How to Cook Tri Tip | Mad Scientist BBQ
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You can get my favorite cookware from Made In today with a 15% off discount using my link here: https://madein.cc/MADSCIENTIST
Nicely done. I always put a little olive oil and the rub on the Tri tip the day before I grill it over charcoal on my Weber kettle grill.
Thank you for spreading the word that tri-tip is not a good a good cut of meat. People shouldn't buy it.
(Me, hoping that tri-tip prices drop. 🙄)
Salt and pepper only you’re clearly white Black people we hook it up
I don't know…is just me!
That tri tip…is already trim…
??? Where is the fat?
As a local …we want the fat… gives you the flavor
On Red Oak 🔥
Crape
Sear it. Fresh garlic.
Word.
Much prefer to cook like a brisket, personal taste. Luv how beefy tri-tip tastes compared to brisket, makes awesome beef sandwiches!!!
Made tri tip today on my little Oklahoma Joe's rambler and it came super good.
I’m wondering how I might recreate this technique on my Weber kettle – direct over coals for a few minutes each side then lid on and Indirect till 128 or so?
Ive done one like a brisket and it came out good
One of the worst tri tip results I’ve ever seen… stick to smoking …you can’t cook
I’ve seen plenty get a wall to wall even cook. Your channel is overrated 😂
You know Tri tip sir. Medium is better
Completely agree on the tri tip more of a medium than rare I love my steak medium rare but the tri tip is better medium
So how was the carnivore diet
Thank you again Jeremy 🤜🤛
McCormick smokehouse maple and sweet baby rays slow roasting whole tritip. Season when you flip with just those. Wrap in tin foil in beginning.. gas or charcoal
No carbs is a great idea. Everyone in the BBQ space should cook like we are all carnivores!!!
Salt pepper and garlic. Let sit 30 minutes. Smoker at 180 for about an hour until 105 internal. Sear over hot coals until interior is 123ish tent and let rest with butter on top. Perfect
Could you do a tri tip on a pellets grill?
One thing worth noting Jeremy, is that most tri-tip comes pre trimmed with the fat cap removed. It's absolutely not as good this way if you smoke it low and slow vs if it has this cap. I really like that Porter Roads leaves the fat cap on theirs, and I've found a few local butchers (including the whole foods near me) that either have it this way ready to go, or will prep it for you this way from an untrimmed one if you ask, just have them leave the same amount of fat that you would a brisket, maybe a little less since it's a smaller cut. I did a 1cm layer after trimming some loose fat off of mine, it was a little thin down at the small tip but it still came out fantastic. I have been meaning to try it again on my weber kettle now that I know more about fire management from working on an offset, but I still feel like the kettle is just gonna burn to hot, and i can't afford one of these vertical smokers/grills you're using here. I agree that a cut trimmed like yours is probably better on the grill, cooked medium rare, but there's something to be said about a nice fat cap on it, it really does completely change the cut IMO. IDK though, that could just be the Californian in me speaking, I don't have enough experience yet cooking brisket since it's a lot of meat to cook for just myself, I need to see if my sister is down to split on costs so I can cook for the two of us lol
I live in Santa Maria, don't do what this moron is doing. You will ruin it. Charcoal is for people who don't know how to cook.
What is that smoker?
Thumbs up. I’ve volunteered the Santa Maria style Elks Tri tip bbq wagon for decades. Their secret is dry brine with kosher salt uncovered over night in the refer and smoke with Red Oak.
First trim off the fat and remove the gristle from the seem. Slice 90 degrees from the grain. Used to feature a unique sweet n sour bbq sauce