Tri-Tip and Flat Iron Steak

[Savannahsmoker]

Hi y'all.

My forte is meat smoking so I would appreciate help with the grilling of Tri-tip and Flat Iron steak.
One, What is it?
Two, How to prepare it?
Three, What grill temp to use?
Four, What internal temp to cook it to?
Five, Does it do well if for smoking?

Thanks in advance.

[Bearcarver]

Hi y'all.

My forte is meat smoking so I would appreciate help with the grilling of Tri-tip and Flat Iron steak.
One, What is it?
Two, How to prepare it?
Three, What grill temp to use?
Four, What internal temp to cook it to?
Five, Does it do well if for smoking?

Thanks in advance.

I'll let the guys who can actually find Tri Tips handle #1, #2, and #3.

As for #4, I would say between 137˚ and 142˚.
And #5, I would say definitely YES!


Bear

[Savannahsmoker]

As for #4, I would say between 137˚ and 142˚.
And #5, I would say definitely YES!

Bear

Thanks
btw I spent some time in Dong Tam in I think late 68 or 69.

[ThunderDome]

Hi y'all.

My forte is meat smoking so I would appreciate help with the grilling of Tri-tip and Flat Iron steak.
One, What is it?
Two, How to prepare it?
Three, What grill temp to use?
Four, What internal temp to cook it to?
Five, Does it do well if for smoking?

Thanks in advance.

For Tri Tip

01. Bottom Sirloin
02. The most basic version is the verison I prefer. I heavy coating of garlic salt + pepper + a good shake of you fave A/P rub for color and a lil bit of flavor.
03. Grilled...like you would your favorite steak. Just larger. I used high heat for searing and grill marks. Then kick it to back burner with grill lid closed
04. 130 (at most) in the thickest part. Loosely tent w/ foil for at least 10 mins before slicing
05. Some put a little bit of smoke on them, then do steps 1-4. I just prefer to grill them. It really is just like a large delicious steak.

**Also, remember that slicing tritip against the grain is crucial. I take it and cut into thirds. Picture he shape of a B-2 Spirit Jet. Put the nose pointing away from you, then cut it into thirds (one slicing off the left "wing" and one slicing off the right wing). Then cut across the "nose" to follow the across the grain pattern through the whole thing.

[Savannahsmoker]

Give me some idea what steak it would compare to please.
I need to trick my wife.

[ThunderDome]

Give me some idea what steak it would compare to please.
I need to trick my wife.

Hmmm. what does she (or doesn't she like)?

My wife doesn't like steak. She won't eat new york, ribeye, or anything like that. BUT! She does love thinly sliced tritip across the grain.

[Savannahsmoker]

Hmmm. what does she (or doesn't she like)?

My wife doesn't like steak. She won't eat new york, ribeye, or anything like that. BUT! She does love thinly sliced tritip across the grain.

Imagine that, well then my wife might like the Tri-Tip. She likes Porterhouse, Ribeye and NY Strip.

Another question, why a lower cut of meat is it so costly or is that just because we are not on the west coast? Here is it is $5.69 a pound.

[Fishawn]

Imagine that, well then might like the Tri-Tip. She likes Porterhouse, Ribeye and NY Strip.

Another question, why a lower cut of meat is it so costly or is that just because we are not on the west coast? Here is it is $5.69 a pound.

That's just a little more than what I typically pay here on the West Coast & it's not really considered a "lower cut of meat" around here, at least within my circle. Cooked right, it will hold its own against nearly any beef IMO. They do smoke up well also, or grill with smoke added.

EVOO, Kosher & CBP is a favorite here..... Looking forward to hearing your thoughts on the TT.

[Savannahsmoker]

Cooked right, it will hold its own against nearly any beef IMO. They do smoke up well also, or grill with smoke added.

That's good to know and the more you guys tell me the more my interest is climbing.

[Savannahsmoker]

For Tri Tip

**Also, remember that slicing tritip against the grain is crucial. I take it and cut into thirds. Picture the shape of a B-2 Spirit Jet. Put the nose pointing away from you, then cut it into thirds (one slicing off the left "wing" and one slicing off the right wing). Then cut across the "nose" to follow the across the grain pattern through the whole thing.

Now I sure like the teaching point for slicing and I can do that.

[SMOKE FREAK]

I like to smoke tri tip to med rare with nothing but salt and pepper...Good as any steak...

Flat irons I just use for grilled fajitas...

[Bearcarver]

Thanks
btw I spent some time in Dong Tam in I think late 68 or 69.

Hmmm, as big as Dong Tam was (about 8,000?? of US), I rarely run into anyone who was there.
Were you there on March 26, 1969? That was the night they walked the mortars in, and rocketed our main Ammo dump ---500 Tons (1,000,000 pounds) went off that night. After the big stuff blew, it was small arms fireworks from 12:10 AM until about 7 AM. Scary night!
Funny thing about Dong Tam, there was no land---it was all water, until the 9th Div got there.


Welcome Home Savannah,
Bear