Here it is, March 2022. I just bought a tri tip about the size of that one. Maybe a little bigger. I spent $22.99. Meat prices in CA are just insane. Right now a regular tbone is $17.99 per.
Jim, that Java and Spice BBQ Rub sounded fantastic with the ingredient list you rattled off! You nailed the internal temperature with your handy remote probe. The tri-tip looked perfect! Great job!
I love tri tip! Great video! Try doing a "reverse sear" next time. Basically cook your roast indirectly first to about 115 degrees. Then place that bad boy over on that hot zone like you had, 2 minutes each side or until you reach 130-135 degrees. And yes, slice against the grain to promote a more tender bite. Loved the video, thanks for uploading 👍
Looks excellent Jim! Tri Tip has such a wonderful beefy flavor, and man, you nailed that one! Perfectly cooked. Looked like it was cooked in a Sous Vide machine! Outstanding
If you haven't already, try reverse sear method. Just like it sounds, cook indirect until internal temp hits 125F. Remove and cover for 30-60 minutes. While resting, add more coals to get a HOT fire going. When good n hot, place tri tip directly over coals for 10-15 mins flipping every 2 mins. When seared to your liking, pull and carve. No need to rest again. This method will giveyou a juicier tri tip every time! BTW, I do this for my thick steaks too.
Don't listen to the haters, cook that thing to the temp you want. I would, however recommend being extra cautious to cut your roast hard against the grain. Just like a brisket, this cut can be tough as hell if you cut with the grain. You can't beat it when it's on sale!
Hey Jim Tri-Tip is my most favorite thing to BBQ :-) Good for us they are abundant here in California :-) We do our Tri-Tip at 130' too :-) Great to see you are using your Weber :-) We like ours pink too :-) A "BIG" thumbs up :-) ROCK ON!!!!!!!
+MrMegaFredZeppelin Thanks Fred! 130 is just right in my opinion. This tri-tip turned out way better on the Weber than the one's I did on my old gas grill!
Leave more fat cap (remove after cooking) so it permitted the meat as it cooks slowly.Cut properly with grain so serving cut is against grain and it won't be tough.
TosTinMan EasyCooking It sits like rocks on my stomach and I suffer with my stomach for days. It's horrible. They still can't figure out what's going on with my stomach. It sucks not being able to eat like everyone else, but I still love to see cooking vids & cook and watch others enjoy the food! :)
hey, so how long is the whole time of cooking. do you have a high and low section. do you start with the high first than move to low to finished cooking or what?
I cooked it for an hour and 10 minutes to an internal temperature of 130 degrees. I seared the outside first, over the coals, and then let it cook on the cool(indirect) side of the grill.
No, I forget but I think you do 275 until it reaches internal 115, that way it cools enough slow to makes more tender, then reverse sear to internal 130, wrap it in butchers paper for another 20 minutes no longer or it shrinks up on ya to much,
No you want a hoagie roll toasted and buttered with garlic seasoning. Then slice the tri tip thin and put on your favorite bbq. That’s some good eating !!!
End_Sensorship that’s YOUR opinion... I’ve used good cuts of meat and have tried only salt and pepper and I still need a tad more flavor than just that. Some additional garlic powder and onion powder never hurt a piece of meat.
TOSTINMAN EASY COOKING. WOW THAT LOOKS DELICIOUS !:-) GREAT JOB !MY BROTHER IS MAKING A FEW TRI TIPS. ON THE GRILLE SUNDAY !HOPE THEY LOOKS AS FINE AS YOURS !TAKE CARE !AS NADIA G USE TO SAY. "STAY HUNGRY "
I've been experimenting with the reverse sear method and I actually think it's better. Here's a video comparison I did with 2 steaks. th-cam.com/video/smTHGQFTtSY/w-d-xo.html
Reverse sear will likely cause overcooking. There's a reason that calls for searing first since the beginning of TIME and reverse sear is some new FAD in the past 5 years or so.
I learned an awesome trick. I keep burning my tri tip on my little Webber grill. Of course put Aluminum foil on half the grill to prevent burning all the outside of the Tri. Also, when you shop at places that know what the tri tip cut is you won’t find all that fat on the meat. In Santa Barbara when you buy tri tip you will never see it. Now I’m in Texas and the stores here sneak it in for more weight that you have to cut off. Except Costco, even in Texas Costco gets the cut right with just the right amount of fat. Just like Santa Barbara where that cut of meat comes from.
Excellent job! Tri tip should be cooked just like a thick sirloin steak, mostly grilled and NOT roasted! The first tri tip I've seen grilled correctly to med-rare. Most of the others are roasted to medium or medium well and that RUINS this cut.
You lost me with the coffee rub. You need to keep that meat on the grill a little longer with all indirect. Try cutting against the grain next time too
Sonoma a little pricey but does she have free shipping... ? I don't know what the out come is yet but I did 80/20 sesame oil, Nescafe pepper and Hawaiian black salt. Gonna try it soon... :)... I think there is a need to either bring the price down or up the quantity with free shipping. A small tin for 10$ is not going to work for most. Maybe that is where Sonoma is at... I do not know... Maybe throw the Tin packaging out for something more reasonable... Just throwing ideas at you and Sonoma... Introductory offer.. Something to get started... No?
+Curiosity I don't know. It's her deal and she's seems to be doing pretty good with it. Around here people seem willing to pay more for specialty stuff like that.
And try slow cooking first, let rest then add more rub and do a hot, quick sear. Reverse sear pays off! It let's more of the smoke flavor permeate the meat, searing closes it off.
Take all the fat off the roast. It won't add flavor and will cause it to burn. Also please cut it against the grain. It'll be much more tender. Other than that great video.
Honestly gud try bro the rub was all wrong should of trimmed more fat off and used it to start fire and clean grill also u gotta make sure it ain't rubberie at all make sure it don't bounce back u could tell it was to under cook from inside and that direct heat in the beginning was tricked you eye that burnt make it look done after a hour if ur using a Webber just indirect the whole time and letting the heat drop so much was a no no to but I. Like my my meat bloodly so owell but just tips born and raised in santa Maria going on 30 years bbqing
Bro you are making this overly complicated all you need is olive oil sea salt flakes fresh black pepper and fresh garlic. After searing it dab some rosemary sprigs on it and your golden to slow cook it
bh: Your an idiot, this tri tip was cooked PERFECTLY which is rare, so to speak. Check out some of the others like BBQ Pit Boys that cooked the trip tip to DEATH. This guy did a great job!
dfast: The tri tip you ate was very likely overcooked and therefore tough and chewy. This cut of beef needs to be cooked like a thick sirloin steak....hot and fast on the grill and served rare to med-rare. "Rare" is best!
Very nice looking tritip. A little char on the outside and a little pink on the inside. Perfect :-)
+Spoon Fork Heart Thank you! :)
Here it is, March 2022. I just bought a tri tip about the size of that one. Maybe a little bigger. I spent $22.99. Meat prices in CA are just insane. Right now a regular tbone is $17.99 per.
Jim, that Java and Spice BBQ Rub sounded fantastic with the ingredient list you rattled off! You nailed the internal temperature with your handy remote probe. The tri-tip looked perfect! Great job!
+Juanelo1946 Thanks John! This thermometer sure makes things a lot easier!
I love tri tip! Great video! Try doing a "reverse sear" next time. Basically cook your roast indirectly first to about 115 degrees. Then place that bad boy over on that hot zone like you had, 2 minutes each side or until you reach 130-135 degrees.
And yes, slice against the grain to promote a more tender bite.
Loved the video, thanks for uploading 👍
Thanks for watching!
Love your channel friend! New Canadian Weber Grill Masters subscribers here!!! All the way from Canada!
Maddie & Kiki Thank you!
That rub sure did sound good, thanks for calling the ingredients out
Thanks for the great video! I'm going to throw a tri-tip on our Weber tomorrow night, can't wait!
Awesome job, Tos Tinman!! Everything cooked on the Weber is better!!!👏🔥🤤
Thank you!
That tri-tip looked great, Jim!
glad to see you out on that Weber. that was cooked perfectly
+No Hippie BBQ & Cooking Yeah, I was happy with it!
Looks excellent Jim! Tri Tip has such a wonderful beefy flavor, and man, you nailed that one! Perfectly cooked. Looked like it was cooked in a Sous Vide machine! Outstanding
+Smoky Ribs BBQ & Southern Cuisine Thanks Rus! Yeah, I was surprised at how good it turned out. I appreciate you checking it out!
If you haven't already, try reverse sear method. Just like it sounds, cook indirect until internal temp hits 125F. Remove and cover for 30-60 minutes. While resting, add more coals to get a HOT fire going. When good n hot, place tri tip directly over coals for 10-15 mins flipping every 2 mins. When seared to your liking, pull and carve. No need to rest again. This method will giveyou a juicier tri tip every time! BTW, I do this for my thick steaks too.
Cooked just right. Looks great.
+ArmadilloPepper.com Thank you!
Perfectly cooked
That was some damn good tri tip thanks jim
Looks great Jim. Although it's a little rare for me, but the end piece looks great.good job
+FitAnge S Thanks Angie! I'll save you an end piece. :)
+TosTinMan EasyCooking lol thank you :)
+TosTinMan EasyCooking lol thank you :)
Best tri tip vid on you tube
Simple enough for me to follow and my family loved it. Thank you 😊
Thanks! I'm glad you liked it!
Wow! That looks great. I am not much of a griller but will soon have to get my grill out. I am so ready for spring. :)
+Tess Cooks 4u Thanks Tess! Spring is right around the corner!
Don't listen to the haters, cook that thing to the temp you want. I would, however recommend being extra cautious to cut your roast hard against the grain. Just like a brisket, this cut can be tough as hell if you cut with the grain. You can't beat it when it's on sale!
Tri tip looking good
We all have our own styles of bbqn. i would have done a lil different but hey looks delicious, thats all that counts right? Good job sir!
I agree, if it tastes good in the end, that's what what matters. Thanks for commenting!
I love a good Tri Tip! That rub sounded great.You rocked this one Jim!
+The Root Boy Cooks ! Thanks Sal! This was a good one. Thanks for checking it out!
its tough because ur cutting it wrong, cut it against the grain
Kyle Eastman ty
Looks great!
Hey Jim Tri-Tip is my most favorite thing to BBQ :-) Good for us they are abundant here in California :-) We do our Tri-Tip at 130' too :-) Great to see you are using your Weber :-) We like ours pink too :-) A "BIG" thumbs up :-) ROCK ON!!!!!!!
+MrMegaFredZeppelin Thanks Fred! 130 is just right in my opinion. This tri-tip turned out way better on the Weber than the one's I did on my old gas grill!
TosTinMan EasyCooking I don't like propane grills :-( They never seem to cook right. Have a great Sunday Jim :-) ROCK ON!!!!!!!
I'm thinking I need to try that rub. All the ingredients I like on beef. Looked awesome Jim.
+Random Acts of Cooking Thanks! Yeah, that rub worked good on this. It gave it a nice color too.
Leave more fat cap (remove after cooking) so it permitted the meat as it cooks slowly.Cut properly with grain so serving cut is against grain and it won't be tough.
Looks mighty fine TinMan! I so wish I could eat meat again. Haven't been able to in almost 25 years. :/ Sucks! TFS & TC :))
+Kulinary Kreations By Kelly Thanks Kelly! Does meat make you feel worse?
TosTinMan EasyCooking It sits like rocks on my stomach and I suffer with my stomach for days. It's horrible. They still can't figure out what's going on with my stomach. It sucks not being able to eat like everyone else, but I still love to see cooking vids & cook and watch others enjoy the food! :)
If you want to cook it to a medium what temp would you cook it to?
About 145 degrees F
Looks good, has a nice crust on the meat too!
+Cheryl K (CherylsHomeCooking) Yeah , it did get a nice crust on it!
Going to give it a shot. Thanks for the video
Good luck with it. Thanks for watching!
I've never cooked a tri-tip, but man I want to do one now! That looked delicious!
Thanks! Give it a try sometime!
you are just like me. Always looking out for them deals
+No Hippie BBQ & Cooking Exactly!
Looks great, TTM! Yum!
+MJ Trainor Thanks! I appreciate it!
Jim your tri tip looks awesome I love beef I'll take mine medium well.
+Cookingwith Rick (Cooking with Rick) Thanks Rick! If I let go another 20 degrees it would be just right for you.
hey, so how long is the whole time of cooking. do you have a high and low section. do you start with the high first than move to low to finished cooking or what?
I cooked it for an hour and 10 minutes to an internal temperature of 130 degrees. I seared the outside first, over the coals, and then let it cook on the cool(indirect) side of the grill.
No, I forget but I think you do 275 until it reaches internal 115, that way it cools enough slow to makes more tender, then reverse sear to internal 130, wrap it in butchers paper for another 20 minutes no longer or it shrinks up on ya to much,
Looks good, Jim. I bet it would make some incredible sandwiches sliced super thin and served on rye with mustard. Thanks for another fine video! (:
+lemoncrinckles Thanks! Yeah, this does make great sandwiches!
No you want a hoagie roll toasted and buttered with garlic seasoning. Then slice the tri tip thin and put on your favorite bbq. That’s some good eating !!!
love tri-tip, do not eat it here much as it is so expensive, you cooked it perfectly for my taste, no doubt it was awesome
+doublejbbq Thanks! Yeah, it was pretty tasty!
Do you have a direct grilling of chicken? I only find indirect everywhere on you tube.
I'm not sure if there's any direct grilled chicken on the kettle. There's a few videos on my gas grill.
@@TosTinManEasyCooking I meant, I find on you tube indirect grilling 😀everywhere 😁of everything 😆
Is there a way to cook that tender and not so much pink?
Yeah, just cook it longer.
Yay someone who actually uses more than salt and pepper 😍😍😍
End_Sensorship that’s YOUR opinion... I’ve used good cuts of meat and have tried only salt and pepper and I still need a tad more flavor than just that. Some additional garlic powder and onion powder never hurt a piece of meat.
End_Sensorship shhhh... go somewhere else.
End_Sensorship obviously you don’t like his recipe so why are you here?
End_Sensorship you’re pestering me! You replied to my comment... TF?
End_Sensorship is that really how it happened?
TOSTINMAN EASY COOKING. WOW THAT LOOKS DELICIOUS !:-) GREAT JOB !MY BROTHER IS MAKING A FEW TRI TIPS. ON THE GRILLE SUNDAY !HOPE THEY LOOKS AS FINE AS YOURS !TAKE CARE !AS NADIA G USE TO SAY. "STAY HUNGRY "
Thanks for watching!
Your tri-tip looks amazing😋
+Dany Kao Thank you! :)
approx,, how many briquettes did you start off with?
This was lump charcoal but with briquettes I would guess around 60 or so. I usually don't count them.
@@TosTinManEasyCooking thanks
Way to go Jim bo
YES PLEASE! love your videos! thank you!!!
+theendorsement Thanks! I appreciate you checking it out!
U ever use mustard binder on a tri tip?
I don't think I have.
You are like me. I sear before I start the main cook. However, I usually go for internal between 140 and 145.
I've been experimenting with the reverse sear method and I actually think it's better. Here's a video comparison I did with 2 steaks. th-cam.com/video/smTHGQFTtSY/w-d-xo.html
140 to 145 will come out DRY and medium well to sell done!
Reverse sear will likely cause overcooking.
There's a reason that calls for searing first since the beginning of TIME and reverse sear is some new FAD in the past 5 years or so.
That looks delicious! ♥
+Soccer Lover Thank you!
anyone else immediately when he touched it just went,"no, too soft"
Good job man!!
Thank you!
i about freaked out while you cut this thing lol
Looks pretty good to me! Make sure you get your meat from your local butcher too, the meat will be better quality and more tender
True that, plus they'll save you time trimming fat
I can appreciate rare meat I just can’t eat it. I bring my internal temp to about 145 - 150. Good video. Thanks
Good shit
Love me some tri tip
Nice juicy piece of meat there Jim... Looks really good..! :)
+OldManCooking Thanks Tom! I was pretty happy with this!
Cooked well there but little on rare side , and cut against the grain . Let it marinate longer ideally 24 hr
I learned an awesome trick. I keep burning my tri tip on my little Webber grill. Of course put Aluminum foil on half the grill to prevent burning all the outside of the Tri. Also, when you shop at places that know what the tri tip cut is you won’t find all that fat on the meat. In Santa Barbara when you buy tri tip you will never see it. Now I’m in Texas and the stores here sneak it in for more weight that you have to cut off. Except Costco, even in Texas Costco gets the cut right with just the right amount of fat. Just like Santa Barbara where that cut of meat comes from.
Thanks for sharing!
Excellent job!
Tri tip should be cooked just like a thick sirloin steak, mostly grilled and NOT roasted!
The first tri tip I've seen grilled correctly to med-rare.
Most of the others are roasted to medium or medium well and that RUINS this cut.
Thank you!
You lost me with the coffee rub. You need to keep that meat on the grill a little longer with all indirect. Try cutting against the grain next time too
Thanks!
Sonoma a little pricey but does she have free shipping... ? I don't know what the out come is yet but I did 80/20 sesame oil, Nescafe pepper and Hawaiian black salt. Gonna try it soon... :)... I think there is a need to either bring the price down or up the quantity with free shipping. A small tin for 10$ is not going to work for most. Maybe that is where Sonoma is at... I do not know... Maybe throw the Tin packaging out for something more reasonable... Just throwing ideas at you and Sonoma... Introductory offer.. Something to get started... No?
+Curiosity I don't know. It's her deal and she's seems to be doing pretty good with it. Around here people seem willing to pay more for specialty stuff like that.
Might as well took just seared it and took it off, to rare for me
Hey! Sonoma Local’ represent
to rare 4 me I like internal yep at about 140 deg 4 med also I like using mustard so that my spices stick eat ever mustard u like
Shouldn't use a serrated knife... get yourself a nice sharp carving knife and you won't shred the meat when you cut. Just MHO.
Thanks for watching!
You should let Aaron Franklin know...he uses a serrated knife to slice all his brisket. :)
Another thing I do is cut up some potatoes, onions and garlic and roast those under the tritip and let the juices fall on them.
Sounds good!
Wow, looks like the food police is on full force tonite...
They're always on patrol! LOL Thanks for watching!
Love the videos but please cut with a better knife. The serrated just doesn’t cut it.
Is she in Sonoma?
RickyxSav Petaluma.
Not related but that's a hell of a deal for tri-tip for 10 bucks
question: why put the foil under the meat?
It just makes it easier to clean the grill. Some of my viewers actually suggested that.
TosTinMan EasyCooking clean the grill?people care about that?
LOL Yes!
And try slow cooking first, let rest then add more rub and do a hot, quick sear. Reverse sear pays off! It let's more of the smoke flavor permeate the meat, searing closes it off.
I agree! I have done the reverse sear and I like it better!
You have to cut against the grain on a tri tip.
He lost me when he said” I’m gonna try and bbq a tri tip” lol and tough ???
The fat causes the fire to flare up
tri tip thats a brisket right?
+jeffxl12 No, I think it comes from the back leg of the cow. They're pretty popular here, in California.
+TosTinMan EasyCooking I seen them around. Used to be a cheap cut of meat until chefs got a hold of it and made it into a $30 a plate.
Exactly!
chuh-poat-lay
Go 9ers
Take all the fat off the roast. It won't add flavor and will cause it to burn. Also please cut it against the grain. It'll be much more tender. Other than that great video.
I think i heard it 🐮 moo
Do you chew when you take a bite? Do not see you put it in your mouth nor does it sound like you are sincerely tasting it.
I taste it but I edit the chewing out. People were saying my chewing is annoying.
Gas grills are for wimps abs you don't look like a wimp so throw the gas grill out now!
Good job, try 140 degrees next time.
Why? That looked perfect.
140 is overcooked. This trip tip was PERFECT!
😧🤔
You left out alot of dental
cut against the grain
Cut against the grain
wow way too rare, if I was a dinosaur I would love that though!
LOL Thanks for commenting!
WRONG, rare is perfect for trip tip and prime rib!
Cmon bro that’s really bloody. At least cook it until it has a brown outline :/
Ugh cook that shit longer
Aquisha Atlas 🙄
...moo
Bruh that’s not even cooked smh! Nice try though..
Honestly gud try bro the rub was all wrong should of trimmed more fat off and used it to start fire and clean grill also u gotta make sure it ain't rubberie at all make sure it don't bounce back u could tell it was to under cook from inside and that direct heat in the beginning was tricked you eye that burnt make it look done after a hour if ur using a Webber just indirect the whole time and letting the heat drop so much was a no no to but I. Like my my meat bloodly so owell but just tips born and raised in santa Maria going on 30 years bbqing
Bro you are making this overly complicated all you need is olive oil sea salt flakes fresh black pepper and fresh garlic. After searing it dab some rosemary sprigs on it and your golden to slow cook it
Thanks for the idea!
"over complicated?" Then you add "rosemary sprigs?"
HaHaHa.
NEVER have I seen a steak recipe calling for rosemary sprigs.............
Some people just cant cook 🤦🏽♂️
Jovon delahoussaye is that why you are on here learning?!! 😬😂
That shit looks nasty. Why even throw it on the grill? From the package straight to the plate.
Way to ruin a good cut of meat, I live in Santa Maria where this cut originated and became popular, you butchered this man. SMH.
Zeetv
Santa Maria tri tip is ass. Get over yourself.
bh: Your an idiot, this tri tip was cooked PERFECTLY which is rare, so to speak.
Check out some of the others like BBQ Pit Boys that cooked the trip tip to DEATH.
This guy did a great job!
bharv ey as long as it taste good that's what matters.
dfast: The tri tip you ate was very likely overcooked and therefore tough and chewy. This cut of beef needs to be cooked like a thick sirloin steak....hot and fast on the grill and served rare to med-rare. "Rare" is best!
Looks great!
Thanks!