How To Grill The Perfect Tri Tip Roast | BBQ Tri Tip Steak | Texas Style Cuisine
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- Опубликовано: 30 сен 2024
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Please watch, like, subscribe, and share this video. Tri tip is the darling of California. Sometimes you hear it called a tri tip roast and sometimes it is called a tri tip steak. Either way it is a great and today on Texas Style Cuisine I am going to show how to grill a tri tip. Now this is not your traditional way to cook a tri-tip, but it is a very good way. I do have an excellent tri tip recipe that is cooked more of a Santa Maria style tri tip. That recipe was given to me by one of my subscribers from the Santa Maria area of California. Now I will tell you people can get pretty defensive when cooking tri-tip and they will defend they way of cooking a tri-tip steak to the death. So give my recipe of how to cook a tri tip on the grill a try and let me know what you think. Also prease remember to share my video of "How To Grill The Perfect Tri Tip Roast | BBQ Tri Tip Steak Texas Style Cuisine". This is an excellent recipe, with and excellent cut of meat. Do yourself a favor and try this recipe, it is a great one.
How To Grill Tri-tip Steak Santa Maria Style • How to Grill a Tri-Tip...
Coffee Rub
2tbl Coffee
1tbl Black Pepper, I lake table grind or use fresh ground
1tbl Kosher Salt
2tsp Granulated Garlic
1tsp Red Chili Flakes (crushed red pepper)
1tsp Chili Powder
For seasonings you may want to try Weber Coffee Rub or
McCormick's Grill Mates Cowboy Rub.
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Thanks
Chef Johnny
#texasstylecuisine #texasstylebbq #texasstylebbqandcuisine
Have you ever wondered how a tri tip matches up with picanha? Well I ran a test and here is a video that will show you my results. ruclips.net/video/3G-CCiRtkKw/видео.html
did anyone see the fly on the meat lol
Chris Norwood that is an understatement lol yes you are a long line of people that noticed. I did not until someone brought it up. Thanks for watching
Texas Style Cuisine I bet you it still tasted good I'm about to finish cooking mine.
Chris Norwood it tasted just fine.
Flies will not kill you. So tell me, did you come here looking for something to fuss about or to find out to cook meat.
I use the charcoal Webber 22 inch grill and grill my Tri tip for 1 hour. I use a full webber chimney. I leave the tri tip out for an hour to make it room temperature. I season with course garlic salt or pepper and course salt. Sometimes I use a ready made seasoning by Pappys. I buy the tri tip untrimmed because it's cheaper per pound. I trim myself the way I like it. My trick is to flip the tri tip every 15 minutes four times which equals 1 hour of cook time. I take it off the grill and wrap it in foil for ten minutes and then slice it across the grain. I wrap it foil for ten minutes to take the pink out the middle because some people in my family don't like it pink. For myself , I just take it off the grill and let it rest for 10 minutes then slice across the grain.
Sounds like a great way to do it. I guess I am going to have to get me a kettle. I hand to many people saying they use them. Thanks for watching and for commenting
Did you grill the fly too?
+Michael L (BIRDMAN) You know it I need all the protein I can get. lol You have a good eye I had to go full screen and look close to see that. lol Nothing to worry about he did not eat much.
Michael L Hh
This is outdoor cooking and it happens.
Does the fly cost extra?
lol boy do I wish I had a dollar for everyone that asked me that question. The hazards of cooking outside and editing on a laptop. Thanks for watching, I do appreciate it.
I thought you said w\side of flies. But you meant fries.
Added protein
138 medium rare? OMG medium rare is 120. Your medium is different from my medium. After seeing your version, its not bad, just different from mine.
Say thanks for the comment and for watching. When you study cooking the temps are a little higher then you are quoting. if you pull at 120° and get 10° carry over it puts it in rare condition. Most chefs follow the temps 130°-135° rare, 140°-145° medium rare, 155°-160° medium. Anything above that is just ruining meat.
I'm so glad HEB now carries Tri-tip. Tri-tip is fast becoming one of my favorite cuts! I just wish they sold Prime grade Tri-tip. Perhaps one day soon!! Thanks for sharing Johnny! Your Tri-tip with that coffee rub looked marvelous. And you can't go wrong throwing a little Zesty Italian dressing on there!!
T-ROY COOKS Thanks for watching Troy. I tell ya I am not sure I could handle a prime cut. That choice was amazing. If its any better I would have to hire someone to help me stand it.
Texas Style Cuisine I have had the Prime Tri-tip that Lobel's sells. I made chili with it, but I'm going to talk them into sending me another one so I can grill it. The Prime is ridiculously tender and juicy. It made some of the best chili that I've ever tasted! Take care Johnny!!!
I couldn't help but notice the fly that started working on it at 2:44 to 2:51...but thank God for fire and cooked food to burn out that Nastiness 😂. Just a part of cooking outside though and I'm lovin the video..minus the visitor
Lol yes I missed him in editing. Lol You would not believe all the people that do not understand cooking outside. Thanks for watching.
You turn the tri tip every 3 min. How many minutes for each side of the tri tip? How long do you leave it on the grill?
ee4 gunz the total cook time was about 40 minutes. It was 5-6 minutes on each side with the direct heat and then 20 minutes offset.
The best way in my opinion and the way I make my tritip is I use my barrel smoker. It's basically a 50 gallon drum cut in half. I stick mesquite and hickory wood chunks over a small bed of mesquite charcoal in the corner by the vent. Meanwhile my Tritip is sitting in the fridge and was rubbed with Jack Daniel's meat rub the night prior. Once my wood chunks are burning good giving off a thin blue smoke and my temp is at around 225F I go ahead and throw on the tritip right out of the fridge. The reason I do that is it give me a longer threshold to hit it with smoke so It gets a deep rich smoke flavor before I hit 125F internal temp. Once im at around 125F I go ahead and add more charcoal and raise up the level of coals so I can get ready to sear the tritip. I sear the tritip for about 1 minute on each side as mesquite is very very hot, by the time I finish searing the meat my internal temp is right about 130F which is just perfect in my opinion. I do let it rest for about 20 minutes and let me tell you the smoke ring on that meat is very pronounced and the flavor is smokey heaven with that jack daniels rub just typing this I know what im having for dinner! total cook time is about 2 and a half hours. they key to getting that smoke in the meat like that is the meat has to be thrown on the grill cold or else the internal temp is going to hit target too early for the smoke to penetrate sufficiently.
Sounds like a great way to do it. Thanks for sharing and thanks for watching my video.
are the coffee grinds mixed with anything else? or os it just coffee? salt? pepper?
Click show more and you will open up the description box. The recipe is there. Thanks for watching
if you talk to the old timers you sear the fat cap then flip it to allow the fat cap to then trickle through the meat. in think this is the number one mistake every one makes.
Not a bad way to do it I am sure. Kind of like my cooked his briskets. He always had that fat cap up so the fat could drip down through the meat. Well know we know that a fat cell is to big to flow into and through the meat. But he and many other men I knew growing up sweared by it. Hey and who is going to argue with perfection. lol Thanks so much for watching and for sharing.
Thank you so much.....my tri tip turned out wonderful
Great to hear. Thanks for watching
good video man..I like to use pappys dry rub and Montreal steak seasoning. .Webber BBQ coles on one side..sear the shit out of both sides then move away from the coles for the remainder....perfection..I like it better then brisket myself
+Mike B Sounds like a great way to do it. thanks for letting me know how you like it and thanks for watching
jojo r pappys is bomb!!.i take out half pappys and mix with Susie Q's half and half
Wasnt that marinade mixed with the raw meat? Are you afraid on cross contamination?
Not at all Cary. it had only been a few minutes also I turned the meat back over and cooked it again and then we cooked it with some indirect heat. Now if I was chicken or some other poultry I would not have done that. But you did bring up a very good point and something we should always be careful with.Thanks for watching and for the comment.
Tui Tonga For some reason I can not respond to your Comment. Thanks for watching and sure glad you enjoyed it.
I need to cook another tri tip
Coat it with mustard then apply my 10 spice rub and smoke for about 2 - 2 1/2 hours and wrap it in foil for that last 30 minutes just till I get it to medium rare. Oh yeah and I trim all the fat I can possibly get off. Tri tip is serious business here in California and I've been told by many people mine is the best they've ever had.
559KING wow that allot. I need to make another video with your recipe. I have another video of tritip posted with a subscribers recipe so maybe during Christmas I can do yours. Thanks for the tip
559KING do you have a restaurant in 559?
Its January here so I had to have a fly imported. I followed the rub and the dressing about the same except I left mine in fridge for about 8 hrs. Flavor was fantastic I kept mine on for a shorter amount of time though. The ends were perfect for my wife and daughters and the center was perfect for my son and I. Hands down loved it couldn't be happier with the results!!
Tim Humphers that is great to hear. So glad that y'all enjoyed it. Thanks for the comment and for watching.
You trying to make a living off this video alone? Adblock activated. That was way too many ads, 3 by 6 minutes?!? Also, who doesn't season the fat???
RUclips sets up the adds not me. Not sure why there is so many. Thanks for watching
@@TexasStyleCuisine Yeah, there was one right at the start, one at one minute and then a third at the 6 minute mark. It seemed like way more than normal for some reason. I leave AdBlock off on RUclips so the creators can get ad revenue. I thought I someone mention that creators have some control over ads. My bad. Thanks for the video!
@@Djamestm I know there is a degree of control and on longer videos you can have more but I did not think that I had ever adjusted other then the one at the beginning. Maybe since that is a video that is watched allot, they added some to it.
the kid hanging around reminds me of my dog watching and waiting as I cook.lol
Yes it is amazing how many friends you acquire while cooking.
Thanks for watching and for the comment.
garlic, salt, pepper and smoke
Marcos Lopez I will go along with that. Thanks for the comment and for taking time to watch
I keep coming back watching your tri tip video.I keep looking in awe of your pit.Do you have any blue prints or drawings of it? I sure would like to see them if you do.Where i live{alabama} tri tip's are hard to come by. I going to try a top london broil using your coffee rub and zesty italian on my smoker.Do you think a overnight soak with the coffee rub and italian would be to much?Thanks for your time, keep up the video's, i love them.
Thanks for watching I am glad you enjoy it. The coffee run is a little strong for an overnight soak I think. I do not have plans on the pit it is lined with fire brick and one of the bricks in the bottom is removable and it exposes a drain. A friend wielded the frame and rack for me. I can send you some pics of it of you would like me to.
At 2:45 flies crawling all over steak
Ya Derrick that is the joy of cooking outside. I should have edited this on my desktop instead of my laptop and maybe I would have seen it. But hey he did not eat much. lol Thanks for watching and taking time to comment.
You might be in Texas... But a TriTip is still a ROAST not a steak...!
I tell ya I hear it both ways. I have posted up other videos calling it a roast. Thanks for watching and for taking the time to comment.
@@TexasStyleCuisine Yep, but TriTip is a cut off the whole beef sirloin. TriTip is not typically sliced until after it's cooked. That makes it a roast. Steaks are different in that they are typically individually cut raw from the sirloin, flank, rib, & chuck sections of the steer.
@@williamriley2528 not arguing I agree
There’s a fly on the meat.
Lol yes there is. Learned to not edit on the laptop where I can not see everything. I do cook in an outdoor kitchen an unfortunately we have flies here at the ranch. I just wish I had a dollar for everyone that has seen that fly over the years. Lol. Thanks for watching. I sure do appreciate it.
That’s why we cook
@@maryellenrose1764 Yes it is. Thanks again.
its 11pm, but I'm thinking of finding a 24hr grocery store... maybe I could be eating by 1:30...
Stephen Olsen well then I have done my job. Lol. Thanks for watching
Good job. Born in California I've been enjoying Tri-tip my whole life. My only thing is I can't go with the Coffee rub, but that's just a personal thing, not a knock at all. I like your grill set up too.
Thanks Ralph I appreciate you stopping by to watch and leave a comment.
there is NO WAY some one from texas is gonna tell me how to cook a tri tip
oscar rios understand the feeling. Maybe you should watch something like my chicken fried steak video have a great one
@@TexasStyleCuisine now thats something you can teach me about
Maybe another ten minutes.
You and my wife like them about the same. Thanks for watching I do appreciate it.
can you use herb & garlic to marinade the tri tip roast? never barbecued tri tip before and been watching your video on the rub. just wondering if i can use that marinade with that
Sounds like that would be a great way to do it. Thanks for watching my videos I sure do appreciate it. If you watch my other tritip video I use oil and spices for it. It is more of a CenCal recipe sent to me from on of my subs
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Brother Johny,that was a killer cook .cooked many tri tips,but never with Italian dressing.have used Italian dressing on chicken and fish ,but never on beef.. must give this a try, awesome cook.I really want to check out you coffee rub as well..
Cris you can't go wrong with Italian dressing for a marinade. Now because of the vinegar I don't let it stand in chicken to long but beef it just makes it more tender. Thanks for watching and the comment. Try the other rubs I mention in the description also. That Cowboy rub is excellent.
Problem is that you are creating on very expensive high-quality equipment. Almost anyone can do that. You are not a chef; you are simply a man showing off your equipment. If you were to do any of this over an oak or mesquite campfire we might be marginally impressed. I could cook you under that table any day of the week on an inexpensive simple grill.
Bruce I am glad you are a very good cook and would love to see a video of you cooking. I always enjoy learning from others. I do have videos cooking over campfires in dutch ovens you may enjoy those since they are pretty basic. Now also I use my weber kettle that is not a high dollar pit so you may enjoy those. Yes I am blessed to have some nice equipment but that has come through years of hard work. The UDS I use was made at the house by my son and I, for the cost of about $120. I did get my Barrel House Cooker for doing some videos for them. As far as being a chef, I am a chef and have a diploma that says so. I got my degree later in life and went to culinary school at night after working all day. to earn that degree over a few years. Thanks for watching and for taking time to comment.
I would pay good money to see you cook against Chef Johnny! LOL
It sounds like to me that you are upset because his equipment is bigger than yours...
@@JackPaynesFoodPains funny guy lol
@@SmokinJoesPitBBQ Thanks Joe
Doing too much too it. Just a 3:2:1 rub. Garlic powder: black pepper: salt. Cook it over some red oak if possible. Super simple and delicious.
Kenny thanks for the recommendation. Nothing like keeping it simple. Thanks for the comment and for taking time to watch.
There are plenty of ways to cook a tri-tip. What is your favorite way to cook one? I would love to hear from you and check out your recipes.
He does a great job, thanks for sharing.
the salad dressing really throws me off. I know a few other people that do this and I am NOT a fan.
I totally understand where you are coming from. This is how I describe it to many people that marinade meats. What is a marinade? It usually is oil, acid and spices. Now what is a vinaigrette it is oil, acid and spices and what is italian dressing, a vinaigrette. So really all you are doing is using a premade marinade. Thanks for watching and for taking time to comment. I always appreciate input.
yep i get it. Italian specifically is just not my thing. i prefer to make my own blend of oil/spices which gives the same effect, just a different flavor.
thanks for the videos by the way. i just found you and have been watching a few oldies
I have another tri-tip video up that has other spices. One of my subscribers from central California sent me the recipe.
Thank you so much for watching I do appreciate it.
Just cooked this, came out perfect medium rare. The italian dressing was a nice addition since I ran out of apple cider vinegar. Thanks so much for the info!
Thanks for watching. Glad you enjoyed it. I sure do appreciate it.
thank you for the video... it was helpful... and i like that Cutco Knife you used to cut the cooked tri-tip... next time try the Slicer (cutco bread knife) my Dad sold Cutco for 33 years and thats the one he would recommend =)
Mike Reed thanks for the advise on knife selection and for taking time to watch my video
Grilled just like this guy did and tri-tip was perfect lol. Was around 136 degrees. then let rest.
Hey thanks for watching and for giving it a try.
Funny I have been using italian dressing on my tips since 2002 it's a crowd pleaser Awesome Video I subbed.
Thanks for the sub, and thanks for watching.
Your coffee rub.. that was ok... Your dressing rub?! Meet me in California and I will show you how this is cooked... keep to your ribs and flank steak... never show your Tri tip ever again!
Kris sorry you did not like it. I am sure there some great ways to cook a tritip that I have not yet seen. But I do enjoy them the way I do it. Send me a recipe I would love to try a new way. Appreciate you commenting and for watching.
dfasmilll hey thanks there. I have pretty thick skin so I don't let it get to me. Thanks for watching and the comment
Thanks so much!
Thanks for watching
CALI MAN ALSO ! Uh no Salad dressing for marinade here just good homade rub and Smoke!🤠
George I totally understand that I do like to make them myself. But when ya need a marinade that does work in a pinch. I sure do thank you for taking time to watch and comment. I do have another tritip video that has a recipe that one of my subscibers from Cali gave me. You may like that one a little better. Take care and thanks
Thanks video and the response. To each his own and trial and error makes Perfection! Thats how we learn. I have perfected Beef Jerkey and smoked trout and salmon jerkey took 2 yrs after.
Very correct George. I appreciate you for the comments
Thank you! I got my trip tip on the grill right now! My first time cooking one at home
Omar Najjar let me know how it turns out. And take pictures. No pictures it did not happen. Lol
@@TexasStyleCuisine it came out great! Really love the tips. Thank you so much again.
Good to hear. glad I could help
Very nice brother
Thanks for watching I appreciate you taking time to comment.
Definitely the most over complicated and potentially dangerous way to cook a piece of meat I've ever seen. Never, ever put marinade that had been in contact with raw meat on a piece of meat before you go indirect, if you didnt do it beforehand, dont make people sick with it now. Also, you brushed all of your rub off with that garbage dressing thats just burning sugars on the outside of your meat. Coffee rub and Italian dressing? This flavor profile is the stuff that seizures are made of.
If you want to cook this piece of meat correctly, marinade it first in your choice of flavors with a vinegar base and refrigerate 4 hours. Remove from the marinade and rinse under cold running water. Pat the meat dry with paper towels and add your choice of seasoning. Fire up your pit and let the meat come to room temp, place it over indirect heat until your internal temp hits 120ish, then transfer it to direct heat for a reverse sear and a tender, juicy piece of meat that wont send you to the toilet .
ben b thanks for watching
Wondering, does the Fly get added for more flavor?
Well Mark they dont eat much. lol Part of the joys of cooking and eating outside. You are always battling with them. Thanks for watching and for the comment.
I'm no expert or anything, but wouldn't you want to put the dressing on before the rub? Because when you put the dressing on the tri tip it seemed like all the rub came off.
Rylan you have brought up a very good point and yes that could happen. I was careful to not wash off the rub. The reason I waited to put on the marinade was because I wanted the coffee rub flavor a to penetrate the meat. Thanks for the comment and for watching.
Chef
that is one tender tri-tip, and cooked evenly too, not raw in the center like most do. Excellent.
Thanks I appeciate you watching and the comment. I do like a good tri tip, good to see you do also.
Awesome video again thank U. New subscriber.
Thanks for subscribing and thanks for taking time to watch.
yo nice grill in all but leave the tri tip grilling to us californians and stick to the brisket
lol you have a point there, but the tritip is such a great cut of meat I got to have one now and then. Thanks for watching and for taking time to comment.
that fly gave it extra flavor so dont forget that ladies and gents
Never hurts to have a little extra protein. lol Thanks for watching
This would have been wonderful to know yesterday. I just ended up cooking it on the grill we didn't know what to do.
Eric Reyna but now you have experience one the next one. So it is only going to be better. Thanks for watching and for the comment
very hard to get a tri-tip on the east coast, next time I score one, I will try in this way
It is not easy to find here either.
Thanks for watching
How you figure it’s hard to get on the east coast? This is the same thing as steak tips bud. I’m in Maine and cooking up some local tri tip beef right now.
Guess what I'm doing on the 4th of July? Thanks for the video. 👍👍
ERRE OHHH great let me know how it turns out.
I appreciate this video, The fly didn't bother me because I know its not going to be tasted and I am even more sure that by grilling that cut it is for sure clean. (for those of you stressing). This is one of many reasons why things are cooked.
PS: never once ever did I ever think to rub with coffee... amazing idea.
+unixman84 Glad the fly did not bother you. If you cook outside that is one of the problems you fight with. Glad ya liked the coffee rub idea. Thanks for watching and for the comment.
unixman84
Who’s editing your videos I can help out.
Isiah Ruiz lol I understand your pain. This is one of my earlier videos. My editing has gotten much better. Thanks for the offer.
Your rub is great on a ribeye. I’ve been using it for years now.
Great, glad you enjoy it. Thanks for watching my videos and for using my recipes.
Great job Chef!!!!!!
BBQRando thanks I do appreciate it
Cooked my first tri tip today after watching your demo, turned out great. Thanks for the tips!
Addicted Texas Outdoors sure glad you enjoyed it. Thanks for watching and commenting and thanks for trying my recipe.
a fly lands on it at 2:50
Dana Dane yes there is. It is one of the problems of cooking outside. Thanks for pointing it out
Good looking Tri tip.
Thanks appreciate the comment and that you took time to watch
In cali we trim all fat off
Scottie 15 thanks for sharing that tip. I always enjoy getting advice on other ways to do things. I actually have another video up ions a recipes subscriber from central California sent me. It was excellent. Thanks for watching and commenting
Awesome cook. Im going to try it.
Thank you so much for watching. I do appreciate it. I hope your tritip turns out great.
Don’t put on all the sauces😐
I will remember that next time I cook one up. Thanks for watching and for the comment
Mister man that looks Devine but I’m guessing I ate one last night that only had avocado oil salt & pepper for seasoning. Mine was yummy. But I’ll try yours
Bill C. Let me know how it turns out. Thanks for watching and Merry Christmas
Texas Style BBQ and Cuisine will do, btw last night was my first tri tip. I’ll never buy anything else. 2.5 lbs of meat for $12.50. That’s like $5.50 a pound
Here's my recipe it's the best one so far and I tried every other way.i live in Santa Maria everyone BBQ tri tip every weekend over here.get some achiote seeds from your local Mexican store.put a teaspoon in a small pan on low for a minute then add 3/4 cup of conola oil into the pan with the seeds for 3 min you will see it turning red,turn off and let it cool down a little.Chop up lots of garlic,add a little sugar and salt and smash the garlic with your knife side ways until it turns into a paste,but that into a bowl then add lots of pepper and salt and garlic salt .strain the canola oil into the bowl with the seasoning stirring the bowl,put the tri tip in a freezer ziplock bag and pour in the marination.let it sit in the fridge for 24hrs.i cook on my red oak of course.i also cooked it on a propane BBQ heat was at 350.low/medium.put on bottom rack char both side for 10 minutes each,close the lid.then put it on the top rack for a other ten minutes each side.then rap the tri tip in foil for 10 minutes each side,stays real juicy with foil holding in the juices.let it set for 10 min in foil before eating.comes out so tasty😋
CENCAL805 SGV818 wow that is so great I appreciate you sharing with me. Thanks for watching and for sharing your recipe.
Texas Style Cuisine I'm going to try yours out looks good!!!😋
Just cooked up two tritips using your method. They were fantastic. Should have up the video in a couple of weeks. Thanks for sharing the recipe.
Texas Style Cuisine Awesome!!👍🏽I just tried the recipe with chicken breast they where juicy and tried it on some pork rib tips man that marinate really soaks up over night!!✌🏽
He has a super nice grill though. What a shame.
Glad you liked the grill. It cooks allot of great meals.
Hey Chef, you should thank the kind folks in Bakersfield, California for pioneering the tri-tip. ; )
Without a doubt, cause that is one great cut of meat. Thanks for watching and the comment
+Texas Style Cuisine This has to be one of my favorite cuts and always makes for an amazing dinner. We canceled going out for this video tonight ;) I live in Fresno (close to Bako) but I was born and raised in Redding CA and my family takes a more liberal approach to cooking. I learned to make a number of fantastic dishes from my mom and grandma but my uncles and close friends to the family taught me to grill. I personally don't hold back and I am always open to ideas. It's the fresh stuff I find that keeps me grilling. The coffee Rub I believe will really seal the deal. I can taste it already.
Nicely done by the way. I was glued to the show when you cut into it. Man that looked good!!
Thanks for the kind comment. I sure do appreciate you taking time to watch.
Tri Tip is from Santa Maria, CA. Not Texas, and certainly not from Bakersfield.
I doggone near ate my phone. Looks incredibly delicious. I'm getting mine ready right now!!
Fantastic, let me know how it turns out.
@@TexasStyleCuisine will do!
Texas style BBQ and Cuisine. It came out absolutely incredible!!! Thanks for the tips! I'll never cook a tri tip in the Dutch oven again!!
Russell Mooneyham that is what I like to hear.
Whi else was bothered by the fly 2:50
lol I tell ya Jayden I wish I had a dollar for everyone that has mentioned that fly. All I can say is it is one of the draw backs for cooking outside. Thanks for watching and for taking time to comment I do appreciate it.
I stopped watching when you left the fat cap on.. Soo wrong from the start!
Sorry to hear you stopped watching. Since I posted this up I have had many conversations about cooking tri-tips. In fact I just posted another one. The new one was a recipe from a gentleman from Central California that has cooked them all of his life, so I used his recipe. Now in my conversations most are different in many different ways, including the fat cap some leave it on and some take it off. It is probably a 50/50 split. The reason I leave the fat cap on is to protect that side from the fire and help preserve moisture. As for me I try to learn from everyone I can and see what their ideas are and if they will help me. Thanks for stopping by.
Chef Johnny
Texas Style Cuisine I'm from Central cal. Fat on a tri tip won't protect the meat or ad flavor. Trim much as possible. Your seasoning is on point just cut against the grain after rested and you're good to go.
Thanks for that tip. I love getting advise from people that are willing to share. Drop back by again sometime.
Anyone else see the fly land on it at 2:46?
Andres Parra yes you are not the first
No you didn't put Italian dressing on a tri tip! It's not chicken, if your gonna do it proper, do it proper. Let the smoke and the grill infuse the flavors not a bunch of dressing. Don't have a channel but I'm from California and can show you how.
I would enjoy hearing your version. I figured it needed a little marinade and that is what I had on hand and it did taste pretty tremendous. I had another follower from CA freak out. Lol. Yall have a great thing going over there with these tritips. Most people in Texas have never heard of them and that us a shame, cause they are great. Thanks for watching and for the comment. I sure hope you will try out some more of my videos.
+ALLUPINYA Dude... I know that tasted stat. I get it living in CA that we pretty much rule the trip-tip agenda but I know without a doubt that this had to taste amazing. You can't taste new things and enjoy new flavors without trying to.
PS: try cream cheese in your lasagna should you not believe me.
+unixman84 I love cream cheese in my lasagna, thought I was the only one. Lol glad to see there are other people out there that use it. Sure glad you liked my version on the Tritip thanks for the comment.
+ALLUPINYA Just so you know, I learned how to cook Tri-Tip in Santa Barbara from the source when I lived there in my 20"s. Let me tell you, they all use Italian dressing as a marinade. Personally I prefer Newman's Own Olive Oil & Vinegar.
+Steve Mappa many do not realize what marinades are. They are an acid, oil and spices so a vinaigrette. Which is what Italian dressing is.
I would take that piece fat cap and all
fat is flavor and that had plenty of flavor in it. Thanks for watching
6
Gary thank you so much for watching. I sure do appreciate it.
That baby came out perfect bro!!! You have the perfect grill for TriTips!!!
Cookin with Surfin Sapo Thanks Sapo
+Texas Style Cuisine Cook it however you want. I prefer to stick to traditional tri-tip santa maria style methods(We don't have it any other way).
SANTA MARIA FOREVER!
Satchel Hogan I totally understand traditional methods. You should get on here sometime and show us how to do it. Having never been to sunny California I have never seen it done, but I would love to be taught by someone that knows and understands the methods. Thanks you so much for taking time to watch and for your comment. I will be looking to see the traditional methods.
Texas Style Cuisine I'm not the best, my grandfather is. That and I'm only 15, and my parents would be somewhat hesitant.
Well Satchel I tell you what I will do. If you get me the instructions on how to do it I will give you and your grandpa a shout out on my channel when I do it. Thanks again for commenting and for watching.
Chef Johnny
That grill is awesome!
Thanks, I do enjoy it. Thanks for watching and for the comment.
You lost me with the fly and Italian dressing
Rossburner well when cooking outside flies happen. You just shoo them off. As far as Italian dressing tell me this what is it. It is a vinaigrette. A vinaigrette is used all the time to marinade meats. It is just a fast and easy way to marinade when you don’t have time to make one. If you want to see a traditional Tri tip check out my other video. The recipe came from one of my subscribers from central California. Here is the link.
ruclips.net/video/ItWpCDa3KQg/видео.html
Thanks for watching and for taking time to comment.
tri tips are boss
You are right about that. Thanks for watching and for the comment
love the fly on the meat lol
Ya the joys of cooking outside. Thanks for watching
And forget it....
alejandro calderon thanks for stopping by and watching
Watched the rest. Don't listen to anything in this video. He does almost everything wrong. WOW!
Well all I can say is like I say to many others. Put up your recipe and we will test it out. Lets see if it is the one and only way to do it.
after about three comments to others. This must be the best recipe I have found. coffee will add the best bitter while being accompanied by salty and herbal flavors. what a great idea. This will be my next rub and process. Thank you TSC. Try-tip really makes a great dinner. Tonight I will be adding carrots with tyme and basil along with mashed potatoes and a simple green salad with cucumber, onion, tomato, celery, mushrooms and spinach. ranch dressing of course.
Thanks for the kind comment and for taking time to watch. Sure hope you enjoy my coffee rub.
I need a best friend like you
Guess that means you liked it. Thanks for the nice comment and for taking time to watch
Great looking Tri Tip.
Thanks for the comment and for taking time to watch.
you lost me at the Italian dressing.
Dave McBroom I have heard that before lol maybe I should have just called it a marinade. After all what is a marinate fat, acid and seasoning. In essence it is a vinaigrette. What is the dressing it's a vinaigrette.
I sure do appreciate you commenting and I totally understand. Thanks for watching. Have a great day
Dave McBroom I used a balsamic vinaigrette in my marinade every time. that and some soy sauce, Worcestershire sauce, and some brown mustard. not a complaint yet.
I have been following your recipe 100% and it makes a great tasty steak. My family and friends enjoy it every time. The Zesty dressing really gives it great flavor. Thank you
Evolution I am so glad y'all enjoyed it. Thanks for watching and for the comment.
Love that tri tip brother!
Glad ya liked it Cory. It did turn out pretty good. Thanks for the comment and for watching.
It's like a pit bull hanging from a tire itl turn loose when it's ready
It is not a bad tri-tip at all thanks for watching. I just put up a new tritip video you may want to watch. ruclips.net/video/ItWpCDa3KQg/видео.html
Wife's alway want it a lil more cooked that's what's nice about the tri tip you alway have a smaller end that will cook faster
Thanks for taking time to watch and for all the comments
Looks great. I love your pit, did you build it your self???
+Wayne Sanders I oversaw the building of it. I had some really nice young men working on it and their dad kept them lined out on it. We were really happy with the way it turned out. Thanks for watching and for leaving a comment
Pretty unique looking grill. I like that it is easily adjustable up and down. Going to try the coffee rub. Nice vid
Thanks for watching we do enjoy using that grill
I wish you could give out a slice through the you tube maybe one day
That would be great wouldn't it.
marble ization
Paul Yanez thanks for watching.
would love some pictures, thanks.......
Wayne send me an email address and I will send some out
Nice
Chueks Manning thanks allot
Thanks for Posting the Video and sharing the Coffee Rub Recipe. The Tri Tip Looked Yummy!
Wild Boys Cooking thanks for the comment glad you enjoyed it and I hope the coffee Rub comes in handy.
thought tri tip was a California thing..I know Texas is the king of BBQ but tri tip is the only thing California can hang it's hat on..haha
I tell ya Mike that tritip is a great thing to hang your hat on. They are tremendous
And thanks for watching.
great stuff sir !
Thanks for watching and I appreciate the comment!