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<\/a><\/div>\n\nSo many have heard about this delicious, succulent and almost delicately flavorful tri tip roast or steaks.\u00a0 For those who have not heard about tri tip we can help with a somewhat short explanation. Tri-Tip<\/a> <\/a>for the most part is a triangular section primarily located in the front quarters of a steer or cow.\u00a0 The section resides primarily between the breast and the legs of the animal.\u00a0 The tri-tip is sometimes known as the “Newport Steak” or “Santa Maria Steak”.\u00a0 The cut of meat is extremely popular in the Central California Coast region where Santa Maria Style barbecue has become synonymous.\u00a0 We know that there are as many claims regarding how Santa Maria tri-tip came into being as there are recipes for making the desired cut of meat.\u00a0 Most of the stories start with a butcher and an unwanted cut of meat sometime in the mid to late 1950s. In addition we’ve heard stories over the years about the cut of meat and it origins in foreign locations such as Germany, France and Spain.<\/p>\n While we believe that the initial idea for the cut of meat will always be in question we also believe that the results of grilling or roasting the cut will not be in question.\u00a0 This is an amazing cut of meat that when properly grilled or roasted produces phenomenal results.\u00a0 How often can a cut of meat produce the characteristics of a roast, a steak, a loin cut and more?\u00a0 Tri-tip is that cut of meat that is so extremely versatile and yet the way in which it is cooked is among the most basic almost “caveman” styles of cooking. <\/p>\n For those who know tri-tip this may be merely a rehearsal of facts and information.\u00a0 You’ve already had the pleasure of direct introductions and most likely have produced a few if not many tri-tip meals.\u00a0 And as for cooking, whether it be grilling, roasting or barbecue there is not 100% correct format.\u00a0 The format depends on your needs and the results you wish to capture.\u00a0 If your limited by the confines of your space such as an apartment or shared living quarters then the outside grilling process may never enter into your discussions.\u00a0 If your in cold or rainy confines then the same may be said of your location. However, if you have access to some method of cooking external to your kitchen stove then the results you produce will be just as good if not better than what everyone else can produce.\u00a0 I myself have tried oven roasting, direct grilling, barbecue, and smoking.\u00a0 The primary difference in the cooking methods is “time and heat source”.<\/p>\n Oven roasting will produce wonderful results but searing of the meat may not be as easily done unless a secondary grill plate is introduced.\u00a0 Smoking is a wonderful format that produces incredible results however, one must have time and the correct amount of heat to produce those cherished results.\u00a0 The beauty of smoking is the introduction of woods and the richness that each type of wood produces.\u00a0 Keep in mind that the smoke is not cooking the meat, rather the smoke is flavoring the meat for the end result which of course is eating the results. <\/p>\n Our purpose here in this post is to provide a new listing of tri-tip rub recipes that one can use to produce exceptional results.\u00a0 We’ve tried every recipe we list here and can easily tell if the results were decent or epic.\u00a0 The recipes for tri-tip rubs are not listed in degrees of preference one over another.\u00a0 The tri-tip rub recipes are listed similar by form.<\/p>\n A word about the true nature of a decent tri-tip rub.\u00a0 Tri-Tip Rub Recipes are meant to enhance the final taste of the meat.\u00a0 All that means is that when you bite into the cut portion you are able to taste the beef and the flavoring that you’ve added.\u00a0 Now, since tri-tip is a fairly thick cut of meat it can be hard to introduce flavor directly in the center portion.\u00a0 We know this because over the years we’ve tried many different ways to achieve internal flavoring.<\/p>\n The most basic method we used to enhance the internal flavor was by direct injection.\u00a0 We took our tri-tip rub recipe and mixed that in with some liquid ingredients like Apple or Guava juice concentrate then directly injected the mixture into the meat.\u00a0 In addition the external part of the meat was coated with a basic yellow mustard to assist in the microscopic level of tissue breakdown while also acting as a carrier for the seasoning.\u00a0 But first we allowed the injected and coated tri-tip to marinate in the refrigerator for about an hour.\u00a0 Afterward we applied our tri-tip rub generously then put the meat in a container and continued resting the meat for an additional two hours.\u00a0 After a total of 4 hours of marinating the meat was brought out at least 1\/2 hour in advance and allowed to rest in the container on the kitchen counter to achieve room temperature.\u00a0 Following that marinating and resting effort we prepared our grill and began the process of producing an exceptional tri-tip. <\/p>\n For those of you who don’t know we prefer the sear first then roast method.\u00a0 This method is easy to do and produces exceptional results.\u00a0 Just sear your marinate tri-tip on each side for about 4 to 6 minutes then move the seared meat to receive indirect heat.\u00a0 More simply said, move the seared meat away from the primary heat source either to a cooler section of the grill or a section in which one of your burners is turned off if barbecuing outside.\u00a0\u00a0 For those who are roasting their tri-tip after searing simply moderate your temperature to around 225 degrees.<\/p>\n There are two schools of thought regarding searing of Tri-tip.\u00a0 The first says one should sear the meat prior to grilling, barbecue.\u00a0 The second school of thought says that one should sear the meat after the roasting process.\u00a0 Searing is the direct effect of the Maillard process and is intended to create a texture differential between the outer surface of the meat and the inner softer material.\u00a0 Direct searing will produce a brown or brownish crust sometimes known as caramelization and will as many call it “lock in” or “seal in the juices” of the meat.\u00a0 Reverse or the second form of searing is intended to all the roasting of the meat first so that the internal meat is balanced in cooking.\u00a0 Afterward the reverse searing method is applied and the is cooked at a high temperature to achieve caramelization.\u00a0 We opt for the first method because as a practical matter the charcoals may have burned down to such a level that little if any charcoal is left to produce the high heat required.\u00a0 In fact to get the level of heat necessary you may have to add additional segments of charcoals which after the sear process will be wasted and unused.\u00a0 Your choice of searing method is dependent on how evenly you want to achieve the doneness of the inner roast. <\/p>\n How to know if you’re using the right amount of wood for smoke.\u00a0 The use of wood and the amount of wood related to smoking tri-tip is critical. Over the years we’ve used all kinds of wood and wood types.\u00a0 We’ve used red oak, and hickory, along with pecan, and alder and peach, apple and various other wood types.\u00a0 The one thing we’ve come to know is just how much wood to use and when to introduce wood into the barbecue process.\u00a0 The average person may get their charcoal source going then immediately add wood into the process.\u00a0 There are a couple of reasons that you may not want to do that.\u00a0 First, wood smoke is a coating, it does not cook the meat.\u00a0 Only heat from the burning of wood or charcoal or other product will cook the meat.\u00a0 So, when it comes to wood one must first determine what they want the end result meat to taste like.\u00a0 You must also realize that all woods are not the same, especially in the rate of their burning and also the amount of wood smoke they can impart. <\/p>\n The simplest way to manage wood smoke is just by using a very small amount until your personal confidence rises.\u00a0 Meaning, after two or three barbecues you will begin to learn just what it takes to properly use wood smoke.\u00a0 We’ve found that using too much wood can produce an extremely strong almost acidic taste in the meat, so strong that it almost cannot be eaten.\u00a0 And over time we learned that a very light use of wood produced the best results.\u00a0 To help with smoke management and for those that are smoking at home the soaking of woods is a very good way to slow down the burning process and thus truly manage wood smoke.\u00a0 If this was a commercial operation then by no means would it be possible to soak the wood beforehand.\u00a0 But for those working out of their homes it may be possible to soak the wood in a container or kitchen sink.<\/p>\n As for the amount of wood we’ve found that 5 – 6 Ounces and no more is the right amount of wood.\u00a0 If you should use 1 lb or more then you will most certainly over smoke the meat.\u00a0 As for placement we’ve found that smoking will depend on the length of cooking time prescribed for the meat.\u00a0 If you intend to cook the meat for 5 hours as in a set of baby back ribs then within the first three hours of the 3-2-1 cooking process is the best time for smoking.\u00a0 We will arrange our soaked 5 Ounces of wood such that as the charcoal burns somewhere just after the first half hour our wood will begin to smoke.\u00a0 The wood source will continue to smoke when soaked for about 40 minutes to an hour.\u00a0 We’ve found that the application of smoke over that period will deliver the best natural wood smoke flavor to the meat.\u00a0 <\/p>\n So, let’s get to the tri-tip rub recipes<\/strong> we believe will produce some awesome results for you. <\/p>\n Brown Sugar Tri Tip Rub Recipe<\/p>\n \nHerb Grilled Flattened Rolled Tri Tip<\/p>\n \nMustard Glaze<\/p>\n\nPURPOSEFUL TRI-TIP RUB RECIPES<\/h2>\n
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