying more well done
Most under rated cut of meat. Looks delish.
Delicious I’m glad you reviled the secret temp to cook it to I love making tri-tip but never knew what temp to cook it to.
I've prepared tritip twice like this and it's come out amazing both times. Trying again today, and I'm sure it'll be great. Amazing recipe!
OMG!!!! JUST TOOK THE FIRST BITE ...WOW ABSOLUTELY AMAZING
Tri tip is the most under rated cut of all time! Greetings from California! It’s so good with salsa too
Just got done doing everything exactly as you explained and OMG! It’s heavenly. Thank you.
Thanks for the bending tip. I have found that very helpful in determining the correct way to make this piece of meat so enjoyable!
This is a brilliant use/reuse into presentation! THANK YOU!
What a great video! Susie you have great energy/vibes. I'll give your recipe a try as soon as it stops raining (Northern Cal)!
Great video. The slicing info was helpful.
Your timing could NOT have been better. I have a Wagyu Tri-Tip in my freezer and was thinking of making one for dinner tomorrow so... Thank you for making up my mind for me.
I just got a Traeger. Been trying out different things like ribs, beef, pork belly, and now i need to try this smoked tri tip. My family has been coming over more since I got the smoker and they really think I’m a backyard bbq hero 🤣. This will be my third video recipe I will be trying 😊
All is right in the whole world!!!! Love you guys.
Bend tip is a great way to check grain! Thanks!
Nice presentation in the pan. I reverse seared mine on the Blackstone. Didn't come out that well though🤷♂️. We got tri-tips all over here in KC though!
WowSers!! I need some of that …. Looks super-delicious!! Did I say WOW??
I never knew you had a youtube channel!! I literally go to all your smoked recipes! Definitely gonna use your method because I saw you are finishing it with a cast iron skillet
Made this last night with a simple SPG rub and it was amazing. Great recipe.
Tried this today, my 15 year old son loved it. I thought it was great, too. Thanks for the tips!
Hi ya did a awesome video here,, thanks ..iI was introduced to tri tip from my favorite meat market Here in the Midwest (ILL.) (Morgan's meat mkt). I've done a a couple tri tips.. and like how well you did yours, I will copy lol,, as never did the iron skillet. .Enjoyed watching you, thanks .
Got the smoker set and about time put this in ...
Will be smoking our first Tri Tip tomorrow. Way over here in Virginia!
I watched many vids for Saturday's tri tip cook. Following this one to the T. Love the serving in the skillet, especially since we'll be dining outside and will need the heat retention.
It turned out great!
I grew up in Santa Barbara and always cooked open flame with red oak. Tri-tip is amazing anywhere, yours looks delicious:)
Made this tonight, sure impressed the fam.
Great video Susie! We love tri tip at our house but have never done the cast iron sear! Looks delicious!
Serving in the cast iron searing pan. You are a genius. I plan to do this next time. Thanks! I love your channel!
I grew in Southern California and have always loved Tri Tip! I've never reverse seared one. I will definitely be trying this the next time I'm fortunate enough to find a Tri Tip in a store here in Arkansas.
That looks amazing!
Beutiful tri tip...
Well done.
My go to meat is the trip tip. Im am indirect heat method kind of guy. My tri tips always come out soft and juicy. Im trying your method today. I can’t wait. ❤❤❤
Love reverse searing tri tip! Haven’t done it with cast iron and butter so I’ll be sure to try that next!
I"m finally going to try tri-tip this weekend and really appreciate your tips. I wasn't going to use Cherry but you're right it adds nice color, so Cherry and Oak it is.
Great video..TP is my fave
OMG she is the best 🙌🏼
Nice!! I’m trying it today!
You are awesome, great cook as always!!!! Yes tri-tip is DELISH when done right . Looked fantastic!!!
I’m making this same thing tomorrow for dinner.! It’s my favorite cut
If you do get a tri tip with fat cap, by all means render that down with a little spices and inject and use that to pan sear. YUM
Question! … with room enough in my grill, can I combine the smoking of turkey legs (from your smoked turkey leg video) and the Tri tip at the same time? Then finish off the Tri tip on the skillet like you do? Trying to hit 2 birds with one stone unless it’s a mistake!
You sure can!
Yum love the butter baste
What is the banjo lick that you have playing in the background while she is slicing? It’s driving me crazy
There's a tri tip thawing out in the fridge right now, it'll go on the grill later this week 🔥
Delicious cooked perfectly yum.👍
Looking forward to this one, love cooking Los and slow . Did a beef on the baby q last week.
Low and slow is the best 👌👌👌
Yep, tritip is the best cut of beef! Brisket is a close second lol
Those are my fave cut
Hi very nice recipe 👍 mmmm yummy
Another one on my list. What is the ratio of oak to cherry that you like?
50/50ish. It's a guesstimate.
Great video! I also have a Camp Chef smoker and I've been wanting to smoke a Tri-Tip for a long time but didn't know the best way to do it. I will definitely try your technique. It looked SO delicious, I can't wait to try that as well! How long did you sear the tri-tip in the cast iron pan?
I usually go for a minute each side, but I also go by looks. Get the surface HOT and sear both sides until you like how they look!
@@Heygrillhey Thank you for your reply! I will definitely try that!
She's so lovely. Whatever man she married is blessed.
Have you looked at the new Genesis 2 . Looks amazing lolling forward to it being released in Australia in July 👌👌
I haven't yet!
Tri tip has all but replaced every steak meal in my household.
After watching this fantastic video, I realize that need a larger cast iron skillet. What size is your skillet, please?
I use my 12" and 15" skillets most often!
Thanks!
The one kinda nitpicky thing I have about tri-tip (and I've been cooking them for decades), is that when you go to change direction on the cut, that section doesn't have seasoning or bark on one side. Is it a problem to cut it ahead of time and smoke them as two different steaks?
No problem at all.
I'm doin' one now.
Obviously there are some specific points that utilize the cast iron pan but have you used the flat top for the sear? I’ve seen some videos of the flat top option, as other viewers probably have, and the sear seems to turn out pretty well. Also, did you sear both sides or just the bottom?
Both sides! I have used the flat top, but for something like this the cast iron is much easier to clean.
My favorite......when I lived in SoCal..... alas, near impossible to find back on the east coast -even at a butcher. (and no, those silly "tri tip strips" they sell aren't the same...)
" And everything will be good in the whole world."
BWAAAAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA 🤣 🤣 🤣
Tri tips have been around the Midwest for as long as I can remember it’s not new mane just new on the west coast
I have a tendency to get the skillet too hot. Suggestions please.
Did you sear both sides or just one?
Both sides!
Ty!
My local butcher in Blenheim, New Zealand , recommended this cut to me when I told him I was looking for product to experiment with when I first got my Kamado smoker.
I'm 4 Tri Tips in, and the best one I've turned out so far is Low (~108c) and slow (6hrs), my own spice rub and much screaming at the smoker to maintain temp.
My colleague (South African - they live and breath BBQ) had a taste and teared up.
I was happy.
No they didn't lol
@@bones4956 I think it had more to do with the fact that his Nanna had just passed away and he was feeling home sick.
Incidentally, Iv'e not been able to replicate the same quality again, completely beginners luck.
that is a massive tip
Not too popular here in jersey but when you find them they are very very expensive
Yum yum come get some
Nice! You killed it though.! Off the grill at 125 in my opinion. :)
My family would throw it at me if I served it over 125. Tri tips are finicky, 135 is not their happy place.
I was wondering why she doesn't use the fire box to sear but then I realized she's using a pellet smoker
Nothing is more sexier than a female who knows how to cook meats haha thanks for the great recipe!
❤❤❤😛🤪
👏👏👏😁
I love you.
Don’t add anything on over powering proceeds to baste the tri tip in butter, garlic and time
Not Supposedly it did come from Santa Maria California.
Be my grill friend?
👍🇺🇸
Medium rare, no no no I don't think so you cooked the color right out of that bad boy the insides have the color of a swine chop. Then to put a meat that rested back into the "warm" pan to what continue cooking when you already over cooked? Bad advice, I've watched you ruin many cuts and a tritip is so easy, I didn't think you could ruin it but I applaud you for succeeding. A tip I can give is to forget about being so strict on your temps and cooking times, but use that as an outline, and for each cook let the meat itself tell you when it's ready. This is a skill that comes with many years of cooking meat.
The white balance in the camera is off. Check at 7:27. The sky is messing with the colors in the vid, but Its pink and with a smoke ring. And everybody reverse sears. You rest the meat to prevent over cooking and muscle fiber relax to abosrb the juices then quickly sear it for a crust. When she cuts in the meat you can clearly see how juicy and soft the meat is. Overcooked meat doesn't do that.
You sound like you don't have much experience if you're confused about everything. And why do you keep watching if you don't agree with her videos?
smh, this is grilled not smoked... the breaking down of the collagen into into gelatin is what makes smoked meat "juicy"... this is a grilled stake with smoke flavor
$100 piece of meat.
$200 for gas to get it.
Our Tri-Tip here in Bakersfield is $ 7 or $8 a pound unless it's on sale. Gas is $5.25 at Costco. I can go to any store I want for under a gallon..
@@2savannah100 👏👏👏
Gues you can have some cheese 🧀 with your wine 🍷 lol 😝, it’ll be cheaper than Tri Tip for you.
@@2savannah100 State market in Delano right now is having a sale for trimmed at $4.69 Lb. Paso Robles Food 4 Less last week had em at $3.98Lb untrimmed.
@@rbj9061 lol
A roast that cooks like a steak lol
You’re not from California. 😂😂😂
Thankfully.