Tri Tip
Michele
mauiandkona@yahoo.com
11/10/05 		I want to make a tri tip in the oven and have never made it this way, any ideas?
ellen

11/10/05 		Rub it up with a well seasoned dry rub of some kind, perhaps after an overnight marination in an oniony red wine based marinade. Preheat the oven to 450ェ. Remove the meat from the marinade and pat it dry. Discard the marinade. Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Roast for 20 minutes, then begin checking the internal temperature: You should remove the roast at 115ェ to 120ェ for rare, 120ェ to 125ェ for medium-rare.

Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize. Serve thinly sliced and medium rare, and invite me.

ellen

11/10/05 		The roast should sit at room temp 1-2 hours before roasting for best cooking results. Use a good digital or meat thermometer to check the temp after roasting.
Tammy

01/03/06 		Being from Santa Maria, CA, where the Tri-tip cut of meat originated,by a butcher by the name of Robert Shootz.......

I highly recommend looking for the Suzie-Q seasoning by Susan Righetti. (you can purchase it on-line) It's not fancy, but it is the traditional seasoning for tri-tip. Of course it is always best BBQ'd over firey hot red oak coals, but it works well in the oven too.

Cindy

01/05/06 		Being from New England, we don't have anything called tri-tip here. What cut of meat is this? I've heard about it in passing from out-of-towners.
Tammy

01/05/06 		A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also is called "triangular" roast because of its shape.

Look up Santa Maria Style BBQ and it will give you the history of the cut and great recipes!

Janice
05/19/06 		How much tri-tip do you need to feed 100 people
ellen
05/20/06 		Beef tritip is a lean boneless cut. You want 1 pound rarw for each 3 persons, you have to slice across the grain for tenderness, and if you are oven-roasting, get all the same size- around 3 pounds is the tastiest- put the thermometer in the smallest piece, take it out, put in the next smallest piece. Remember that it goes up another 10 degrees as it sits for the 1/2 hour rest before carving.
Fernando
04/29/07 		I'm cooking tri tip for 70 people. What is the best way to prepare it? I was thinking in a slow roaster? any recipes for slow roasting?
Thanks
ellen
04/30/07 		Grilled is the optimum method. It is bot too tough, so slow roasting would be more for timing than tenderness. Please read this thread, the question is already discussed.
Rebecca
06/24/07 		we are planning a wedding reception for 60. we want to BBQ tri tip and chicken breast on a 6 foot long BBQ. How long does it take to cook a tri tip. We are not sure to BBQ and then serve or precook and then reheat
ellen
06/24/07 		Tritip is not a good meat to reheat, but the timing depends on the size, see the info above. Chicken does best on a medium to low grill heat for longer time0- 40 minutes or so- brined is the way to go for juicy. DO NOT partially precook chicken, it is not safe- either cook through and reheat, or cook fresh.
ellen
06/24/07 		You might enjoy this "tri tip how to" at ehow.com

www.ehow.com/how_18216_grill-tri-tip.html

Heather
07/18/07 		Where can I purchase Suzie-Q seasoning by Susan Righetti ONLINE. I cannot seem to find a site anywhere???
ellen
07/18/07 		Go here:
www.savorcalifornia.com/template1.php?id=319&img=13
Alex
02/26/08 		HI i would like to know how long does it take to cook tri tip on a bbq
ellen
02/27/08 		Alex see the link 6/07
Alex D.
10/04/08 		How do re-heat tri-tip?
ellen
10/05/08 		Absolutely not recommended to reheat tritip, it goes dry and tough in moments.
marilyn
11/21/08 		can you cook atri tip in a crock pot?
ellen
11/21/08 		Yes, but it is a waste. Tritip is best served rare or medium rare, thin sliced, after hot, fast grilling. Use top round or cross rib (chuck) roast in the crock pot.in the
rebecca
02/20/09 		SusieQ seasoning can be found in Albertson's groceries now. Woohoo! (Small and large sizes).
Robert Gorham
04/12/09 		I bought a pre-cooked tri tip from The Honeybaked Ham Company ,with no direction ?? any clues ,or suggestions
ellen
04/13/09 		serve cold sliced. If you must reheat, reheat sliced, only what will be used (you can't reheat this twice) see the directions on reheating prime rib in the beef roasting article.
robert Bristow
08/11/09 		im grillind chicken breast for 100 people,is it ok to cook the chicken 3/4 of the way and let finish in the chaffers?
ellen
08/12/09 		No. Chicken needs to be cooked to 165 internal temp once it is taken from the refrigerator and put in the oven. Otherwise it stays in the danger range for bacteria.
Wayne
10/05/09 		I've been cooking Santa Maria Style Tri-Tip for about 15 years and have started catering. I am in San Diego, so I have to use white oak instead of red oak. I can tell the difference, but it's still great!
LaWanda
10/05/09 		I've been cooking tri tips for many many years and my family always wants me to bring the tri tip to family dinners and catered affairs.I like to season the tri tip with salt,pepper and garlic powder,let it sit overnight.Bring to room temp,brown it on both sides in a hot skillet and bake at 350 degrees for 1 hour.If the tri tip needs to be reheated,I cook it 45 mins,then reheat with a bit of broth until hot.Let it rest,slice across the grain .Always delicious,always tender.
ellen
10/06/09 		Bruce have you tried apple, hickory or mesquite?

Thanks for the try- tips, LaWanda!

Tony
03/31/10 		I am very interested the comment from LaWanda 10/05/09. I need some help the cooking time when I want to reheat later and slice/serve it. So to convert the time to internal temperture I am guessing 120 degress. I want to cook alot of them for a wedding reception.
ellen
04/01/10 		yes, 120 is about right. You MUST get same sized roasts to do many at once for the same length of time. Do try one for the family before you do a bunch of them.
Anthony
07/25/10 		Ellen,
Have you tried cooking Tri-Tip in a crock pot?
ellen
07/25/10 		What a waste of tri-tip! Seriously, I like grilled and roasted meats, which you can do with tri-tip, but not in the crock pot I like chuck, round for crocking. Tri-tip would work, it would cook like a top round with the moist heat.
Sonshine
07/27/10 		Try Slap Ya Mamma seasoning found at Cost Plus World Markets! YUMMY!!!!!!! :)
john
10/07/10 		is it a good idea to cook tri tip in the crock pot<
ellen
10/08/10 		It is a waste; chuck or round will do better and is cheaper.
Preta
12/18/10 		How many Tri Tips do i need to buy for 30-40 people, we are going to BBQ them.
elleen
12/19/10 		16-20 pounds.
Summer
01/14/11 		Hi Ellen,

So if I were going to do Tri Tip for 200 people I would need 75-100 lbs of raw meat correct? I have 2 large charcoal grills (2 feet x 4 feet) but they do not have covers. I have only had tri tips once, they were sliced before they were grilled and they were great, although I do not see any others suggesting this...
What would be the best way to cook tri tip for 200 people for a wedding reception?

ellen
01/15/11 		Yes, the amounts are right. You can roast in the oven and have a carver. Grilling is not a great choice for receptions.
M
04/04/11 		What do you serve along with a Santa Maria Tri Tip meal ? Don't forget the dessert ?
ellen
04/04/11 		What is the budget, cooking facilities, number of guests, occasion? More info, please.
M
04/05/11 		About 8 or 9 people. Need some side dish ideas, do you serve the Tri Tip over rice.
Do you serve it with buns?
Thx
ellen
04/05/11 		I serve it with a good bread like ciabatta or a French baguette. Either a hot potato dish or baked potatoes or a starchy salad (potato or pasta) or couscous. Grilled vegetables- sliced zucchini, eggplant, tomatoes brushed with olive oil. Something deadly chocolate for dessert.
Sharon
07/03/11 		Hi Ellen, I bought a premarinated 2.69lb tri tip roast from Costco. It says to cook in the oven at 425, but it doesn't say for how long, can you please tell me. Also, is this something I can cook on my George Foreman grill press machine?
ellen
07/03/11 		This takes very little time. If you are grilling, see 6/24/07 this thread, if oven cooking, see 11/10/05.
Leyna
11/10/11 		What is the best method to cook a 1lb Tri Tip Steak? I do not have access to a grill and need to figure out another way... I have already marinated my cut, and will set it out to get to room temperature about 2 hours before I start cooking it (I am pregnant and cannot leave the meat out all day)- I do not have a Cast Iron but I have a baking tray that can be used in the oven. I should also mention that I do not currently have a meat thermometer... Please help!
Leyna
11/10/11 		Also... do you happen to know of any great side dishes to go with Tri Tip that you can recommend? :) Thanks!
ellen
11/10/11 		How about a many-bean salad, either baked, twice baked or mashed potatoes, good garlic bread, maybe something in the vegetable range? Can be broiled- 10 minutes pre inch of thickness in a preheated broiler, or cooked in a heavy preheated pan on top of the stove, about the same time. There are websites devoted to tri tip- do a google search and find what you want.
Paula
12/02/11 		I want to cook tri-tip in the oven for 70 people on monday ,bought 44 lbs, should I marinate?? Season with pappys serve with brown gravy>???salsa,bbq sauce ?? What temp and for how long for med to med well (i like m/r butttt
staff like it alittle more well...trying to get me to cook the tri-tip in a slow cooker... any ideas
ellen
12/03/11 		Too bad, this is a waste of good tritip, which gets tough when you cook to medium or beyond. See these:

If you are grilling, see 6/24/07 this thread, if oven cooking, see 11/10/05.

And read the very first thread.

John
12/24/11 		Traditional SM Style BBQ calls for the meat to be served with mac and cheese, green salad, pinquito beans (a bean local to Santa Maria, CA) and fresh salsa. At large events, an entire top sirloin , locally referred to as "a top block" is usually used instead of tri-tip. The meat is roasted over red oak coals. The rub is garlic powder, salt, and pepper in equal proportions. Some folks add onion, paprika, or use "Susie Q's Seasoning mentioned elsewhere in this thread. This last is marketed by Susan Righetti, a member of one of the pioneer families in the Santa Maria, CA area who have been preparing Santa Maria Style BBQ for generations.
ellen
12/25/11 		Merry Christmas to you, too, Matt.
deborah
03/07/12 		I have a 2.84 wt tri-tip steak - I gather this is best grilled to m/r. Is this cut of meat similar to a "London Broil" steak? I've grilled LB's for many years and I know what you mean about tough and dry if over-ckd. I enjoy your knowledge and info. THX
ellen
03/07/12 		Yes, thinking LB will head you in the right direction. There are some good links on this thread to dedicated tri-tip sites.
deborah
03/07/12 		Since your answer to my ?? re: tri tip vs LB, I have searched everywhere for a decent "oniony/red wine marinade" as mentioned in 11/10/05. Got any recommendations? THX
ellen
03/08/12 		2 cups red wine
1 small onion, diced
2 3-inch strips orange zest,
2 sprigs fresh rosemary, coarsely chopped
2 tablespoons red currant jelly, or other sweetener
1 teaspoon kosher salt
1 teaspoon freshly ground pepper