Tri-tip Roast
janelaw
said they were good to barbecue. When I got home, my husband
pointed out that it would take forever to cook. It weighs about
15 lbs.
What should I do? Wake him up at 5 a.m. to cook it in the
smoker? Or cut it into steaks for the grill? Do you prepare it
like a brisket?
Thanks in advance.
Jane
NotL...@hotmail.com
Get the grill hot, sear both sides, then turn the burner down to low and cook slowly to your desired doneness.
As for the roast, The same technique should work for cooking. My guess would be about 2 hours to get it done to medium.
Now you have got me hungry for a Tri roast. Guess I'll have to try it tonight
Dave
E-Add is intentionally incorrect.
Have a nice day :)
Paul Broeker
: I just bought a tri-tip roast because I thought someone here
: said they were good to barbecue. When I got home, my husband
: pointed out that it would take forever to cook. It weighs about
: 15 lbs.
:
: What should I do? Wake him up at 5 a.m. to cook it in the
: smoker? Or cut it into steaks for the grill? Do you prepare it
: like a brisket?
Here is what we do with tri-tip "Santa Maria style".
Trim off the fat. Coat generously with your favorite rub -- I use approx
2 parts Lawry's Seasoned Salt, 2 parts granulated garlic, and 1 part
coarse ground black pepper. Fire up a grill with oak wood. Sear one side
close to the fire. Turn and sear the other side. Raise the grill up away
from the fire and cook about 20 minutes. Turn the meat and cook another
15 minutes or so. Slice across the grain and serve.
--
--Paul Broeker "My spelling is Wobbly. It's good **
Santa Maria CA spelling, but it Wobbles, and the **
letters get in the wrong places." **
pbro...@slonet.org -- Winnie the Pooh ***********
Erik Astrup
>I just bought a tri-tip roast because I thought someone here
>said they were good to barbecue. When I got home, my husband
>pointed out that it would take forever to cook. It weighs about
>15 lbs.
15 pounds????!!! Holy cats. That's HUGE!!!! How many you plan to feed???
Yikes...that's a ton of meat. I fear you would be looking at 2 hours or so.
>What should I do? Wake him up at 5 a.m. to cook it in the
>smoker? Or cut it into steaks for the grill? Do you prepare it
>like a brisket?
I like to make it like "Santa Maria Tri Tip". Where it originated from.
Smothered in spices, and I mean *smothered*. Search Yahoo under
Santa Maria Tri Tip for a recipe. Can't miss!!
(I will say that the biggest one I've done was about 4-5 pounds. Took about
40 minutes over hot coals)
Asshole
>15 pounds????!!! Holy cats. That's HUGE!!!! How many you plan to feed???
>Yikes...that's a ton of meat. I fear you would be looking at 2 hours or so.
>
>
>40 minutes over hot coals)
>
I've got to say that I've never heard of a tri-tip roast.
But if anybody can cook 5 lbs of meat in 40 min. - - they should seriously
consider slowing down a notch or two, I just spent twelve hours cooking two
five pound butts.
janelaw
>
> I just bought a tri-tip roast because I thought someone here
> said they were good to barbecue. When I got home, my husband
> pointed out that it would take forever to cook. It weighs about
> 15 lbs.
>
I have to make a confession. When we opened the bag, there were
5 3 lb roasts packed together. I never saw a tri-tip roast
before. I still feel a little silly.
DH pretty much followed notlikely's suggestion. Sort of. We
didn't have whiskey, so he soaked the roast in brandy and the
steaks in beer. I guess they came out great. I don't eat beef
(confession #2) so I have to rely on our guests' reactions. The
roast looked like a perfect medium rare to me.
Thanks for all your suggestions. We still have 3 tri-tips to
experiment with.
Eishunken
(Korean BBQ beef). I put the roast until it firms up a bit
(but not frozen solid) and slice thinly across the grain.
Then I marinate in the bulgogi sauce and grill. Most recipes
I've seen for bulgogi say that it is best to marinate overnight,
but in my experience the time it takes to get the charcoal fired
up is plenty of time for the meat to soak up the marinade.
Here is my recipe for the marinade:
Bulgogi marinade
1 cup soy sauce (Japanese-style such as Kikkoman)
1 cup sugar
3-4 cloves garlic, minced
1 inch ginger root, minced
2 tablespoons Asian-style (toasted) sesame oil
1 bunch green onions, finely chopped
1/4 cup toasted sesame seeds
In a medium saucepan, combine soy sauce, sugar, garlic, and ginger,
and stir over low heat until sugar is dissolved. Remove from heat,
add remaining ingredients.
Hope you can use this.
Tom Sakaishi
saka...@hotmail.com
Eishunken
firms up...
Asshole
bizbee wrote in message <35d727f0...@nntp.ix.netcom.com>...
>lends absolutely nothing to tri-tip. Besides, unless you have a
>penchant for (bleah) well done meat, it's pretty hard to come up
>medium rare and cook it for 4 hours...
Alright then, learn something new every day huh. But as far as well done
beef goes, I'll second your bleah. The only beef I grill is in steak form,
pork being my poison of choice. I've never actually checked the internal
temp to determine if it was well done, medium or what. And I must admit
that I've undercooked a few this way, but the experience is a wonderful
teacher.
George Nightingale
Marinated in teriyaki about 30 hrs, heated Kamado to 550 deg and put
the tip on. After 10 min, turned the tip over, closed the damper and
draft, and let it cook 10 more min. At this point, int temp was 130 deg
at thinnest part. It was nicely charred, med-rare to rare, juicy,
tender, and delicious. George
George Nightingale
Trish Craig
George Nightingale wrote:
Do you use just the teriyaki by itself, or do you add anything else? When
I go shopping at Sams Club, I'm going to ask if they have Tri-tip. I've
never had it but it sounds good.
Billy Bob
>
> Trim off the fat. Coat generously with your favorite rub -- I use approx
> 2 parts Lawry's Seasoned Salt, 2 parts granulated garlic, and 1 part
> coarse ground black pepper.
<snip da rest>
Hmm, sounds good. Although I heard using Lawry's in Santa Maria (Center of
the Universe for Tri-Tip) was a punishable by hangin'.
Billy Bob
Paul Broeker
taught by the Orcutt Kiwanis Bar-b-que team, which is just about as Santa
Maria as you can get.
Your mileage may vary, and I know that different bbq groups may use
different rubs. Quite popular right now is the "Suzy-Q" brand spice mix,
sold by Suzie Minetti-Righetti. But of course Lawry's is pretty much
available around the country.
Billy Bob (nos...@pacbell.net) said this about that:
: > Here is what we do with tri-tip "Santa Maria style".
:
George Nightingale
side, cook fat side down first so the juices go up, and then turn over
to finish .
Do you cook slow at low temp or fast at high temp? How long at what
temp? GN
Paul Broeker
complete the cooking more slowly. I certainly wouldn't want to argue with
the Santa Maria site but I do usually take the fat off.
Sometimes I cook a tri-tip in a different, non-Santa Maria style. I
remove the fat and save it in a single piece. Marinate the meat in a
teriyake-type sauce (Soy sauce, garlic, brown sugar, rosemary, mustard,
wine, & wine vinegar). Sear both sides, then cook more slowly. Add
catsup, A-1 sauce, and Worcestershire sauce to the marinade to create a
thicker basting sauce. Soak the fat in the basting sauce and lay it over
the top side of the meat as it cooks. When you turn the meat, take the
fat off, swish it around in the basting sauce, and then lay it on top of
the cooking meat again. Seems to work pretty well. But I don't like to
do it when the Santa Maria purists are watching.
George Nightingale (GNight...@webtv.net) said this about that:
: The Santa Maria web site advises to leave the fat on, sear the lean
Paul Broeker
:
: What is the URL of the Santa Maria web site? Thanks.
:
There are several links from:
http://www.smvalley.com/community/smbbq.html
Paul Broeker
: What's being missed in this thread isn't the cooking method...
: obviously BBQ'd in any manner that finishes the meat the way you like
: it, with your favorite rub or marinade will result in a very
: satisfactory product... HOWEVER, that piece of meat <must> be served
: with pinquito beans and cucumber salad to round out the Santa Maria
: BBQ... even in Santa Maria everone has their own style--nothing is
: written in stone--it's like chili or stew... but everything I've
: experienced has always included Santa Maria pinks and a cucumber
: salad. If you can't find pinquitos, plain pink beans will do, and
: black beans also make a good sub... their texture is close to that of
: pinquitos.
I dunno about the cucumber salad but the beans are a definite requirement.
Also garlic bread and salsa.
The Santa Maria Postmaster states that you must also serve "truly awful
macaroni salad" in order to be authentic.
janelaw
>
> On Fri, 21 Aug 1998 21:09:58 -0600 (MDT), GNight...@webtv.net
> (George Nightingale) wrote:
>
> >The Santa Maria web site advises to leave the fat on, sear the lean
> >side, cook fat side down first so the juices go up, and then turn over
> >to finish .
> >
> >Do you cook slow at low temp or fast at high temp? How long at what
> >temp? GN
>
> it on its back for 45-50 minutes... I use a medium heat. A lot of
> tri-tip packages you get at the market have the directions right on
> them for cooking Santa-Maria style.
> What's being missed in this thread isn't the cooking method...
> obviously BBQ'd in any manner that finishes the meat the way you like
> it, with your favorite rub or marinade will result in a very
> satisfactory product... HOWEVER, that piece of meat <must> be served
> with pinquito beans and cucumber salad to round out the Santa Maria
> BBQ... even in Santa Maria everone has their own style--nothing is
> written in stone--it's like chili or stew... but everything I've
> experienced has always included Santa Maria pinks and a cucumber
> salad. If you can't find pinquitos, plain pink beans will do, and
> black beans also make a good sub... their texture is close to that of
> pinquitos.
> cooked fat down, cooked half on one side, half on the other..... One
> thing I've noticed is that the meat is generally cooked to MR... I
> don't recall ever even seeing any mention of this cut being cooked to
> well, and I've never done it since I can't stand WD meat... perhaps it
> becomes tough, I don't know.
I still can't find the Santa Maria Web Site.
Does that have bean and cucumber salad recipes?
Are we talking about regular old pinto beans?
I'm operating at a disadvantage here, I grew up in Boston.
vonohlen
http://www.ci.santa-maria.ca.us/geninfo/tritip3.html
Follow their links to traditional menus and recipes.
The beans are also called "poquito" beans. One of the major producers from
Santa Maria can be found at:
http://www.bonipak.com/beans/beanorder.html
Follow their links for pictures of the beans and recipes. Pinto beans are
not a good substitute as the texture is completely different.
If you don't care to make your own salsa, buy some from the market (the
chunky type seems to work best) and just before serving add some fresh
chopped scallions and some chopped cilantro (also known as Chinese parsley).
regards, vonohlen
vono...@lightspeed.net
.
USER FRIENDLY
from?
I have never heard of this cut of beef - please enlighten me - excuse my
stupidity!
TIA
Rosemary.
vonohlen wrote in message ...
Trish Craig
"Bottom sirloin-part of the top sirloin and part of the sirloin tip. Old timers
referred to it as the standard cut, which had top sirloin on one side, bone in
the middle, then the filet and the tail part was the tri-tip".
Joseph O'Connell
>
>I still can't find the Santa Maria Web Site.
>
http://www.ci.santa-maria.ca.us/geninfo/smbbq.html
It's a pretty good site, even though it confuses "barbecue" with "grill".
At our house, tri-tip is our favorite summer party fare. A couple of
suggestions:
(1) Buy the biggest Choice Grade (or even Prime Grade) tri-tip that you can
find. At least 3 pounds, and more if you can find it. And forget Select
Grade -- it'll be too tough. Leave the fat on.
(2) Cover the tri-tip with a THICK layer (a "rub") of garlic/salt/pepper.
You can use "garlic salt" but purists prefer to use garlic powder and then
salt, separately. If you have the time, leave it covered and refrigerate
overnight. (If you don't have enough time, no problem: give it a thick
covering and throw it on the grill.)
(3) One hour before starting to grill, take the tri-tip out of the
refrigerator and let it sit, so that the temperature rises about to room
temperature.
(4) When ready to grill, make sure that the charcoal (lump is best) is VERY
VERY hot and that the flames have died down. The charcoal should be covered
with a light gray ash. To get a very hot grill, you'll need to use lots of
charcoal -- for one good sized tri-tip, use about 5 pounds of lump. Here in
environmentally aware California, to start our charcoal fire, we use a
"chimney" rather than charcoal lighter fluid, and the chimney that I use
holds about 5 pounds of lump. I use a Webber kettle and put the lump in the
charcoal holders so that the charcoal is about 4" deep. After the fire is
perfect, put on the grill and let it get very hot. Just before putting on
the meat, brush the grill with some olive oil.
(5) I start with the fat side up, but in truth it makes no difference.
According to Larry Viegas (see the web site), "If you put the fat side of
the tri tip on the fire first, the moisture will come up through the meat
and make it tender." The problem I have with this is that, as the fat
warms, it will drip down into the fire and will not evaporate until it's in
the fire. But it doesn't make any real difference, because you have to turn
the tri-tip after 1 or 2 minutes per side so that you sear it on all sides.
Note that, in order to sear the thin edges, you have to figure out a way to
balance the tri-tip on one end. If you're cooking several at once, it's
easy to lean them against one another, but if you're cooking only one,
you'll have to use a long wooden spatula or some other jerry-rigged device
to balance the tri-tip on its thin edges.
(6) The BIG SECRET: when you first put the tri-tip on the grill, the fire
might start flaming. This is GOOD to a point: the fire will totally
blacken the meat (which is what you want). Let the flames blacken one side
of the tri-tip for 30 or 45 seconds, and then rotate the tri-tip to do a
different side. (There are a total of six sides.) But don't overdo the
flames: the idea is to sear the juices in and to create a wonderfully
delicious crust, but not to dry out the meat. After the flames have seared
the meat so that it's black all around, then move the meat to the side or
back of the grill, where it is still VERY HOT but not directly above the
fire so that it will NOT FLAME.
(7) The total cooking time varies, and there is no absolute. Tri-tip is
best when seared (blackened) on the outside, which is crunchy with the
garlic and salt, and when it's red rare in the center. Cooking time depends
on how big the tri-tip is, how rare you like it, the heat of the fire and
the distance from the coals to the meat. For a 3 pound tri-tip, I'd plan
for a total of about 30 minutes, with constant attention, but keep in mind
that I like it very rare. Be careful with timing, though: the web site
says that a tri-tip can take up to 90 minutes!!! It seems to me that, to
take so long, the fire would have to be pretty cool (and/or the grill would
have to be high above the coals), but this would dry out the meat. No
recommended.
(8) About halfway through, put the bell peppers on. I learned that tri-tip
is best accompanied by colorful bell peppers (the red, orange, and yellow
are the sweetest, but some prefer the traditional green bell pepper, which
has a stronger taste). Before hand, slice the bell peppers in half (plan
for one-half of a bell pepper per person) and de-seed them. Cook them until
you can see grill marks but not until they're soft or black. Then turn them
over to cook on the inside. Finally, turn them back, so that the outside is
down, and place thin strips of Monterey Jack cheese inside the bell peppers.
Continue to cook until the cheese begins to melt a little bit. Don't overdo
the cooking -- they are best when still fresh and crispy.
(9) When you think that the meat is done, remove it from the fire and cut
it in half (to check that it's done). Remember that, even after you take
the meat off the grill, it is continuing to cook. So, when you cut into the
meat to check that it's done, it should be even rarer than you want. If
it's done, leave it for 7 minutes (not 5, not 10) -- so that the juices
settle into the meat (otherwise, when you slice it, you'll have a plate full
of juice that should have stayed in the meat). If it's not done, put each
half back on the grill for a few minutes -- but be sure not to overcook it.
(10) After the tri-tip has rested exactly 7 minutes, slice it VERY thin --
not quite "paper thin" but as thin as you reasonably can with a sharp knife.
Cut across the grain, which is across the triangle. An illustration: if
you can imaging that the tri-tip is in the shape of a pyramid, then cut it
starting at the top of the pyramid and slice horizontally. Thus, the slices
will not all be the same size, but the meat will be the most tender.
(11) Serve the tri-tip with the fresh salsa, bell peppers with the cheese,
pinquito beans, cucumber salad, and toasted sourdough (or sweet, if you
prefer) French bread. (IMHO the addition of 'macaroni and cheese' was to
appease the kids. Skip it.)
(12) My Salsa (or see the web site for a different version):
5 medium tomatoes, chopped
1 medium yellow onion, finely chopped
1 small Jalepeno chile, finely chopped
5 Tablespoons cilantro, fresh, chopped
1 lemon, use the juice only
Combine all the ingredients except the lemon in a bowl, then add the lemon
juice, cover and let stand 2 hours to blend flavors. Makes 5 cups.
Can be served with chips (that means corn chips or tortilla chips, not
potato chips or French Fries) before serving the main course.
(13) The Santa Maria Style Beans (from the web site) definitely shows its
roots in the 1950's -- with the addition of the sugar and the MSG. But it's
a great recipe if you eliminate the sugar and MSG. Here is the original,
from the web site:
***** From the web site *****
Santa Maria Style Beans
1 pound pinquito beans
1 strip bacon, diced
1/2 cup ham, diced
1 clove garlic
3/4 cup tomato puree
1/4 cup red chile sauce*
1 teaspoon dry mustard
1 tablespoon sugar
1 teaspoon salt
1 pinch MSG or Accent (optional)
* Las Palmas brand, not to be confused with chili sauce, which is like hot
catsup.
Pick through beans to remove any small stones. Place in pot, cover with
water, and let soak overnight. Drain beans, cover with fresh water, and
simmer for 2 hours, or until tender.
Saute bacon and ham until lightly browned. Add garlic, saute 1 to 2 minutes
longer. Add tomato puree, chile sauce, sugar, mustard, salt, and MSG (if
using it).
Drain most liquid from beans and save. Stir in the sauce and simmer for 1/2
hour. Add some of the saved liquid if they get too dry. Makes 6 to 8
servings.
***** End quotation *****
>Are we talking about regular old pinto beans?
Definitely not -- see above and the web site about them. They're uniquely
Californian.
>I'm operating at a disadvantage here, I grew up in Boston.
Understood. :)
(14) Joe's Authentic Cucumber Salad:
Must be made a day in advance.
Buy one large hot-house firm cucumber (about 12" long and not too fat).
Wash it on the outside, and then peel "zebra" style. That is, using a
potato peeler, peel in the long direction one long strip. Then skip a stip
and peel again, so that the cucumber will have alternating green and white
stripes, like a zebra. Then slice thinly across the round section (so that
the slices are round and 1/8" thick). Put them loosely into a large glass
bowl and add 1/4 cup of salt. Mix the salt into the cucumbers and leave it
uncovered and unrefrigerated for 45 minutes. At the end of the time, the
cucumbers will be covered in their juices. Rinse them very very thoroughly
in cold water to remove all the salt. Then squeeze them hard like a sponge
to remove all the water. Add 1/2 cup of sour cream, 2 Tablespoons of
red-wine vinegar, and 3 scallions (green onions), finely chopped. Add black
pepper to taste. Cover and refrigerate for at least 1 hour and up to 24
hours before serving.
janelaw
Sunday. I'll have to hunt down these pinquito beans.