Comments on: BBQ tri tip.

By: Doris Holland

Doris Holland — Fri, 12 Aug 2011 15:31:34 +0000

On page 367 of my Better Homes & Gardens Cookbook is a Beef meat chart that lists Tri-Tip as a part of the Sirloin. We buy the bags of Tri-tips at Costco here in California. I have relatives in Texas, and they have never heard of tri-tip there, either, they smoke Brisket, which comes from the foreshank area. Since Costco is a national chain, ask them to put them in your stores, why can’t they???

By: Phil

Phil — Thu, 16 Jun 2011 18:34:58 +0000

Some butchers know Tri-tip as Bottom Sirloin Roast.

By: Rich

Rich — Sat, 21 May 2011 21:35:55 +0000

The Cut is not salty at all. Check your seasoning/Marinade.

By: Forrest

Forrest — Wed, 18 May 2011 19:22:22 +0000

I am a firm believer in charcoal.. I don’t have too much experience with gas but I would keep it at med just check the internal temp it will be med and juicy at 170 degrees just check with meat thermometer…let me know how it turned out..sorry I didn’t remember what site I posted on I wish I would have got back to you before mothers day.

By: Erica

Erica — Sat, 07 May 2011 23:19:08 +0000

@Forrest~This method sounds scrumptious!! Going to give it a try for our Mother’s Day BBQ tomorrow! What heat setting do you recommend for a dual burner gas BBQ? An hour or two leaves a substantial time difference…how long would you recommend for a 2# roast? Thanks for the great recipe!

By: Forrest goodwin

Forrest goodwin — Mon, 18 Apr 2011 18:01:56 +0000

People on the east coast are retarded I tried to buy a tri- tip in new jersey and the butcher told me he has been a butcher for 20 years and has never heard of it.. I assume they call it brisket. Anyways get BBQ screaming hot put fat side downfor one or two min enough to seal the juices in then flip and do the same to the other side .. Then put in foil with onion and chopped garlic on the bottom and close foil..the onions and garlic insure the meat does burn to the foil after a hour or two pull tri-tip slice and pour the juice from the foil over the tip and enjoy…I use pappys seasoning little garlic powder salt and pepper before cooking and that’s it

By: Hana Aylesworth

Hana Aylesworth — Mon, 14 Jun 2010 16:39:14 +0000

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By: schotzi

schotzi — Sat, 29 May 2010 08:38:43 +0000

By the way, your photos are incredible and pretty much the only reason I even tried your method. What kind of camera and settings were you using? Shoot, no pun intended, you should be hawking your photo equip too besides your recipe! Aloha.

By: schotzi

schotzi — Sat, 29 May 2010 08:31:05 +0000

I used Safeway yellow mustard, and laid meat out to come to room temperature sprinkling generous amount of Kosher Salt. Not as much as in the photos, but a good amount. After about 30 minutes to an hour the grill was ready and I cooked the tri tip strips. The flavor was incredible, juicy, tender, but unfortunately way too salty. I’m thinking the salt melted into the mustard then got sucked into the meat. I’ll do it again but I’ll put the salt on just before throwing on the grill. Even though it was salty, I delighted in literally sucking on those tender morsels each morning as I had my 4 oz. for a high protein breakfast. Then maybe I’ll try smoking it like Brandi did. Tri tips are expensive here in Hawaii, just bought some tonight for $7.99 a pound and hope to amaze my family with this recipe sans copious amounts of salt of the earth……then again it makes for a great whetting of the proverbial beer……..

By: robo

robo — Sun, 02 May 2010 02:19:06 +0000

Way too salty.