Home Forums Hunting & Shooting Hunter's Campfire Tri Trip

I hit them with a little olive oil and then a bunch of Montreal Steak and let them refrigerate over night. Set it out the next day just long enough to come up to room temperature. Then it's hot and fast on the grill turned once and cooked until I get the right feel for medium (I never use a thermometer). Rest for 15 minutes and enjoy.

I cooked one at my in laws last Sunday and everyone raved about it. By far my favorite cut.

Roger, if you have a local butcher that has Wagyu tri tips, try one of those. You've got to have a butcher you can trust, though.

This is important, cut it against the grain.

looked at wagyu brisket yesterday 100 on up, one was 185. If I was cooking for friends I'd cook one but I'm about the only one here at the house that likes to eat beef more than once a week. I've learned not to cook as much because it will sit in the fridge and I can't eat it fast enough to keep it from going to waste.

My butcher has Wagyu brisket, too. I forget what I paid for the tri-tip, but it wasn't anywhere near as expensive as the brisket.

Cooking a few tri tips right now on the central coast actually
I use a Santa Maria style grill so I can move the grate up and down to regulate temp. I use local red oak try to get 4-5 logs deep across the bottom of the grill and burn it for 1.5-2 hours trying to get the temp of the coals to be where I can only hold my hand open palm down at the highest setting the grate will go for 15 seconds before I have to pull my hand back. Then put the tri tips on and cook them one fat side up next to one fat side down try to keep them there for 50-60 minutes on each side raising or lowering the grate to keep that 15 seconds of open hand time. The fat dripping should be a constant rain on the coals kicking up smoke for flavor.
I have found it takes a deep bed of coals to keep the cooking temp adequate for a 2 hour cook and if you cook it hotter than you can keep you hand there for 12 seconds it tends to dry out fast.
I like to use Montreal, lawry’s seasoning salt and granulated garlic and leave the fat cap on until I pull them off the grill and let them rest then I fillet it off and put the big chunk into the pot of pinquito beans to season them as they finish. We always cook a few Tri tips at once and then slice them all thin once they rest and save all the juices and dripping from the cutting board and pour back over the pile of sliced meat. It’s awesome as cold cuts on sandwiches the next day too. The leftovers never last as long as you think.

How you slice tri tip is as important as how you cook it-

Cut against the grain and watch out as the grain switches in the middle.





I prefer it sliced pretty thin. 1/8”ish

Finally sheesh.😎

Spot on… down to the susie q’s.

Good representation. Funny thing bout them meat fibers they don't always play along.

But yes mostly works out like that.

👍
Exactly

My brother in law cooks his almost the opposite of how I do mine and his way tastes great too. Instead of slow cooking it he cooks them pre trimmed and cooks them hot and fast over an open flame and chars them on all sides them puts them into a warm dry ice chest and closes the lid while he gets the side dishes going and pulls them out after about an 1-2 hours and slices them down

That’s how I do a tri tip.

225 on the pellet grill until 110-115.

500+ on the grill for some char. Pull at 125-130 and let it rest for 10-15 minutes

Gentlemen, I read through the thread, interesting grill master knowledge.


It is a hot, windy afternoon here and we called it a day. I came home and rested for a bit and just now cracked open a can of sparkling rocky mountain spring water.

Quite refreshing.



That said I had planned on grilling burgers for the wife and I.


The thermometer says 114F(in the sun about 10' from the BGE). Way too hot for me to be out there.....



Just kidding, I lit the grill for the burgers and opened the fridge to find a store bought Tri-Tip in the meat drawer next to the burger.




Plan changed, roast on the grill in 5,4,3,2,1......

Came out great, Beans and ham hocks are killer as well.

Looks good Roger!!!

Tri tip is a good cut imo, pretty well marbled. Probably one of the best candidates for sous vide cooking.

If you cook it with this method, I got great results with about a 3lb tri tip roast at 130F for 7 hours. Used sea salt, black pepper and a little garlic and onion powder. Basically came out like medium rare prime rib. Pat it dry and sear it on the grill for a couple minutes on each side. Then a served it with a horseradish Gorgonzola sauce.

Looks excellent!! Great job!

I guess maybe I should try one.

What does it do that a chuck roast cant do?