Smoked Wagyu Tri Tip cooked Hot & Fast | HowToBBQRight
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Wagyu Tri TIp Smoked Hot & Fast on my UDS Drum Smoker
#tritip #smokedtritip #howtobbqright
Smoked Wagyu Tri Tip
Wagyu beef has been popular in competition bbq for many years. I started cooking wagyu because the marbling (fat content) makes for a better tasting, easier to cook brisket. I’ve found that you really have to try to ruin a piece of Wagyu beef whether it’s brisket, steak, or even burger; the taste and moisture content is superior to most beef on the market.
I source my Wagyu from The Butcher Shop in Pensacola, Florida. My friend Kevin and his son Jordan run the shop, and they supply some of the best Wagyu I’ve found. Last week I had my first competition of the year, so I called Kevin to get an order in and he asked me if I was interested in trying some Wagyu Tri Tip. Of course I jumped on the chance because Tri Tip is rarely found in Mississippi and let me tell you this was some amazing beef.
Tri Tip is as common as Ribeye on the west coast, but in these parts no one cooks it. It’s actually the tale end of the sirloin roast, so normally it’s a lean cut of beef; but Wagyu beef is marbled with fat throughout. Traditionally Tri Tip is grilled over hot coals and sliced much like brisket. I wanted to go for more of a smoked flavor, so I fired up my drum cooker for this cook.
After a good dose of Salt, Pepper, Garlic (My Killer Hogs AP Rub - bit.ly/TheAPRub), I let the Tri Tip hang out for an hour to sweat. Once the seasoning worked on the outside I hit with a layer of my Killer Hogs Hot Rub - bit.ly/TheHotRub followed by a coat of my Killer Hogs Steak Rub - bit.ly/TheSteakRub for a corse texture on the outside.
Once the drum was running at 325, I placed the Tri Tip on the grill. I made up a quick mopping sauce with Balsamic Vinegar, Olive Oil, garlic and some seasoning.
3/4 cup Balsamic Vinegar
1/2 cup Olive Oil
1/2 cup Water
3 cloves Garlic minced
1/2 teaspoon Kosher Salt
1/2 teaspoon Corse Ground Black Pepper
1/2 teaspoon Crushed Red Pepper
Every 15 minutes I flipped the Tri Tip and basted with the balsamic mixture until the internal temperature reached 128 degrees. At this point I rested the roast for 15 minutes to let the juices soak back into the meat.
With Tri Tip you want to pay attention to how the grain is running throughout the roast. On the thinner end it runs pretty straight but as it gets wider the grain turns. You want to be sure to cut it across the grain for tender slices.
I was blown away by the flavor and texture. It was rich, juicy and taste like beef is supposed too. The seasonings and balsamic mop combined perfectly with the wagyu flavor. It was the absolute best Tri Tip I’ve cooked! If you want to try it for yourself give Kevin or Jordan a call down in Pensacola and they’ll take care of you. The Butcher Shoppe - / thebutchershoppe
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If there was ever a man who had a voice that let you knew he could BBQ by his voice alone, it'd be this gentleman. Nothing like some Way-Goo
Justin Daff sounds like the John madden of bbq BOOOOM.....
And the Toy Poodle in the background perfects the image. lol
PEENCH lol
😂😂😂FACTS
Stone Cold Steve Austin of BBQ
4:36 basically how my brain decides I should sleep at night.
lmao xD true
Fuck your Avatar!
😂😂😂
lmfao true that
One of the better comments I've read 😂😂
its 3 am
and i dont even have a grill
why tf am i watching this
hahahaha
The world is your grill
Use your oven and follow the same steps.
@@672nic I read this in hank hills voice
You had me at “welcome back to how to bbq right”
Great video.
He had me at way-goo
Are you adopting any children?? and by children I mean a 27 year old man who loves smoked meats and your bbq rub lol
Brad K 😂😂
*You had me in the 1st half not gonna lie*
Borderline GAY
@@KhyreeMarshall Borderline right in his mind :)
Tri tip was one of the best kept secrets since the 1950's by butchers on the Central Coast of California (Santa Maria, Arroyo Grande, Pismo Beach). They used to save the cut for themselves because they couldn't sell it. They started messing with seasoning combos, but traditionally salt, pepper, garlic powder and onion powder is the most common and really brings out the flavor. They would cook it over red oak, which is abundant in that part of California. Glad to see the rest of the country has discovered it because it's a very easy cut of meat to prepare and very flavorful. It also holds up well to marinades which add to its versatility. Thanks Malcom for preparing it 100% like it should be done. I've cooked and eaten hundreds of tri tips in my life, and you did it proud!
What I love about Malcolm is that when you try his recipes your BBQ comes out right!
How To BBQ Right Drinking Game
Take a shot every time Malcolm says...
"Let's get to cookin'"
"Get that smoke rollin'"
"That's what I wanna' see"
"Foal (foil)"
"Oal (oil)"
"Money for the honey"
"Honey for the money"
Matthew Wilson I like when he says bark
You missed “That’s okay!”
Garlic Salt, Fresh Ground Pepper and onion powder is all ya really need. Tri tip is the best and probably the first cut of meat we learn to make out here in California. You can cook it low and slow or hot and fast. Great video
Absolutely love Malcolm! "That's about all I can take, I gotta try some." Lol....
Thank God for blessing us with this man! Fav food TH-camr!
Thank God ? Ummm No,, But Im thankful he's around to cook these wonderful meals...
Ummm no one gonna comment on the video time length? No disrespect to the victims though, just a joke
Thank God for sending Jesus to save everyone.
Check out Aden Films. He does a lot of Wagyu in Japan videos. Food porn for sure.
You just have to love him!
Great advice, great Charakter, great voice etc.
I don’t even have a grill but I still love your videos.
Keep it up man!
This looks amazing. I might have to try this way too. I smoke my tritips at 225 and take them to internal temp of 120-124. Then I get the BGE fired up and then I sear them. They come out rare to medium rare after resting.
Tritip is outstanding!
Way goo tri tip
That means its way-to-goo-d
Lmao I was like wtf is a waygoo.....then I realized he was trying to say wagyu lmfao
Man, you give such great advice. Thank you for your videos.
The thoroughness of the dryrub is mouthwatering. That’s just done right on
Thawing a tri tip right now. (Not wagyu though) And that's exactly how I think I'll fix it on my pellet grill. Thanks for the idea. Love this channel!!!
Now that's how you do tri tip.. Awesome cook as usual. Thx for sharing
I love you man! Especially when you cant help but have some half way through cutting it. Cheers for the tips all the way from western australia! Keep up the good work big fella.
Me watchinh this while fasting happy Ramadan
HUSSEIN saleh Ramadan mubarak
The flavour of Wagyu is definitely something else, as an Australian, I love your passion for bbq, and eating the spoils.
You can send me some of that Pensacola goodness anytime.
Great video! I grew up in Central California catering Santa Maria style tri-tips on a large trailer Santa Maria pit with my grandpa. The UDS method with the flipping you used is really similar to what you would do in Santa Maria style cook. The mop is a great addition. I live in Indiana now and I've been playing with my WSM without the water pan to try to replicate that Santa Maria flavor/style and I will definitely try this method out in the WSM. Thanks Malcolm!
"Waygoo".. im shook
Awesome! Can’t wait to do my tri tip this weekend! Great cook!
Love cooking Tri Tip but have never used a MOP, going to give it a go on the next one I cook along with a dusting of the Killer Hogs Hot Rub. Fortunate to live less than 5mi from the Butcher Shoppe, buy most of my meat from them, great people and their customer service is fantastic. Hope they sent you some of those Duroc St Louis cut ribs Malcom they are fantastic as well.
Looks great as always. Im from California, so tri-tip is the go to whenever BBQing. My preferred method is reverse sear. 225 on oak for 30-90 min depending on the size. When it hits 120, throw it right over the fire for about a minute a side. Perfect medium rare with an amazing crust every time!
Me and my Brother live here in Pensacola, we just picked up two of these. My Brother is cooking them up right now! He sent me to this video to get an idea of what is to come!! Thumb's up video, I know why My Brother is subbed to you now!~John
Been a fan for a while and don't get me wrong all your food looks incredible. BUT.... omd this was one had me really going! Favourite cooking channel on TH-cam for sure!!
Perfect timing! I'm putting one of these on the UDS tonight for dinner and never thought of the balsamic mop, totally doing that tonight!
Hooowee that was good! I made a different rub and let it sit overnight but that balsamic mop was very good. Mama bought that roast in Omak Wa when she went down couple days ago, wish we could buy it regularly in Canada but t is a very uncommon cut.
Hey Hey, Kevin is the man - The Butcher Shoppe here in Pensacola is the only place for awesome meat - Another awesome vid - Sunny Beaches
man those looked perfect! I love tri tip! I just can't ever find them around here
Awesome cook as always Sir you knock it out of the Park!!!🙌🏼 ❤️
I'm smoking some Tri Tip this weekend! Probably my favorite to cook on my smoker, it's fast and so good!
at first I was like.. " Wtf? SMOKING Wagyu?"
and then you did your magic.
Every time I watch one of your videos I drool.
I cook a mean tip myself brother!!! 💪🇺🇸💯
I'm in Central cali fresno...I grill tri tips every week..and beers wey...player status
This guy reminds me of that one uncle you love to see,like “YOOO UNCLE RANDY HOW ARE YOU MAN”
that looks crazy good slicing it up around the 7 minute mark
Tri-tip is one of the most underrated cuts of beef. It is AWESOME! Great cook, Malcom.
yes... it's an awesome cut!
Malcolm, will you be my Dad?
Is it me or does that look medium-well? I know it's Wagyu, but that's too much.
Thanks a lot for sharing and explaining every step so well.
Personally with Tri-tips I just want to doubled up on the AP seasoning but that's just me great video 🤘
Way goo
Tried this recipe out but with some USDA prime and it was absolutely delicious…I’m not sure Malcom could make a bad meal.
hell yea man i live in pensacola. The butcher shoppe is top quality
Shotout to my butcher! 😂 We live in Panana City Beach & I drive the 100 miles there for my meat 👊🏼
Man that looks good I like a little more pink but that looks good
Nice, i salute you sir! Greetings from Colombia.
Every time he says the word “flavor” 😩💦
Looks real real good ..
Ordered one or two of your Rubs to Germany and damm are they good
The Butcher Shop is the best. I get my hanger steak from them.
You added honey to the mop sauce in the video but didn't list it in the on-screen description or in the recipe below. Just a reminder.
Awesome video
Being a Calif guy I was raised on tri-tip. Just salt pepper and garlic salt. Grilled over red oak on my santa maria grill. add salsa and ranch beans and we are good
Wife said I nailed it thanks to your video and recipe for slop. I did it indirect at 300 on an offset (but used the charcoal on the right side and flipped every 20 mins). This was my first time executing a tri tip cut after 100s of pork shoulders, ribs, etc…and it was EPIC. And Thermapens are well worth the investment. I spent so much on cheaper ones that were all garbage.
Waygyu. Americans and their pronunciation. Shaking my head
DEFINITELY trying out a tri-tip soon. I also have a 'peeled butt beef tenderloin' in my freezer, and I'd love to see your take on it! I'll probably just give it an herb rub and smoke it at 250 until it hits 130 internal but i'd love to watch you do it first!
Killer tri tip Malcom!
I love how he has the same reaction everytime he tries his own food. Lol
Keep up the good work bud! Cheers from Victoria BC!
Waaygoo beef
Legend!
Always cut a tip super thin! No matter how you serve it up!!!
Never clicked so quickly!!!
It just cant be me that get rememberd of pearson from rdr2 when i see him and his voice
Malcolm, how would you serve that? I'm thinking kaiser rolls with horseradish sauce, sharp cheddar cheese and romaine.
If the tri tip is made right it can stand on its own on a plate with a couple of your favorite sides, no sauce necessary. But of course there are a lot of places here in Cali that sell tri tip sandwiches, usually just on a toasted roll with a bunch of bbq sauce, no toppings.
Omg that looks delicious👍
Looks awesome!! 👍🏻
I order my competition meat from them. Love the A9 brisket and the duroc ribs/butts they get me
Nole5233 is it halal meat?
Waygu. LOL
Made this a few days ago. Like all of Malcom’s videos just follow the simple instructions and it’ll come out just right. Thanks Malcolm!
Is that a Beefer on the counter in the background? Awesome video!
Did anyone else want him to put the triangles in opposing directions? lmao! Great vid though!! Thanks so much!
You never disappoint, just tried the standing rib roast it was absolutely delicious this will be my next thanks much!
I love how tri tip is becoming more popular throughout the nation. I’m from California so I’ve been eating this steak my whole life
Remember you are watching a waygu recipe not a wagyu one.
way-goo lmao love it
I just drove here and got some and was trying to see how to cook it I had no idea you ordered it from the butcher shoppe lol
I prefer tritip super hot and fast. Blood rare then let them rest. It should be red inside. Direct heat is the best for tritip. The longer you cook it, the more the umami flavor gets lost. Teriyaki marinade is really good on it too.
Gateway drum? I heard gateway drug. Because I’m addicted to this shit
Definitely subscribing to this channel after watching a few videos. Great content man!
"Waygoo tri tips"
Is it just me, or is this video super active/fast. I'm not mad at it but WOW! Good video!
As always, a great video, the marbling on those Tri Tips looked fantastic. I appreciate the time you take to fully explain everything. I don’t have a barrel smoker yet, but will be trying this out on my Pitboss pellet smoker. 👍
69 likes and 0 dislikes? 👌👌👌👌👌👌👌
Awesome video as always can you get a video on offset smoker
Now that is one great friend you have ;) Cheers brother those tri tips looked awesome.
Take a shot everytime he mispronounces wagyu
jk love your videos
Beautiful meat before and after the cook. As always, thanks for the tips.
thats not juice mate , thats Blood
I love your stuff Malcom. I have learned a lot from your videos, but in this case I have to disagree. A properly seasoned and cooked tri tip does not need any mop sauce. Tri tip, salt, pepper, and garlic ( or in other words, your AP seasoning), some good smoke, and heat is all you need for a perfect tri tip....
I just got another Wagyu Tri Tip that I'll be cooking and smoking tomorrow. The first one had my girlfriend asking when I was making it again LoL So tomorrow I'll do it again. This time mopping it with your recipe and some more rubs like you did.
Help me understand the "sweat" concept. Why would you want to pull moisture out while dry brining but after cooking, the goal is to keep as much moisture as possible inside the meat. Isn't the "sweat" kind counter intuitive?
Is this HALAL? Malcom can you make a whole halal smoked piglet bleeze?
PIGLET ! HALAL ? 🤣😂😂😂
I just restocked on Malcoms killer hogs products, tri tips and ribs going down tomorrow, happy mother's day ladies. Enjoy your day tomorrow
I'm sure that was delicious. However Wagyu does not need all that spice. Just salt. The beef already has an amazing taste that could be missed with all that spice. I am going to try this with some Prime tri tip.
On my way to the butcher!!! Another awesome video! Thanks!