My dad, now 83, grew up in the Santa Ynez Ca in the early 50’s. There was many roundups on the ranches in the area and the cowboys would cook that cut over oak wood with simple salt, pepper and garlic. I grew up in the 70’s and 80’s and he’d get the butcher to cut tri tips. Everyone on the block asked what it was and no one hardly knew what it was. He’d cook it over oak wood the way he knew. It was usually made into ground otherwise. Everyone loved it. So that’s a small bit of tri tip history…
I grew up 12 miles from Santa Maria. Ate tri tip all my life. On Fridays and Saturdays, every other corner in Santa Maria had an open pit oak BBQ pit on it, cooking tri tip, chicken and beans. For the price, there isn't a better cut of meat!
I just got a Traeger. Been trying out different things like ribs, beef, pork belly, and now i need to try this smoked tri tip. My family has been coming over more since I got the smoker and they really think I’m a backyard bbq hero 🤣. This will be my third video recipe I will be trying 😊
It's Oct 2023 I been smoking for a few years now and I ran across you video on tri tip done it the same way you did but I didn't have any cherry would so I use apple in its place and turn out so soft tender it melted in your mouth appreciate your video look forward to trying more well done
Your timing could NOT have been better. I have a Wagyu Tri-Tip in my freezer and was thinking of making one for dinner tomorrow so... Thank you for making up my mind for me.
My go to meat is the trip tip. Im am indirect heat method kind of guy. My tri tips always come out soft and juicy. Im trying your method today. I can’t wait. ❤❤❤
Nice presentation in the pan. I reverse seared mine on the Blackstone. Didn't come out that well though🤷♂️. We got tri-tips all over here in KC though!
I grew in Southern California and have always loved Tri Tip! I've never reverse seared one. I will definitely be trying this the next time I'm fortunate enough to find a Tri Tip in a store here in Arkansas. That looks amazing!
I never knew you had a youtube channel!! I literally go to all your smoked recipes! Definitely gonna use your method because I saw you are finishing it with a cast iron skillet
I"m finally going to try tri-tip this weekend and really appreciate your tips. I wasn't going to use Cherry but you're right it adds nice color, so Cherry and Oak it is.
I watched many vids for Saturday's tri tip cook. Following this one to the T. Love the serving in the skillet, especially since we'll be dining outside and will need the heat retention.
Hi ya did a awesome video here,, thanks ..iI was introduced to tri tip from my favorite meat market Here in the Midwest (ILL.) (Morgan's meat mkt). I've done a a couple tri tips.. and like how well you did yours, I will copy lol,, as never did the iron skillet. .Enjoyed watching you, thanks .
My local butcher in Blenheim, New Zealand , recommended this cut to me when I told him I was looking for product to experiment with when I first got my Kamado smoker. I'm 4 Tri Tips in, and the best one I've turned out so far is Low (~108c) and slow (6hrs), my own spice rub and much screaming at the smoker to maintain temp. My colleague (South African - they live and breath BBQ) had a taste and teared up. I was happy.
@@bones4956 I think it had more to do with the fact that his Nanna had just passed away and he was feeling home sick. Incidentally, Iv'e not been able to replicate the same quality again, completely beginners luck.
Great video! I also have a Camp Chef smoker and I've been wanting to smoke a Tri-Tip for a long time but didn't know the best way to do it. I will definitely try your technique. It looked SO delicious, I can't wait to try that as well! How long did you sear the tri-tip in the cast iron pan?
The one kinda nitpicky thing I have about tri-tip (and I've been cooking them for decades), is that when you go to change direction on the cut, that section doesn't have seasoning or bark on one side. Is it a problem to cut it ahead of time and smoke them as two different steaks?
Obviously there are some specific points that utilize the cast iron pan but have you used the flat top for the sear? I’ve seen some videos of the flat top option, as other viewers probably have, and the sear seems to turn out pretty well. Also, did you sear both sides or just the bottom?
My favorite......when I lived in SoCal..... alas, near impossible to find back on the east coast -even at a butcher. (and no, those silly "tri tip strips" they sell aren't the same...)
Medium rare, no no no I don't think so you cooked the color right out of that bad boy the insides have the color of a swine chop. Then to put a meat that rested back into the "warm" pan to what continue cooking when you already over cooked? Bad advice, I've watched you ruin many cuts and a tritip is so easy, I didn't think you could ruin it but I applaud you for succeeding. A tip I can give is to forget about being so strict on your temps and cooking times, but use that as an outline, and for each cook let the meat itself tell you when it's ready. This is a skill that comes with many years of cooking meat.
The white balance in the camera is off. Check at 7:27. The sky is messing with the colors in the vid, but Its pink and with a smoke ring. And everybody reverse sears. You rest the meat to prevent over cooking and muscle fiber relax to abosrb the juices then quickly sear it for a crust. When she cuts in the meat you can clearly see how juicy and soft the meat is. Overcooked meat doesn't do that.
@@2savannah100 State market in Delano right now is having a sale for trimmed at $4.69 Lb. Paso Robles Food 4 Less last week had em at $3.98Lb untrimmed.
smh, this is grilled not smoked... the breaking down of the collagen into into gelatin is what makes smoked meat "juicy"... this is a grilled stake with smoke flavor
My dad, now 83, grew up in the Santa Ynez Ca in the early 50’s. There was many roundups on the ranches in the area and the cowboys would cook that cut over oak wood with simple salt, pepper and garlic. I grew up in the 70’s and 80’s and he’d get the butcher to cut tri tips. Everyone on the block asked what it was and no one hardly knew what it was. He’d cook it over oak wood the way he knew. It was usually made into ground otherwise. Everyone loved it. So that’s a small bit of tri tip history…
*red oak 💪🏽🫶🏽👌🏽😋
I grew up 12 miles from Santa Maria. Ate tri tip all my life. On Fridays and Saturdays, every other corner in Santa Maria had an open pit oak BBQ pit on it, cooking tri tip, chicken and beans. For the price, there isn't a better cut of meat!
THANK YOU! Did my first tri-tip using this approach. It was the best thing I've ever cooked!
Tri tip is the most under rated cut of all time! Greetings from California! It’s so good with salsa too
I just got a Traeger. Been trying out different things like ribs, beef, pork belly, and now i need to try this smoked tri tip. My family has been coming over more since I got the smoker and they really think I’m a backyard bbq hero 🤣. This will be my third video recipe I will be trying 😊
I've prepared tritip twice like this and it's come out amazing both times. Trying again today, and I'm sure it'll be great. Amazing recipe!
I'm from the Central Coast (Santa Maria area) of Cali. LOVE the Santa Maria tri-tip sandwiches too! Great video. Thanks.
Morton tri tip from Costco are the best.
It's Oct 2023 I been smoking for a few years now and I ran across you video on tri tip done it the same way you did but I didn't have any cherry would so I use apple in its place and turn out so soft tender it melted in your mouth appreciate your video look forward to trying more well done
Delicious I’m glad you reviled the secret temp to cook it to I love making tri-tip but never knew what temp to cook it to.
Made this last night with a simple SPG rub and it was amazing. Great recipe.
I grew up in Santa Barbara and always cooked open flame with red oak. Tri-tip is amazing anywhere, yours looks delicious:)
Most under rated cut of meat. Looks delish.
Just got done doing everything exactly as you explained and OMG! It’s heavenly. Thank you.
Your timing could NOT have been better. I have a Wagyu Tri-Tip in my freezer and was thinking of making one for dinner tomorrow so... Thank you for making up my mind for me.
My go to meat is the trip tip. Im am indirect heat method kind of guy. My tri tips always come out soft and juicy. Im trying your method today. I can’t wait. ❤❤❤
Thanks for the bending tip. I have found that very helpful in determining the correct way to make this piece of meat so enjoyable!
Nice presentation in the pan. I reverse seared mine on the Blackstone. Didn't come out that well though🤷♂️. We got tri-tips all over here in KC though!
Tried this today, my 15 year old son loved it. I thought it was great, too. Thanks for the tips!
OMG!!!! JUST TOOK THE FIRST BITE ...WOW ABSOLUTELY AMAZING
I grew in Southern California and have always loved Tri Tip! I've never reverse seared one. I will definitely be trying this the next time I'm fortunate enough to find a Tri Tip in a store here in Arkansas.
That looks amazing!
I never knew you had a youtube channel!! I literally go to all your smoked recipes! Definitely gonna use your method because I saw you are finishing it with a cast iron skillet
Love reverse searing tri tip! Haven’t done it with cast iron and butter so I’ll be sure to try that next!
I"m finally going to try tri-tip this weekend and really appreciate your tips. I wasn't going to use Cherry but you're right it adds nice color, so Cherry and Oak it is.
Will be smoking our first Tri Tip tomorrow. Way over here in Virginia!
Got the smoker set and about time put this in ...
What a great video! Susie you have great energy/vibes. I'll give your recipe a try as soon as it stops raining (Northern Cal)!
If you do get a tri tip with fat cap, by all means render that down with a little spices and inject and use that to pan sear. YUM
Serving in the cast iron searing pan. You are a genius. I plan to do this next time. Thanks! I love your channel!
Bend tip is a great way to check grain! Thanks!
This is a brilliant use/reuse into presentation! THANK YOU!
Great video Susie! We love tri tip at our house but have never done the cast iron sear! Looks delicious!
I’m making this same thing tomorrow for dinner.! It’s my favorite cut
I watched many vids for Saturday's tri tip cook. Following this one to the T. Love the serving in the skillet, especially since we'll be dining outside and will need the heat retention.
It turned out great!
There's a tri tip thawing out in the fridge right now, it'll go on the grill later this week 🔥
All is right in the whole world!!!! Love you guys.
Looking forward to this one, love cooking Los and slow . Did a beef on the baby q last week.
Low and slow is the best 👌👌👌
WowSers!! I need some of that …. Looks super-delicious!! Did I say WOW??
Great video. The slicing info was helpful.
Made this tonight, sure impressed the fam.
OMG she is the best 🙌🏼
Hi ya did a awesome video here,, thanks ..iI was introduced to tri tip from my favorite meat market Here in the Midwest (ILL.) (Morgan's meat mkt). I've done a a couple tri tips.. and like how well you did yours, I will copy lol,, as never did the iron skillet. .Enjoyed watching you, thanks .
My local butcher in Blenheim, New Zealand , recommended this cut to me when I told him I was looking for product to experiment with when I first got my Kamado smoker.
I'm 4 Tri Tips in, and the best one I've turned out so far is Low (~108c) and slow (6hrs), my own spice rub and much screaming at the smoker to maintain temp.
My colleague (South African - they live and breath BBQ) had a taste and teared up.
I was happy.
No they didn't lol
@@bones4956 I think it had more to do with the fact that his Nanna had just passed away and he was feeling home sick.
Incidentally, Iv'e not been able to replicate the same quality again, completely beginners luck.
Nice!! I’m trying it today!
You are awesome, great cook as always!!!! Yes tri-tip is DELISH when done right . Looked fantastic!!!
Beutiful tri tip...
Well done.
Great video..TP is my fave
Great video! I also have a Camp Chef smoker and I've been wanting to smoke a Tri-Tip for a long time but didn't know the best way to do it. I will definitely try your technique. It looked SO delicious, I can't wait to try that as well! How long did you sear the tri-tip in the cast iron pan?
I usually go for a minute each side, but I also go by looks. Get the surface HOT and sear both sides until you like how they look!
@@Heygrillhey Thank you for your reply! I will definitely try that!
Another one on my list. What is the ratio of oak to cherry that you like?
50/50ish. It's a guesstimate.
The one kinda nitpicky thing I have about tri-tip (and I've been cooking them for decades), is that when you go to change direction on the cut, that section doesn't have seasoning or bark on one side. Is it a problem to cut it ahead of time and smoke them as two different steaks?
No problem at all.
Those are my fave cut
After watching this fantastic video, I realize that need a larger cast iron skillet. What size is your skillet, please?
I use my 12" and 15" skillets most often!
Thanks!
Obviously there are some specific points that utilize the cast iron pan but have you used the flat top for the sear? I’ve seen some videos of the flat top option, as other viewers probably have, and the sear seems to turn out pretty well. Also, did you sear both sides or just the bottom?
Both sides! I have used the flat top, but for something like this the cast iron is much easier to clean.
Have you looked at the new Genesis 2 . Looks amazing lolling forward to it being released in Australia in July 👌👌
I haven't yet!
Yum love the butter baste
What is the banjo lick that you have playing in the background while she is slicing? It’s driving me crazy
I'm doin' one now.
Did you sear both sides or just one?
Both sides!
Ty!
Yep, tritip is the best cut of beef! Brisket is a close second lol
Tri tips have been around the Midwest for as long as I can remember it’s not new mane just new on the west coast
She's so lovely. Whatever man she married is blessed.
My favorite......when I lived in SoCal..... alas, near impossible to find back on the east coast -even at a butcher. (and no, those silly "tri tip strips" they sell aren't the same...)
Tri tip has all but replaced every steak meal in my household.
that is a massive tip
Delicious cooked perfectly yum.👍
Not too popular here in jersey but when you find them they are very very expensive
Hi very nice recipe 👍 mmmm yummy
Nice! You killed it though.! Off the grill at 125 in my opinion. :)
My family would throw it at me if I served it over 125. Tri tips are finicky, 135 is not their happy place.
I was wondering why she doesn't use the fire box to sear but then I realized she's using a pellet smoker
Nothing is more sexier than a female who knows how to cook meats haha thanks for the great recipe!
Yum yum come get some
I love you.
👏👏👏😁
❤❤❤😛🤪
Be my grill friend?
Not Supposedly it did come from Santa Maria California.
👍🇺🇸
Don’t add anything on over powering proceeds to baste the tri tip in butter, garlic and time
Medium rare, no no no I don't think so you cooked the color right out of that bad boy the insides have the color of a swine chop. Then to put a meat that rested back into the "warm" pan to what continue cooking when you already over cooked? Bad advice, I've watched you ruin many cuts and a tritip is so easy, I didn't think you could ruin it but I applaud you for succeeding. A tip I can give is to forget about being so strict on your temps and cooking times, but use that as an outline, and for each cook let the meat itself tell you when it's ready. This is a skill that comes with many years of cooking meat.
The white balance in the camera is off. Check at 7:27. The sky is messing with the colors in the vid, but Its pink and with a smoke ring. And everybody reverse sears. You rest the meat to prevent over cooking and muscle fiber relax to abosrb the juices then quickly sear it for a crust. When she cuts in the meat you can clearly see how juicy and soft the meat is. Overcooked meat doesn't do that.
You sound like you don't have much experience if you're confused about everything. And why do you keep watching if you don't agree with her videos?
$100 piece of meat.
$200 for gas to get it.
Our Tri-Tip here in Bakersfield is $ 7 or $8 a pound unless it's on sale. Gas is $5.25 at Costco. I can go to any store I want for under a gallon..
@@2savannah100 👏👏👏
Gues you can have some cheese 🧀 with your wine 🍷 lol 😝, it’ll be cheaper than Tri Tip for you.
@@2savannah100 State market in Delano right now is having a sale for trimmed at $4.69 Lb. Paso Robles Food 4 Less last week had em at $3.98Lb untrimmed.
@@rbj9061 lol
smh, this is grilled not smoked... the breaking down of the collagen into into gelatin is what makes smoked meat "juicy"... this is a grilled stake with smoke flavor
A roast that cooks like a steak lol
You’re not from California. 😂😂😂
Thankfully.