Pre-marinated Tri-tip

[Chris_in_SoCal]

Normally I would never buy a pre-marinated tri-tip but the wife misunderstood me and picked one up at Costco. She didn't even look at the price.

Oh well, that wont stop me from cooking it up. I fired up the pit and got to cooking.

I pulled it at 135*F and let it rest while I got the rest of the goodies off the grill. taters and poppers.

A few slices in and it's looking good.

The plate:

The verdict:

It tasted great but I would have preferred just SPG. This was a little too sweet for my liking.

 

[bigfurmn]

Did it say what the seasoning was? From here it looks mighty tasty. Nice looking plate there.

 

[Chris_in_SoCal]

Did it say what the seasoning was? From here it looks mighty tasty. Nice looking plate there.

From the label.

Don't get me wrong, it tasted great. I just prefer salt, pepper and garlic. I let the meat stand out on it's own. The coastal red oak and hickory also add to the taste.

 

[bigfurmn]

Not terrible... except the price per pound. Granted some places around here want that for tri tip unseasoned.

 

[mike243]

Looks good, about the only way I find it here is seasoned. Have thought about washing off but probably end up too salty then.

 

[Chris_in_SoCal]

What really got me started on this site and into cooking like this was when I would travel up to Santa Maria, CA monthly for work. We would always have our lunch at one of the True BBQ joints where we would have Tri-tip or Rib Eye (they call it a Spencer). Always cooked over coastal red oak.

I would love to watch them cook it over a Santa Maria grill. I knew one day I would have one of my own. I started by buying the coastal oak in chunks and splits from the local grocery stores to stock up at home.

I bought my first cheap Santa Maria style grill and it worked out great. My dad wanted it after trying out what I cooked so he got it and I bought a larger cheap model. They do not last long and when my wife wanted to upgrade our back yard I insisted that it would include a large premium Santa Maria built in Pit. It happened and I have enjoyed cooking on it since then.

Unseasoned tri-tips were around $4.99\Lb here when I started cooking them around 10 years ago and the price stayed low until the coov made a sharp increase in prices. I believe the popularity spreading them out to the rest of the US has also made the prices rise here. Now Walmart prices are $10-$12\Lb and others like Costco are even more.

It is what it is. I will enjoy them less often but will never stop cooking them up.

 

[BrianGSDTexoma]

Well it turned out good. Nailed the cook.

 

[mike243]

My problem is the wife wont eat it if any pink remains, have begged pleaded withheld husbandly duties but she always outlasts me , she understands smoked meats will be pink but grilled she just wont. I cooked some strip steaks cut hers showed no pink, when rested guess what yep pink inside , well after 40+ years happy wife happy life lol. Thanks for posting what I am missing

 

[fxsales1959]

looks fine to me. gotta love the gals for trying. the "latin" market had them for $5.99/lb this weekend. not the prettiest, but for $12 I can trim cook and eat. bought 2

 

[fxsales1959]

Is tri-tip considered "steak? curious for showdown.

 

[schlotz]

With ya on wanting it seasoned your own way vs pre-seasoned. See them around here but mostly the later way. At least my butcher can give me what I want, although $$$. Still, they are worth the price. We love 'em.

 

[sandyut]

Thanks for taking one for the team. I have seen these and like you generally dont buy them in fear of not liking the seasoning. good to hear it was ok! Cooked perfect! nice work!

 

[forktender]

My problem is the wife wont eat it if any pink remains, have begged pleaded withheld husbandly duties but she always outlasts me , she understands smoked meats will be pink but grilled she just wont. I cooked some strip steaks cut hers showed no pink, when rested guess what yep pink inside , well after 40+ years happy wife happy life lol. Thanks for posting what I am missing

My Mother won't touch pink beef or pork, I still cook everything to Med, Med Rare, then slice, and drop her portion in a hot skillet for a few seconds to finish it up for her. There is no way in hell that I am cooking steaks or roasts past Med Rare just for her or anyone else. She completely understands, and enjoys her pan seared, blackened meat. LOL!!!

 

[Astralogics]

Agree that simple SPG is all you'll ever need for steak and many other things. But that plate looks delicious regardless. Would be more than happy to mop that right up!