Tri Tip Debacle

So…just so you all learn from my mistake. When one buys a 15 pound whole, and I quote WHOLE, bottom sirloin tri -tip, do not assume it’s one hunk of meat. Had I known when I bought it, that it was 4 individual tri-tips, I would have removed them and packaged them separately and cooked them one at a time over the summer. Why they said “whole” I will never know. I like to buy primal cuts and fabricate them myself. Now that I have thawed this “whole 15 lb. bottom sirloin tri-tip” I have to cooked up 4 tri-tips tomorrow. One is in a liquid marinade and will be done directly on the grill and the other 3 will each have different rubs and grilled. And that is how you make the most out of a beef mistake. At least when we go camping I’ll have some great beef already ready to go.

Well the reviews are in and the recipes below. Derek and I had different opinions.

Tri-Trips ready for the grill!

Tri-Tips ready for the grill!

Beef Tri-tips look FaBu!

Beef Tri-tips look FaBu!

Here is what I did. Three were covered with a dry rub and one was marinated. All four were done on the grill, seared and then cooked at 300 degrees for about 40 minutes, rested for 10 minutes to medium/medium rare in the thicker areas.

Rub # 1

1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon fresh ground black pepper
2 teaspoons onion powder
2 teaspoons dried oregano
1 teaspoon garlic powder
2 teaspoons kosher salt

Rub # 2

1 tablespoon cracked black pepper
2 teaspoons garlic salt
1 teaspoon mustard powder
1 teaspoon paprika
1/4 teaspoon ground cayenne pepper

Rub # 3

1 Tbsp Kosher salt
1 Tbsp finely ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 teaspoon cayenne
1 Tbsp dried oregano
1 teaspoon dry rosemary (or fresh, finely minced)
1/2 teaspoon dry sage

The marinaded tri tip was -

1 tablespoon crushed red pepper flakes
1 teaspoon minced garlic
1 1/2 cups apple juice
2 teaspoons Worcestershire sauce
2 ½ tablespoons lime juice
3 tablespoons dark corn syrup
3 tablespoons seasoned salt
1/4 cup soy sauce
1/4 teaspoon cayenne (red) pepper
1/4 teaspoon ground ginger

Prior to cooking, removed from marinade and 2 bullion cubes were crushed and rubbed all over the outside.

Reviews – In order of what we liked best. Rub #3 won hands down as the favorite over the other 3 flavor profiles. It was well balanced and the char had such great flavor. You couldn’t pick out one distinct flavor over the others which is exactly as I like a rub to be.

Now for # 2 Derek like the marinated one next. I preferred rub # 2. Derek like the flavor of that the soy and lime  juice imparted. I loved the simplicity of flavors of rub #2. I think I might add a skosh more of the mustard.

For our 3rd favorite Derek liked Rub #2 and I liked the marinaded one. I find soy can be over powering in some dishes, but was very happy with the balance of flavors. I think next time I would add maybe 1-2 TBS of brown sugar to help with the caramelization of the apple juice.

For out 4th favorite both of us picked rub # 1. While it has potential it just was lacking in flavor.

And there you have what to do when you have far too many tri tips to grill :D

 

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