Just purchased some tri tip, but it's not exactly a roast and it isn't
quite a steak. They're log-like strips of nicely marbled meat, inch and
a half thick and six or so inches long. <insert rim shot here>
What do I do with them? <there's your straight line> Cut 'em up and
braise 'em for beef tips? Grill or broil or pan-sear 'em? They've got
four pretty equal sides. If you've worked with this cut, how do you fix
'em?

wrote on May 12, 2006:

> Just purchased some tri tip, but it's not exactly a roast and it isn't
> quite a steak... [SNIP]... If you've worked with this cut, how do you fix
> 'em?

I marinate them for several hours or overnight, then grill over medium
(+)
heat for about 20 to 25 minutes, covered for about the first 15
minutes, then
uncovered, looking for medium rare. I turn them two or three times in
the
process. Nice piece of meat for the grill. Hope you enjoy it.

wrote:
> Just purchased some tri tip, but it's not exactly a roast and it isn't
> quite a steak. They're log-like strips of nicely marbled meat, inch and
> a half thick and six or so inches long. <insert rim shot here>
> What do I do with them? <there's your straight line> Cut 'em up and
> braise 'em for beef tips? Grill or broil or pan-sear 'em? They've got
> four pretty equal sides. If you've worked with this cut, how do you fix
> 'em?

Tri tip makes a wonderful barbque. In fact, Santa Maria Barbque, is
always done with a tritip. There are many restaurants in California
that feature this type of meat and many of the grocery stores set up a
barbque on the weekends and cook and sell whole tri tips.

You can do a search for "Santa Maria Barbque" or just put your favorite
rub on the meat, sear over hot coals and then cook til medium. Cut,
across the grain, in thin slices. It's one of our favorites. The
leftovers make great sandwiches.

Wish I were going to have dinner at your house...I'd even help with the
dishes!
jillie
Roseville, CA

www.WEBER.Com has a terrific recipe for tri tip sandwaches on it's web
site. An all time favorite.

"jillie" > wrote in news:1147461212.838591.141310
@i39g2000cwa.googlegroups.com:

>
> wrote:
>> Just purchased some tri tip, but it's not exactly a roast and it isn't
>> quite a steak. They're log-like strips of nicely marbled meat, inch
and
>> a half thick and six or so inches long. <insert rim shot here>
>> What do I do with them? <there's your straight line> Cut 'em up and
>> braise 'em for beef tips? Grill or broil or pan-sear 'em? They've got
>> four pretty equal sides. If you've worked with this cut, how do you
fix
>> 'em?
>
> Tri tip makes a wonderful barbque. In fact, Santa Maria Barbque, is
> always done with a tritip. There are many restaurants in California
> that feature this type of meat and many of the grocery stores set up a
> barbque on the weekends and cook and sell whole tri tips.
>
> You can do a search for "Santa Maria Barbque" or just put your favorite
> rub on the meat, sear over hot coals and then cook til medium. Cut,
> across the grain, in thin slices. It's one of our favorites. The
> leftovers make great sandwiches.
>
> Wish I were going to have dinner at your house...I'd even help with the
> dishes!
> jillie
> Roseville, CA


jillie,

Agreed on all counts!!!

I tried to do a tri tip on my indoor bbq grill. WOW did that backfire.
The thick slab of fat dripped into the grill and with our backs turned,
the smoke detectors started alarms. I had 3-foot tall flames to contend
with! I grabbed it off the grill and exhausted a fire extinguisher into
the grill to put out the flames and covered it with it's steel cover.
Finished it in the oven, with a two foot cloud of smoke from the ceiling
down throughout the house! We could only laugh, as we opened every window
and door. Tearing the velco hung smoke dectectors down and throwing
outside and turning on every fan in the place. It's as clear as
yesterday, in my mind. Spent the next day cleaning the bbq and
surrounding area.

That said...

If you find yourself in Buelton, CA, north of Santa Barbara just off the
101 freeway, stop at Pea Soup Andersen's for the bottomless bowl of split
pea soup and a tri-tip steak sandwich!

http://www.peasoupandersens.net/

Andy

P.S. There are a few other Andersen's around the so cal area that I
haven't been to. --A

wrote:
> Just purchased some tri tip, but it's not exactly a roast and it isn't
> quite a steak. They're log-like strips of nicely marbled meat, inch and
> a half thick and six or so inches long. <insert rim shot here>
> What do I do with them? <there's your straight line> Cut 'em up and
> braise 'em for beef tips? Grill or broil or pan-sear 'em? They've got
> four pretty equal sides. If you've worked with this cut, how do you fix
> 'em?

Grill them whole over an open flame -medium to slow coals, with or
without rubs. Awesome! You can also cut them into 3 pieces before
grilling to speed up the process.0

-L.

-L. wrote:
> wrote:
>> Just purchased some tri tip, but it's not exactly a roast and it isn't
>> quite a steak. They're log-like strips of nicely marbled meat, inch and
>> a half thick and six or so inches long. <insert rim shot here>
>> What do I do with them? <there's your straight line> Cut 'em up and
>> braise 'em for beef tips? Grill or broil or pan-sear 'em? They've got
>> four pretty equal sides. If you've worked with this cut, how do you fix
>> 'em?
>
> Grill them whole over an open flame -medium to slow coals, with or
> without rubs. Awesome! You can also cut them into 3 pieces before
> grilling to speed up the process.0
>
> -L.
>


Cut them up and make kabobs. Grill vegetables separately either in a
grill basket or on skewers. Doing it separately gives you better
control of cooking times.

gloria p

wrote:
> Just purchased some tri tip, but it's not exactly a roast and it isn't
> quite a steak. They're log-like strips of nicely marbled meat, inch and
> a half thick and six or so inches long. <insert rim shot here>
> What do I do with them? <there's your straight line> Cut 'em up and
> braise 'em for beef tips? Grill or broil or pan-sear 'em? They've got
> four pretty equal sides. If you've worked with this cut, how do you fix
> 'em?

As others have said, marinate or dry rub, then grill with high heat and
don't overcook. As others for some reason have not said, this is
basically a tough cut of meat, so slice it as thinly as possible when
you've cooked it. I like dry rubs for flavor, but some marinades may
do better with this cut if they have tenderizing ingredients. It is
not very suitable for kebabs, imho, as they will usually be too chewy.
-aem

In article .com>,
"aem" > wrote:


> As others have said, marinate or dry rub, then grill with high heat and
> don't overcook. As others for some reason have not said, this is
> basically a tough cut of meat, so slice it as thinly as possible when
> you've cooked it. I like dry rubs for flavor, but some marinades may
> do better with this cut if they have tenderizing ingredients. It is
> not very suitable for kebabs, imho, as they will usually be too chewy.
> -aem

This cut is almost never tough here in Northern California. Usually
about the same as supermarket (usually select grade) New York strip. And
it usually has good marbling. It certainly doesn't need marinating for
tenderization. I usually dry-rub it and cook it slowly until it's medium
rare in my Brinkmann over charcoal and woodchips (for smoke). For the
traditonal Santa Maria style, it is grilled over Coast Live Oak coals.
Don't forget the pinquito beans-

D.M.

In article . com>,
wrote:

> Just purchased some tri tip, but it's not exactly a roast and it isn't
> quite a steak. They're log-like strips of nicely marbled meat, inch and
> a half thick and six or so inches long. <insert rim shot here>
> What do I do with them? <there's your straight line> Cut 'em up and
> braise 'em for beef tips? Grill or broil or pan-sear 'em? They've got
> four pretty equal sides. If you've worked with this cut, how do you fix
> 'em?

Doesn't sound like the tritip I've used. The meat is slightly tough,
with no marbling but sometimes (depending on trim) has external fat. It
has a lot of flavor.

What I've used is a roast. It needs to be cooked no more than medium
(and rare or medium rare is better) and sliced thinly across the grain.

--
Dan Abel

Petaluma, California, USA

wrote:
> Just purchased some tri tip, but it's not exactly a roast and it isn't
> quite a steak. They're log-like strips of nicely marbled meat, inch and
> a half thick and six or so inches long. <insert rim shot here>
> What do I do with them? <there's your straight line> Cut 'em up and
> braise 'em for beef tips? Grill or broil or pan-sear 'em? They've got
> four pretty equal sides. If you've worked with this cut, how do you fix
> 'em?

---> http://www.orbeef.org/New%20Tri-Tip.htm

Sheldon

wrote:
> Just purchased some tri tip, but it's not exactly a roast and it isn't
> quite a steak. They're log-like strips of nicely marbled meat, inch and
> a half thick and six or so inches long. <insert rim shot here>
> What do I do with them? <there's your straight line> Cut 'em up and
> braise 'em for beef tips? Grill or broil or pan-sear 'em? They've got
> four pretty equal sides. If you've worked with this cut, how do you fix
> 'em?

Steaks? were fantastic! Maybe not perfect but a great cut of meat. I
seasoned, a little to heavily, then grilled on a gas grill. Maybe a
little too hot because they were medium rare in 10 minutes.
Quarter-inch sliced the meat was tender and flavorful. I had made a
soy-sesame sauce just in case, but didn't use it.

I could probably have pulled them off at 8 minutes for rare.