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Jun 26, 2008 01:06 PM

How do you do Tri Tip?

I throw a rub on it, let it chill in the fridge for a few hours, bring it to room temp and throw it on the grill. But Im looking for other ideas . . .

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  1. Dry it off with a towel, drop it into a plastic bag with about a cup (more or less) of good quality bourbon and two cloves of crushed garlic. Let it live in the marinade for a couple of hours in the refrigerator and toss it on a slow grill.
    Works pretty well in a cast iron skillet too - and the gravy will keep them coming back for more.

    1. I love to trim mine a bit, toss fresh cracked pepper and granulated garlic and a tiny amount of cinnamon together and rub on- put in crock pot for 4-5 hours on low-- and pull apart for tacos. It is hard not to eat right from the crock. So darn good!

      We also love to oven roast slowly with just salt and pepper.

      1. It should be cooked low and slow. I would use a crockpot or a slow oven. Most times I've eaten if off the grill, it is tough, even thinly sliced cross grain.

        1. A Gastromonic treat: garlic powder, salt and pepper. 10 minutes on grill over direct heat, 10-15 over indirect. Rest 15 mins. Slice thinly against grain.

          Remove your hat and consume while kneeing with head bowed.

          2 Replies
          1. re: Billow Fair

            Tri tip is a cheaper cut of beef that can be tough and tasteless. That's why the Santa Maria tri tip (area of origination) is covered in salsa.

            1. re: Gail

              Tough? Yes, if you over cook it, and you can do that easier than some other cuts. Tasteless? Absolutely not! It makes a lovely roast with just salt and pepper. And at there's no better bargain (I just picked up one at 2.99 a pound, on sale). I'm glad more people don't know how good it is, or the price would go up. What am I saying! Avoid this cut. It's like eating old shoes.

              Seriously, though, it does require care. Gail is right, in a way. Low and slow is best. And a good sear first will add some flavor. But this is a cut for a roast, not just a pot roast. But for outdoor grilling where temperature control is not so easy, I wouldn't be surprised if lot's of people were dissapointed in the results.

          2. ...Oops, also a gastronomic treat.