Comments on: BBQ tri tip.

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.

By: okdenny

okdenny — Wed, 07 Apr 2010 03:04:04 +0000

I find it bizarre that certain parts of the country have never heard of a tri tip cut of meat? What are ya’ll eating over there? Do they only ship that cut of the cow to the west coast? Go to California…….Forget what you hear on TV and Fox News……We really do have some good things out here and are not all the same kind of people.

By: jamileena

jamileena — Mon, 29 Mar 2010 00:06:42 +0000

I love how everyone’s comments are not about this unusual prep for a tri tip, but on where they can get the best, or their fav rub. Its sharing I guess…Id rather see reviews like mine:

I tried this recipe and it was pretty good. It would seem it would be salty, but it wasn’t. I think the secret is, to let the mustard/salt crust peel off onto the grill when you are cooking and turning it. That way, all that actual marinade or crust, doesn’t ‘stay’ on the roast.

I liked it, it seemed to help keep the juices inside.

By: al

al — Sun, 17 Jan 2010 04:38:42 +0000

i hate all you guys after reading all comments i got hungry

By: Loveshertritip

Loveshertritip — Sun, 15 Nov 2009 03:31:01 +0000

My husband is a Texan and will grill our tri tip first marinated by drizzling molasses over it…. it is amazing, the molasses carmelizes and if you eat it rare to medium rare, it’s just amazing with the molasses crusting just a bit….. mouth watering! We also use the store brand package “meat marinade” and then grill it in the oven (broiler) in the winter. DELICIOUS…

By: DDECKER

DDECKER — Sun, 09 Aug 2009 19:27:54 +0000

MY BEST EVER RECIPE WAS ABOUT 2 MONTHS AGO ON A CAMPING TRIP….
BOIL TRI TIP OVER LOW CAMFIRE FLAME 2 HRS. IN H20 W/GARLIC CLOVES
AND PAPPYS SALT/PEPPER…
THEN ADD MORE PAPPYS/OLIVE OIL/DRIED ONION PIECES/AND A GOOD DASH OF
GROUND CINNAMMON….SEAR OVER OPEN FLAME FOR AROUND 20 MIN….
YUMMMMM

By: DDECKER

DDECKER — Sun, 09 Aug 2009 19:18:57 +0000

TRI HARRIS FARMS FOR GOOD TRI TIP,
FAR WESTERN IN GUADALOPE CA IS THE ORIGINAL HOME OF THE CUT
(NEAR SANTA MARIA, CA)