Tri-Tip Roast recipe needed

[John Douglas]

I found a Tri Tip at Sam's yesterday, they normally arn't sold in this part of the country.

Anyone have a favorite way to cook it?

I found this one:

1 1/2 lb Tri-Tip Roast (1.5 to 2)
1 tablespoon Worcestershire sauce
1 1/2 teaspoon dijon
2 tablespoon olive oil
5 cloves garlic, minced (5 to 6)
1 teaspoon onion powder
2 tablespoons minced fresh rosemary
kosher salt and black pepper

1. Place roast in zip-top bag. In a small bowl, whisk together remaining ingredients except salt and pepper. Pour marinade over roast in bag and smash around to cover all the meat. Place in fridge for 6-8 hours, or up to 24 hours.

2. Preheat oven to 425 degrees. Place roast in shallow baking pan and sprinkle with kosher salt and black pepper. Roast for 30-40 minutes until an instant-read thermometer registers 135-140 degrees. Remove from oven and tent with foil for 15 minutes. Slice against the grain to serve.

3. Serves 4-6

Regards,

John D

[JEFF QUADE]

Sous Vide  or Instant Pot it!

Jeff

 

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[Sherman Watkins]

I go simple.

Dust them (I usually get a two-pack) with Montreal Steak Seasoning that I get to stick with a bit of olive oil.

Toss some oak chunks on the fire.

I cook them direct, no pan, on the top rack of my 18" WSM until slightly below by target temp (120-125), flipping once.

Get them close to the fire to put a quick sear on both sides.

You'll get at least half an hour of oak smoke that no water bath could ever duplicate..

On Fri, Apr 14, 2017 at 7:43 AM, JEFF QUADE <jqu...@comcast.net> wrote:

Sous Vide  or Instant Pot it!

Jeff

On April 14, 2017 at 7:49 AM John Douglas <JohnD...@cox.net> wrote:

I found a Tri Tip at Sam's yesterday, they normally arn't sold in this part of the country.

Anyone have a favorite way to cook it?

I found this one:

1 1/2 lb Tri-Tip Roast (1.5 to 2)
1 tablespoon Worcestershire sauce
1 1/2 teaspoon dijon
2 tablespoon olive oil
5 cloves garlic, minced (5 to 6)
1 teaspoon onion powder
2 tablespoons minced fresh rosemary
kosher salt and black pepper

1. Place roast in zip-top bag. In a small bowl, whisk together remaining ingredients except salt and pepper. Pour marinade over roast in bag and smash around to cover all the meat. Place in fridge for 6-8 hours, or up to 24 hours.

2. Preheat oven to 425 degrees. Place roast in shallow baking pan and sprinkle with kosher salt and black pepper. Roast for 30-40 minutes until an instant-read thermometer registers 135-140 degrees. Remove from oven and tent with foil for 15 minutes. Slice against the grain to serve.

3. Serves 4-6

Regards,

John D

 

 

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Smoking in Montana's Banana Belt

W7STW

[Bill Martin]

I had a small, covered, Weber portable gas grill.  I would bring that up to 450 F.  Tri Tip, salted and peppered, rub if you like.  Onto the preheated grill, (charcoal or gas), 40-50 minutes.  Done.

Same for spatchcocked chicken or pork loin.   

Bill

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"Incompetent people are always doing their best."

[Frank Boyer]

Tri tip is a thick steak. I usually cook over a medium fire to around 122-125f. I usually cut it into two pieces for slicing at the tip of the middle point. Then slice across the grain, it gives shorter pieces, but much better eating. Some people smoke to 120-125f, let cool and then use a hot fire to get a better crust.

Frank

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[John Douglas]

A BIG THANKS to all who replied, I need to buy some more to try all the recipes.....:)

While I like to sous vide steaks, I'm really tempted to do it in the egg with some smoke. Even though I sent a recipe with a marinade I am not a fan. Just salt and pepper goes a long way with meat.

As suggested I did a "Santa Marie tri tip" search and got several ideas, fast and fairly hot rather that low and slow with oak for smoke seems to be the norm. I now have my first disagreement with Kenji.,, he said to soak the wood before adding.

John D

John Douglas JohnD...@cox.net [Billskitchen] wrote:

I found a Tri Tip at Sam's yesterday, they normally arn't sold in this part of the country.

Anyone have a favorite way to cook it?

I found this one:

1 1/2 lb Tri-Tip Roast (1.5 to 2)
1 tablespoon Worcestershire sauce
1 1/2 teaspoon dijon
2 tablespoon olive oil
5 cloves garlic, minced (5 to 6)
1 teaspoon onion powder
2 tablespoons minced fresh rosemary
kosher salt and black pepper

1. Place roast in zip-top bag. In a small bowl, whisk together remaining ingredients except salt and pepper. Pour marinade over roast in bag and smash around to cover all the meat. Place in fridge for 6-8 hours, or up to 24 hours.

2. Preheat oven to 425 degrees. Place roast in shallow baking pan and sprinkle with kosher salt and black pepper. Roast for 30-40 minutes until an instant-read thermometer registers 135-140 degrees. Remove from oven and tent with foil for 15 minutes. Slice against the grain to serve.

3. Serves 4-6

Regards,

John D

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Posted by: John Douglas <JohnD...@cox.net>

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Regards,

John D

[Kevin Cleek]

I may be a little late. but I did my last one sous vide, patted it dry, and finished in a 550°F oven to give it a bit of a crust.  Turned out great.  The shape of a tri-tip doesn't lend itself to even cooking, so the sous vide really gave an even pink color throughout.  Great sandwiches.

BTW...I looked at your recipe, and I don't think I've ever seen a tri-tip that was 1-1/2 pounds.  Out here, they usually run about twice that, or more.

Kevin

[John Douglas]

Thanks Kevin,

I did not notice the weight in the recipe I found and you are right the one I had was around 3 pounds....I think.

I'm seriously thinking of going back to Sam's this morning and getting some more, have not seen them anywhere here before.

John

Regards,

John D

[Kevin Cleek]

If they are in cryovac, buy a bunch, freeze them and cook them up in 2021.  That's how I roll.  The herring in spicy mustard sauce that had a sell-by of 12/2013 tasted fine.

Kevin

[John Douglas]

Not in cryovac...... :(

[Bill Martin]

Still…. buy a bunch.  Open the packages, set the tri tips on a sheet pan and stick them in the freezer for about a half hour to firm up, then use the FoodSaver to cryovac them!

Before the price goes up.

Bill

On Apr 16, 2017, at 7:31 AM, John Douglas <JohnD...@cox.net> wrote:

Not in cryovac...... :(

Kevin Cleek wrote:

If they are in cryovac, buy a bunch, freeze them and cook them up in 2021.  That's how I roll.  The herring in spicy mustard sauce that had a sell-by of 12/2013 tasted fine.

Kevin

"The Problem with the world is that intellectuals are full of doubts, 
while imbeciles are full of certainties" ;

-Charles Bukowski
1920-1993
Novelist, Poet
German-American Immigrant

[spe...@knology.net]

I picked up 7 at Kroger in the cryovac for $1.99 a pound.

 

in the freezer!

 

spence

[Bill Martin]

Wow!  Good job!

Bill

On Apr 16, 2017, at 8:43 AM, <spe...@knology.net> <spe...@knology.net> wrote:

I picked up 7 at Kroger in the cryovac for $1.99 a pound.

 

in the freezer!

 

spence

‘’Some people learn by watching, some people learn by doing, and the rest of us have to pee on the electric fence.’’
…Will Rogers

[John Douglas]

Done and in the freezer·........:)

Bill Martin wrote:

Still…. buy a bunch.  Open the packages, set the tri tips on a sheet pan and stick them in the freezer for about a half hour to firm up, then use the FoodSaver to cryovac them!

Before the price goes up.

Bill

On Apr 16, 2017, at 7:31 AM, John Douglas <JohnD...@cox.net> wrote:

Not in cryovac...... :(

Kevin Cleek wrote:

If they are in cryovac, buy a bunch, freeze them and cook them up in 2021.  That's how I roll.  The herring in spicy mustard sauce that had a sell-by of 12/2013 tasted fine.

Kevin

"The Problem with the world is that intellectuals are full of doubts, 
while imbeciles are full of certainties" ;

-Charles Bukowski
1920-1993
Novelist, Poet
German-American Immigrant

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Regards,

John D

[John Douglas]

Don't remember the price per pound, but 1st on was 10 bucks and seemed like a lot of meat to me. Now the next day it was 13 and 15.50·.maybe they raised the price! :)
John

Regards,

John D