Reply
Go Back   TexasBowhunter.com Community Discussion Forums > Topics > Around the Campfire
 
Thread Tools Display Modes
Old 04-12-2021, 12:54 PM   #51
HoustonHunter94
Pope & Young
 
HoustonHunter94's Avatar
 
Join Date: Oct 2006
Location: San Antonio
Default

I definitely will not trim as much fat off in the future. Being new to Tri tip I went to YouTube and the video I watched the dude trimmed it all off. Leftovers for dinner tonight.


Sent from my iPhone using Tapatalk
HoustonHunter94 is offline   Reply With Quote Back To The Top
Old 04-12-2021, 02:18 PM   #52
hooligan
Pope & Young
 
hooligan's Avatar
 
Join Date: Dec 2009
Location: Coppell
Hunt In: Sterling Co.
Default

you guys made me get my last Harris Ranch prime tri-tip out of the freezer for tonight. Tri-tip sandwiches with jalapenos and some home made sweet potato fries on the side
hooligan is offline   Reply With Quote Back To The Top
Old 04-12-2021, 05:10 PM   #53
rtp
Pope & Young
 
rtp's Avatar
 
Join Date: Aug 2010
Location: Fulshear, Texas
Hunt In: open range
Default

So can you cook it low and slow like a brisket to an internal temp of 200ish or is this best done on high heat cooked to medium rare? My HEB had quite a few of them in the meat case today so I bought one.
rtp is offline   Reply With Quote Back To The Top
Old 04-12-2021, 05:21 PM   #54
Maddox
Ten Point
 
Maddox's Avatar
 
Join Date: Oct 2006
Location: The Woodlands
Default

Ive cooked them hot and low and slow. I prefer the hot and fast method just like you would do a ribeye.
Maddox is offline   Reply With Quote Back To The Top
Old 04-12-2021, 05:27 PM   #55
TexasBear
Ten Point
 
TexasBear's Avatar
 
Join Date: May 2012
Location: Joshua
Hunt In: Colorado
Default

I love tri-tip! The first batch looks like perfection.
TexasBear is offline   Reply With Quote Back To The Top
Old 04-12-2021, 05:28 PM   #56
stxhunter
Ten Point
 
stxhunter's Avatar
 
Join Date: Oct 2006
Location: Katy
Hunt In: Duval County
Default

After I found tri tip at my loca HEB it quickly became one of my favorite cuts. Iíve only done it reverse sear like a big steak, comes out great.
stxhunter is offline   Reply With Quote Back To The Top
Old 04-12-2021, 05:28 PM   #57
salth2o
Pope & Young
 
salth2o's Avatar
 
Join Date: Sep 2007
Location: Atascocita
Hunt In: Delta County and anywhere else I can.
Default

Quote:
Originally Posted by jjam View Post
My favorite way so far is on a pellet grill. Season it with steak seasoning. Run the pellet grill on smoke for 1.5 hours then kick it up to 350 until done usually 45-60 min.

Serve with some some oven roasted red potatoes.

The HEB by me carries them in Waygu. They also sell dry aged steaks which I want to try soon.
I'm going to give this a shot later this week.
salth2o is offline   Reply With Quote Back To The Top
Old 04-12-2021, 07:08 PM   #58
hooligan
Pope & Young
 
hooligan's Avatar
 
Join Date: Dec 2009
Location: Coppell
Hunt In: Sterling Co.
Default

Quote:
Originally Posted by rtp View Post
So can you cook it low and slow like a brisket to an internal temp of 200ish or is this best done on high heat cooked to medium rare? My HEB had quite a few of them in the meat case today so I bought one.
High heat to medium rare. I donít have a Santa Maria style pit anymore but if you can do it over mesquite itís delicious.

Dry rub and let it sit for a bit, medium heat 1st side about 6 min, second side about 7-8min, move it indirect for a couple till it hits 135-140. Pull it and let it rest under foil for 10-30min. Slice thin and enjoy. Goes great with cold beer

Forgot to take pics but this was all that was left tonight. A slice from the thinner end since my 3yo likes it more done than we do. We used the fancy China tonight
Attached Images
 

Last edited by hooligan; 04-12-2021 at 08:05 PM.
hooligan is offline   Reply With Quote Back To The Top
Old 04-12-2021, 07:42 PM   #59
eradicator
Pope & Young
 
eradicator's Avatar
 
Join Date: Feb 2007
Location: Arlington,TX/Pecos County
Default

I'm surprised at how few people know about tri tip. I'm also surprised at how this isn't in the recipe section
eradicator is offline   Reply With Quote Back To The Top
Old 04-12-2021, 08:07 PM   #60
EarleyBird
Ten Point
 
EarleyBird's Avatar
 
Join Date: Dec 2008
Location: Leon County
Hunt In: Home
Default

Quote:
Originally Posted by rtp View Post
So can you cook it low and slow like a brisket to an internal temp of 200ish or is this best done on high heat cooked to medium rare? My HEB had quite a few of them in the meat case today so I bought one.
Every time I do tri-tip I either go low & slow like a brisket, then sear it at the end; or just the opposite: sear it first, then smoke it like a brisket, checking temp regularly. I find the second option easier.
EarleyBird is offline   Reply With Quote Back To The Top
Old 04-12-2021, 11:25 PM   #61
DEREKG22
Six Point
 
DEREKG22's Avatar
 
Join Date: Feb 2019
Location: League City TX - AMERICA
Hunt In: Seeking
Default

I've been doing these for years now....I recommended anyone who hasnt- try it....Ive done them before in red wine vinegar and rosemarry
DEREKG22 is offline   Reply With Quote Back To The Top
Old 04-13-2021, 06:27 AM   #62
oktx
Pope & Young
 
oktx's Avatar
 
Join Date: Dec 2006
Location: Wise County
Hunt In: Wise County
Default

I guess it’s the texture of steak?
oktx is offline   Reply With Quote Back To The Top
Old 04-13-2021, 07:01 AM   #63
neskora
Ten Point
 
neskora's Avatar
 
Join Date: Sep 2010
Hunt In: TX
Default

Quote:
Originally Posted by rtp View Post
So can you cook it low and slow like a brisket to an internal temp of 200ish or is this best done on high heat cooked to medium rare? My HEB had quite a few of them in the meat case today so I bought one.


I would think if you did 200 it would dry out too much. You donít have all the fat/connective tissue to break down like in a brisket. I took this one to 160-165ish.
neskora is offline   Reply With Quote Back To The Top
Old 04-13-2021, 07:03 AM   #64
BTLowry
Pope & Young
 
BTLowry's Avatar
 
Join Date: Oct 2006
Location: Lindale
Hunt In: Behind the house and public in Texas; Kansas Unit 5
Default

FYI
If your local grocery store butcher gives you an odd look when you inquire about tri-tip, just tell him it is basically what is left after he cuts sirloin steaks.

At least that is what my local one said when he finally realized what I was looking for

Yes it is same texture as steak and cooking it above med rare will ruin it IMO
BTLowry is offline   Reply With Quote Back To The Top
Old 04-13-2021, 07:25 AM   #65
EarleyBird
Ten Point
 
EarleyBird's Avatar
 
Join Date: Dec 2008
Location: Leon County
Hunt In: Home
Default

Quote:
Originally Posted by oktx View Post
I guess itís the texture of steak?
It's like if fajitas, brisket, and a ribeye had a three-way sex party; the baby would be tri-tip.
EarleyBird is offline   Reply With Quote Back To The Top
Old 04-13-2021, 07:30 AM   #66
hrdwrkncwby76
Ten Point
 
hrdwrkncwby76's Avatar
 
Join Date: Sep 2008
Location: Georgetown, Tx
Hunt In: public land
Default

Quote:
Originally Posted by EarleyBird View Post
It's like if fajitas, brisket, and a ribeye had a three-way sex party; the baby would be tri-tip.


Lmao thatís pretty accurate


Sent from my iPhone using Tapatalk Pro
hrdwrkncwby76 is offline   Reply With Quote Back To The Top
Old 04-13-2021, 10:35 PM   #67
Rubi513
Pope & Young
 
Rubi513's Avatar
 
Join Date: Aug 2013
Location: Centerville
Hunt In: Walker County
Default

I have looked for it, but no luck yet.
Rubi513 is offline   Reply With Quote Back To The Top
Old 04-14-2021, 05:30 AM   #68
cram369
Six Point
 
Join Date: Aug 2017
Default

Should have had breakfast before reading this one

Sent from my SM-A716U using Tapatalk
cram369 is offline   Reply With Quote Back To The Top
Old 04-14-2021, 09:02 AM   #69
Geezy Rider
Pope & Young
 
Geezy Rider's Avatar
 
Join Date: Jan 2010
Location: Weatherford, Tx.
Hunt In: Wise Co.
Default

Quote:
Originally Posted by eradicator View Post
I'm surprised at how few people know about tri tip. I'm also surprised at how this isn't in the recipe section
Itís getting more popular since the state has been infected with californians.
Geezy Rider is offline   Reply With Quote Back To The Top
Old 04-17-2021, 02:03 PM   #70
CentralTXHunter
Eight Point
 
CentralTXHunter's Avatar
 
Join Date: Oct 2019
Default

Decided to give this a go today. Couldnít find a full cut of tritip, so I had to settle with what I could find. Definitely enjoyed it and an easy/quick cut of meat.





Sent from my iPhone using Tapatalk
CentralTXHunter is offline   Reply With Quote Back To The Top
Old 04-17-2021, 04:55 PM   #71
HoustonHunter94
Pope & Young
 
HoustonHunter94's Avatar
 
Join Date: Oct 2006
Location: San Antonio
Default

Looks great. I saw them again at H‑E‑B today but they had whole pork loins for cheap so went that route today. Did grab one Tri tip for the freezer.


Sent from my iPhone using Tapatalk
HoustonHunter94 is offline   Reply With Quote Back To The Top
Old 04-17-2021, 07:31 PM   #72
rtp
Pope & Young
 
rtp's Avatar
 
Join Date: Aug 2010
Location: Fulshear, Texas
Hunt In: open range
Default

TheHEB in Fulshear had quite a few a couple days ago. I picked one up. My buddy from Cali sent me a marinade recipe so Iíve done that and it in the fridge. Going to cook it Monday.

My buddy said itís about time you guys caught up. I said thatís because of all the foreigners(Californians) moving here.


Sent from my iPhone using Tapatalk
rtp is offline   Reply With Quote Back To The Top
Old 04-17-2021, 10:10 PM   #73
CentralTXHunter
Eight Point
 
CentralTXHunter's Avatar
 
Join Date: Oct 2019
Default

Quote:
Originally Posted by rtp View Post
TheHEB in Fulshear had quite a few a couple days ago. I picked one up. My buddy from Cali sent me a marinade recipe so Iíve done that and it in the fridge. Going to cook it Monday.

My buddy said itís about time you guys caught up. I said thatís because of all the foreigners(Californians) moving here.


Sent from my iPhone using Tapatalk

LOL. I got it at my local meat market guy... I asked him if they carried tritip and he said, ďyeah, weíve been catering to them CaliforniansĒ


Sent from my iPhone using Tapatalk
CentralTXHunter is offline   Reply With Quote Back To The Top
Old 04-18-2021, 08:29 AM   #74
bboswell
Pope & Young
 
bboswell's Avatar
 
Join Date: Oct 2006
Location: Montgomery County
Hunt In: Where ever I can
Default

Quote:
Originally Posted by rtp View Post
So can you cook it low and slow like a brisket to an internal temp of 200ish or is this best done on high heat cooked to medium rare? My HEB had quite a few of them in the meat case today so I bought one.


I have done them low and slow just like a small brisket and they are great that way
bboswell is offline   Reply With Quote Back To The Top
Old 04-18-2021, 11:09 AM   #75
rtp
Pope & Young
 
rtp's Avatar
 
Join Date: Aug 2010
Location: Fulshear, Texas
Hunt In: open range
Default

Quote:
Originally Posted by bboswell View Post
I have done them low and slow just like a small brisket and they are great that way

The way my buddy says he cooks it there is to low temp smoke it for about 90 minutes and then finish it over about 600 degree. I think Iím going to try that on this first one.


Sent from my iPhone using Tapatalk
rtp is offline   Reply With Quote Back To The Top
Old 04-18-2021, 08:00 PM   #76
rvd
Pope & Young
 
rvd's Avatar
 
Join Date: Dec 2008
Location: Gulf Coast
Hunt In: Texas
Default

Quote:
Originally Posted by rtp View Post
The way my buddy says he cooks it there is to low temp smoke it for about 90 minutes and then finish it over about 600 degree. I think Iím going to try that on this first one.


Sent from my iPhone using Tapatalk
Iíve done it that way, it is good. I prefer to start off over coals for 8 minutes fat side down, 6 up and then finish indirect to 135. Did one tonight for us and daughter/SIL, no leftovers
rvd is offline   Reply With Quote Back To The Top
Old 04-18-2021, 08:33 PM   #77
LFD2037
Pope & Young
 
LFD2037's Avatar
 
Join Date: Dec 2009
Hunt In: Over yonder
Default

Quote:
Originally Posted by rtp View Post
The way my buddy says he cooks it there is to low temp smoke it for about 90 minutes and then finish it over about 600 degree. I think Iím going to try that on this first one.


Sent from my iPhone using Tapatalk
I'm going to go this route Tuesday. I figure smoke to ~135į internal then a minute or 2 on each side over 500-600į for a good sear.
LFD2037 is offline   Reply With Quote Back To The Top
Old 04-18-2021, 08:40 PM   #78
crimson-talon
Ten Point
 
crimson-talon's Avatar
 
Join Date: Oct 2009
Location: San Antonio
Hunt In: Pearsall, TX
Default

Mouth is watering


Sent from my iPhone using Tapatalk
crimson-talon is offline   Reply With Quote Back To The Top
Old 04-18-2021, 10:50 PM   #79
Keel056
Four Point
 
Keel056's Avatar
 
Join Date: Jun 2010
Location: Cypress,TX
Default

I was introduced to Tri-tip by some brazialian people. they call it Picanha.
They seasoned with rock salt only and let it sit out until about room temperature and then tossed it on the grill with high heat and cooked to about medium. Melt in your mouth.
Keel056 is online now   Reply With Quote Back To The Top
Old 04-19-2021, 07:37 AM   #80
Kodiakk
Ten Point
 
Kodiakk's Avatar
 
Join Date: Dec 2008
Location: Humble
Hunt In: Sabine and where ever else I can.
Default

I'm real surprised it's not more popular. How I do mine is leave all fat on. Take a fork and pretend you're in a prison riot and shank the heck out of it with the fork. Rub it down in olive oil, then worchester sauce, and a touch of little smokies. Then I rub garlic powder, montreal steak seasoning, and lawry's. Then just toss it on the grill. After I'll cut some fat off it. Talk about juicy and amazing tasting! I cook it often.
Kodiakk is offline   Reply With Quote Back To The Top
Old 05-24-2021, 07:01 AM   #81
Bmaker8709
Four Point
 
Bmaker8709's Avatar
 
Join Date: Dec 2014
Location: Nebraska
Hunt In: Texas, Indiana, Nebraska
Default

Made my first tri-tip this weekend, used it for tacos. Seasoned with Meat Church's Holy Cow, smoked it on the Gateway Drum at 325degF for about an hour. Internal was 128degF when I took it off. Very tender and full of flavor. Texture reminded me of a brisket. I'll definitely do it again, but will finish on the grill next time for a good sear.
Attached Images
     
Bmaker8709 is offline   Reply With Quote Back To The Top
Old 05-24-2021, 07:09 AM   #82
Brotherbill
Ten Point
 
Brotherbill's Avatar
 
Join Date: Oct 2006
Default

Come on guy's. Ya'll are killing me. Everything looks wonderful.
Brotherbill is offline   Reply With Quote Back To The Top
Old 05-24-2021, 07:43 AM   #83
sotx
Ten Point
 
sotx's Avatar
 
Join Date: Oct 2006
Location: San Antonio, TX
Hunt In: McMullen County
Default

Quote:
Originally Posted by ColinR View Post
When cooking one like this do you trim all the fat off like Houston hunter did or leave some fat on?
Leave the fat on and do a reverse sear. Tri tip has a great beefy flavor. Granzines sells they with their rub on them and they are out standing.
sotx is offline   Reply With Quote Back To The Top
Old 05-24-2021, 07:47 AM   #84
sotx
Ten Point
 
sotx's Avatar
 
Join Date: Oct 2006
Location: San Antonio, TX
Hunt In: McMullen County
Default

Quote:
Originally Posted by Keel056 View Post
I was introduced to Tri-tip by some brazialian people. they call it Picanha.
They seasoned with rock salt only and let it sit out until about room temperature and then tossed it on the grill with high heat and cooked to about medium. Melt in your mouth.
Picanha is a completely different cut from TriTip. Picanaha is an outstanding cut of meet as well.
sotx is offline   Reply With Quote Back To The Top
Old 05-24-2021, 09:11 AM   #85
BlackoutRam2500
Eight Point
 
BlackoutRam2500's Avatar
 
Join Date: May 2017
Location: Huntsville, TX
Default

Wife picked up a Wagyu Tri-tip from HEB last week. I seasoned it let it sit over night and BAM. It was good but not worth the extra $15 over the normal ones at Costco.

Lived out in California for a time so got turned onto them in 2007. Didn't start buying and smoking our own until 2012, while living in Colorado. Glad to see them finally catching on here at home though... much better than Brisket IMO.

Sent from my SM-N975U1 using Tapatalk
BlackoutRam2500 is offline   Reply With Quote Back To The Top
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 12:37 AM.


Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2021, vBulletin Solutions Inc.
Copyright 1999-2012, TexasBowhunter.com