Beer Forum

So I'm looking for a great Tri Tip recipe, whatcha got!?

There is only one truely great way to cook a tri-tip - Santa Maria Style. You only need three things to put on the meat: salt pepper and garlic. Now you can do the garlic any way you like. Personally, I prefer to roast the garlic, and make a paste, smear it on the meat with the salt and pepper and allow it to marinate a day or two. Ok, so you got the spices down. Now cooking it. A tri-tip should be cooked over oak, not charcoal but REAL oak or even better oak bark. You do not want to cook this over high heat, but moderate heat taking as much as 2-3 hours depending on your meat. You are almost smoking the meat, but on an open BBQ, yeah - no lid. I have a pit bbq in my backyard for cooking tri-tip. Your tri-tip should be served with ranch style beans, salsa and grilled garlic bread.

You may get other suggestions, but they are all wrong.

Now you got me thinking... tri-tip on Sunday!

Well I will tell you what I do, but I doubt any of you will try it because it sounds pretty blah. This really makes some awesome Tri Tip:

I use whole tri tip roasts that I get at Costco. The strips you usually see at the grocery store don't cut it. I marinate with Safeway store brand meat marinade. It kicks complete ass. I have tried many marinades but Safeway store brand beats them all when you're doing a tri tip roast. You can get it at Vons in California. I only use it for tri tip but it would be good on similar roasts.

Dump the marinade on and poke holes all over the thing with forks. Flip her over and do the same on the other side. The roast needs to sit for half an hour, no more than 45 minutes or it will get really soft on the outside.

Slap that bitch on the BBQ and grill HOT to sear for around six minutes or one beer. Flip. Another six. Then move to indirect heat and roast until it reaches one grade below your desired done-ness. Pull it off and tent it with tinfoil to rest and finish up.

I always slice thin on the bias and serve as French Dip sandwiches with French Rolls and au jus.

I dare you to try this. I bet you won't since obviously store brand powdered marinade in a pouch can't be all that good. Right?

You know the secret now. Dismiss it if you want. But it's damn good.

Oh, and the Santa Maria style, I've never had but I bet it's DAMN good too. Sounds like a winning recipe, I've just never wanted to make it any other way.

***End of long-ass post.***

this might sound weird but i got it from a friend in santa barbara which claims to be the tri tip capitol of the world. rub the roast with salt and pepper and then marinate it in plain old frenchs yellow mustard for an hour. then cook it the same as santa maria lars, kind of an open smoke. i like to slice it up and serve it with pico de gallo and sliced avocado, or guac, and tortillas. and it would taste better if you flew to santa barbara and cooked this on the beach like it suppost to be done, but i'm not sure of your time constraints.

I went with the French's rub. I've done as Lars suggested in the past and it's great but the mustard recipe was just what I was looking for, some thing out of the ordinary. My meat on the grill now, we'll she how she turns out shortly. Thanks for the input fellas!

Yup, that was awesome! Thanks again.

can anyone tell me what cut of beef the tri tip is? I know my beef but we dont call any part of hte cow tri tip in Australia